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Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseases.
Food Chem. 2021 Oct 30;360:130120. doi: 10.1016/j.foodchem.2021.130120. Epub 2021 May 15.
Food Chem. 2021.
PMID: 34034050
1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins.
Poitou X, Thibon C, Darriet P.
Poitou X, et al.
J Agric Food Chem. 2017 Jan 18;65(2):383-393. doi: 10.1021/acs.jafc.6b03042. Epub 2017 Jan 6.
J Agric Food Chem. 2017.
PMID: 28060498
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Impact of high lipid contents on the production of fermentative aromas during white wine fermentation.
Guittin C, Maçna F, Sanchez I, Poitou X, Sablayrolles JM, Mouret JR, Farines V.
Guittin C, et al. Among authors: poitou x.
Appl Microbiol Biotechnol. 2021 Aug;105(16-17):6435-6449. doi: 10.1007/s00253-021-11479-5. Epub 2021 Aug 23.
Appl Microbiol Biotechnol. 2021.
PMID: 34423410
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The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae.
Guittin C, Maçna F, Barreau A, Poitou X, Sablayrolles JM, Mouret JR, Farines V.
Guittin C, et al. Among authors: poitou x.
Food Microbiol. 2023 May;111:104193. doi: 10.1016/j.fm.2022.104193. Epub 2022 Nov 25.
Food Microbiol. 2023.
PMID: 36681397
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