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Resveratrol transformation in red wine after heat treatment
(Food Research International. vol. 132, 2020-02-07)Article de revue -
Chemical hazards in grapes and wine, climate change and challenges to face
(Food Chemistry. vol. 314, pp. 1-10, 2020)Article de revue -
Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine
(Food Research International. vol. 135, pp. 109294, 2020-09-01)Article de revue -
Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: influence of microbial/physical interactions on wine characteristics
(Yeast. vol. 37, n° 11, pp. 609-621, 2020-07-15)Article de revue -
Tanins oenologiques : nouvelles connaissances, applications et règlementations
(Revue Française d'Oenologie. n° 299, pp. 30-39, 2020-05-01)Article de revue -
Euscorpius flavicaudis sting is not lethal but not harmless either: First record of neurological symptoms in child after sting
(Toxicologie Analytique et Clinique. vol. 32, n° 1, pp. 85-88, 2020-03-01)Article de revue -
La taille du fût influence-t-elle la qualité de vieillissement du vin blanc ?
(IVES Technical Reviews vine and wine, 2020-04-17)Article de revue -
The "pied de cuve" as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity
(OENO One. vol. 54, n° 3, pp. 435-442, 2020-07-01)Article de revue -
La bioprotection en œnologie: Impacts microbiologiques et conséquences œnologiques
(Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques. vol. 47, n° 176, pp. 32-34, 2020-06-01)Article de revue -
New advances on the Brettanomyces bruxellensis biofilm mode of life.
(International Journal of Food Microbiology. vol. 318, pp. 108464, 2020-04-02)Article de revue