Michel Feuillat

Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency

Sandra Escot, Michel Feuillat, Laurent Dulau et al. · Australian Journal of Grape and Wine Research · 2001 · 233 citations · Full text

Food Chemistry, Wine Astringency, Alcoholic Fermentation +13

Influence of Yeast Walls on the Behavior of Aroma Compounds in a Model Wine

Samuel Lubbers, C. Charpentier, Michel Feuillat et al. · American Journal of Enology and Viticulture · 1994 · 162 citations · Full text

Food Chemistry, Food Fermentation, Biochemistry +9

Influence of Mannaproteins from Yeast on the Aroma Intensity of a Model Wine

Samuel Lubbers, A. Voilley, Michel Feuillat et al. · LWT · 1994 · 130 citations

Food Chemistry, Biosynthesis, Engineering +10

Yeast Autolysis During Champagne Aging

M. J. Leroy, Monique Charpentier, B. Duteurtre et al. · American Journal of Enology and Viticulture · 1990 · 114 citations

Food Chemistry, Biosynthesis, Engineering +13

Autolysis of Yeasts in Champagne

Michel Feuillat, C. Charpentier · American Journal of Enology and Viticulture · 1982 · 105 citations

Bottle Fermentation, Biosynthesis, Engineering +11