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Impact of Botrytis cinerea Contamination on the Characteristics and Foamability of Yeast Macromolecules Released during the Alcoholic Fermentation of a Model Grape Juice.
Molecules. 2020 Jan 22;25(3):472. doi: 10.3390/molecules25030472.
Molecules. 2020.
PMID: 31979163
Free PMC article.
Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region.
Liu PH, Vrigneau C, Salmon T, Hoang DA, Boulet JC, Jégou S, Marchal R.
Liu PH, et al. Among authors: vrigneau c.
Molecules. 2018 Jun 6;23(6):1372. doi: 10.3390/molecules23061372.
Molecules. 2018.
PMID: 29882831
Free PMC article.
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Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines.
Jégou S, Hoang DA, Salmon T, Williams P, Oluwa S, Vrigneau C, Doco T, Marchal R.
Jégou S, et al. Among authors: vrigneau c.
Food Chem. 2017 Oct 1;232:49-59. doi: 10.1016/j.foodchem.2017.03.032. Epub 2017 Mar 8.
Food Chem. 2017.
PMID: 28490102
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