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Genome‐wide monitoring of wine yeast gene expression during alcoholic fermentation
The transcriptome of a wine yeast was monitored throughout an alcoholic fermentation under conditions mimicking an enological environment. Major changes in gene expression occurred duringExpand
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Genetic diversity and geographical distribution of wild Saccharomyces cerevisiae strains from the wine-producing area of Charentes, France.
Electrophoretic karyotyping, mitochondrial DNA restriction fragment length polymorphism analysis, and PCR amplification of interspersed repeats were used to study the variability, phylogeneticExpand
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Identification of yeast strains using the polymerase chain reaction
Commonly used techniques for the identification of industrial yeast strains are usually time-consuming and cumbersome. Moreover, some of these methods may give ambiguous results. A novel strategy hasExpand
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Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency
Release of polysaccharides by three strains of Saccharomyces cerevisiae during alcoholic fermentation in synthetic medium and red wine was studied. Polysaccharides after isolation from media byExpand
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Yeast mutant affected for viability upon nutrient starvation: Characterization and cloning of the RVS161 gene
In yeast, nutrient starvation leads to entry into stationary phase. Mutants that do not respond properly to starvation conditons have been isolated in Saccharomyces cerevisiae. Among them the rvs161Expand
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A new approach for selection of Oenococcus oeni strains in order to produce malolactic starters.
The lactic acid bacterium Oenococcus oeni, mainly responsible for malolactic fermentation (MLF), is used in new winery process as starter culture for direct inoculation. The difficulty to master MLFExpand
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Influence of a Mixed Culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the Volatiles of a Muscat Wine
ABSTRACT: : A non-Saccharomyces yeast strain, Debaryomyces vanriji, isolated from grape berry flora was found to influence wine volatiles of the cv. Muscat of Frontignan when co-cultured withExpand
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PCR and DNA Fingerprinting Used as Quality Control in the Production of Wine Yeast Strains
Unambiguous identification of wine yeast strains has always been a prime concern for the yeast producer. Because of the increasing number of commercialized strains, novel methodologies had to beExpand
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Metabolic analysis of S. cerevisiae strains engineered for malolactic fermentation
A complete malolactic fermentation was achieved using Saccharomyces cerevisiae strains coexpressing the genes mleS and mae1 coding for the Lactococcus lactis malolactic enzyme and theExpand
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Directed mutagenesis using PCR.
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