Aroma Compound Sorption by Oak Wood in a Model Wine
Ramirez Ramirez, Gabriela, Lubbers, Samuel, Charpentier, Claudine, Feuillat, Michel, Voilley, Andrée, Chassagne, David
Published in Journal of agricultural and food chemistry (01.08.2001)
Published in Journal of agricultural and food chemistry (01.08.2001)
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Journal Article
The influence of yeast glycosylated proteins on tannins aggregation in model solution
Claudine Charpentier, Sandra Escot, Emmanuel Gonzalez, Laurent Dulau, Michel Feuillat
Published in OENO one (31.12.2004)
Published in OENO one (31.12.2004)
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Journal Article
Yeast autolysis during champagne aging
Leroy M.J, Charpentier M, Duteurtre B, Feuillat M, Charpentier C
Published in American journal of enology and viticulture (1990)
Published in American journal of enology and viticulture (1990)
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Journal Article
Influence of macromolecules and treatments on the behavior of aroma compounds in a model wine
Voilley, A, Lamer, C, Dubois, P, Feuillat, M
Published in Journal of agricultural and food chemistry (01.01.1990)
Published in Journal of agricultural and food chemistry (01.01.1990)
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Journal Article
Release of Nucleotides and Nucleosides during Yeast Autolysis: Kinetics and Potential Impact on Flavor
Charpentier, Claudine, Aussenac, Jerome, Charpentier, Monique, Prome, Jean-Claude, Duteurtre, Bruno, Feuillat, Michel
Published in Journal of agricultural and food chemistry (20.04.2005)
Published in Journal of agricultural and food chemistry (20.04.2005)
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Journal Article
Effect of must turbidity on cell wall porosity and macromolecule excretion of Saccharomyces cerevisiae cultivated on grape juice
Boivin, S. (Institut Universitaire de la Vigne et du Vin, Dijon, France.), Feuillat, M, Alexandre, H, Charpentier, C
Published in American journal of enology and viticulture (1998)
Published in American journal of enology and viticulture (1998)
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Journal Article
Effects of tangential microfiltration on chemical composition and organoleptic characteristics of Burgundy wines [cross flow filtration]
Feuillat, M. (Universite de Dijon (France). UER des Sciences, Laboratoire d'Oenologie), Peyron, D, Berger, J.L
Published in Bulletin de l'OIV (01.03.1987)
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Published in Bulletin de l'OIV (01.03.1987)
Journal Article
Sparkling wines: how they are made and appreciation of quality. The France's report [mainly the champagne method, wine base, second fermentation, autolysis, alteration, shaking
Bidan, P. (Institut des Produits de la Vigne, Montpellier (France)), Feuillat, M, Moulin, J.P
Published in Bulletin de l'OIV (01.09.1986)
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Published in Bulletin de l'OIV (01.09.1986)
Journal Article