Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium

por Rollero, Stephanie, Bloem, Audrey, Ortiz-Julien, Anne, Camarasa, Carole, Divol, Benoit
Publicado 2018

How to modulate the formation of negative volatile sulfur compounds during wine fermentation?

por Jimenez-Lorenzo, Rafael, Bloem, Audrey, Farines, Vincent, Sablayrolles, Jean-Marie, Camarasa, Carole
Publicado 2021

Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation

por Englezos, Vasileios, Cocolin, Luca, Rantsiou, Kalliopi, Ortiz-Julien, Anne, Bloem, Audrey, Dequin, Sylvie, Camarasa, Carole
Publicado 2018

Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts

por Mbuyane, Lethiwe L., Bauer, Florian F., Bloem, Audrey, Camarasa, Carole, Ortiz-Julien, Anne, Divol, Benoit
Publicado 2022

Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains

por Su, Ying, Seguinot, Pauline, Bloem, Audrey, Ortiz-Julien, Anne, Heras, José María, Guillamón, José Manuel, Camarasa, Carole
Publicado 2020

Quantitative (13)C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation

por Rollero, Stéphanie, Mouret, Jean‐Roch, Bloem, Audrey, Sanchez, Isabelle, Ortiz‐Julien, Anne, Sablayrolles, Jean‐Marie, Dequin, Sylvie, Camarasa, Carole
Publicado 2017