Audrey Bloem

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Stéphanie Rollero, Audrey Bloem, Carole Camarasa et al. · Applied Microbiology and Biotechnology · 2014 · 186 citations

Fermentative Aromas, Biosynthesis, Engineering +8

Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae

Lucie Crépin, Truong Nhat My, Audrey Bloem et al. · Applied and Environmental Microbiology · 2017 · 92 citations · Full text

Vanillin production from simple phenols by wine-associated lactic acid bacteria

Audrey Bloem, A. Bertrand, Aline Lonvaud‐Funel et al. · Letters in Applied Microbiology · 2006 · 71 citations

Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium

Stéphanie Rollero, Audrey Bloem, Anne Ortiz-Julien et al. · Frontiers in Microbiology · 2018 · 64 citations · Full text

Quantitative ¹³ C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation

Stéphanie Rollero, Jean‐Roch Mouret, Audrey Bloem et al. · Microbial Biotechnology · 2017 · 58 citations · Full text