Sandra Vijou

I work for Vivelys society. It is a young, innovative, international company specialized in developing hi-tech tools, and technical consulting for leading industrial wine companies.

I work on fermentation process and I create new tools for wine companies.
I work on a tool able to monitor on line the alcoholic fermentation.

I studied impact of wine dealcoholisation by stripping :
- on yeast
- on aroma
- on kinetics

I worked in different japanese laboratories for three months.
I worked with the professor Machida on the mapping on the N7 locus in Arabidopsis thaliana.