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Oenologie - UMR 1366: Dépôts récents

Toward Automated Chromatographic Fingerprinting: A Non-Alignment Approach to Gas Chromatography Mass Spectrometry Data

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

The olfactory masking effect of ethylphenols: Characterization and elucidation of its origin

How stereochemistry influences the taste of wine: Isolation, characterization and sensory evaluation of lyoniresinol stereoisomers.

Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits

Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system

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

Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods

Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines

First identification of three p -menthane lactones and their potential precursor, menthofuran, in red wines

Gas transfer management by membrane contactors in an oenological context: Influence of operating parameters and membrane materials

2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma

Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine

Development and validation of an LC–FTMS method for quantifying natural sweeteners in wine

Hydroxytyrosol decreases LPS- and α-synuclein-induced microglial activation in vitro

Oenological tannins to prevent Botrytis cinerea damage in grapes and musts: Kinetics and electrophoresis characterization of laccase

Formation and evolution profiles of anthocyanin derivatives and tannins during fermentations and aging of red wines

Cellar temperature affects brettanomyces bruxellensis population and volatile phenols production in aging Bordeaux wines

Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability

Further 2R-Benzylmalate derivatives from the undergrounds parts of Arundina graminifolia (Orchidaceae)

Oenologie - UMR 1366: Dépôts récents

Toward Automated Chromatographic Fingerprinting: A Non-Alignment Approach to Gas Chromatography Mass Spectrometry Data ﻿

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 ﻿

The olfactory masking effect of ethylphenols: Characterization and elucidation of its origin ﻿

How stereochemistry influences the taste of wine: Isolation, characterization and sensory evaluation of lyoniresinol stereoisomers. ﻿

Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits ﻿

Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system ﻿

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

Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods ﻿

Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines ﻿

First identification of three p -menthane lactones and their potential precursor, menthofuran, in red wines ﻿

Gas transfer management by membrane contactors in an oenological context: Influence of operating parameters and membrane materials ﻿

2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma ﻿

Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine ﻿

Development and validation of an LC–FTMS method for quantifying natural sweeteners in wine ﻿

Hydroxytyrosol decreases LPS- and α-synuclein-induced microglial activation in vitro ﻿

Oenological tannins to prevent Botrytis cinerea damage in grapes and musts: Kinetics and electrophoresis characterization of laccase ﻿

Formation and evolution profiles of anthocyanin derivatives and tannins during fermentations and aging of red wines ﻿

Cellar temperature affects brettanomyces bruxellensis population and volatile phenols production in aging Bordeaux wines ﻿

Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability ﻿

Further 2R-Benzylmalate derivatives from the undergrounds parts of Arundina graminifolia (Orchidaceae) ﻿