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Oenologie - UMR 1366: Dépôts récents

Taste-Guided Isolation of Bitter Lignans from Quercus petraea and Their Identification in Wine

Identification and analysis of piperitone in red wines

Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution

Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines

New Approach for Differentiating Sessile and Pedunculate Oak: Development of a LC-HRMS Method To Quantitate Triterpenoids in Wood

Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency

Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

Identification and Organoleptic Contribution of Vanillylthiol in Wines

Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry

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

Masking of Several Olfactory Notes by Infra-threshold Concentrations of 2,4,6-Trichloroanisole

Molecular determinism of specific anosmia to 2-bromo-4-methylphenol: Explaining the remarkable specific anosmia for 2-bromo-4-methylphenol

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

Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013

Structural and biochemical changes induced by pulsed electric field treatments on Cabernet Sauvignon grape berry skins: impact on cell wall total tannins and polysaccharides

Distribution of Oenococcus oeni populations in natural habitats

Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights

Expanding the biodiversity of Oenococcus oeni through comparative genomics of apple cider and kombucha strains.

Biogeography of Oenococcus oeni Reveals Distinctive but Nonspecific Populations in Wine-Producing Regions.

Phylogenomic Analysis of Oenococcus oeni Reveals Specific Domestication of Strains to Cider and Wines.

Oenologie - UMR 1366: Dépôts récents

Taste-Guided Isolation of Bitter Lignans from Quercus petraea and Their Identification in Wine ﻿

Identification and analysis of piperitone in red wines ﻿

Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution ﻿

Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines ﻿

New Approach for Differentiating Sessile and Pedunculate Oak: Development of a LC-HRMS Method To Quantitate Triterpenoids in Wood ﻿

Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency ﻿

Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition ﻿

Identification and Organoleptic Contribution of Vanillylthiol in Wines ﻿

Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry ﻿

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

Masking of Several Olfactory Notes by Infra-threshold Concentrations of 2,4,6-Trichloroanisole ﻿

Molecular determinism of specific anosmia to 2-bromo-4-methylphenol: Explaining the remarkable specific anosmia for 2-bromo-4-methylphenol ﻿

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

Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013 ﻿

Structural and biochemical changes induced by pulsed electric field treatments on Cabernet Sauvignon grape berry skins: impact on cell wall total tannins and polysaccharides ﻿

Distribution of Oenococcus oeni populations in natural habitats ﻿

Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights ﻿

Expanding the biodiversity of Oenococcus oeni through comparative genomics of apple cider and kombucha strains. ﻿

Biogeography of Oenococcus oeni Reveals Distinctive but Nonspecific Populations in Wine-Producing Regions. ﻿

Phylogenomic Analysis of Oenococcus oeni Reveals Specific Domestication of Strains to Cider and Wines. ﻿