Ludovic Monnin
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View article: Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation
Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation Open
Saccharomyces cerevisiae is a major actor in winemaking that converts sugars from the grape must into ethanol and CO2 with outstanding efficiency. Primary metabolites produced during fermentation have a great importance in wine.…
View article: Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation
Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation Open
Supplementary data including the data set used for the " Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation" publication. Abstract: Saccharomyces cerevisiae, as the work…
View article: Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation
Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation Open
Supplementary data including the data set used for the " Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation" publication. Abstract: Saccharomyces cerevisiae, as the work…
View article: Starter Culture Development and Innovation for Novel Fermented Foods
Starter Culture Development and Innovation for Novel Fermented Foods Open
Interest in fermented foods is increasing because fermented foods are promising solutions for more secure food systems with an increased proportion of minimally processed plant foods and a smaller environmental footprint. These development…
View article: Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation
Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation Open
Supplementary data including the data set used for the " Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation" publication. Abstract: Saccharomyces cerevisiae…
View article: Insights into intraspecific diversity of central carbon metabolites in<i>Saccharomyces cerevisiae</i>during wine fermentation
Insights into intraspecific diversity of central carbon metabolites in<i>Saccharomyces cerevisiae</i>during wine fermentation Open
Saccharomyces cerevisiae is a major actor in winemaking that converts sugars from the grape must into ethanol and CO 2 with outstanding efficiency. Primary metabolites produced during fermentation have a great importance in wine. While eth…
View article: Phenotypic variations of primary metabolites yield during alcoholic fermentation in the Saccharomyces cerevisiae species
Phenotypic variations of primary metabolites yield during alcoholic fermentation in the Saccharomyces cerevisiae species Open
Supplementary data including the data set used for the" Phenotypic variations of primary metabolites yield during alcoholic fermentation in the Saccharomyces cerevisiae species" publication. Abstract: Saccharomyces cerevisiae, as …
View article: Phenotypic variations of primary metabolites yield during alcoholic fermentation in the Saccharomyces cerevisiae species
Phenotypic variations of primary metabolites yield during alcoholic fermentation in the Saccharomyces cerevisiae species Open
Supplementary data including the data set used for the" Phenotypic variations of primary metabolites yield during alcoholic fermentation in the Saccharomyces cerevisiae species" publication. Abstract: Saccharomyces cerevisiae, as …
View article: Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters
Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters Open
Background and Aims. If bioprotection has already been proven to limit the development of spoilage flora on musts, its effectiveness against oxidation depends on the winemaking process. To optimize its application, this study analyzed the …