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Oenologie - UMR 1366: Dépôts récents

Selection and characterization of autochthonous strains of Oenococcus oeni for vinification in Priorat (Catalonia, Spain)

Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds.

Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines

New advances on the Brettanomyces bruxellensis biofilm mode of life.

Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine

Quantifying the effect of human practices on S. cerevisiae vineyard metapopulation diversity.

Diversité génétique et phénotypique des levures du raisin et du vin

Checkup, a Rapid Tool for Detecting Chromosomal Rearrangements Related to the Promoter in : An Ecological and Technological Study on Wine Yeast.

Tartaric acid pathways in Vitis vinifera L. (cv. Ugni blanc): a comparative study of two vintages with contrasted climatic conditions.

Using of a combined approach by biochemical and image analysis to develop a new method to estimate seed maturity stage for Bordeaux area grapevine

Contribution of Volatile Odorous Terpenoid Compounds to Aged Cognac Spirits Aroma in a Context of Multicomponent Odor Mixtures

Isolation of Taste-Active Triterpenoids from Quercus robur: Sensory Assessment and Identification in Wines and Spirit

Major changes in grapevine wood microbiota are associated with the onset of esca, a devastating trunk disease

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.

How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation

Microbial stabilization of grape musts and wines using coiled UV-C reactor

Characterizing aromatic typicality of Riesling wines: merging volatile compositional and sensory aspects

A sensory study of the ageing bouquet of red Bordeaux wines: A three-step approach for exploring a complex olfactory concept

Development of an analytical methodology using Fourier transform mass spectrometry to discover new structural analogs of wine natural sweeteners

Comparison of the effect of pulsed electric field or high voltage electrical discharge for the control of sweet white must fermentation process with the conventional addition of sulfur dioxide

Oenologie - UMR 1366: Dépôts récents

Selection and characterization of autochthonous strains of Oenococcus oeni for vinification in Priorat (Catalonia, Spain) ﻿

Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds. ﻿

Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines ﻿

New advances on the Brettanomyces bruxellensis biofilm mode of life. ﻿

Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine ﻿

Quantifying the effect of human practices on S. cerevisiae vineyard metapopulation diversity. ﻿

Diversité génétique et phénotypique des levures du raisin et du vin ﻿

Checkup, a Rapid Tool for Detecting Chromosomal Rearrangements Related to the Promoter in : An Ecological and Technological Study on Wine Yeast. ﻿

Tartaric acid pathways in Vitis vinifera L. (cv. Ugni blanc): a comparative study of two vintages with contrasted climatic conditions. ﻿

Using of a combined approach by biochemical and image analysis to develop a new method to estimate seed maturity stage for Bordeaux area grapevine ﻿

Contribution of Volatile Odorous Terpenoid Compounds to Aged Cognac Spirits Aroma in a Context of Multicomponent Odor Mixtures ﻿

Isolation of Taste-Active Triterpenoids from Quercus robur: Sensory Assessment and Identification in Wines and Spirit ﻿

Major changes in grapevine wood microbiota are associated with the onset of esca, a devastating trunk disease ﻿

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. ﻿

How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation ﻿

Microbial stabilization of grape musts and wines using coiled UV-C reactor ﻿

Characterizing aromatic typicality of Riesling wines: merging volatile compositional and sensory aspects ﻿

A sensory study of the ageing bouquet of red Bordeaux wines: A three-step approach for exploring a complex olfactory concept ﻿

Development of an analytical methodology using Fourier transform mass spectrometry to discover new structural analogs of wine natural sweeteners ﻿

Comparison of the effect of pulsed electric field or high voltage electrical discharge for the control of sweet white must fermentation process with the conventional addition of sulfur dioxide ﻿