Florian BAHUT
- Procédés Alimentaires et Microbiologiques [Dijon] (PAM)
- Physico-chimie des Aliments et du Vin (PCAV)
Publications
Publications
Elucidating white wines peptides: An Analyticak BreaktroughMacroWine 2025, Jun 2025, Bozen-Bolzano, Italy |
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Characterization of the inactive dry yeast soluble fraction in model wineIV Congres International Wine Active Compounds, Mar 2017, Beaune, France |
Non-Saccharomyces inactivated yeasts metabolome with high antioxidant potentialIn Vino Analytica Scientia (13th edition), Jul 2024, Davis, United States |
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Impact of glutathione-rich inactivated yeast on wine chemical diversityIVAS 2019, Jun 2019, Bordeaux, France |
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Molecular characterization of wines nucleophilic potential by ultra-performance liquid chromatography high resolution mass spectrometryIVAS 2019, Jun 2019, Bordeaux, France |
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Impact of glutathione-rich inactivated yeast on wine stabilityASEV 2019, Jun 2019, Napa, United States |
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Metabolomic characterization of the inactive dry yeast soluble fraction in model wineInternational Congress, In Vino Analytica Scientia, Jul 2017, Salamanca, Spain |
Yeast composition having antioxidant propertiesFrance, Patent n° : EP22306628.3. 2024 |
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A glutathione-rich yeast and its use for preserving winesFrance, Patent n° : 19290014.0. 2023 |
Oxidative stability of white and rosé winesOXIDATIVE STABILITY OF WHITE AND ROSÉ WINES, 2019, pp.76-79 |
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Originalité d’une nouvelle levure inactivée spécifique au service de la stabilité oxydative des vins blancs et rosésOriginalité d’une nouvelle levure inactivée spécifique au service de la stabilité oxydative des vins blancs et rosés, 2019, pp.21-24 |