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Authors whose works are in public domain in at least one jurisdiction

List of works by Anne Ortiz-Julien

A comparison of the nitrogen metabolic networks of Kluyveromyces marxianus and Saccharomyces cerevisiae

scientific article published on 06 August 2019

Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium.

scientific article published on 13 February 2018

Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains

scientific article published on 11 November 2019

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

scientific article published on 21 November 2014

Effects of yeast cell-wall characteristics on 4-ethylphenol sorption capacity in model wine

scientific article published in December 2008

Engineering of 2,3-butanediol dehydrogenase to reduce acetoin formation by glycerol-overproducing, low-alcohol Saccharomyces cerevisiae

scientific article

Evolutionary engineered Saccharomyces cerevisiae wine yeast strains with increased in vivo flux through the pentose phosphate pathway ⬇️

article by Axelle Cadière et al published May 2011 in Metabolic Engineering

Exploring the potential of Saccharomyces eubayanus as a parent for new interspecies hybrid strains in winemaking.

scientific article published in August 2017

Fermentation performances and aroma production of non-conventional wine yeasts are influenced by nitrogen preferences

scientific article published on 01 August 2018

Formation of micella containing solubilized sterols during rehydration of active dry yeasts improves their fermenting capacity

scientific article published in October 2005

Impact of Nutrient Availability on the Fermentation and Production of Aroma Compounds Under Sequential Inoculation With M. pulcherrima and S. cerevisiae

scientific article published on 28 February 2020

Impact of the timing and the nature of nitrogen additions on the production kinetics of fermentative aromas by Saccharomyces cerevisiae during winemaking fermentation in synthetic media

scientific article published on 12 April 2018

Influence of single nitrogen compounds on growth and fermentation performance of <i>Starmerella bacillaris</i> and <i>Saccharomyces cerevisiae</i> during alcoholic fermentation

scientific article published on 18 December 2020

Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains

scientific article published on 16 June 2020

Key role of lipid management in nitrogen and aroma metabolism in an evolved wine yeast strain.

scientific article

Kluyveromyces marxianus secretes a pectinase in Shiraz grape must that impacts technological properties and aroma profile of wine

article

Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids

scientific article published on 10 August 2018

Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles

scientific article published on 29 September 2020

Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions

scientific article published on 09 August 2019

Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae

scientific article

Pilot-scale evaluation the enological traits of a novel, aromatic wine yeast strain obtained by adaptive evolution

scientific article published on 17 August 2012

Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation

scientific article published on 15 February 2018

Quantitative 13 C-isotope labelling-based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation.

scientific article published on 11 July 2017

Reduction of ethanol yield and improvement of glycerol formation by adaptive evolution of the wine yeast Saccharomyces cerevisiae under hyperosmotic conditions

scientific article published on 14 February 2014

Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations

scientific article published on 01 April 2019

Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts

scientific article published on 23 May 2022

Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation.

scientific article published in August 2018

Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

scientific article

Towards an understanding of the adaptation of wine yeasts to must: relevance of the osmotic stress response

scientific article published on 13 October 2010

Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

scientific article published on 07 March 2018

Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae

scientific article published on 17 April 2018

Yeast multistress resistance and lag-phase characterisation during wine fermentation.

scientific article published in September 2017

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