Recherche
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Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution
(Food Chemistry. vol. 268, pp. 210-219, 2018)Article de revue -
Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH.
(Food Chemistry. vol. 199, pp. 711-9, 2016-05-15)Article de revue -
Oenological tannins to prevent Botrytis cinerea damage in grapes and musts: Kinetics and electrophoresis characterization of laccase
(Food Chemistry. vol. 316, pp. 1-9, 2020)Article de revue -
Toward a molecular inderstanding 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)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 -
Impact of enological tannins on laccase activity
(Oeno One. vol. 53, n° 1, pp. 27-38, 2019)Article de revue -
Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine
(Food Research International. vol. 135, pp. 109294, 2020-09-01)Article de revue -
Copigmentation of malvidin-3-O-monoglucoside by oenological tannins: incidence on wine model color in function of botanical origin, pH and ethanol content
(Molecules. vol. 24, n° 8, pp. 1-15, 2019)Article de revue -
Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering.
(Frontiers in Microbiology. vol. 6, pp. 1569, 2015-01-01)Article de revue -
Fermentative Conditions Modulating Sweetness in Dry Wines: Genetics and Environmental Factors Influencing the Expression Level of the Saccharomyces cerevisiae HSP12 Gene
(Journal of Agricultural and Food Chemistry. vol. 63, n° 1, pp. 304-311, 2014-12-31)Article de revueLibre accès