isabelle Masneuf-Pomarede
isabelle Masneuf-Pomarede
Professeur d'oenologie, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin
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Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation
M Bely, P Stoeckle, I Masneuf-Pomarède, D Dubourdieu
International journal of food microbiology 122 (3), 312-320, 2008
New hybrids between Saccharomyces sensu stricto yeast species found among wine and cider production strains
I Masneuf, J Hansen, C Groth, J Piskur, D Dubourdieu
Applied and environmental microbiology 64 (10), 3887-3892, 1998
The role of yeasts in grape flavor development during fermentation: the example of Sauvignon blanc
D Dubourdieu, T Tominaga, I Masneuf, CP des Gachons, ML Murat
American Journal of Enology and Viticulture 57 (1), 81-88, 2006
Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking
K Zott, C Miot-Sertier, O Claisse, A Lonvaud-Funel, I Masneuf-Pomarede
International journal of food microbiology 125 (2), 197-203, 2008
Association of Saccharomyces bayanus var. uvarum with some French wines: genetic analysis of yeast populations
GI Naumov, I Masneuf, ES Naumova, M Aigle, D Dubourdieu
Research in Microbiology 151 (8), 683-691, 2000
A Gondwanan imprint on global diversity and domestication of wine and cider yeast Saccharomyces uvarum
P Almeida, C Gonçalves, S Teixeira, D Libkind, M Bontrager, ...
Nature communications 5 (1), 1-12, 2014
Effect of Saccharomyces cerevisiae yeast strains on the liberation of volatile thiols in Sauvignon blanc wine
ML Murat, I Masneuf, P Darriet, V Lavigne, T Tominaga, D Dubourdieu
American Journal of Enology and Viticulture 52 (2), 136-139, 2001
Molecular genetic study of introgression between Saccharomyces bayanus and S. cerevisiae
ES Naumova, GI Naumov, I Masneuf‐Pomarède, M Aigle, D Dubourdieu
Yeast 22 (14), 1099-1115, 2005
Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines
I Masneuf-Pomarède, C Mansour, ML Murat, T Tominaga, D Dubourdieu
International journal of food microbiology 108 (3), 385-390, 2006
Characterization of the yeast ecosystem in grape must and wine using real-time PCR
K Zott, O Claisse, P Lucas, J Coulon, A Lonvaud-Funel, ...
Food microbiology 27 (5), 559-567, 2010
Characterization of natural hybrids of Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum
C Le Jeune, M Lollier, C Demuyter, C Erny, JL Legras, M Aigle, ...
FEMS Yeast Research 7 (4), 540-549, 2007
Breeding strategies for combining fermentative qualities and reducing off-flavor production in a wine yeast model
P Marullo, M Bely, I Masneuf-Pomarède, M Pons, M Aigle, D Dubourdieu
FEMS yeast research 6 (2), 268-279, 2006
Characterization of epiphytic bacterial communities from grapes, leaves, bark and soil of grapevine plants grown, and their relations
G Martins, B Lauga, C Miot-Sertier, A Mercier, A Lonvaud, ML Soulas, ...
Plos one 8 (8), e73013, 2013
Single QTL mapping and nucleotide-level resolution of a physiologic trait in wine Saccharomyces cerevisiae strains
P Marullo, M Aigle, M Bely, I Masneuf-Pomarede, P Durrens, ...
FEMS yeast research 7 (6), 941-952, 2007
The grape must non-Saccharomyces microbial community: impact on volatile thiol release
K Zott, C Thibon, M Bely, A Lonvaud-Funel, D Dubourdieu, ...
International Journal of Food Microbiology 151 (2), 210-215, 2011
Inheritable nature of enological quantitative traits is demonstrated by meiotic segregation of industrial wine yeast strains
P Marullo, M Bely, I Masneuf-Pomarede, M Aigle, D Dubourdieu
FEMS yeast research 4 (7), 711-719, 2004
Reassessment of phenotypic traits for Saccharomyces bayanus var. uvarum wine yeast strains
I Masneuf-Pomarède, M Bely, P Marullo, A Lonvaud-Funel, D Dubourdieu
International journal of food microbiology 139 (1-2), 79-86, 2010
A S-cysteine conjugate, precursor of aroma of white sauvignon
T Tominaga, I Masneuf-Pomarède, D Dubourdieu
OENO One 29 (4), 227-232, 1995
Development of a polymerase chain reaction/restriction fragment length polymorphism method for Saccharomyces cerevisiae and Saccharomyces bayanus identification in enology
I Masneuf, M Aigle, D Dubourdieu
FEMS microbiology letters 138 (2-3), 239-244, 1996
Grape berry bacterial microbiota: impact of the ripening process and the farming system
G Martins, C Miot-Sertier, B Lauga, O Claisse, A Lonvaud-Funel, G Soulas, ...
International journal of food microbiology 158 (2), 93-100, 2012
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