-
2
-
-
0031773095
-
Effect of must turbidity on cell wall porosity and macromolecule excretion of Saccharomyces cerevisiae cultivated on grape juice
-
Boivin S., Feuillat M., Alexandre H., and Charpentier C. Effect of must turbidity on cell wall porosity and macromolecule excretion of Saccharomyces cerevisiae cultivated on grape juice. American Journal of Enology and Viticulture 49 3 (1998) 325-332
-
(1998)
American Journal of Enology and Viticulture
, vol.49
, Issue.3
, pp. 325-332
-
-
Boivin, S.1
Feuillat, M.2
Alexandre, H.3
Charpentier, C.4
-
3
-
-
33745441683
-
Interactions between aroma compounds and whole mannoprotein isolated from Saccharomyces cerevisiae strains
-
Chalier P., Angot B., Delteil D., Doco T., and Gunata Z. Interactions between aroma compounds and whole mannoprotein isolated from Saccharomyces cerevisiae strains. Food Chemistry 100 1 (2007) 22-30
-
(2007)
Food Chemistry
, vol.100
, Issue.1
, pp. 22-30
-
-
Chalier, P.1
Angot, B.2
Delteil, D.3
Doco, T.4
Gunata, Z.5
-
4
-
-
0001722602
-
Yeast autolysis
-
Fleet G.H. (Ed), Harwood Academic Publishers, Chur, Switzerland
-
Charpentier C., and Feuillat M. Yeast autolysis. In: Fleet G.H. (Ed). Wine Microbiology and Biotechnology (1993), Harwood Academic Publishers, Chur, Switzerland 225-242
-
(1993)
Wine Microbiology and Biotechnology
, pp. 225-242
-
-
Charpentier, C.1
Feuillat, M.2
-
6
-
-
5344230664
-
Release of macromolecules by Saccharomyces cerevisiae during ageing of French flor sherry wine "Vin jaune"
-
Charpentier C., Dos Santos A.M., and Feuillat M. Release of macromolecules by Saccharomyces cerevisiae during ageing of French flor sherry wine "Vin jaune". International Journal of Food Microbiology 96 (2004) 253-262
-
(2004)
International Journal of Food Microbiology
, vol.96
, pp. 253-262
-
-
Charpentier, C.1
Dos Santos, A.M.2
Feuillat, M.3
-
7
-
-
0028202210
-
Characterization of thermosensitive autolytic mutants from diploid Saccharomyces cerevisiae
-
Cid V.J., Sanchez M., and Nombela C. Characterization of thermosensitive autolytic mutants from diploid Saccharomyces cerevisiae. Microbiology 140 (1994) 559-568
-
(1994)
Microbiology
, vol.140
, pp. 559-568
-
-
Cid, V.J.1
Sanchez, M.2
Nombela, C.3
-
8
-
-
0033862863
-
Saccharomyces cerevisiae mannoproteins that protect wine from protein haze: their release during fermentation and lees contact and a proposal for their mechanism of action
-
Dupin I.V.S., McKinnon B.M., Corey R., Boulay M., Markides A.J., Jones G.P., Williams P.J., and Waters E.J. Saccharomyces cerevisiae mannoproteins that protect wine from protein haze: their release during fermentation and lees contact and a proposal for their mechanism of action. Journal of Agricultural and Food Chemistry 48 (2000) 3098-3105
-
(2000)
Journal of Agricultural and Food Chemistry
, vol.48
, pp. 3098-3105
-
-
Dupin, I.V.S.1
McKinnon, B.M.2
Corey, R.3
Boulay, M.4
Markides, A.J.5
Jones, G.P.6
Williams, P.J.7
Waters, E.J.8
-
9
-
-
0035641899
-
Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency
-
Escot S., Feuillat M., Dulau L., and Charpentier C. Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency. Australian Journal of Grape and Wine Research 7 3 (2001) 153-159
-
(2001)
Australian Journal of Grape and Wine Research
, vol.7
, Issue.3
, pp. 153-159
-
-
Escot, S.1
Feuillat, M.2
Dulau, L.3
Charpentier, C.4
-
10
-
-
0042277649
-
Origine et rôles œnologiques des colloïdes de levures
-
Feuillat M. Origine et rôles œnologiques des colloïdes de levures. Revue des Œnologues 73 (1994) 15-19
-
(1994)
Revue des Œnologues
, vol.73
, pp. 15-19
