The “pied de cuve” as an alternative way to manage indigenous fermentation: impact on the fermentative process and <i>Saccharomyces cerevisiae</i> diversity by Marine Börlin, Cécile Miot-Sertier, Emmanuel Vinsonneau, Stéphane Becquet, Franck Salin, Marina Bely, Patrick Lucas, Warren Albertin, Jean-Luc Legras, Isabelle MASNEUF-POMAREDE

Subjects: “…pied de cuve…”
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Real Time Monitoring of Wine Vinegar Supply Chain through MOX Sensors by Dario Genzardi, Giuseppe Greco, Estefanía Núñez-Carmona, Veronica Sberveglieri

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The Impact of the Inoculation of Different <i>Pied de Cuve</i> on the Chemical and Organoleptic Profiles of Wines by Katherine Bedoya, Albert Mas, Nicolas Rozès, Carla Jara, María del Carmen Portillo

Subjects: “…<i>Pied de cuve</i>…”
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Colonization of Wild <i>Saccharomyces cerevisiae</i> Strains in a New Winery by Hany Abdo, Claudia R. Catacchio, Mario Ventura, Pietro D’Addabbo, Francesco Maria Calabrese, Julie Laurent, Vanessa David-Vaizant, Hervé Alexandre, Michèle Guilloux-Bénatier, Sandrine Rousseaux

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Influence of the Dry Yeast Preparation Method on Final Sparkling Wine Characteristics by Carmen Berbegal, Lucía Polo, M. José García-Esparza, Inmaculada Álvarez, Fernando Zamora, Sergi Ferrer, Isabel Pardo

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