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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Dépôts récents

• Identifying the boundaries of the sensory space of red Bordeaux wines using an innovative machine learning approach. Application to the identification of new varieties adapted to climate change. 

  PLANTEVIN, Marc; THIBON, Cécile; BARBE, Jean-Cristophe ...

  (OENO One. vol. 58, n° 3, 2024-07-10)

  Article de revueLibre accès

• UV-exposure decreases antimicrobial activities of a grapevine cane extract against Plasmopara viticola and Botrytis cinerea as a consequence of stilbene modifications-a kinetic study 

  PEBARTHE-COURROUILH, Anthony; JAA, Ayoub; VALLS FONAYET, Josep ...

  (Pest Management Science. vol. 80, n° 12, pp. 6389 - 6399, 2024-08-22)

  Article de revueLibre accès

• Valorization of Grape Pomace: A Review of Phenolic Composition, Bioactivity, and Therapeutic Potential 

  KARASTERGIOU, Anna; GANCEL, Anne-Laure; JOURDES, Michael ...

  (Antioxidants. vol. 13, n° 9, pp. 1131, 2024-09-19)

  Article de revueLibre accès

• A test-tube vinification method for high-throughput characterisation of the oenological and aromatic potential of white wines 

  CLAUDEL, Patricia; DUMAS, Vincent; THIBON, Cécile ...

  (OENO One. vol. 58, n° 1, 2024-02-29)

  Article de revueLibre accès

• Valorisation of white wine lees: optimisation of subcritical water extraction of antioxidant compounds 

  POULAIN, Benjamin; WINSTEL, Delphine; MASSOT, Arnaud ...

  (OENO One. vol. 58, n° 3, 2024-09-23)

  Article de revueLibre accès

• Study of the fruity aroma of red wines made from grape varieties potentially adapted to climate change using a semi-preparative HPLC method 

  GARBAY, Justine; CAMELEYRE, Margaux; LE MENN, Nicolas ...

  (LWT - Food Science and Technology. vol. 204, 2024-07)

  Article de revueLibre accès

• Potential of fruit seeds: Exploring bioactives and ensuring food safety for sustainable management of food waste 

  MATEUS, Ana Rita Soares; BARROS, Sílvia Cruz; CORTEGOSO, Sandra Mariño ...

  (Food Chemistry. vol. 23, 2024-10)

  Article de revueLibre accès

• Monitoring red wine maturation in oak barrels using ¹H NMR-based metabolomics 

  LE MAO, Ines; DA COSTA, Gregory; LELEU, Guillaume ...

  (OENO One. vol. 58, n° 2, 2024-05-06)

  Article de revueLibre accès

• Optimization of Extraction Conditions of Phenolic Compounds and Antioxidant Activity From Myrtle ( Myrtus communis L.) Fruit 

  TAIBI, Abdeslem; MOKRANI, Abderrahmane; KADI, Ahcene ...

  (Chemistry and Biodiversity, 2024-12)

  Article de revue

• Disclosure of the nature of glycosylated varietal precursors of eugenol from the hybrid, tolerant grapevine variety Baco blanc: Methodology and quantification 

  HASTOY, Xavier; FRANC, Céline; VALLS FONAYET, Josep ...

  (Food Chemistry. vol. 471, 2024-12)

  Article de revueLibre accès

• White wines aged in barrels with controlled tannin potential exhibit correlated long-term oxidative stability in bottle 

  BILLET, Kévin; THIBON, Cécile; BADET, Marie Laure ...

  (Food Chemistry. vol. 24, pp. 101907, 2024-12)

  Article de revueLibre accès

• Importance of quality maintenance pruning for young Ugni Blanc grapevines 

  BRUEZ, Emilie; CHOLET, Céline; COLL, Patrice ...

  (OENO One. vol. 58, n° 3, pp. 8101, 2024-08-12)

  Article de revueLibre accès

• An automated accelerated salting-out assisted solvent extraction (A-ASASE) of stilbenoids from Vitis vinifera L. branches: False proof or a proof of concept? 

  AHMED, Omar S.; TAHANOUT, Faiza; MARTI-MESTRES, Gilberte ...

  (Talanta. vol. 266, pp. 124935, 2024-01)

  Article de revue

• Algerian vine canes as a good source of phenolic compounds for several in vitro biological activities 

  KAMAH, Fatima; BASLI, Abdelkader; RICHARD, Tristan ...

  (GLOBAL NEST JOURNAL. vol. 26, n° 9, pp. 5320, 2024-10)

  Article de revueLibre accès

• The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterisation 

  COURREGELONGUE, Marie; PONS, Alexandre

  (OENO One. vol. 58, n° 4, pp. 7883, 2024-10-14)

  Article de revueLibre accès

• Critical areas for Brettanomyces bruxellensis contamination and biofilm formation in the cellar: on the origin of wine spoilage 

  LE MONTAGNER, Paul; ETOURNEAU, Laetitia; BALLESTRA, Patricia ...

  (OENO One. vol. 58, n° 3, pp. 8015, 2024-08-30)

  Article de revueLibre accès

• Postbiotics for the management of obesity, insulin resistance/type 2 diabetes and NAFLD. Beyond microbial viability 

  ARELLANO-GARCIA, Laura Isabel; PORTILLO, María; MARTINEZ, J. Alfredo ...

  (Critical Reviews in Food Science and Nutrition. pp. 1-24, 2024-12)

  Article de revue

• Effects of Opuntia stricta var. dillenii Extracts Obtained from Prickly Pear and an Industrial By-Product on Maturing Pre-Adipocytes 

  GOMEZ-LOPEZ, Iván; ESEBERRI, Itziar; KRISA, Stéphanie ...

  (Plants. vol. 13, n° 21, pp. 2967, 2024-10-24)

  Article de revueLibre accès

• ‘Liking then CATA' or ‘CATA then liking'? Impact of the hedonic question positioning on the wine sensory description and appreciation 

  GEFFROY, Olivier; MAZA, Elie; LYTRA, Georgia ...

  (OENO One. vol. 58, n° 3, 2024-09-06)

  Article de revueLibre accès

• Stibenoids eco-extraction from vineyard coproducts: vitisin B extraction by ASE compare to sc-CO2 

  ELSHAZELY, Maryam; HEGAZY, Tasnim; HARSCOAT-SCHIAVO, Christelle ...

  PosterLibre accès

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