Publications 2018

Many interspecific chromosomal introgressions are highly prevalent in Holarctic Saccharomyces uvarum strains found in human-related fermentations
Albertin, W., Chernova, M., Durrens, P., Guichoux, E., Sherman, DJ., Masneuf-Pomarède, I., Marullo, P.
Yeast
35
1
141-156
Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution
Vignault, A., González-Centeno, M. R., Pascual, O., Gombau, J., Jourdes, M., Moine, V., Iturmendi, N., Canals, JM., Zamora, F., Teissedre, P. L.
Food Chemistry
268
210-219
Dissection of the molecular bases of genotype x environment interactions: a study of phenotypic plasticity of Saccharomyces cerevisiae in grape juices
Peltier, E., Sharma, V., Martí Raga, M., Roncoroni, M., Bernard, M., Jiranek, V., Gibon, Y., Marullo, P.
BMC Genomics
19
1
1-20
Volatile, phenolic, and sensory profiles of in-amphorae Chardonnay wine by mass spectrometry and chemometric analysis
Rossetti, F., Merkyte, V., Longo, E., Pavlic, B., Jourdes, M., Teissedre, P. L., Boselli, E
Journal of Mass Spectrometry
53
9
833-841
Adaptation to climate change of the French wine industry: a systemic approach – Main outcomes of the project LACCAVE.
Ollat, N., Quenol, H., Barbeau, G., Van Leeuwen, C., Darriet, P., Garcia De Cortazar Atauri, I., Bois, B., Ojeda, H., Duchêne, E., Lebon, E., Vivin, P., Torregrosa, L., Sablayrolles, J.-M., Teil, G., Lagacherie, P., Giraud-Heraud, E., Aigrain, P., Touzard
E3S Web of Conferences
50
01020
Monitoring the impact of an aspartic protease (MpAPr1) on grape proteins and wine properties
Theron, L. W., Bely, M., Divol, B.
Applied Microbiology and Biotechnology
102
12
5173-5183
Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds
Breniaux, M., Dutilh, L., Petrel, M., Gontier, E., Campbell-Sills, H., Deleris-Bou, M., Krieger, S., Teissedre, P. L., Jourdes, M., Reguant, C., Lucas, P.
Journal of Applied Microbiology
125
4
1117-1127
Dual solid-phase and stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma compounds in red wine.
Picard, M., Franc, De Revel, G., Marchand, S.
Analytica Chimica Acta
1001
168-178
Vins bio, vins sans sulfites ajoutés, vins nature : quelles demandes réelles des consommateurs ?
Peres, S., Raineau, Y., Tempere, S., Pons, A., Giraud-Heraud, E.
Droit et Patrimoine
281
Extraction and purification of high added value compounds from by-products of the winemaking chain using alternative/nonconventional processes/technologies
Yammine, S., Brianceau, S., Manteau, S., Turk, M., Ghidossi, R., Vorobiev, E., Mietton-Peuchot, M.
Critical Reviews in Food Science and Nutrition
58
8
1375-1390

Publications