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Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet
(Journal of Agricultural and Food Chemistry. vol. 71, n° 43, pp. 16248-16259, 2023-10-20)Article de revueOpen access -
Draft Genome Sequence of Oenococcus kitaharae CRBO2176, Isolated from Homemade Water Kefir
(Microbiology Resource Announcements, 2023-03-29)Article de revueOpen access -
Genotyping by sequencing and genetic mapping of phenology-relevant and berry quality traits from two grapevine mapping populations
(Abstract Book GBG 2018 – Bordeaux, France 15 – 20 July, 12. International Conference on Grapevine Breeding and Genetics (ICGBG), Conférence, Bordeaux, 2018)Communication dans un congrès avec actes -
Impact of temperature and solar radiation on grape composition variability in the Saint-Emilion winegrowing area
Communication dans un congrès -
Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario – A Review
(Frontiers in Plant Science. vol. 12, pp. 1-26, 2021-03-22)Article de revueOpen access -
Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut
(Journal of Agricultural and Food Chemistry. vol. 65, n° 5, pp. 1058-1069, 2017-01-26)Article de revueOpen access -
Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters
(Journal of Agricultural and Food Chemistry. vol. 69, n° 29, pp. 8179-8189, 2021)Article de revueOpen access -
Biosynthesis and Cellular Functions of Tartaric Acid in Grapevines
(Frontiers in Plant Science. vol. 12, 2021-03-04)Article de revueOpen access -
Impact of high-power ultrasound for barrel regeneration on the extraction of wood volatile and non-volatile compounds
(Processes. vol. 9, n° 6, 2021)Article de revueOpen access -
Réchauffement climatique et acceptabilité des vins par le consommateur.
(Revue des Oenologues. n° 161, pp. 56-58, 2016-09)Article de revue