Recherche
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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 -
Identification and analysis of new α- and β-hydroxy ketones related to the formation of 3-methyl-2,4-nonanedione in musts and red wines.
(Food Chemistry. vol. 305, pp. 1-8, 2020)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 -
New advances on the Brettanomyces bruxellensis biofilm mode of life.
(International Journal of Food Microbiology. vol. 318, pp. 108464, 2020-04-02)Article de revue -
Correlation between water activity (aw) and microbial epiphytic communities associated with grapes berries
(OENO One. vol. 54, n° 1, pp. 49-61, 2020-02-04)Article de revue -
Major changes in grapevine wood microbiota are associated with the onset of esca, a devastating trunk disease
(Environmental Microbiology, 2020-08-04)Article de revue