Vanessa Vaizant
- Procédés Alimentaires et Microbiologiques [Dijon] (PAM)
- Aliment, Fermentation, Interaction, Microbiote (AFIM)
Publications
Publications
Contribution of Killer Toxins from Metschnikowia pulcherrima and Lachancea thermotolerans to Must BioprotectionColloque Harmi, Sep 2025, Dole, France |
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Biovi : a research program for reducing chemical imput in vine and wineWAC2022, 2022, Dijon, France |
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High throughput sequencing of amplicons for monitoring yeast biodiversity in must and during alcoholic fermentationOIV, 2014, Argentine, Argentina |
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Diversité génétique intraspécifique de l’espèce Oenococcus oeniPrésentation 17ème colloque du Club des Bactéries Lactiques, Oct 2010, Nancy, France |
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Identification of grape moulds by PCR techniquesSymposium International d’œnologie, 2007, Bordeaux, France |
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Ultra-High Irradiance Blue Light Treatment: A Promising Method for Inactivation of the Wine Spoilage Yeast Brettanomyces Bruxellensis2024 |
Moving from sulfites to bioprotection: which impact on chardonnay wine?Microwine, IVES, 2023, Bordeaux, France |
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Ultra-high resolution mass spectrometry to explore yeast interactions during sequential fermentationOIV, Nov 2022, Mexico, Mexico |
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Biovi : a research promgram for reducing chemical imput in vine and wineWAC2022, Nov 2022, Dijon, France |
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Flor Yeast Diversity and Dynamics in Biologically Aged WinesOeno2019, IVAS, 2019, Bordeaux, France |
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La valorisation scientifiques des archivesLes archives de la vigne et du vin, 2019, Dijon, France |
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The diversitiy of Oenococcus oeniActes de colloques du 9e symposium international d’Œnologie de Bordeaux, 2011, Bordeaux, France. pp.290-291 |
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Contrôle de l’implantation de Oenococcus oeni8ème Symposium International d’Œnologie de Bordeaux, 2007, Bordeaux, France |