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Applied Microbiology and Biotechnology|April 12, 2011
Comparative characterization of endo-polygalacturonase (Pgu1) from Saccharomyces cerevisiae and Saccharomyces paradoxus under winemaking conditionsAlexis Eschstruth, Benoit DivolFEMS Yeast Research|February 14, 2022
Exploring the phenotypic diversity of oenological traits in Kluyveromyces marxianus strainsBarend Erasmus, Benoit DivolInternational Journal of Food Microbiology|November 27, 2012
Quantitative PCR: an appropriate tool to detect viable but not culturable Brettanomyces bruxellensis in wineElize Willenburg, Benoit DivolInternational Journal of Food Microbiology|December 17, 2013
Investigating the proteins released by yeasts in synthetic wine fermentationsTalitha T Mostert, Benoit DivolApplied Microbiology and Biotechnology|October 2, 2014
Microbial aspartic proteases: current and potential applications in industryLouwrens W Theron, Benoit DivolFood Microbiology|March 13, 2018
The carbon consumption pattern of the spoilage yeast Brettanomyces bruxellensis in synthetic wine-like mediumBrendan D Smith, Benoit DivolFEMS Yeast Research|October 21, 2009
Recovery of endo-polygalacturonase activity in wine yeast and its effect on wine aromaHerine van Wyk, Benoit DivolFood Microbiology|July 5, 2016
Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beveragesBrendan D Smith, Benoit DivolFEMS Yeast Research|July 28, 2007
PGU1 gene natural deletion is responsible for the absence of endo-polygalacturonase activity in some wine strains of Saccharomyces cerevisiaeBenoit Divol, Pierre van RensburgApplied Microbiology and Biotechnology|June 7, 2012
Surviving in the presence of sulphur dioxide: strategies developed by wine yeastsBenoit Divol, Maret du Toit, Edward DuckittPageof 6