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Oenologie - UMR 1366: envíos recientes

Separation of polyphenols by HILIC methods with diode array detection, charged aerosol detection and mass spectrometry: application to grapevine extracts rich in stilbenoids

Influence of Yeasts on Wine Acidity: New Insights into Saccharomyces cerevisiae

Broad-Spectrum Efficacy and Modes of Action of Two Bacillus Strains against Grapevine Black Rot and Downy Mildew

Bordeaux red wines display variable intrinsic ability to support Brettanomyces bruxellensis growth

Quantitation of trace polyfunctional thiols in wine by liquid chromatography quadrupole Orbitrap high-resolution mass spectrometry in parallel reaction monitoring

Identification of Two New Taste-Active Compounds in Oak Wood: Structural Elucidation of Potential β-Methyl-γ-octalactone Precursors and Quantification in Spirits

Verbascoside and rare flavone glucosides from Citharexylum spinosum L. flowers as antihyperglycemic agents: Isolation, α-amylase inhibition, molecular docking and drug-likeness prediction

Up-regulation of Retrograde Response in yeast increases glycerol and reduces ethanol during wine fermentation

Targeted 1H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus

Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment

Quantitative analysis of sugars extracted from French oak (Quercus petraea) chips: Effect of toasting temperature

Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine

Effect of Non-Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine

Characterization of Crocetin Isomers in Serum Samples via UHPLC-DAD-MS/MS and NMR after Saffron Extract (Safr’Inside™) Consumption

Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits

Towards an understanding of bitterness in white wines: Contribution of 27 compounds assessed by LC-HRMS and sensory analysis

Optimization of extraction and development of an LC-HRMS method to quantify glutathione and glutathione disulfide in white wine lees and yeast derivatives

Microbial dysbiosis in roots and rhizosphere of grapevines experiencing decline is associated with active metabolic functions

1 H-NMR metabolomics for wine screening and analysis

Towards a metabolomic characterization of the grapevine response to “flavescence dorée” infection by NMR and LC-MS profiling

Oenologie - UMR 1366: envíos recientes

Separation of polyphenols by HILIC methods with diode array detection, charged aerosol detection and mass spectrometry: application to grapevine extracts rich in stilbenoids ﻿

Influence of Yeasts on Wine Acidity: New Insights into Saccharomyces cerevisiae ﻿

Broad-Spectrum Efficacy and Modes of Action of Two Bacillus Strains against Grapevine Black Rot and Downy Mildew ﻿

Bordeaux red wines display variable intrinsic ability to support Brettanomyces bruxellensis growth ﻿

Quantitation of trace polyfunctional thiols in wine by liquid chromatography quadrupole Orbitrap high-resolution mass spectrometry in parallel reaction monitoring ﻿

Identification of Two New Taste-Active Compounds in Oak Wood: Structural Elucidation of Potential β-Methyl-γ-octalactone Precursors and Quantification in Spirits ﻿

Verbascoside and rare flavone glucosides from Citharexylum spinosum L. flowers as antihyperglycemic agents: Isolation, α-amylase inhibition, molecular docking and drug-likeness prediction ﻿

Up-regulation of Retrograde Response in yeast increases glycerol and reduces ethanol during wine fermentation ﻿

Targeted 1H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus ﻿

Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment ﻿

Quantitative analysis of sugars extracted from French oak (Quercus petraea) chips: Effect of toasting temperature ﻿

Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine ﻿

Effect of Non-Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine ﻿

Characterization of Crocetin Isomers in Serum Samples via UHPLC-DAD-MS/MS and NMR after Saffron Extract (Safr’Inside™) Consumption ﻿

Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits ﻿

Towards an understanding of bitterness in white wines: Contribution of 27 compounds assessed by LC-HRMS and sensory analysis ﻿

Optimization of extraction and development of an LC-HRMS method to quantify glutathione and glutathione disulfide in white wine lees and yeast derivatives ﻿

Microbial dysbiosis in roots and rhizosphere of grapevines experiencing decline is associated with active metabolic functions ﻿

1 H-NMR metabolomics for wine screening and analysis ﻿

Towards a metabolomic characterization of the grapevine response to “flavescence dorée” infection by NMR and LC-MS profiling ﻿

Separation of polyphenols by HILIC methods with diode array detection, charged aerosol detection and mass spectrometry: application to grapevine extracts rich in stilbenoids

Influence of Yeasts on Wine Acidity: New Insights into Saccharomyces cerevisiae

Broad-Spectrum Efficacy and Modes of Action of Two Bacillus Strains against Grapevine Black Rot and Downy Mildew

Bordeaux red wines display variable intrinsic ability to support Brettanomyces bruxellensis growth

Quantitation of trace polyfunctional thiols in wine by liquid chromatography quadrupole Orbitrap high-resolution mass spectrometry in parallel reaction monitoring

Identification of Two New Taste-Active Compounds in Oak Wood: Structural Elucidation of Potential β-Methyl-γ-octalactone Precursors and Quantification in Spirits

Verbascoside and rare flavone glucosides from Citharexylum spinosum L. flowers as antihyperglycemic agents: Isolation, α-amylase inhibition, molecular docking and drug-likeness prediction

Up-regulation of Retrograde Response in yeast increases glycerol and reduces ethanol during wine fermentation

Targeted 1H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus

Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment

Quantitative analysis of sugars extracted from French oak (Quercus petraea) chips: Effect of toasting temperature

Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine

Effect of Non-Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine

Characterization of Crocetin Isomers in Serum Samples via UHPLC-DAD-MS/MS and NMR after Saffron Extract (Safr’Inside™) Consumption

Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits

Towards an understanding of bitterness in white wines: Contribution of 27 compounds assessed by LC-HRMS and sensory analysis

Optimization of extraction and development of an LC-HRMS method to quantify glutathione and glutathione disulfide in white wine lees and yeast derivatives

Microbial dysbiosis in roots and rhizosphere of grapevines experiencing decline is associated with active metabolic functions

1 H-NMR metabolomics for wine screening and analysis

Towards a metabolomic characterization of the grapevine response to “flavescence dorée” infection by NMR and LC-MS profiling