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Journal of Biotechnology|May 20, 2024
Up-regulation of Retrograde Response in yeast increases glycerol and reduces ethanol during wine fermentationVíctor Garrigós, Beatriz Vallejo, Esperanza Mollà-Martí, 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.
BMC Genomics|November 10, 2018
Dissection of the molecular bases of genotype x environment interactions: a study of phenotypic plasticity of Saccharomyces cerevisiae in grape juicesEmilien Peltier, Vikas Sharma, Maria Martí Raga, et al.
Food Microbiology|March 2, 2024
Targeted 1-H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genusCharlotte Vion, Ines Le Mao, Nadine Yeramian, et al.
International Journal of Molecular Sciences|April 30, 2021
Metabolic, Organoleptic and Transcriptomic Impact of Saccharomyces cerevisiae Genes Involved in the Biosynthesis of Linear and Substituted EstersPhilippe Marullo, Marine Trujillo, Rémy Viannais, et al.
Food Microbiology|March 11, 2023
New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentationCharlotte Vion, Maitena Muro, Margaux Bernard, et al.
Food Microbiology|October 29, 2022
Evaluating the influence of operational parameters of pulsed light on wine related yeasts: focus on inter- and intra-specific variability sensitivityJules Harrouard, Etienne Pilard, Cécile Miot-Sertier, 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.
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.
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