Search
-
Volatile, phenolic, and sensory profiles of in-amphorae Chardonnay wine by mass spectrometry and chemometric analysis
(Journal of Mass Spectrometry. vol. 53, n° 9, pp. 833-841, 2018)Article de revue -
Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds
(Journal of Applied Microbiology. vol. 125, n° 4, pp. 1117-1127, 2018)Article de revue -
Distribution of crown hexameric procyanidin and its tetrameric and pentameric congeners in red and white wines
(Food Chemistry. vol. 299, pp. 1-9, 2019)Article de revue -
Sensory characterisation of Bordeaux red wines produced without added sulfites
(OENO One. vol. 54, n° 4, pp. 733-743, 2020-10-20)Article de revueOpen access -
Lysogeny in the lactic acid bacterium Oenococcus oeni is responsible for modified colony morphology on red grape juice agar
(Applied and Environmental Microbiology. vol. 85, n° 19, pp. 1-16, 2019)Article de revue