Recherche
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Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining
(Food Chemistry. vol. 339, 2021-03)Article de revue -
Phenolic composition of Bordeaux cabernet sauvignon and merlot grapes and wines
(2021)Chapitre d'ouvrage -
La fermentation malolactique dans les vins de base de cognac : Une étape peu suivie mais très fréquente
(Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques. vol. 47, n° 175, pp. 30-32, 2020-04-01)Article de revue -
Further 2R-Benzylmalate derivatives from the undergrounds parts of Arundina graminifolia (Orchidaceae)
(Phytochemistry Letters. vol. 35, pp. 156-163, 2020)Article de revue -
Réalisation d’un test olfacto-gustatif pour prévenir des troubles perceptifs liés au Covid-19
(IVES Technical Reviews vine and wine, 2020-05-27)Article de revue -
Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage
(Journal of Agricultural and Food Chemistry. vol. 69, n° 34, pp. 9883-9894, 2021)Article de revue -
Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction
(OENO One. vol. 54, n° 2, pp. 263-278, 2020)Article de revue -
Hydroxytyrosol decreases LPS- and α-synuclein-induced microglial activation in vitro
(Antioxidants. vol. 9, pp. 1-18, 2020)Article de revue -
Oenological tannins to prevent Botrytis cinerea damage in grapes and musts: Kinetics and electrophoresis characterization of laccase
(Food Chemistry. vol. 316, pp. 1-9, 2020)Article de revue -
Formation and evolution profiles of anthocyanin derivatives and tannins during fermentations and aging of red wines
(European Food Research and Technology. vol. 246, pp. 149-165, 2020)Article de revue