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Contribution of oak wood ageing to the sweet perception of dry wines: Effect of oak ageing on wine sweetness
(Australian Journal of Grape and Wine Research. vol. 19, n° 1, pp. 11-19, 2013-01-24)Article de revueLibre acceso -
Influence of Yeast Macromolecules on Sweetness in Dry Wines: Role of the Saccharomyces cerevisiae Protein Hsp12
(Journal of Agricultural and Food Chemistry. vol. 59, n° 5, pp. 2004-2010, 2011-03-09)Article de revueLibre acceso -
Identification of New Natural Sweet Compounds in Wine Using Centrifugal Partition Chromatography–Gustatometry and Fourier Transform Mass Spectrometry
(Analytical Chemistry. vol. 83, n° 24, pp. 9629-9637, 2011-12-15)Article de revueLibre acceso -
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 revueLibre acceso -
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 acceso -
Recovery after curettage of grapevines with esca leaf symptoms
(Phytopathologia Mediterranea. vol. 61, n° 3, pp. 473-489, 2022-11-25)Article de revueLibre acceso