Publications 2018

Pratique du sulfitage. Brettanomyces bruxellensis s'adapte !
Albertin, W., Avramova, M., Maupeu, J., Vallet-Courbin, A., Cibrario, A., Dols, M., Masneuf-Pomarède, I.
Union Girondine des Vins de Bordeaux
1153
46-48
Complete genome sequence of lytic Oenococcus oeni bacteriophage OE33PA
Jaomanjaka, F., Claisse, O., Philippe, C., Le Marrec, C.
Microbiology Resource Announcements
7
6
1-2
Bacteriophage GC1, a novel tectivirus infecting gluconobacter cerinus, an acetic acid bacterium associated with wine-making
Philippe, C., Krupovic, M., Jaomanjaka, F., Claisse, O., Petrel, M., le Marrec
Viruses
10
1
1-16
Arundinosides A-G, new glucosyloxybenzyl 2R-benzylmalate derivatives from the aerial parts of Arundina graminifolia
Auberon, F., Olatunji, O. J., Krisa, S., Herbette, G., Antheaume, C., Bonté, F., Mérillon, J.-M., Lobstein, A
Fitoterapia
125
199-207
Resistant grape varieties and market acceptance: an evaluation based on experimental economics
Fuentes Espinoza, A., Hubert, A., Raineau, Y., Franc, C., Giraud-Heraud, E.
OENO One
52
3
247-263
Exopolysaccharide biosynthesis, a tool to improve malolactic starter performance
Dimopoulou, M., Raffenne, J., Claisse, O., Miot-Sertier, C., Iturmendi, N., Moine, V., Coulon, J., Dols-Lafargue, M.
Frontiers in Microbiology
9
1-14
First evidence of epicatechin vanillate in grape seed and red wine
Ma, W., Waffo-Téguo, P., Jourdes, M., Li, H., Teissedre, P. L.
Food Chemistry
259
304-310
Sulfur dioxide sensitivity through genotype specific method
Avramova, M., Vallet-Courbin, A., Maupeu, J., Masneuf-Pomarède, I., Albertin, W.
Frontiers in Microbiology
9
1-9
Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins
Paissoni, M. A., Waffo-Teguo, P., Ma, W., Jourdes, M., Rolle, L., Teissedre, P. L.
Scientific Reports
8
1
1-13
Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening.
Allamy, L., Darriet, P., Pons, A.
Food Chemistry
266
245-253

Publications