Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts von Sadoudi, Mohand, Tourdot-Maréchal, Raphaëlle, Rousseaux, Sandrine, Steyer, Damien, Gallardo-Chacón, Joan-Josep, Ballester, Jordi, Vichi, Stefania, Guérin-Schneider, Rémi, Caixach, Josep, Alexandre, Hervé

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Metschnikowia pulcherrima Influences the Expression of Genes Involved in PDH Bypass and Glyceropyruvic Fermentation in Saccharomyces cerevisiae von Sadoudi, Mohand, Rousseaux, Sandrine, David, Vanessa, Alexandre, Hervé, Tourdot-Maréchal, Raphaëlle

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

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Effects of Pichia kluyveri on the flavor characteristics of wine by co-fermentation with Saccharomyces cerevisiae von Gao, Manman, Hu, Jiangnan, Wang, Xuejiao, Zhang, Heyun, Du, Ziping, Ma, Lijuan, Du, Liping, Zhang, Huiling, Tian, Xiaoju, Yang, Weiming

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