-
-
Feuillat, M.1
-
11
-
-
0000708358
-
Cell wall
-
Rose A.H., and Harrison J.S. (Eds), Academic Press, London
-
Fleet G.H. Cell wall. In: Rose A.H., and Harrison J.S. (Eds). The Yeasts; Yeast Organelles vol. 4 (1991), Academic Press, London 199-277
-
(1991)
The Yeasts; Yeast Organelles
, vol.4
, pp. 199-277
-
-
Fleet, G.H.1
-
12
-
-
0013055346
-
New trends on yeast autolysis and wine ageing on lees: a bibliographic review
-
Fornairon-Bonnefond C., Camarasa C., Moutounet M., and Salmon J.M. New trends on yeast autolysis and wine ageing on lees: a bibliographic review. Journal International des Sciences de la Vigne et du Vin 36 2 (2002) 49-69
-
(2002)
Journal International des Sciences de la Vigne et du Vin
, vol.36
, Issue.2
, pp. 49-69
-
-
Fornairon-Bonnefond, C.1
Camarasa, C.2
Moutounet, M.3
Salmon, J.M.4
-
13
-
-
24944471116
-
Elevage des vins rouges sur lies fines: choix de la levure fermentaire et ses conséquences sur les interactions polysaccharides pariétaux/polyphénols
-
Fuster A., and Escot S. Elevage des vins rouges sur lies fines: choix de la levure fermentaire et ses conséquences sur les interactions polysaccharides pariétaux/polyphénols. Revue des Œnolologues 104 (2002) 20-22
-
(2002)
Revue des Œnolologues
, vol.104
, pp. 20-22
-
-
Fuster, A.1
Escot, S.2
-
15
-
-
84937873969
-
Activités enzymatiques: glycosidases et peptidase chez Leuconostoc oenos au cours de la croissance bactérienne. Influence des macromolécules de levures
-
Guilloux-Benatier M., Son H.S., Bouhier S., and Feuillat M. Activités enzymatiques: glycosidases et peptidase chez Leuconostoc oenos au cours de la croissance bactérienne. Influence des macromolécules de levures. Vitis 32 (1993) 51-57
-
(1993)
Vitis
, vol.32
, pp. 51-57
-
-
Guilloux-Benatier, M.1
Son, H.S.2
Bouhier, S.3
Feuillat, M.4
-
16
-
-
0000311184
-
Influence of initial colloid content on yeast macromolecule production and on the metabolism of wine microorganisms
-
Guilloux-Benatier M., Guerreau J., and Feuillat M. Influence of initial colloid content on yeast macromolecule production and on the metabolism of wine microorganisms. American Journal of Enology and Viticulture 46 (1995) 486-492
-
(1995)
American Journal of Enology and Viticulture
, vol.46
, pp. 486-492
-
-
Guilloux-Benatier, M.1
Guerreau, J.2
Feuillat, M.3
-
17
-
-
33645121842
-
Cell wall construction in Saccharomyces cerevisiae
-
Klis F.M., Boorsma A., and De Groot P.W.J. Cell wall construction in Saccharomyces cerevisiae. Yeast 23 3 (2006) 185-202
-
(2006)
Yeast
, vol.23
, Issue.3
, pp. 185-202
-
-
Klis, F.M.1
Boorsma, A.2
De Groot, P.W.J.3
-
18
-
-
0000849412
-
Intérpretation de l'amélioration de la stabilité protéique des vins au course de l'élevage sur lies
-
Ledoux V., Dulau L., and Dubourdieu D. Intérpretation de l'amélioration de la stabilité protéique des vins au course de l'élevage sur lies. Journal International des Sciences de la Vigne et du Vin 26 4 (1992) 239-251
-
(1992)
Journal International des Sciences de la Vigne et du Vin
, vol.26
, Issue.4
, pp. 239-251
-
-
Ledoux, V.1
Dulau, L.2
Dubourdieu, D.3
-
20
-
-
0001844575
-
Effet colloide-protecteur d'extraits de parois de levures sur la stabilité tartrique d'une solution hydro-alcoolique modele
-
Lubbers S., Leger B., Charpentier C., and Feuillat M. Effet colloide-protecteur d'extraits de parois de levures sur la stabilité tartrique d'une solution hydro-alcoolique modele. Journal International des Sciences de la Vigne et du Vin 27 1 (1993) 13-22
-
(1993)
Journal International des Sciences de la Vigne et du Vin
, vol.27
, Issue.1
