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Wine tannins: Where are they coming from? A method to access the importance of berry part on wine tannins content
(MethodsX. vol. 7, pp. 100961, 2020)Article de revue -
Polyethylene glycol crowding effect on hyaluronidase activity monitored by capillary electrophoresis
(Analytical and Bioanalytical Chemistry. vol. 412, n° 17, pp. 4195–4207, 2020-05-06)Article de revue -
Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices
(Journal of Agricultural and Food Chemistry, 2020)Article de revue -
Improvement of an experimental model of oral biofilm
(Microbiota in Health and Disease. vol. 2, n° July 2020, 2020-07-20)Article de revue -
Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine‐like medium and during industrial fermentation of Cabernet Sauvignon
(Journal of the Science of Food and Agriculture. vol. 100, n° 5, pp. 1887-1896, 2020-02-04)Article de revue -
Resveratrol transformation in red wine after heat treatment
(Food Research International. vol. 132, 2020-02-07)Article de revue -
Chemical hazards in grapes and wine, climate change and challenges to face
(Food Chemistry. vol. 314, pp. 1-10, 2020)Article de revue -
Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine
(Food Research International. vol. 135, pp. 109294, 2020-09-01)Article de revue -
The "pied de cuve" as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity
(OENO One. vol. 54, n° 3, pp. 435-442, 2020-07-01)Article de revue -
Quantifying the effect of human practices on S. cerevisiae vineyard metapopulation diversity.
(Scientific Reports. vol. 10, n° 1, 2020-10-01)Article de revueLibre accès