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Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profile
(Oeno One. vol. 57, n° 4, 2023-11-20)Article de revueLibre acceso -
Which microorganisms contribute to mousy off-flavour in our wines?
(Oeno One. vol. 57, n° 2, pp. 177-187, 2023-05)Article de revueLibre acceso -
Phenolic potential of new red hybrid grape varieties to produce quality wines and identification by the malvin
Communication dans un congrèsLibre acceso -
Sensory characterisation of Bordeaux red wines produced without added sulfites
(OENO One. vol. 54, n° 4, pp. 733-743, 2020-10-20)Article de revueLibre acceso -
1 H-NMR metabolomics for wine screening and analysis
(Oeno One. vol. 57, n° 1, pp. 15-31, 2023-01-03)Article de revueLibre acceso -
Evaluating the influence of operational parameters of pulsed light on wine related yeasts: focus on inter- and intra-specific variability sensitivity
(Food Microbiology. vol. 109, pp. 104121, 2023-02)Article de revueLibre acceso -
New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation
(Food Microbiology. vol. 112, pp. 104209, 2023-06)Article de revue -
Phage Encounters Recorded in CRISPR Arrays in the Genus Oenococcus
(Viruses. vol. 15, n° 1, pp. 15, 2022-12-20)Article de revueLibre acceso -
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 revueLibre acceso