, pp. 13-22
-
-
Lubbers, S.1
Leger, B.2
Charpentier, C.3
Feuillat, M.4
-
22
-
-
25444479371
-
Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method
-
Nunez Y.P., Carrascosa A.V., Gonzales R., Polo C.M., and Martines-Rodriguez A.J. Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method. Journal of Agricultural and Food Chemistry 53 (2005) 7232-7237
-
(2005)
Journal of Agricultural and Food Chemistry
, vol.53
, pp. 7232-7237
-
-
Nunez, Y.P.1
Carrascosa, A.V.2
Gonzales, R.3
Polo, C.M.4
Martines-Rodriguez, A.J.5
-
23
-
-
0042902563
-
Dosage des polysaccharides dans les vins rouges. Interactions avec les composés phénoliques
-
Peyron D., Boukharta M., Cuby A., and Feuillat M. Dosage des polysaccharides dans les vins rouges. Interactions avec les composés phénoliques. Sciences des Aliments 13 (1993) 761-767
-
(1993)
Sciences des Aliments
, vol.13
, pp. 761-767
-
-
Peyron, D.1
Boukharta, M.2
Cuby, A.3
Feuillat, M.4
-
24
-
-
0036133246
-
Aggregation of grape seed tannins in model wine-effect of wine polysaccharides
-
Riou V., Vernhet A., Doco T., and Moutounet M. Aggregation of grape seed tannins in model wine-effect of wine polysaccharides. Food Hydrocolloids 16 (2002) 17-23
-
(2002)
Food Hydrocolloids
, vol.16
, pp. 17-23
-
-
Riou, V.1
Vernhet, A.2
Doco, T.3
Moutounet, M.4
-
25
-
-
33947600573
-
Effect of some winemaking variables on the production of exopolysaccharides by Saccharomyces cerevisiae
-
Lonvaud-Funel A., et al. (Ed), Editions TEC and DOC, Paris
-
Rosi I., and Giovani G. Effect of some winemaking variables on the production of exopolysaccharides by Saccharomyces cerevisiae. In: Lonvaud-Funel A., et al. (Ed). 7th International Symposium of Oenology (2003), Editions TEC and DOC, Paris 324-328
-
(2003)
7th International Symposium of Oenology
, pp. 324-328
-
-
Rosi, I.1
Giovani, G.2
-
26
-
-
0347506010
-
Effets des levures produisant des polysaccharides pariétaux sur certain caractéristiques des vins rouges pendant la fermentation
-
Rosi I., Gheri A., and Ferrari S. Effets des levures produisant des polysaccharides pariétaux sur certain caractéristiques des vins rouges pendant la fermentation. Revue Francaise d' Œnologie 172 (1998) 24-26
-
(1998)
Revue Francaise d' Œnologie
, vol.172
, pp. 24-26
-
-
Rosi, I.1
Gheri, A.2
Ferrari, S.3
-
27
-
-
2342658862
-
Production de macromolécules pariétales des Saccharomyces cerevisiae au course de la fermentation et leur influence sur la fermentation malolactique
-
Rosi I., Gheri A., Domizio P., and Fia G. Production de macromolécules pariétales des Saccharomyces cerevisiae au course de la fermentation et leur influence sur la fermentation malolactique. Revue des Œnolologues 94 (2000) 18-20
-
(2000)
Revue des Œnolologues
, vol.94
, pp. 18-20
-
-
Rosi, I.1
Gheri, A.2
Domizio, P.3
Fia, G.4
-
29
-
-
0029932344
-
Immobilizing proteins on the surface of yeast cells
-
Schreuder M.P., Mooren A.T.A., Toschka H.U., Verrips C.T., and Kils F.M. Immobilizing proteins on the surface of yeast cells. Trends in Biotechnology 14 (1996) 115-120
-
(1996)
Trends in Biotechnology
, vol.14
, pp. 115-120
-
-
Schreuder, M.P.1
Mooren, A.T.A.2
Toschka, H.U.3
Verrips, C.T.4
Kils, F.M.5
-
30
-
-
0942278936
-
The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium
-
Vidal S., Francis L., Williams P., Kwiatkowski M., Gawel R., Cheynier V., and Waters E. The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium. Food Chemistry 85 (2004) 519-525
-
(2004)
Food Chemistry
, vol.85
, pp. 519-525
-
-
Vidal, S.1
Francis, L.2
Williams, P.3
Kwiatkowski, M.4
Gawel, R.5
Cheynier, V.6
Waters, E.7
|