Recherche
-
Validation of a routine HPLC method for added fumaric acid determination in wines
Communication dans un congrèsLibre accès -
Ellagitannin evolution of aged Cognac eaux-de-vie. Impact of barrel toasting
Communication dans un congrèsLibre accès -
Different trajectories of polyploidization shape the genomic landscape of the Brettanomyces bruxellensis yeast species
(Genome Research, 2021-11-23)Article de revueLibre accès -
Isolation of a new taste-active brandy tannin A: Structural elucidation, quantitation and sensory assessment
(Food Chemistry. vol. 377, 2022-05-30)Article de revueLibre accès -
Untargeted LC-HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits
(Food Chemistry. vol. 359, 2021)Article de revueLibre accès -
Impacts of Sodium Arsenite on Wood Microbiota of Esca-Diseased Grapevines
(Journal of Fungi. vol. 7, n° 7, pp. 498, 2021-06-22)Article de revueLibre accès -
Phage-host interactions as a driver of population dynamics during wine fermentation: Betting on underdogs
(International Journal of Food Microbiology, 2022-12-16)Article de revueLibre accès -
Contribution of oak wood ageing to the sweet perception of dry wines: Effect of oak ageing on wine sweetness
(Australian Journal of Grape and Wine Research. vol. 19, n° 1, pp. 11-19, 2013-01-24)Article de revueLibre accès -
Influence of Yeast Macromolecules on Sweetness in Dry Wines: Role of the Saccharomyces cerevisiae Protein Hsp12
(Journal of Agricultural and Food Chemistry. vol. 59, n° 5, pp. 2004-2010, 2011-03-09)Article de revueLibre accès