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Applied Microbiology and Biotechnology|March 20, 2018
The complexity of wine: clarifying the role of microorganismsSophie Tempère, Axel Marchal, Jean-Christophe Barbe, et al.Yeast (Chichester, England)|March 13, 2019
Vitis species, vintage, and alcoholic fermentation do not drive population structure in Starmerella bacillaris (synonym Candida zemplinina) speciesMaría Laura Raymond Eder, Francisco Conti, Marina Bely, et al.International Journal of Food Microbiology|July 22, 2009
Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industryPhilippe Renault, Cecile Miot-Sertier, Philippe Marullo, et al.Journal of Agricultural and Food Chemistry|September 6, 2022
Impact of Grape Maturity on Ester Composition and Sensory Properties of Merlot and Tempranillo WinesMarine Trujillo, Marina Bely, Warren Albertin, et al.Microbiology Resource Announcements|December 12, 2018
Draft Genome Sequence of the Candida zemplinina (syn., Starmerella bacillaris) Type Strain CBS 9494 [corrected]Alberto Luis Rosa, Cécile Miot-Sertier, Yec'han Laizet, et al.Microbiology Resource Announcements|December 13, 2018
Correction for Rosa et al., "Draft Genome Sequence of the Candida zemplinina (syn., Starmerella bacillaris) Type Strain CBS 9494"Alberto Luis Rosa, Cécile Miot-Sertier, Yec'han Laizet, et al.International Journal of Food Microbiology|April 1, 2014
Oenological prefermentation practices strongly impact yeast population dynamics and alcoholic fermentation kinetics in Chardonnay grape mustWarren Albertin, Cécile Miot-Sertier, Marina Bely, et al.Plos One|October 3, 2013
The mitochondrial genome impacts respiration but not fermentation in interspecific Saccharomyces hybridsWarren Albertin, Telma da Silva, Michel Rigoulet, et al.Scientific Reports|October 6, 2018
Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiationAna Hranilovic, Joanna M Gambetta, Leigh Schmidtke, et al.Applied Microbiology and Biotechnology|September 16, 2017
Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexityWarren Albertin, Adrien Zimmer, Cécile Miot-Sertier, et al.Pageof 4