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Items: 3

1.

Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability.

Cibrario A, Miot-Sertier C, Paulin M, Bullier B, Riquier L, Perello MC, de Revel G, Albertin W, Masneuf-Pomarède I, Ballestra P, Dols-Lafargue M.

Food Microbiol. 2020 May;87:103379. doi: 10.1016/j.fm.2019.103379. Epub 2019 Nov 15.

PMID:
31948620
2.

Effect of Vine Water and Nitrogen Status, as Well as Temperature, on Some Aroma Compounds of Aged Red Bordeaux Wines.

Le Menn N, van Leeuwen C, Picard M, Riquier L, de Revel G, Marchand S.

J Agric Food Chem. 2019 Jun 26;67(25):7098-7109. doi: 10.1021/acs.jafc.9b00591. Epub 2019 Jun 14.

PMID:
31199133
3.

2-bromo-4-methylphenol, a compound responsible for iodine off-flavor in wines.

Barbe JC, Tempere S, Riquier L, Lytra G, Marchand S, de Revel G.

J Agric Food Chem. 2014 Dec 3;62(48):11620-7. doi: 10.1021/jf504222c. Epub 2014 Nov 20.

PMID:
25412017

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