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SEAWINES: Use of macroalgae as biostimulants against fungal diseases in grapevines
Communication dans un congrèsOpen access -
Stilbenes as a sustainable alternative to sulfur dioxide in wines
Communication dans un congrèsOpen access -
Impact de l'acidification à la mise en bouteille par l'acide fumarique sur le vieillissement d’un vin rouge après 24 mois
Communication dans un congrèsOpen access -
Phenolic potential of new red hybrid grape varieties to produce quality wines and identification by the malvin
Communication dans un congrèsOpen access -
Validation of a routine HPLC method for added fumaric acid determination in wines
Communication dans un congrèsOpen access -
Ellagitannin evolution of aged Cognac eaux-de-vie. Impact of barrel toasting
Communication dans un congrèsOpen access -
Different trajectories of polyploidization shape the genomic landscape of the Brettanomyces bruxellensis yeast species
(Genome Research, 2021-11-23)Article de revueOpen access -
Isolation of a new taste-active brandy tannin A: Structural elucidation, quantitation and sensory assessment
(Food Chemistry. vol. 377, 2022-05-30)Article de revueOpen access -
Untargeted LC-HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits
(Food Chemistry. vol. 359, 2021)Article de revueOpen access