Benoît Colonna-Ceccaldi

Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering

Warren Albertin, Mathabatha Evodia Setati, Cécile Miot‐Sertier et al. · Frontiers in Microbiology · 2016 · 115 citations · Full text

Genetics, Hanseniaspora Uvarum, Plant Pathology +19

The yeast<i>Starmerella bacillaris</i>(synonym<i>Candida zemplinina</i>) shows high genetic diversity in winemaking environments

Isabelle Masneuf‐Pomarède, Elodie Juquin, Cécile Miot‐Sertier et al. · FEMS Yeast Research · 2015 · 103 citations · Full text

C. Zemplinina Species, Genetics, Molecular Genetics +17

Hydrolysis of fructans from Agave tequilana Weber var. azul during the cooking step in a traditional tequila elaboration process

Etienne Waleckx, Anne Gschaedler, Benoît Colonna-Ceccaldi et al. · Food Chemistry · 2007 · 83 citations

Cooking Step

New Precursor of 3-Mercaptohexan-1-ol in Grape Juice: Thiol-Forming Potential and Kinetics during Early Stages of Must Fermentation

Michael J. Harsch, Frank Benkwitz, Andy Frost et al. · Journal of Agricultural and Food Chemistry · 2013 · 82 citations

Engineering, Secondary Metabolite, Chemistry +20

Oenological prefermentation practices strongly impact yeast population dynamics and alcoholic fermentation kinetics in Chardonnay grape must

Warren Albertin, Cécile Miot‐Sertier, Marina Bely et al. · International Journal of Food Microbiology · 2014 · 54 citations

Biology, Oenological Prefermentation Practices, Food Fermentation +9