Unravelling copper effect on the production of varietal thiols during Colombard and Gros Manseng grape juices fermentation by Saccharomyces cerevisiae by Gabriel Dournes, Thierry Dufourcq, Lucas Suc, Aurélie Roland, Jean-Roch Mouret

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Study of Oenological Fermentation: Which Strategy and Which Tools? by Jean-Roch Mouret, Evelyne Aguera, Marc Perez, Vincent Farines, Jean-Marie Sablayrolles

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Correction: Investigations of the mechanisms of interactions between four non-conventional species with Saccharomyces cerevisiae in oenological conditions. by Olivier Harlé, Judith Legrand, Catherine Tesnière, Martine Pradal, Jean-Roch Mouret, Thibault Nidelet

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Investigations of the mechanisms of interactions between four non-conventional species with Saccharomyces cerevisiae in oenological conditions. by Oliver Harlé, Judith Legrand, Catherine Tesnière, Martine Pradal, Jean-Roch Mouret, Thibault Nidelet

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Untargeted Metabolomics Approach Using UHPLC-HRMS to Unravel the Impact of Fermentation on Color and Phenolic Composition of Rosé Wines by Cécile Leborgne, Emmanuelle Meudec, Nicolas Sommerer, Gilles Masson, Jean-Roch Mouret, Véronique Cheynier

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Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts by Erick Casalta, Carla Sabatier, Giovana Girardi-Piva, Gabriel Dournes, Aurélie Roland, Jean-Roch Mouret

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Large-Scale Screening of Thiol and Fermentative Aroma Production during Wine Alcoholic Fermentation: Exploring the Effects of Assimilable Nitrogen and Peptides by Camille Duc, Faïza Maçna, Isabelle Sanchez, Virginie Galeote, Stéphane Delpech, Anthony Silvano, Jean-Roch Mouret

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The Impact of Must Nutrients and Yeast Strain on the Aromatic Quality of Wines for Cognac Distillation by Charlie Guittin, Faïza Maçna, Isabelle Sanchez, Adeline Barreau, Xavier Poitou, Jean-Marie Sablayrolles, Jean-Roch Mouret, Vincent Farines

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Quantitative 13C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation by Stéphanie Rollero, Jean‐Roch Mouret, Audrey Bloem, Isabelle Sanchez, Anne Ortiz‐Julien, Jean‐Marie Sablayrolles, Sylvie Dequin, Carole Camarasa

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New Online Monitoring Approaches to Describe and Understand the Kinetics of Acetaldehyde Concentration during Wine Alcoholic Fermentation: Access to Production Balances by Charlie Guittin, Faïza Maçna, Christian Picou, Marc Perez, Adeline Barreau, Xavier Poitou, Jean-Marie Sablayrolles, Jean-Roch Mouret, Vincent Farines

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Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentation by Joséphine Godillot, Clara Baconin, Isabelle Sanchez, Meili Baragatti, Marc Perez, Yannick Sire, Evelyne Aguera, Jean-Marie Sablayrolles, Vincent Farines, Jean-Roch Mouret

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Elucidating the Color of Rosé Wines Using Polyphenol-Targeted Metabolomics by Cécile Leborgne, Marine Lambert, Marie-Agnès Ducasse, Emmanuelle Meudec, Arnaud Verbaere, Nicolas Sommerer, Jean-Claude Boulet, Gilles Masson, Jean-Roch Mouret, Véronique Cheynier

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Characterization and Role of Sterols in <i>Saccharomyces cerevisiae</i> during White Wine Alcoholic Fermentation by Giovana Girardi Piva, Erick Casalta, Jean-Luc Legras, Catherine Tesnière, Jean-Marie Sablayrolles, David Ferreira, Anne Ortiz-Julien, Virginie Galeote, Jean-Roch Mouret

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Influence of ergosterol and phytosterols on wine alcoholic fermentation with Saccharomyces cerevisiae strains by Giovana Girardi-Piva, Erick Casalta, Jean-Luc Legras, Thibault Nidelet, Martine Pradal, Faïza Macna, David Ferreira, Anne Ortiz-Julien, Catherine Tesnière, Virginie Galeote, Jean-Roch Mouret

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