Evolution of yeasts and lactic acid bacteria during fermentation and storage of Bordeaux wines von Fleet, G.H, Lafon-Lafourcade, S, Ribereau-Gayon, P

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Occurrence of lactic acid bacteria during the different stages of vinification and conservation of wines von Lafon-Lafourcade, S., Carre, E., Ribéreau-Gayon, P.

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Inhibition of alcoholic fermentation of grape must by fatty acids produced by yeasts and their elimination by yeast ghosts von Lafon Lafourcade S, Geneix C, Ribereau Gayon P

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Evolution of Acetic Acid Bacteria During Fermentation and Storage of Wine von JOYEUX, A, LAFON-LAFOURCADE, S, RIBEREAU-GAYON, P

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Relationship between the sterol content of yeast [Saccharomyces cerevisiae] cells and their fermentation activity in grape must von Larue, F., Lafon-Lafourcade, S., Ribereau-Gayon, P.

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Evidence for the Existence of “Survival Factors” as an Explanation for Some Peculiarities of Yeast Growth, Especially in Grape Must of High Sugar Concentration von Lafon-Lafourcade, S., Larue, F., Ribereau-Gayon, P.

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Applied microbiology von Lafon-Lafourcade, S.

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Relationship between the inhibition of alcoholic fermentation by Saccharomyces cerevisiae and the activities of hexokinase and alcohol dehydrogenase von Larue, F, Lafon-Lafourcade, S, Ribereau-Gayon, P

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Lactic acid bacteria of wines: stimulation of growth and malolactic fermentation von Lafon-Lafourcade, S, Lonvaud-Funel, A, Carre, E

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The various functions of steroids in the yeast metabolism in grape must during fermentation: the notion of survival factor von Larue F, Lafon Lafourcade S, Ribereau Gayon R

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Application des methodes enzymatiques a l'analyse des mouts et des vins von Lafon-Lafourcade, S

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Inhibition de Saccharomyces cerevisiae dans le mout de Raisin von Larue, F, Lafon-Lafourcade, S, Ribereau-Gayon, P

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The constitution of yeast proteins as a function of vitamin deficiencies in the culture medium von LAFON-LAFOURCADE, S, RIBEREAU-GAYON, J, PEYNAUD, E

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Constitution of proteins of yeasts as a function of their nitrogen supply von LAFON-LAFOURCADE, S, RIBEREAU-GAYON, J, PEYNAUD, E

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On various strains of Saccharomyces resistant to actidione and streptimidone von PEYNAUD, E, LAFON-LAFOURCADE, S, DOMERCQ, S

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Evolution of yeast and lactic acid bacteria during fermentation and storage of Bordeaux wines von Fleet, G H, Lafon-Lafourcade, S, Ribereau-Gayon, P

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Evolution of acetic acid bacteria during fermentation and starage of wine [Gluconobacter oxydans, Acetobacter pasteurianus, Acetobacter aceti] von Joyeux A, Lafon Lafourcade S, Ribereau Gayon P

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Occurrence of lactic acid bacteria during the different stages of vinification and conversation of wines von LAFON-LAFOURCADE, S, CARRE, E, RIBEREAU-GAYON, P

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Enzymatic methods in the analysis of musts and wines von Lafon-Lafourcade, S

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Relationship between the inhibition of alcoholic fermentation by Saccharomyces cerevisiae von Larue, F, Lafon-Lafourcade, S, Ribereau-Gayon, P

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