1. Dégradation enzymatique du glucane de Botrytis cinerea. Application à l’amélioration de la clarification des vins issus de raisins pourris;Dubourdieu;Connaiss. Vigne Vin.,1981
2. Investigations of an industrial β-d-glucanase from Trichoderma harzianum;Dubourdieu;Carbohydr. Res.,1985
3. The use of β-glucanase as an enzyme in wine clarification and filtration;Villetaz;Am. J. Enol. Vitic.,1984
4. Canal-Llaubères R-M. Enzymes in winemaking. In: Fleet GH, editor. Wine microbiology and biotechnology. Switzerland: Harwood Academic Publisher; 1993. p. 477–506.
5. Hagan P. Enzymes: revisiting the principles and future developments. In: Allen M, Leske P, Baldwin G, editors. Advances in juice clarification and yeast inoculation. Proceedings of ASVO Oenology Seminar; 1996. p. 3–5.