J.L. Roustan

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

Fabienne Remize, J.L. Roustan, Jean-Marie Sablayrolles et al. · Applied and Environmental Microbiology · 1999 · 284 citations · Full text

Nitrogen demand of different yeast strains during alcoholic fermentation. Importance of the stationary phase

Claire Manginot, J.L. Roustan, Jean‐Marie Sablayrolles · Enzyme and Microbial Technology · 1998 · 103 citations

Alcoholic Fermentation, Food Fermentation, In Vitro Fermentation +9

Comparison of Nitrogen and Oxygen Demands of Enological Yeasts: Technological Consequences

A Julien, J.L. Roustan, Laurent Dulau et al. · American Journal of Enology and Viticulture · 2000 · 86 citations

Stationary Phase, Microbial Physiology, Microbial Metabolism +21

Modification of the acetaldehyde concentration during alcoholic fermentation and effects on fermentation kinetics

J.L. Roustan, Jean‐Marie Sablayrolles · Journal of Bioscience and Bioengineering · 2002 · 41 citations

Alcoholic Fermentation, Food Fermentation, In Vitro Fermentation +7

Use of constant rate alcoholic fermentations to compare the effectiveness of different nitrogen sources added during the stationary phase

Claire Manginot, Jean-Marie Sablayrolles, J.L. Roustan et al. · Enzyme and Microbial Technology · 1997 · 38 citations

Stationary Phase, Food Fermentation, In Vitro Fermentation +3