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Origins of the sweetness derived from the aging of dry wines: the role of oak triterpenoids
(IVES Technical Reviews vine and wine, 2020-04-09)Article de revueLibre acceso -
Rose Wine Market: Anything but Colour?
(Foods. vol. 9, n° 1850, 2020-12-11)Article de revueLibre acceso -
Role of Oak Coumarins in the Taste of Wines and Spirits: Identification, Quantitation, and Sensory Contribution through Perceptive Interactions
(Journal of Agricultural and Food Chemistry. vol. 68, n° 28, pp. 7434-7443, 2020-06-22)Article de revueLibre acceso -
Les applications antibactériennes des bactériophages
(Virologie. vol. 24, n° 1, pp. 23-36, 2020-02-01)Article de revue -
Resveratrol transformation in red wine after heat treatment
(Food Research International. vol. 132, pp. 109068, 2020-01-01)Article de revue -
Vinification and aging: how much oxygen to add and when?
(IVES Technical Reviews vine and wine, 2020-01-31)Article de revue -
Iridoid glycosides from the Tunisian Citharexylum spinosum L.: Isolation, structure elucidation, biological evaluation, molecular docking and SAR analysis
(Industrial Crops and Products. vol. 151, 2020-05-04)Article de revue -
Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector
(Recent Patents on Food, Nutrition and Agriculture. vol. 11, n° 1, pp. 27-39, 2020-04-29)Article de revue -
La fermentation malolactique dans les vins de base de cognac : Une étape peu suivie mais très fréquente
(Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques. vol. 47, n° 175, pp. 30-32, 2020-04-01)Article de revue -
Réalisation d’un test olfacto-gustatif pour prévenir des troubles perceptifs liés au Covid-19
(IVES Technical Reviews vine and wine, 2020-05-27)Article de revue