C. Charpentier

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

Biochemical aspects of stuck and sluggish fermentation in grape must

Hervé Alexandre, C. Charpentier · Journal of Industrial Microbiology & Biotechnology · 1998 · 224 citations · Full text

Production and Tolerance of Ethanol in Relation to Phospholipid Fatty-acyl Composition in Saccharomyces cerevisiae NCYC 431

Munyewu Beaven, C. Charpentier, Anthony H. Rose · Microbiology · 1982 · 224 citations

Lipid Analysis, Fungal Cell Biology, Biosynthesis +17

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