Patricia Ballestra

Université de Bordeaux — France

Agricultural and Biological Sciences · Life Sciences

15h-index786citations47works1.62yr avg
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Research Topics

Fermentation and Sensory Analysis(30), Horticultural and Viticultural Research(12), Microbial Inactivation Methods(8), Meat and Animal Product Quality(7), Plant Pathogens and Fungal Diseases(6)

Publications47 total

Rhizobacteria from vineyard and commercial arbuscular mycorrhizal fungi induce synergistic microbiome shifts within grapevine root systems
Scientific Reports·2025· 1 citedOpen Access
Does <i>Saccharomyces cerevisiae</i> play a supporting role in mousy off-flavours production?
IVES Technical Reviews vine and wine·2025Open Access
Rhizobacteria from vineyard and commercial mycorrhizal fungi induce synergistic microbiome shifts within grapevine root systems
2025· 1 citedOpen Access
Impact of <i>Pediococcus parvulus</i> and <i>Saccharomyces cerevisiae</i> on <i>Brettanomyces bruxellensis</i> mousy compound production
OENO One·2024· 2 citedOpen Access
Critical areas for <i>Brettanomyces bruxellensis</i> contamination and biofilm formation in the cellar: on the origin of wine spoilage
OENO One·2024· 4 citedOpen Access
Simultaneous assay of mousy off-flavor markers in wine
IVES Technical Reviews vine and wine·2023Open Access
No, <i>Brettanomyces bruxellensis</i> is not responsible for all woes!
IVES Technical Reviews vine and wine·2023Open Access
Assessment of the impact of chitosan treatment on microorganisms in enology
IVES Technical Reviews vine and wine·2023Open Access
Which microorganisms contribute to mousy off-flavour in our wines?
OENO One·2023· 7 citedOpen Access
High intraspecific variation of the cell surface physico-chemical and bioadhesion properties in Brettanomyces bruxellensis
Food Microbiology·2023· 13 citedOpen Access
Investigation into mousy off-flavor in wine using gas chromatography-mass spectrometry with stir bar sorptive extraction
Food Chemistry·2023· 10 citedOpen Access
Soil composition and rootstock genotype drive the root associated microbial communities in young grapevines
Frontiers in Microbiology·2022· 47 citedOpen Access
Assessment of chitosan antimicrobial effect on wine microbes
International Journal of Food Microbiology·2022· 20 citedOpen Access
Better understanding on the fungal chitosan and derivatives antiseptic effect on Brettanomyces bruxellensis in wine
SPIRE - Sciences Po Institutional REpository·2022
<i>Brettanomyces bruxellensis</i>: Overview of the genetic and phenotypic diversity of an anthropized yeast
Molecular Ecology·2022· 25 citedOpen Access
Grapevine rootstock and soil microbiome interactions: Keys for a resilient viticulture
Horticulture Research·2022· 88 citedOpen Access
High Intraspecific Variation of the Cell Surface Physico-Chemical And Bioadhesion Properties In Brettanomyces Bruxellensis
SSRN Electronic Journal·2022Open Access
Modifications structurelles du chitosane dans l’objectif d’élucider son mécanisme d’action dans les vins
SPIRE - Sciences Po Institutional REpository·2021
Brettanomyces bruxellensis: Overview of the hidden diversity and complexity of an anthropized yeast
2021· 1 citedOpen Access
Grapevine decline is associated with difference in soil microbial composition and activity
OENO One·2021· 17 citedOpen Access
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Frequent Co-authors

Cécile Miot‐Sertier(23), Marguerite Dols‐Lafargue(21), Isabelle Masneuf‐Pomarède(20), Warren Albertin(16), Laurent Riquier(10), Gilles de Revel(10), Romain Darriaut(8), Joana Coulon(8), Virginie Moine(8), Margot Paulin(8), Lucie Dutilh(7), Amélie Vallet-Courbin(7), Stéphanie Marchand(7), Nathalie Ollat(6), Virginie Lauvergeat(6), Thierry Doco(6), Olivier Claisse(6), Céline Franc(6), Pierre Moulis(6), Guilherme Martins(5)