Recherche
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Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines
(Journal of Agricultural and Food Chemistry. vol. 63, n° 40, pp. 8879-8889, 2015-09-30)Article de revue -
Factors controlling inflorescence primordia formation of grapevine: their role in latent bud fruitfulness? A review
(Botany / Botanique. vol. 94, n° 3, pp. 147-163, 2015-12-18)Article de revue -
Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement
(International Journal of Food Microbiology. vol. 207, pp. 40-48, 2015-08-17)Article de revue -
Autochthonous starter cultures and indigenous grape variety for regional wine production.
(Journal of Applied Microbiology. vol. 118, n° 6, pp. 1395-408, 2015-06-01)Article de revue -
Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters
(Journal of Food Science. vol. 80, n° 12, pp. C2701-C2710, 2015-12)Article de revue -
Polysaccharides and lignin from oak wood used in cooperage: Composition, interest, assays: A review.
(Carbohydrate Research. vol. 417, pp. 94-102, 2015-11-19)Article de revue -
Facteurs génétiques et environnementaux contrôlant les performances de la levure pendant la prise de mousse.
(Bordeaux, 2015-10-19)Thèses de doctorat -
Isolation and structure elucidation of bioactive compounds from the roots of the Tunisian Ononis angustissima L.
(Bioorganic and Medicinal Chemistry Letters. vol. 25, n° 18, pp. 3825-30, 2015-09-15)Article de revue -
Procédés innovants pour la stabilisation microbiologiques des vins
(Lettre international. n° 73, 2015-09)Article de revue -
Hypotheses on the effects of enological tannins and total red wine phenolic compounds on Oenococcus oeni.
(Food Microbiology. vol. 52, pp. 131-137, 2015-12-01)Article de revue