Yeast and bacteria analysis of grape, wine and cellar equipments by PCR-DGGE by Vincent Renouf, Pierre Strehaiano, Aline Lonvaud-Funel

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Quantitative analysis of the killer activity of some oenological yeasts. Effect of some additives by Sandrine Alfenore, Marie-Line Délia, Pierre Strehaiano

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Effects of some pesticides on two yeast strains <em>Saccharomyces cerevisiae</em> and <em>Metschnikowia pulcherrima</em> by Dalal Jawich, Christo Hilan, Rachad Saliba, Roger Lteif, Pierre Strehaiano

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Application of a reversed-phase HPLC method for quantitative <em>p</em>-coumaric acid analysis in wine by Dominique Salameh, Cédric Brandam, Toufic Rizk, Roger Lteif, Pierre Strehaiano

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Use of encapsulated yeast for the treatment of stuck and sluggish fermentations by Sofia Silva, Felipe Ramón Portugal, Patricia Silva, Maria de Fatima Texeira, Pierre Strehaiano

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