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Microbiologyopen|October 31, 2022
Comparison of DNA purification methods for high-throughput sequencing of fungal communities from wine fermentationAntoine Gobert, Marie Sarah Evers, Christophe Morge, et al.
Food Microbiology|June 17, 2019
Influence of nitrogen status in wine alcoholic fermentationAntoine Gobert, Raphaëlle Tourdot-Maréchal, Céline Sparrow, et al.
Food Chemistry|August 14, 2022
Exploring the unexplored: A characterization of vitamins and vitamers in white grape musts by high-performance liquid chromatographyMarie Sarah Evers, Hervé Alexandre, Christophe Morge, et al.
Comprehensive Reviews in Food Science and Food Safety|April 22, 2021
Vitamins in wine: Which, what for, and how much?Marie Sarah Evers, Chloé Roullier-Gall, Christophe Morge, et al.
Scientific Reports|June 11, 2026
Modulation of grape must vitamin content by oenological treatments affects Saccharomyces cerevisiae fermentation performance and wine volatile compositionFabien Garces, Jonathan Picart, Matteo Bosaro, et al.
Food Microbiology|August 11, 2023
To each their own: Delving into the vitaminic preferences of non-Saccharomyces wine yeastsMarie Sarah Evers, Louise Ramousse, Christophe Morge, et al.
Food Microbiology|August 11, 2023
To be or not to be required: Yeast vitaminic requirements in winemakingMarie Sarah Evers, Louise Ramousse, Christophe Morge, et al.
Foods (Basel, Switzerland)|March 11, 2023
Thiamine and Biotin: Relevance in the Production of Volatile and Non-Volatile Compounds during Saccharomyces cerevisiae Alcoholic Fermentation in Synthetic Grape MustMarie Sarah Evers, Chloé Roullier-Gall, Christophe Morge, et al.
Frontiers in Microbiology|November 23, 2017
Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds ProfileAntoine Gobert, Raphaëlle Tourdot-Maréchal, Christophe Morge, et al.
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