Audrey BLOEM
Publications
Publications
Bioprotection of grape must by Metschnikowia sp.: genericity and mechanism;2. International Congress on Grapevine and Wine Sciences (2ICGWS), Nov 2023, Logroño, Spain |
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Origin of unpleasant smelling sulphur compounds during wine fermentation.In Vino Analytica Scientia 2022, Jul 2022, Neustadt, Germany |
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Contribution des levures non-Saccharomycesà la qualité sensorielle des vins.13. Journée Scientifique de la Vigne et du Vin - JSVV, Mar 2022, Montpellier, France |
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Potentialities of wine yeasts to produce unusual aromas during fermentationInternational Congress on Grapevine and Wine Sciences., Oct 2020, Logroño, Spain |
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Non-Saccharomyces yeastnitrogen consumption and metabolite production during wine fermentationOENOIVAS 2019 - 11. International Symposium of Œnology, Bordeaux- 11. In Vino Analytica Scientia, Jun 2019, Bordeaux, France |
Non-Saccharomyces yeast nitrogen consumption and metabolite production during wine fermentationOENOIVAS 2019 - 11. International Symposium of Œnology, Bordeaux- 11. In Vino Analytica Scientia, Jun 2019, Bordeaux, France |
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Impact of nitrogen sources on the fermentative kinetic and aroma compounds production by non-Saccharomyces yeasts7. International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wine (Macrowine 2018), May 2018, Zaragoza, Spain |
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Impact of IBMP-Polypenol interactions on volatility and sensory perception in model wine solutionICP2016 The XXVIIIth International Conference on Polyphenols, Jul 2016, Vienne, Austria |
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IBMP-Polypenol interactions: impact on volatility and sensory perception in model wine solution6. International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wine (Macrowine 2016), Jun 2016, Changins, Switzerland |
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Metabolic impact of redox perturbations on the formation of aroma compounds during alcoholic fermentation10. Symposium International d’Œnologie de Bordeaux, Œno2015, Jun 2015, Bordeaux, France. pp.196-199 |
Contribution des bactéries lactiques à l'arôme boisé des vins7. Symposium international d'oenologie, Jun 2003, Bordeaux, France |
Phenotypic diversity and bio-protection capability of Metschnikowia sp. in oenology9. International Macrowine Conference on Macromolecules and Secondary Metabolites of Vine and Wine (Oeno Macrowine 2023), Jul 2023, Bordeaux, France. , II.P.20, pp.196, 2023, Proceedings of ŒnoMacrowine 2023 |
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Phenotypic diversity and bio-protection characteristic of Metschnikowia sp. in oenologyPYYF8 - 8. Conference on Physiology of Yeasts and Filamentous Fungi, Jun 2023, Cork, Ireland |
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Diversité phénotypique et capacité bioprotectrice de Metschnikowia sp. en œnologie.Microbes 2022. 17. Congrès national de la Société Française de Microbiologie, Oct 2022, Montpellier, France |
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Origin and modulation of VSCs formation during wine fermentation.8. International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wine (Macrowine 2021), Jun 2021, Online, France |
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Nitrogen source utilisation by non-Saccharomyces yeasts in winemaking conditions7. Conference on Yeasts and Filamentous Fungi, Jun 2019, Milan, Italy. |
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DISPERSIVE LIQUID-LIQUID MICROEXTRACTION FOR THE QUANTIFICATION OF TERPENS IN WINESOENOIVAS 2019 - 11. International Symposium of Œnology, Bordeaux- 11. In Vino Analytica Scientia, Jun 2019, Bordeaux, France |
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Environmental conditions can modulate the production of volatile sulfur compounds (VSC) during wine fermentation7th conference on Yeasts and Filamentous Fungi, Jun 2019, Milan, Italy. |
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RNA seq reveals different yeast behaviours in terms of nitrogen consumption and fermentative aroma production7. International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wine (Macrowine 2018), May 2018, Zaragoza, Spain. |
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Differences in the volatile fingerprints and fermentation performances of non-Saccharomyces and Saccharomyces wine yeasts7. International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wine (Macrowine 2018), May 2018, Zaragoza, Spain |
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Impact of nitrogen sources on the fermentative kinetic and aroma compounds production by non-Saccharomyces yeasts in alcoholic fermentation7. International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wine (Macrowine 2018), May 2018, Zaragoza, Spain |
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Impact of nitrogen sources on the fermentative kinetic of non -Saccharomyces yeasts33. International Specialised Symposium on Yeasts Exploring and Engineering Yeasts for Industrial Application, Jun 2017, Cork, Ireland |
Aromas metabolic fluxes prediction in oenological fermentation33. International Specialised Symposium on Yeasts Exploring and Engineering Yeasts for Industrial Application, Jun 2017, Cork, Ireland. 2017 |
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Impact of nitrogen sources on the fermentative kinetic of non - Saccharomyces yeasts33. International Specialised Symposium on Yeasts Exploring and Engineering Yeasts for Industrial Application, Jun 2017, Cork, United Kingdom. , 2017 |
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Comment la nutrition azotée influe-t-elle sur la production d’arômes ?7. Journées scientifiques de la vigne et du vin, Apr 2015, Montpellier, France. 2015 |
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Effects of redox perturbation on the synthesis of fermentive aromaWine Active Compounds 2014 - International conference Wine Active Compounds, Mar 2014, Beaune, France. 2014 |
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Malolactic fermentation in barrels. Influence of lactic acid bacteria in the release of oak wood volatile compounds8. Symposium International d'Œnologie "Œno 2007", Jun 2007, Talence, France. 1 p., 2007 |
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Differences in the management of intracellular redox state between wine yeast species dictate their fermentation performances and metabolite production.2023 |