Search

Search Results

• 16 May 2023

  Which microorganisms contribute to mousy off-flavour in our wines?

  Pierre Moulis, Cécile Miot-Sertier, Laure Cordazzo, Olivier Claisse, Céline Franc, Laurent Riquier, Warren Albertin, Stéphanie Marchand, Gilles De Revel, Doris Rauhut, Patricia Ballestra

  Vol. 57 No. 2 (2023): OENO One
• 19 April 2019

  Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine

  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

  Vol. 53 No. 2 (2019): OENO One
• 26 September 2017

  Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights

  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

  Vol. 51 No. 3 (2017): OENO One
• 31 December 1997

  Evaluation of the settling of malolactic starters within the indigenous microflora of wines

  Emmanuel Gindreau, Annick Joyeux, Gilles de Revel, Olivier Claisse, Aline Lonvaud-Funel

  Vol. 31 No. 4 (1997): Journal international des sciences de la vigne et du vin
• 31 December 2005

  Microbial changes during malolactic fermentation in red wine elaboration

  Vincent Renouf, Emmanuel Gindreau, Olivier Claisse, Aline Lonvaud-Funel

  Vol. 39 No. 4 (2005): Journal international des sciences de la vigne et du vin