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Oenologie - UMR 1366: envíos recientes

Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine‐like medium and during industrial fermentation of Cabernet Sauvignon

Neuroprotective Effects of Pomegranate Juice against Parkinson’s Disease and Presence of Ellagitannins-Derived Metabolite—Urolithin A—In the Brain

Resveratrol transformation in red wine after heat treatment

Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis.

Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography–tandem mass spectrometry

Glutathione Preservation during Winemaking with Vitis Vinifera White Varieties: Example of Sauvignon blanc Grapes

Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines

Fermentative Conditions Modulating Sweetness in Dry Wines: Genetics and Environmental Factors Influencing the Expression Level of the Saccharomyces cerevisiae HSP12 Gene

Contribution of oak lignans to wine taste: Chemical identification, sensory characterization and quantification

Distribution and Organoleptic Impact of Ethyl 3‑Hydroxybutanoate Enantiomers in Wine

Characterisation of Mediterranean Grape Pomace Seed and Skin Extracts: Polyphenolic Content and Antioxidant Activity

Study of Potassium Hydrogen Tartrate Unseeded Batch Crystallization for Tracking Optimum Cooling Mode.

Impact of pulsed-electric field and high-voltage electrical discharges on red wine microbial stabilization and quality characteristics

Compositional and Sensory Characterization of Grape Proanthocyanidins and Oak wood Ellagitannin

Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution

Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine

Structures of polymeric pigments in red wine and their derived quantification markers revealed by high‐resolution quadrupole time‐of‐flight mass spectrometry

Comparison of the ability of wine experts and novices to identify odorant signals: a new insight in wine expertise

Influence of Chirality of Lactones on the Perception of Some Typical Fruity Notes through Perceptual Interaction Phenomena in Bordeaux Dessert Wines

Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels

Oenologie - UMR 1366: envíos recientes

Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine‐like medium and during industrial fermentation of Cabernet Sauvignon ﻿

Neuroprotective Effects of Pomegranate Juice against Parkinson’s Disease and Presence of Ellagitannins-Derived Metabolite—Urolithin A—In the Brain ﻿

Resveratrol transformation in red wine after heat treatment ﻿

Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis. ﻿

Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography–tandem mass spectrometry ﻿

Glutathione Preservation during Winemaking with Vitis Vinifera White Varieties: Example of Sauvignon blanc Grapes ﻿

Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines ﻿

Fermentative Conditions Modulating Sweetness in Dry Wines: Genetics and Environmental Factors Influencing the Expression Level of the Saccharomyces cerevisiae HSP12 Gene ﻿

Contribution of oak lignans to wine taste: Chemical identification, sensory characterization and quantification ﻿

Distribution and Organoleptic Impact of Ethyl 3‑Hydroxybutanoate Enantiomers in Wine ﻿

Characterisation of Mediterranean Grape Pomace Seed and Skin Extracts: Polyphenolic Content and Antioxidant Activity ﻿

Study of Potassium Hydrogen Tartrate Unseeded Batch Crystallization for Tracking Optimum Cooling Mode. ﻿

Impact of pulsed-electric field and high-voltage electrical discharges on red wine microbial stabilization and quality characteristics ﻿

Compositional and Sensory Characterization of Grape Proanthocyanidins and Oak wood Ellagitannin ﻿

Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution ﻿

Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine ﻿

Structures of polymeric pigments in red wine and their derived quantification markers revealed by high‐resolution quadrupole time‐of‐flight mass spectrometry ﻿

Comparison of the ability of wine experts and novices to identify odorant signals: a new insight in wine expertise ﻿

Influence of Chirality of Lactones on the Perception of Some Typical Fruity Notes through Perceptual Interaction Phenomena in Bordeaux Dessert Wines ﻿

Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels ﻿