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• 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
• 22 July 2022

  Microbial biofilms in oenology

  Marianne Gosset, Christine Roques, Patricia Taillandier

  Vol. 56 No. 3 (2022): OENO One
• 30 June 1991

  Effect of organic acids on the growth of Leuconostoc oenos and Lactobacillus hilgardii strains isolated from red wines

  María Cristina Manca de Nadra, Ana María Strasser de Saad

  Vol. 25 No. 2 (1991): Journal international des sciences de la vigne et du vin
• 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
• 2 September 2024

  Impact of Pediococcus parvulus and Saccharomyces cerevisiae on Brettanomyces bruxellensis mousy compound production

  Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Beata Beisert, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra

  Vol. 58 No. 3 (2024): OENO One
• 30 September 1993

  Histidine decarboxylase activity in lactic acid bacteria from wine

  Marta Elena Farías, María Cristina Manca de Nadra, Graciela Celestina Rollan, Ana María Strasser de Saad

  Vol. 27 No. 3 (1993): Journal international des sciences de la vigne et du vin
• 3 August 2022

  Influence of succinic acid on Oenococcus oeni and malolactic fermentation

  Rafael Torres-Guardado, Nicolas Rozès, Braulio Esteve-Zarzoso, Cristina Reguant, Albert Bordons

  Vol. 56 No. 3 (2022): OENO One
• 31 December 2007

  Incidence of nitrogenous compounds of must on ethyl carbamate formation induced by lactic acid bacteria

  José Antonio Suárez Lepe, Carlos Anibal Uthurry

  Vol. 41 No. 4 (2007): Journal international des sciences de la vigne et du vin