Recherche
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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 accès -
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 accès -
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 accès