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Wine Ageing in Oak Barrel: Effect of Toasting Process
(Agricultural Research & Technology: Open Access Journal. vol. 12, n° 3, 2017)Article de revue -
Compositional and Sensory Characterization of Grape Proanthocyanidins and Oak wood Ellagitannin
(Tetrahedron. vol. 71, n° 20, pp. 2999-3006, 2015-02-10)Article de revue -
Reduced obesity, diabetes and steatosis upon cinnamon and grape pomace are associated with changes in gut microbiota and markers of gut barrier
(American Journal of Physiology. Endocrinology and Metabolism. vol. 314, n° 4, pp. E334-E352, 2018)Article de revue -
Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition
(OENO One. vol. 50, n° 4, 2016-12-21)Article de revue -
Comparison between malolactic fermentation container and barrel toasting effects on phenolic, volatile, and sensory profiles of red wines.
(Journal of Agricultural and Food Chemistry. vol. 65, n° 16, pp. 3320-3329, 2017)Article de revue -
Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods
(Food Chemistry. vol. 210, pp. 500-511, 2016-11-01)Article de revue -
Disease resistant bouquet vine varieties: assessment of the phenolic, aromatic, and sensory potential of their wines
(Biomolecules. vol. 9, n° 12, pp. 1-17, 2019)Article de revue -
Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character.
(Food Chemistry. vol. 278, pp. 460-468, 2019)Article de revue