Fabienne Remize

Glycerol formation during wine fermentation is mainly linked to Gpd1p and is only partially controlled by the HOG pathway

S. Dequin, F. Remize, B. Cambon, 2003, Yeast.

Glycerol Overproduction by Engineered Saccharomyces cerevisiae Wine Yeast Strains Leads to Substantial Changes in By-Product Formation and to a Stimulation of Fermentation Rate in Stationary Phase

P. Barré, S. Dequin, F. Remize, 1999, Applied and Environmental Microbiology.