Recherche
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Astringence et amertume dans les vins : origines, mécanismes et maîtrise oenologique.
(Revue Française d'Oenologie. n° 287, pp. 23-29, 2018)Article de revue -
Disease resistant bouquet vine varieties: assessment of the phenolic, aromatic, and sensory potential of their wines
(Biomolecules. vol. 9, n° 12, pp. 1-17, 2019)Article de revue -
Impact of enological tannins on laccase activity
(Oeno One. vol. 53, n° 1, pp. 27-38, 2019)Article de revue -
Effects of oxidation and browning of macerated white wine on its antioxidant and direct vasodilatory activity
(Journal of Functional Foods. vol. 59, pp. 138-147, 2019)Article de revue -
Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds.
(Journal of Applied Microbiology. vol. 125, n° 4, pp. 1117-1127, 2018-10-01)Article de revueLibre accès -
In Vitro Glucuronidation and Sulfation of ε-Viniferin, a Resveratrol Dimer, in Humans and Rats.
(Molecules. vol. 22, n° 5, 2017-05-03)Article de revue -
Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution
(OENO One. vol. 53, n° 3, 2019-08-06)Article de revue -
Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character.
(Food Chemistry. vol. 278, pp. 460-468, 2019)Article de revue -
Impact of oak wood ageing modalities on the (non)-volatile composition and sensory attributes of red wines
(Oeno One. vol. 55, n° 2, pp. 285-299, 2021)Article de revueLibre accès -
Wine analysis and authenticity using 1H-NMR metabolomics data: application to chinese wines
(Food Analytical Methods. vol. 11, n° 12, pp. 3425-3434, 2018)Article de revue