Recherche
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Modeling sugar accumulation dynamics of a wide range of grape cultivars (Vitis vinifera)
(21st GiESCO International Meeting "A Multidisciplinary Vision towards Sustainable Viticulture", gr, Thessalonique, 2019)Autre communication scientifique (congrès sans actes - poster - séminaire...) -
Climate modeling at vineyard’s scale in a climate change context
(XIIth International Terroir Congress, XIIth International Terroir Congress, es, Saragosse, 2018)Autre communication scientifique (congrès sans actes - poster - séminaire...) -
Nitrogen partitioning among vine organs as a consequence of cluster thinning
(21st GiESCO International Meeting "A Multidisciplinary Vision towards Sustainable Viticulture", gr, Thessalonique, 2019)Autre communication scientifique (congrès sans actes - poster - séminaire...) -
Nitrogen status of vines influences aged wine aromas. Examples of aged Champagne reserve wines and red Bordeaux wines
(11th International Symposium Oeno / IVAS, fr, Bordeaux, 2019)Autre communication scientifique (congrès sans actes - poster - séminaire...) -
Plant material and agronomic practices to improve vineyard sustainability in a changing climate
(Cyprus University of Technology, cy, Limassol, 2020)Autre communication scientifique (congrès sans actes - poster - séminaire...) -
The sensory space of wines: From concept to evaluation and description. a review
(Foods. vol. 10, n° 6, 2021)Article de revueLibre accès -
Model-assisted analysis for tuning anthocyanin composition in grape berries.
(Annals of Botany. vol. 132, n° 5, pp. 1033-1050, 2023-11-30)Article de revueLibre accès -
Ohmic heating for polyphenol extraction from grape berries: An innovative prefermentary process
(Oeno One. vol. 55, n° 3, pp. 39-51, 2021-07-15)Article de revueLibre accès -
Optimizing vineyard performance in the Tsukuba region
(Meeting Tsukuba - Bordeaux Sciences Agro, jp, Tsukuba, 2019)Autre communication scientifique (congrès sans actes - poster - séminaire...) -
Approches sensorielle et analytique de l’arôme fruité des vins rouges. Influence majeure de la souche de levures.
(Revue des Oenologues. n° 157, pp. 15-18, 2015-09)Article de revueLibre accès