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Oenologie - UMR 1366: Dépôts récents

Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions

A dextran with unique rheological properties produced by the dextransucrase from Oenococcus kitaharae DSM 17330

Static headspace analysis using low-pressure gas chromatography and mass spectrometry, application to determining multiple partition coefficients: a practical tool for understanding red wine fruity volatile perception and the sensory impact of higher alcohols

Ethyl 2-hydroxy-3-methylbutanoate enantiomers: quantitation and sensory evaluation in wine

Dissection of the molecular bases of genotype x environment interactions: a study of phenotypic plasticity of Saccharomyces cerevisiae in grape juices

Monitoring the impact of an aspartic protease (MpAPr1) on grape proteins and wine properties

Oenococcus oeni Exopolysaccharide biosynthesis, a tool to improve malolactic starter performance

Influence of ethanol content on sweetness and bitterness perception in dry wines

New insight into the unresolved HPLC broad peak of Cabernet Sauvignon grape seed polymeric tannins by combining CPC and Q-ToF approaches

Des outils pour fiabiliser les fermentations des vins et cidres biologiques en utilisant les levures et bactéries indigènes

Phenolic compounds characteristic of the mediterranean diet in mitigating microglia-mediated neuroinflammation

A review of dietary stilbenes: sources and bioavailability

Many interspecific chromosomal introgressions are highly prevalent in Holarctic Saccharomyces uvarum strains found in human-related fermentations

Dual solid-phase and stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma compounds in red wine

Bacteriophage GC1, a novel tectivirus infecting gluconobacter cerinus, an acetic acid bacterium associated with wine-making

First evidence of epicatechin vanillate in grape seed and red wine

Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening

Influence of lactic acid bacteria strains on ester concentrations in red wines: specific impact on branched hydroxylated compounds

The effects of wine consumption on cardiovascular disease and associated risk factors: a narrative review

In vitro effects of serotonin, melatonin, and other related indole compounds on amyloid-β kinetics and neuroprotection

Oenologie - UMR 1366: Dépôts récents

Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions ﻿

A dextran with unique rheological properties produced by the dextransucrase from Oenococcus kitaharae DSM 17330 ﻿

Static headspace analysis using low-pressure gas chromatography and mass spectrometry, application to determining multiple partition coefficients: a practical tool for understanding red wine fruity volatile perception and the sensory impact of higher alcohols ﻿

Ethyl 2-hydroxy-3-methylbutanoate enantiomers: quantitation and sensory evaluation in wine ﻿

Dissection of the molecular bases of genotype x environment interactions: a study of phenotypic plasticity of Saccharomyces cerevisiae in grape juices ﻿

Monitoring the impact of an aspartic protease (MpAPr1) on grape proteins and wine properties ﻿

Oenococcus oeni Exopolysaccharide biosynthesis, a tool to improve malolactic starter performance ﻿

Influence of ethanol content on sweetness and bitterness perception in dry wines ﻿

New insight into the unresolved HPLC broad peak of Cabernet Sauvignon grape seed polymeric tannins by combining CPC and Q-ToF approaches ﻿

Des outils pour fiabiliser les fermentations des vins et cidres biologiques en utilisant les levures et bactéries indigènes ﻿

Phenolic compounds characteristic of the mediterranean diet in mitigating microglia-mediated neuroinflammation ﻿

A review of dietary stilbenes: sources and bioavailability ﻿

Many interspecific chromosomal introgressions are highly prevalent in Holarctic Saccharomyces uvarum strains found in human-related fermentations ﻿

Dual solid-phase and stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma compounds in red wine ﻿

Bacteriophage GC1, a novel tectivirus infecting gluconobacter cerinus, an acetic acid bacterium associated with wine-making ﻿

First evidence of epicatechin vanillate in grape seed and red wine ﻿

Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening ﻿

Influence of lactic acid bacteria strains on ester concentrations in red wines: specific impact on branched hydroxylated compounds ﻿

The effects of wine consumption on cardiovascular disease and associated risk factors: a narrative review ﻿

In vitro effects of serotonin, melatonin, and other related indole compounds on amyloid-β kinetics and neuroprotection ﻿