Recherche
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Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions
(Food Chemistry. vol. 203, pp. 292-300, 2016-07-15)Article de revue -
Identification and Organoleptic Contribution of Vanillylthiol in Wines
(Journal of Agricultural and Food Chemistry. vol. 64, n° 6, pp. 1318-1325, 2016-01-23)Article de revue -
Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition
(OENO One. vol. 50, n° 4, 2016-12-21)Article de revue -
Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution
(Journal of Agricultural and Food Chemistry. vol. 64, n° 40, pp. 7576-7584, 2016-09-30)Article de revue -
Experimental Models of Oral Biofilms Developed on Inert Substrates: A Review of the Literature.
(BioMed Research International. vol. 2016, 2016-01-01)Article de revue -
Garder ses lies : efficace, mais risqué
(Réussir Vigne. pp. 26, 2016-06)Article de revue -
Unexpected impact of 2-methylisoborneol as off-odour substance in aged wines
(Food Chemistry. vol. 220, pp. 498-504, 2016-10-05)Article de revue -
Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency
(PLoS ONE. vol. 11, n° 8, pp. e0161095, 2016-08-12)Article de revue -
Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods
(Food Chemistry. vol. 210, pp. 500-511, 2016-11-01)Article de revue -
Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains.
(Frontiers in Microbiology. vol. 7, pp. 293, 2016-01-01)Article de revue