Oenologie - EA 4577
L’unité de recherche Œnologie est rattachée à l’Université de Bordeaux (au sein de l'ISVV), l’INRAE et Bordaux INP. Son thème de recherche central consiste en la réalisation de travaux permettant de contribuer à la préservation et à la valorisation de la qualité du vin. L’objectif est de mener des travaux visant à caractériser, préserver et valoriser la composante organoleptique du vin.
Recent Submissions
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Microbial stabilization of grape musts and wines using coiled UV-C reactor
(OENO One. vol. 54, n° 1, 2020-03-02)Article de revueOpen access
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Characterizing aromatic typicality of Riesling wines: merging volatile compositional and sensory aspects
(Food Research International. vol. 69, pp. 26-37, 2015)Article de revue -
A sensory study of the ageing bouquet of red Bordeaux wines: A three-step approach for exploring a complex olfactory concept
PICARD, Magali
; TEMPÈRE, Sophie; DE REVEL, Gilles ...
(Food Quality and Preference. vol. 42, pp. 110-122, 2015)Article de revue -
Development of an analytical methodology using Fourier transform mass spectrometry to discover new structural analogs of wine natural sweeteners
MARCHAL, Axel; GENIN, Eric; WAFFO-TÉGUO, Pierre ...
(Analytica Chimica Acta. vol. 853, pp. 425-434, 2015)Article de revue -
Comparison of the effect of pulsed electric field or high voltage electrical discharge for the control of sweet white must fermentation process with the conventional addition of sulfur dioxide
(Food Research International. vol. 77, pp. 718-724, 2015)Article de revue -
How stereochemistry influences the taste of wine: Isolation, characterization and sensory evaluation of lyoniresinol stereoisomers.
(Analytica Chimica Acta. vol. 888, pp. 191-8, 2015)Article de revue -
Toward Automated Chromatographic Fingerprinting: A Non-Alignment Approach to Gas Chromatography Mass Spectrometry Data
VESTNER, Jochen; DE REVEL, Gilles; KRIEGER-WEBER, Sibylle ...
(Analytica Chimica Acta. vol. 911, pp. 42-58, 2016)Article de revue -
Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH
(Food Chemistry. vol. 199, pp. 711-719, 2016)Article de revue -
The olfactory masking effect of ethylphenols: Characterization and elucidation of its origin
TEMPERE, Sophie; SCHAAPER, Marie-Hélène; CUZANGE, E. ...
(Food Quality and Preference. vol. 50, pp. 135-144, 2016)Article de revue -
Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits
(Food Chemistry. vol. 203, pp. 41-48, 2016)Article de revue -
How do esters and dimethyl sulfide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation
LYTRA, Georgia; TEMPERE, Sophie; MARCHAND, Stéphanie ...
(Food Chemistry. vol. 194, pp. 196-200, 2015)Article de revue -
Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods
GONZÁLEZ-CENTENO, M. R.; CHIRA, Kleopatra; TEISSEDRE, Pierre Louis
(Food Chemistry. vol. 210, pp. 500-511, 2016)Article de revue -
Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines
PONS, Alexandre; ALLAMY, Lucile; LAVIGNE, Valérie ...
(Food Chemistry. vol. 232, pp. 229-236, 2017)Article de revue -
First identification of three p -menthane lactones and their potential precursor, menthofuran, in red wines
PICARD, Magali; DE REVEL, Gilles; MARCHAND, Stéphanie
(Food Chemistry. vol. 217, pp. 294-302, 2017)Article de revue -
Gas transfer management by membrane contactors in an oenological context: Influence of operating parameters and membrane materials
BRENIAUX, Marion; ZENG, Liming; BAYROUNAT, Flavien ...
(Separation and Purification Technology. vol. 227, pp. 115733, 2019)Article de revue -
2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma
CAMELEYRE, Margaux; LYTRA, Georgia; TEMPERE, Sophie ...
(Food Chemistry. vol. 237, pp. 364-371, 2017)Article de revue -
Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine
LYTRA, Georgia; MIOT-SERTIER, Cécile; MOINE, Virginie ...
(Food Research International. vol. 135, pp. 109294, 2020)Article de revue -
Development and validation of an LC–FTMS method for quantifying natural sweeteners in wine
FAYAD, Syntia; CRETIN, Blandine N.; MARCHAL, Axel
(Food Chemistry. vol. 311, pp. 125881, 2020)Article de revue -
Hydroxytyrosol decreases LPS- and α-synuclein-induced microglial activation in vitro
(Antioxidants. vol. 9, pp. 1-18, 2020)Article de revue
Statistics
Collection General Statistics
Number of items since 6 months
30
Number of Authors
630
Number of items with bitstreams
2
Number of items without bitstreams
162
Typology History
| 2016 | 2017 | 2018 | 2019 | 2020 | |
|---|---|---|---|---|---|
| Article de revue | 6 | 3 | 57 | 62 | 14 |
| Autre communication scientifique (congrès sans actes - poster - séminaire...) | 0 | 0 | 0 | 4 | 0 |
| Autre document | 0 | 0 | 0 | 0 | 0 |
| Brevet | 0 | 0 | 0 | 0 | 0 |
| Chapitre d'ouvrage | 0 | 0 | 0 | 1 | 0 |
| Communication dans un congrès avec actes | 0 | 0 | 6 | 0 | 0 |
| Direction d'ouvrage | 0 | 0 | 0 | 0 | 0 |
| Document de travail - Pré-publication | 0 | 0 | 0 | 0 | 0 |
| HDR | 0 | 0 | 0 | 0 | 0 |
| Ouvrage | 0 | 0 | 0 | 0 | 0 |
| Rapport | 0 | 0 | 2 | 0 | 0 |
| Thèse d'exercice | 0 | 0 | 0 | 0 | 0 |
| Thèses de doctorat | 0 | 0 | 0 | 0 | 0 |
Recent submissions distribution
Article de revue
30
Autre communication scientifique (congrès sans actes - poster - séminaire...)
0
Autre document
0
Brevet
0
Chapitre d'ouvrage
0
Communication dans un congrès avec actes
0
Direction d'ouvrage
0
Document de travail - Pré-publication
0
HDR
0
Ouvrage
0
Rapport
0
Thèse d'exercice
0
Thèses de doctorat
0
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