Unité de Recherche Oenologie

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.

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Unité de Recherche Oenologie - EA 4577

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Recent Submissions

Screening for pancreatic lipase natural modulators by capillary electrophoresis hyphenated to spectrophotometric and conductometric dual detection

Development and characterization of a pure stilbene extract from grapevine shoots for use as a preservative in wine

Polyphenolic characterization of merlot, tannat and syrah skin extracts at different degrees of maturity and anti-inflammatory potential in RAW 264.7 cells

Population dynamics and yeast diversity in early winemaking stages without sulfites revealed by three complementary approaches

Mammalian arginase inhibitory activity of methanolic extracts and isolated compounds from cyperus species

Biosynthesis and Cellular Functions of Tartaric Acid in Grapevines

Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario – A Review

Genetic and phenotypic diversity of Brettanomyces bruxellensis isolates from ageing wines

Phytochemical analysis, neuroprotective, anticholinesterase, cytotoxic and catalase potentials of Opuntia microdasys var. rufida and Opuntia leptocaulis

Distribution of prophages in the oenococcus oeni species

Marker assisted selection of malic-consuming saccharomyces cerevisiae strains for winemaking. Efficiency and limits of a qtl’s driven breeding program

Protection and reversion role of a pure stilbene extract from grapevine shoot and its major compounds against an induced oxidative stress

High temperature patterns at the onset of seed maturation determine seed yield and quality in oilseed rape (Brassica napus L.) in relation to sulphur nutrition

Investigation of lipase-ligand interactions in porcine pancreatic extracts by microscale thermophoresis

QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wine

Vocs are relevant biomarkers of elicitor-induced defences in grapevine

Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines

Impact of oak wood ageing modalities on the (non)-volatile composition and sensory attributes of red wines

Impacts of added oenological tannins on red wine quality to counteract Botrytis infection in Merlot grapes

Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels

Statistics

Collection General Statistics

Typology History

Recent submissions distribution

Unité de Recherche Oenologie - EA 4577

Browse by

Recent Submissions

Screening for pancreatic lipase natural modulators by capillary electrophoresis hyphenated to spectrophotometric and conductometric dual detection ﻿

Development and characterization of a pure stilbene extract from grapevine shoots for use as a preservative in wine ﻿

Polyphenolic characterization of merlot, tannat and syrah skin extracts at different degrees of maturity and anti-inflammatory potential in RAW 264.7 cells ﻿

Population dynamics and yeast diversity in early winemaking stages without sulfites revealed by three complementary approaches ﻿

Mammalian arginase inhibitory activity of methanolic extracts and isolated compounds from cyperus species ﻿

Biosynthesis and Cellular Functions of Tartaric Acid in Grapevines ﻿

Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario – A Review ﻿

Genetic and phenotypic diversity of Brettanomyces bruxellensis isolates from ageing wines ﻿

Phytochemical analysis, neuroprotective, anticholinesterase, cytotoxic and catalase potentials of Opuntia microdasys var. rufida and Opuntia leptocaulis ﻿

Distribution of prophages in the oenococcus oeni species ﻿

Marker assisted selection of malic-consuming saccharomyces cerevisiae strains for winemaking. Efficiency and limits of a qtl’s driven breeding program ﻿

Protection and reversion role of a pure stilbene extract from grapevine shoot and its major compounds against an induced oxidative stress ﻿

High temperature patterns at the onset of seed maturation determine seed yield and quality in oilseed rape (Brassica napus L.) in relation to sulphur nutrition ﻿

Investigation of lipase-ligand interactions in porcine pancreatic extracts by microscale thermophoresis ﻿

QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wine ﻿

Vocs are relevant biomarkers of elicitor-induced defences in grapevine ﻿

Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines ﻿

Impact of oak wood ageing modalities on the (non)-volatile composition and sensory attributes of red wines ﻿

Impacts of added oenological tannins on red wine quality to counteract Botrytis infection in Merlot grapes ﻿

Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels ﻿

Statistics

Collection General Statistics

Typology History

Recent submissions distribution

Screening for pancreatic lipase natural modulators by capillary electrophoresis hyphenated to spectrophotometric and conductometric dual detection

Development and characterization of a pure stilbene extract from grapevine shoots for use as a preservative in wine

Polyphenolic characterization of merlot, tannat and syrah skin extracts at different degrees of maturity and anti-inflammatory potential in RAW 264.7 cells

Population dynamics and yeast diversity in early winemaking stages without sulfites revealed by three complementary approaches

Mammalian arginase inhibitory activity of methanolic extracts and isolated compounds from cyperus species

Biosynthesis and Cellular Functions of Tartaric Acid in Grapevines

Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario – A Review

Genetic and phenotypic diversity of Brettanomyces bruxellensis isolates from ageing wines

Phytochemical analysis, neuroprotective, anticholinesterase, cytotoxic and catalase potentials of Opuntia microdasys var. rufida and Opuntia leptocaulis

Distribution of prophages in the oenococcus oeni species

Marker assisted selection of malic-consuming saccharomyces cerevisiae strains for winemaking. Efficiency and limits of a qtl’s driven breeding program

Protection and reversion role of a pure stilbene extract from grapevine shoot and its major compounds against an induced oxidative stress

High temperature patterns at the onset of seed maturation determine seed yield and quality in oilseed rape (Brassica napus L.) in relation to sulphur nutrition

Investigation of lipase-ligand interactions in porcine pancreatic extracts by microscale thermophoresis

QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wine

Vocs are relevant biomarkers of elicitor-induced defences in grapevine

Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines

Impact of oak wood ageing modalities on the (non)-volatile composition and sensory attributes of red wines

Impacts of added oenological tannins on red wine quality to counteract Botrytis infection in Merlot grapes

Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels