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Publications by Patricia Claudel

QTL Mapping of the Production of Wine Aroma Compounds by Yeast

English

A Stress-Inducible Resveratrol O-Methyltransferase Involved in the Biosynthesis of Pterostilbene in Grapevine

Plant Physiology

English

Related publications

Yeast and Its Importance to Wine Aroma - A Review

South African Journal of Enology & Viticulture

English

The Production of Desert Wine With High Content of Alcohol by Fermentation of Must With Selected Wine Yeast..

English

Formation by Yeast of 2-Furanmethanethiol and Ethyl 2-Mercaptopropionate Aroma Compounds in Japanese Soy Sauce

Bioscience, Biotechnology and Biochemistry

Organic Chemistry

Applied Microbiology

Molecular Biology

Analytical Chemistry

English

Effect of Different Yeast Species on the Production of Pumpkin Based Wine

Journal of the Institute of Brewing

English

Aroma Glycosides in Grapes and Wine

Journal of Food Science

English

The Effect of Inactivated Yeast-Based Products on the Process of Wine Aging, Phenolic Compounds and Sensory Characteristics of Red Wine Prokupac

BIO Web of Conferences

English

Crop Level and Harvest Date Impact on Four Ontario Wine Grape Cultivars. II. Wine Aroma Compounds and Sensory Analysis

South African Journal of Enology and Viticulture

English

Ecology of Wine Yeast.

English

QTL Mapping of Modelled Metabolic Fluxes Reveals Gene Variants Impacting Yeast Central Carbon Metabolism

Scientific Reports

Multidisciplinary

English