Unité de Recherche Oenologie

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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Unité de Recherche Oenologie - UMR 1366

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Recent Submissions

Subcritical water : an original eco-sustainable process for wine lees valorization ?

Optimization of SH groups extraction from white wine lees using a design of experiments

Adaptation to climate change : strategic issues to face for the french wine industry ?

Enhanced Extraction of Phenolic Compounds from Merlot Grapes by Pulsed Electric Field Treatment

Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines

Structural and Biochemical Changes Induced by Pulsed Electric Field Treatments on Cabernet Sauvignon Grape Berry Skins: Impact on Cell Wall Total Tannins and Polysaccharides

Impacts of Sodium Arsenite on Wood Microbiota of Esca-Diseased Grapevines

L’identification des levures et bactéries œnologiques par spectrométrie de masse de type MALDI-TOF

Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas?

Production of Fungal Nanochitosan Using High-Pressure Water Jet System for Biomedical Applications

Brettanomyces bruxellensis : overview of the genetic and phenotypic diversity of an anthropized yeast

Different trajectories of polyploidization shape the genomic landscape of the Brettanomyces bruxellensis yeast species

Les vins rouges de Bordeaux élaborés sans dioxyde de soufre : approches de caractérisation sensorielle et chimique des vins de qualité

Stilbenes at Low Micromolar Concentrations Mitigate the NO, TNF-α, IL-1β and ROS Production in LPS-Stimulated Murine Macrophages

Reliability of MALDI-TOF mass spectrometry to identify oral isolates of Streptococcus salivarius and Lactobacillus spp

Representational and sensory cues as drivers of individual differences in expert quality assessment of red wines

Phenolic composition of Bordeaux cabernet sauvignon and merlot grapes and wines

Développement de procédés innovants de stabilisation microbiologique pour la filière œnologique

Influence of wine tasting on the color of teeth amongst professional wine tasters of gironde, France: a pilot study

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Unité de Recherche Oenologie - UMR 1366

Browse by

Recent Submissions

Subcritical water : an original eco-sustainable process for wine lees valorization ? ﻿

Optimization of SH groups extraction from white wine lees using a design of experiments ﻿

Adaptation to climate change : strategic issues to face for the french wine industry ? ﻿

Enhanced Extraction of Phenolic Compounds from Merlot Grapes by Pulsed Electric Field Treatment ﻿

Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines ﻿

Structural and Biochemical Changes Induced by Pulsed Electric Field Treatments on Cabernet Sauvignon Grape Berry Skins: Impact on Cell Wall Total Tannins and Polysaccharides ﻿

Impacts of Sodium Arsenite on Wood Microbiota of Esca-Diseased Grapevines ﻿

L’identification des levures et bactéries œnologiques par spectrométrie de masse de type MALDI-TOF ﻿

Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes ﻿

Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas? ﻿

Production of Fungal Nanochitosan Using High-Pressure Water Jet System for Biomedical Applications ﻿

Brettanomyces bruxellensis : overview of the genetic and phenotypic diversity of an anthropized yeast ﻿

Different trajectories of polyploidization shape the genomic landscape of the Brettanomyces bruxellensis yeast species ﻿

Les vins rouges de Bordeaux élaborés sans dioxyde de soufre : approches de caractérisation sensorielle et chimique des vins de qualité ﻿

Stilbenes at Low Micromolar Concentrations Mitigate the NO, TNF-α, IL-1β and ROS Production in LPS-Stimulated Murine Macrophages ﻿

Reliability of MALDI-TOF mass spectrometry to identify oral isolates of Streptococcus salivarius and Lactobacillus spp ﻿

Representational and sensory cues as drivers of individual differences in expert quality assessment of red wines ﻿

Phenolic composition of Bordeaux cabernet sauvignon and merlot grapes and wines ﻿

Développement de procédés innovants de stabilisation microbiologique pour la filière œnologique ﻿

Influence of wine tasting on the color of teeth amongst professional wine tasters of gironde, France: a pilot study ﻿

Statistics

Collection General Statistics

Typology History

Recent submissions distribution

Subcritical water : an original eco-sustainable process for wine lees valorization ?

Optimization of SH groups extraction from white wine lees using a design of experiments

Adaptation to climate change : strategic issues to face for the french wine industry ?

Enhanced Extraction of Phenolic Compounds from Merlot Grapes by Pulsed Electric Field Treatment

Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines

Structural and Biochemical Changes Induced by Pulsed Electric Field Treatments on Cabernet Sauvignon Grape Berry Skins: Impact on Cell Wall Total Tannins and Polysaccharides

Impacts of Sodium Arsenite on Wood Microbiota of Esca-Diseased Grapevines

L’identification des levures et bactéries œnologiques par spectrométrie de masse de type MALDI-TOF

Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas?

Production of Fungal Nanochitosan Using High-Pressure Water Jet System for Biomedical Applications

Brettanomyces bruxellensis : overview of the genetic and phenotypic diversity of an anthropized yeast

Different trajectories of polyploidization shape the genomic landscape of the Brettanomyces bruxellensis yeast species

Les vins rouges de Bordeaux élaborés sans dioxyde de soufre : approches de caractérisation sensorielle et chimique des vins de qualité

Stilbenes at Low Micromolar Concentrations Mitigate the NO, TNF-α, IL-1β and ROS Production in LPS-Stimulated Murine Macrophages

Reliability of MALDI-TOF mass spectrometry to identify oral isolates of Streptococcus salivarius and Lactobacillus spp

Representational and sensory cues as drivers of individual differences in expert quality assessment of red wines

Phenolic composition of Bordeaux cabernet sauvignon and merlot grapes and wines

Développement de procédés innovants de stabilisation microbiologique pour la filière œnologique

Influence of wine tasting on the color of teeth amongst professional wine tasters of gironde, France: a pilot study