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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 -
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 -
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 -
Impacts of Sodium Arsenite on Wood Microbiota of Esca-Diseased Grapevines
(Journal of Fungi. vol. 7, n° 7, pp. 498, 2021-06-22)Article de revueOpen access -
Endo metabolomic profiling of flor and wine yeasts reveals a positive correlation between intracellular metabolite load and the specific glycolytic flux during wine fermentation
(Frontiers in Microbiology. vol. 14, 2023-10-19)Article de revueOpen access -
Aromatic maturity is a cornerstone of terroir expression in red wine
(Oeno One. vol. 56, n° 2, pp. 335-351, 2022-06-24)Article de revueOpen access