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Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining
(Food Chemistry. vol. 339, 2021-03)Article de revue -
Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods
(Food Chemistry. vol. 210, pp. 500-511, 2016)Article de revue -
Phenolic composition of Bordeaux cabernet sauvignon and merlot grapes and wines
(2021)Chapitre d'ouvrage -
Transfer of Tannin Characteristics from Grape Skins or Seeds to Wine-Like Solutions and their Impact on Potential Astringency
(LWT - Food Science and Technology. vol. 63, n° 1, pp. 667-676, 2015-09)Article de revue -
Prediction of anthocyanin concentrations during red wine fermentation: development of Fourier transform infrared spectroscopy partial least squares models
(Oeno One. vol. 53, n° 4, 2019)Article de revue -
First evidence of epicatechin vanillate in grape seed and red wine
(Food Chemistry. vol. 259, pp. 304-310, 2018)Article de revue -
Drinking pattern of wine and effects on human health: why should we drink moderately and with meals?
(Food and Function. vol. 7, n° 7, pp. 2937-42, 2016-07-13)Article de revue -
Changes in Tannin Composition of Syrah Grape Skins and Seeds during Fruit Ripening under Contrasting Water Conditions
(Molecules. vol. 22, n° 9, 2017-09-01)Article de revue -
Ellagitannins and flavano-ellagitannins: red wines tendency in different areas, barrel origin and ageing time in barrel and bottle
(Biomolecules. vol. 9, n° 8, pp. 1-10, 2019)Article de revue -
Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system
(Food Chemistry, 2016-02-01)Article de revue