Oenologie - UMR 1366
L’unité de recherche Œnologie présente un long parcours historique de recherche finalisée impliquant à la fois l’acquisition de connaissances fondamentales et le développement de savoir-faire et d’innovations pour la filière vinicole. Son thème central consiste en la réalisation de travaux permettant de contribuer à la préservation et à la valorisation de la qualité du vin. Située dans l’ISVV, l’unité de recherche Œnologie est rattachée au département Sciences de l'Environnement de l’Université de Bordeaux, ainsi qu’au département TRANSFORM de l’INRAE et à Bordeaux INP.
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Recent Submissions
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Bioprotection by non-Saccharomyces yeasts in oenology : evaluation of O2 consumption and impact on acetic acid bacteria
(International Journal of Food Microbiology. pp. 110338, 2023-07-23)Article de revueRequest a copy -
Yeast and filamentous fungi microbial communities in organic red grape juice : effect of vintage, maturity stage, SO2, and bioprotection
(Frontiers in Microbiology. vol. 12, 2021-12-24)Article de revueOpen access -
Developing a rapid method for determining grapevine nitrogen status
(Acta Horticulturae. n° 1333, pp. 75-82, 2022-01)Article de revue -
Strychnine, old still actual poison: description of poisoning cases reported to French Poison Control Centers over the past thirteen years
(Toxin Reviews. vol. 41, n° 4, pp. 1172-1178, 2022-10)Article de revue -
Chapter 10 - Wine quality production and sustainability∗
(J. Miguel Costa, Sofia Catarino, José M. Escalona & Piergiorgio Comuzzo, 2022-01-01)Chapitre d'ouvrage -
Development of a synthetic model to study browning caused by laccase activity from Botrytis cinerea
(LWT. vol. 154, 2022-01-15)Article de revueOpen access -
Silicon carbide (SiC) membranes in œnology
(Separation and Purification Technology. vol. 284, 2022-02-01)Article de revue -
Analysis of individual anthocyanins, flavanols, flavonols and other polyphenols in Pistacia lentiscus L. fruits during ripening
(Journal of Food Composition and Analysis. vol. 106, 2022-03)Article de revue -
Naturally occurring phenolic compounds as promising antimycotoxin agents: Where are we now?
(Comprehensive Reviews in Food Science and Food Safety. vol. 21, n° 2, pp. 1161-1197, 2022-03)Article de revue -
Secondary Metabolism Rearrangements in Linum usitatissimum L. after Biostimulation of Roots with COS Oligosaccharides from Fungal Cell Wall
(Molecules. vol. 27, n° 7, 2022-04)Article de revueOpen access -
Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie
(Molecules. vol. 27, n° 8, 2022-04)Article de revueOpen access -
Isotopic labelling-based analysis elucidates biosynthesis pathways in Saccharomyces cerevisiae for Melatonin, Serotonin and Hydroxytyrosol formation
(Food Chemistry. vol. 374, 2022-04-16)Article de revueOpen access -
In the shadow of resveratrol: biological activities of epsilon-viniferin
(Journal of physiology and biochemistry. vol. 78, n° 2, pp. 465-484, 2022-05)Article de revue -
Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines
(Journal of Fungi. vol. 8, n° 5, 2022-05)Article de revueOpen access -
Isolation of a new taste-active brandy tannin A: Structural elucidation, quantitation and sensory assessment
(Food Chemistry. vol. 377, 2022-05-30)Article de revue -
Carbonated Irrigation Assessment of Grapevine Growth, Nutrient Absorption, and Sugar Accumulation in a Tempranillo (Vitis vinifera L.) Vineyard
(Agriculture. vol. 12, n° 6, pp. 792, 2022-05-30)Article de revueOpen access -
CRISPR-Cas9-Based Technology and Its Relevance to Gene Editing in Parkinson’s Disease
(Pharmaceutics. vol. 14, n° 6, pp. 1252, 2022-06-13)Article de revueOpen access -
Identification, quantitation and sensory contribution of new C-glucosidic ellagitannin-derived spirit compounds
(Food Chemistry. vol. 384, pp. 132307, 2022-08-01)Article de revue -
Antibacterial and Antifungal Alkaloids from Asian Angiosperms: Distribution, Mechanisms of Action, Structure-Activity, and Clinical Potentials
(Antibiotics. vol. 11, n° 9, pp. 1146, 2022-08-24)Article de revueOpen access -
Oxyresveratrol and Gnetol Glucuronide Metabolites: Chemical Production, Structural Identification, Metabolism by Human and Rat Liver Fractions, and In Vitro Anti-inflammatory Properties
(Journal of Agricultural and Food Chemistry. vol. 70, n° 41, pp. 13082-13092, 2022-10-19)Article de revueOpen access
Statistics
Collection General Statistics
Typology History
2019 | 2020 | 2021 | 2022 | 2023 | |
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Actes de congrès/Proceedings | 0 | 0 | 0 | 0 | 0 |
Article de blog scientifique | 0 | 0 | 0 | 0 | 0 |
Article de revue | 82 | 52 | 65 | 26 | 1 |
Autre document | 0 | 0 | 0 | 0 | 0 |
Brevet | 0 | 0 | 0 | 0 | 0 |
Chapitre d'ouvrage | 1 | 0 | 2 | 1 | 0 |
Communication dans un congrès | 0 | 0 | 0 | 0 | 0 |
Document de travail - Pré-publication | 0 | 0 | 0 | 0 | 0 |
HDR | 0 | 1 | 0 | 0 | 0 |
Notice d'encyclopédie ou de dictionnaire | 0 | 0 | 0 | 0 | 0 |
N°spécial de revue/special issue | 0 | 0 | 0 | 0 | 0 |
Ouvrage | 0 | 0 | 0 | 0 | 0 |
Poster | 0 | 0 | 0 | 0 | 0 |
Rapport | 0 | 0 | 0 | 0 | 0 |
Thèse d'exercice | 0 | 0 | 0 | 0 | 0 |
Thèses de doctorat | 6 | 4 | 9 | 0 | 0 |
Traduction | 0 | 0 | 0 | 0 | 0 |