E. Aguera

发表

A comparison of laboratory and pilot-scale fermentations in winemaking conditions

J. Rodríguez-Bencomo, J. Salmon, J. Sablayrolles, 2010, Applied Microbiology and Biotechnology.

Influence of a Mixed Culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the Volatiles of a Muscat Wine

E. Agosin, Z. Günata, L. Dulau, 2002 .

Comprehensive study of the dynamic interaction between SO2 and acetaldehyde during alcoholic fermentation.

V. Farines, J. Sablayrolles, J. Mouret, 2020, Food research international.

Germination, growth and starch breakdown in Cl3Fe pretreated pea and barley seeds

M. J. Diéguez, E. Aguera, I. Agui, 1985 .

Comprehensive Study of the Evolution of the Gas-Liquid Partitioning of Acetaldehyde during Wine Alcoholic Fermentation.

V. Farines, Y. Sire, J. Sablayrolles, 2018, Journal of agricultural and food chemistry.

Physical dynamics of sludges during wine fermentation in liquid phase

J. Salmon, E. Casalta, E. Aguera, 2009 .

Study of Oenological Fermentation: Which Strategy and Which Tools?

Jean-Roch Mouret, Jean-Marie Sablayrolles, Marc Perez, 2021, Fermentation.

Impact of oxygen addition during enological fermentation on sterol contents in yeast lees and their reactivity towards oxygen.

C. Deytieux, J. Salmon, J. Sablayrolles, 2003, Journal of bioscience and bioengineering.

The rate of CO(2) assimilation controls the expression and activity of glutamine synthetase through sugar formation in sunflower (Helianthus annuus L) leaves.

J. Maldonado, P. de la Haba, E. Agüera, 2003, Journal of experimental botany.

Dynamics and quantitative analysis of the synthesis of fermentative aromas by an evolved wine strain of Saccharomyces cerevisiae

S. Dequin, J. Sablayrolles, J. Mouret, 2014, Yeast.

Pilot-scale evaluation the enological traits of a novel, aromatic wine yeast strain obtained by adaptive evolution.

Sylvie Dequin, Evelyne Aguera, S. Dequin, 2012, Food microbiology.

Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentation

M. Baragatti, I. Sanchez, V. Farines, 2023, Frontiers in Microbiology.

Kinetic analysis and gas–liquid balances of the production of fermentative aromas during winemaking fermentations: Effect of assimilable nitrogen and temperature

M. Angénieux, C. Camarasa, V. Farines, 2014 .

A Dynamic Analysis of Higher Alcohol and Ester Release During Winemaking Fermentations

J. Sablayrolles, J. Mouret, V. Athès, 2013, Food and Bioprocess Technology.

Partial Removal of Ethanol during Fermentation to Obtain Reduced-Alcohol Wines

C. Camarasa, J. Sablayrolles, E. Aguera, 2010, American Journal of Enology and Viticulture.