Hasil Pencarian - Cécile Miot-Sertier

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  1. 1
    The wine microbial consortium: a real terroir characteristic

    The wine microbial consortium: a real terroir characteristic oleh Vincent Renouf, Cécile Miot-Sertier, Pierre Strehaiano, Aline Lonvaud-Funel

    Diterbitkan 2006-12-01
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  2. 2
    Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine

    Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine oleh Aitor Balmaseda, Cécile Miot-Sertier, Georgia Lytra, Benjamin Poulain, Cristina Reguant, Patrick Lucas, Claudia Nioi

    Diterbitkan 2024-05-01
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  3. 3
    Oenococcus oeni Exopolysaccharide Biosynthesis, a Tool to Improve Malolactic Starter Performance

    Oenococcus oeni Exopolysaccharide Biosynthesis, a Tool to Improve Malolactic Starter Performance oleh Maria Dimopoulou, Jerôme Raffenne, Olivier Claisse, Cécile Miot-Sertier, Nerea Iturmendi, Virginie Moine, Joana Coulon, Marguerite Dols-Lafargue

    Diterbitkan 2018-06-01
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  4. 4
    No, <i>Brettanomyces bruxellensis</i> is not responsible for all woes!

    No, <i>Brettanomyces bruxellensis</i> is not responsible for all woes! oleh Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra

    Diterbitkan 2023-12-01
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  5. 5
    Characterization of epiphytic bacterial communities from grapes, leaves, bark and soil of grapevine plants grown, and their relations.

    Characterization of epiphytic bacterial communities from grapes, leaves, bark and soil of grapevine plants grown, and their relations. oleh Guilherme Martins, Béatrice Lauga, Cécile Miot-Sertier, Anne Mercier, Aline Lonvaud, Marie-Louise Soulas, Guy Soulas, Isabelle Masneuf-Pomarède

    Diterbitkan 2013-01-01
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  6. 6
    L’identification des levures et bactéries œnologiques par spectrométrie de masse de type MALDI-TOF

    L’identification des levures et bactéries œnologiques par spectrométrie de masse de type MALDI-TOF oleh Amélie Vallet-Courbin, Marine Lucas, Lucie Dutilh, Cécile Miot-Sertier, Sara Windholtz, Patrick Lucas, Isabelle Masneuf-Pomarede, Julie Maupeu

    Diterbitkan 2022-05-01
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  7. 7
    Impact of <i>Pediococcus parvulus</i> and <i>Saccharomyces cerevisiae</i> on <i>Brettanomyces bruxellensis</i> mousy compound production

    Impact of <i>Pediococcus parvulus</i> and <i>Saccharomyces cerevisiae</i> on <i>Brettanomyces bruxellensis</i> mousy compound production oleh Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Beata Beisert, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra

    Diterbitkan 2024-09-01
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  8. 8
    The “pied de cuve” as an alternative way to manage indigenous fermentation: impact on the fermentative process and <i>Saccharomyces cerevisiae</i> diversity

    The “pied de cuve” as an alternative way to manage indigenous fermentation: impact on the fermentative process and <i>Saccharomyces cerevisiae</i> diversity oleh Marine Börlin, Cécile Miot-Sertier, Emmanuel Vinsonneau, Stéphane Becquet, Franck Salin, Marina Bely, Patrick Lucas, Warren Albertin, Jean-Luc Legras, Isabelle MASNEUF-POMAREDE

    Diterbitkan 2020-07-01
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  9. 9
    Which microorganisms contribute to mousy off-flavour in our wines?

    Which microorganisms contribute to mousy off-flavour in our wines? oleh Pierre Moulis, Cécile Miot-Sertier, Laure Cordazzo, Olivier Claisse, Céline Franc, Laurent Riquier, Warren Albertin, Stéphanie Marchand, Gilles De Revel, Doris Rauhut, Patricia Ballestra

    Diterbitkan 2023-05-01
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  10. 10
    Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars.

    Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars. oleh Alice Cibrario, Marta Avramova, Maria Dimopoulou, Maura Magani, Cécile Miot-Sertier, Albert Mas, Maria C Portillo, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarede, Marguerite Dols-Lafargue

    Diterbitkan 2019-01-01
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  11. 11
    Assessment of the impact of chitosan treatment on microorganisms in enology

    Assessment of the impact of chitosan treatment on microorganisms in enology oleh Cécile Miot-Sertier, Margot Paulin, Lucie Dutilh, Marine Lucas, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarède, Joana Coulon, Virginie Moine, Amélie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue

    Diterbitkan 2023-09-01
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  12. 12
    Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights

    Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights oleh Hugo Campbell-Sills, Mariette El Khoury, Marine Gammacurta, Cécile Miot-Sertier, Lucie Dutilh, Jochen Vestner, Vittorio Capozzi, David Sherman, Christophe Hubert, Olivier Claisse, Giuseppe Spano, Gilles de Revel, Patrick Lucas

    Diterbitkan 2017-09-01
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  13. 13
    Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine

    Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine oleh Sophie Tempère, Bertrand Chatelet, Gilles de Revel, Maxime DUFOIR, Marie DENAT, Pierre-Yves RAMONET, Stéphanie MARCHAND, Mohand SADOUDI, Nicolas RICHARD, Patrick Lucas, Cécile MIOT-SERTIER, Olivier CLAISSE, Laurent RIQUIER, Marie-Claire PERELLO, Patricia BALLESTRA

    Diterbitkan 2019-04-01
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  14. 14
    Exopolysaccharide (EPS) synthesis by Oenococcus oeni: from genes to phenotypes.

    Exopolysaccharide (EPS) synthesis by Oenococcus oeni: from genes to phenotypes. oleh Maria Dimopoulou, Marlène Vuillemin, Hugo Campbell-Sills, Patrick M Lucas, Patricia Ballestra, Cécile Miot-Sertier, Marion Favier, Joana Coulon, Virginie Moine, Thierry Doco, Maryline Roques, Pascale Williams, Melina Petrel, Etienne Gontier, Claire Moulis, Magali Remaud-Simeon, Marguerite Dols-Lafargue

    Diterbitkan 2014-01-01
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  15. 15
    +Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine

    +Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine oleh Margot Paulin, Cécile Miot-Sertier, Lucie Dutilh, Clément Brasselet, Cédric Delattre, Cédric Delattre, Guillaume Pierre, Pascal Dubessay, Philippe Michaud, Thierry Doco, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarède, Virginie Moine, Joana Coulon, Amélie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue

    Diterbitkan 2020-09-01
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