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Investigating key volatile compound diffusion in cocoa beans during yeast fermentation-like incubation

by Besançon, Lydie, Poirot, Pierre, Lebrun, Marc, Ortiz-Julien, Anne, Boulanger, Renaud

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CIRAD FR

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Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains

by Su, Ying, Seguinot, Pauline, Bloem, Audrey, Ortiz-Julien, Anne, Heras, José María, Guillamón, José Manuel, Camarasa, Carole
Published 2020-06-16

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IATA ES

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3

Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions

by Su, Ying, Seguinot, Pauline, Sánchez, Isabelle, Ortiz-Julien, Anne, Heras, José M., Querol, Amparo, Camarasa, Carole, Guillamón, José Manuel
Published 2019-08-06

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IATA ES

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4

A Saccharomyces cerevisiae wine yeast strain overproducing mannoproteins selected through classical genetic methods

by González Ramos, Daniel, Muñoz, A., Ortiz Julien, Anne, Palacios García, Antonio Tomás, Heras Manso, José María, González García, Ramón
Published 2010

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ICVV ES

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5

Thermo-adaptive evolution to generate improved Saccharomyces cerevisiae strains for cocoa pulp fermentations

by García-Ríos, Estéfani, Lairón Peris, María, Muñiz Calvo, Sara, Heras, José María, Ortiz-Julien, Anne, Poirot, Pierre, Rozès, Nicolas, Querol, Amparo, Guillamón, José Manuel
Published 2021-01-28

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IATA ES

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