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Publications by Vincent Renouf
Global Survey of the Microbial Ecosystem During Alcoholic Fermentation in Winemaking
Oeno One
Horticulture
Food Science
Yeast and Bacteria Analysis of Grape, Wine and Cellar Equipments by PCR-DGGE
Oeno One
Horticulture
Food Science
Related publications
Alcoholic Fermentation
Nature
Multidisciplinary
The Continual Adding of Concentrated Molasses Wort During the Alcoholic Fermentation.
Kvasny Prumysl
Use of Fortified Pied De Cuve as an Innovative Method to Start Spontaneous Alcoholic Fermentation for Red Winemaking
Australian Journal of Grape and Wine Research
Horticulture
The Continual Alcoholic Fermentation.
Kvasny Prumysl
The Phosphoric Esters of Alcoholic Fermentation
Biochemical Journal
On the Rôle of Adenylpyrophosphatase in Alcoholic Fermentation and on the Occurrence of Trehalose During Fermentation With Maceration Juice.
Acta Chemica Scandinavica
Arabinoxylan-Oligosaccharides (AXOS) Affect the Protein/Carbohydrate Fermentation Balance and Microbial Population Dynamics of the Simulator of Human Intestinal Microbial Ecosystem
Microbial Biotechnology
Applied Microbiology
Biotechnology
Biochemistry
Bioengineering
Microbial Diversity Studies of the Porcine Gastrointestinal Ecosystem During Weaning Transition
Animal Research
Figure 1: Residual Mitochondrial Transmembrane Potential Decreases Unsaturated Fatty Acid Level in Sake Yeast During Alcoholic Fermentation Oxidoreductive Status and Mitochondrial Morphology of Sake Yeast During Alcoholic Fermentation.
