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

Key role of lipid management in nitrogen and aroma metabolism in an evolved wine yeast strain

por Rollero, Stéphanie, Mouret, Jean-Roch, Sanchez, Isabelle, Camarasa, Carole, Ortiz-Julien, Anne, Sablayrolles, Jean-Marie, Dequin, Sylvie
Publicado 2016

The Timing of Nitrogen Addition Impacts Yeast Genes Expression and the Production of Aroma Compounds During Wine Fermentation

por Godillot, Joséphine, Sanchez, Isabelle, Perez, Marc, Picou, Christian, Galeote, Virginie, Sablayrolles, Jean-Marie, Farines, Vincent, Mouret, Jean-Roch
Publicado 2022

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

Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentation

por Godillot, Joséphine, Baconin, Clara, Sanchez, Isabelle, Baragatti, Meili, Perez, Marc, Sire, Yannick, Aguera, Evelyne, Sablayrolles, Jean-Marie, Farines, Vincent, Mouret, Jean-Roch
Publicado 2023