L’unité de recherche Œnologie présente un long parcours historique de recherche finalisée impliquant à la fois l’acquisition de connaissances fondamentales et le développement de savoir-faire et d’innovations pour la filière vinicole. Son thème central consiste en la réalisation de travaux permettant de contribuer à la préservation et à la valorisation de la qualité du vin. Située dans l’ISVV, l’unité de recherche Œnologie est rattachée au département Sciences de l'Environnement de l’Université de Bordeaux, ainsi qu’au département TRANSFORM de l’INRAE et à Bordeaux INP.

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• Grapevine defence mechanisms when challenged by pathogenic fungi and oomycetes 

  ADRIAN, Marielle; CORIO-COSTET, Marie-France; CALONNEC, Agnès ...

  (2024)

  Chapitre d'ouvrage

• Les impacts sur la qualité du vin 

  THIBON, Cécile; ROLAND, Aurélie; DARRIET, Philippe ...

  (Editions Quae, 2024-03)

  Chapitre d'ouvrage

• Separation of polyphenols by HILIC methods with diode array detection, charged aerosol detection and mass spectrometry: application to grapevine extracts rich in stilbenoids 

  GAUDIN, Karen; VALLS FONAYET, Josep; CORDAZZO, Rémy ...

  (Journal of Chromatography A. vol. 1736, 2024-11-08)

  Article de revueSolicitar copia

• Influence of Yeasts on Wine Acidity: New Insights into Saccharomyces cerevisiae 

  VION, Charlotte; YERAMIAN, Nadine; HRANILOVIC, Ana ...

  (OENO One, 2024)

  Article de revueLibre acceso

• Broad-Spectrum Efficacy and Modes of Action of Two Bacillus Strains against Grapevine Black Rot and Downy Mildew 

  RAVEAU, Robin; ILBERT, Chloé; HELOIR, Marie-Claire ...

  (Journal of Fungi. vol. 10, n° 7, pp. 471, 2024-07-09)

  Article de revueLibre acceso

• Bordeaux red wines display variable intrinsic ability to support Brettanomyces bruxellensis growth 

  MIRANDA, Julie; MIOT-SERTIER, Cécile; OLAZABAL, Laura ...

  (Food Control, 2024-01)

  Article de revueLibre acceso

• Quantitation of trace polyfunctional thiols in wine by liquid chromatography quadrupole Orbitrap high-resolution mass spectrometry in parallel reaction monitoring 

  CHEN, Liang; DE LONGHI, Emilio; GAMMACURTA, Marine ...

  (Journal of Chromatography A. pp. 465360, 2024-09-07)

  Article de revueLibre acceso

• Identification of Two New Taste-Active Compounds in Oak Wood: Structural Elucidation of Potential β-Methyl-γ-octalactone Precursors and Quantification in Spirits 

  WINSTEL, Delphine; GAMMACURTA, Marine; WAFFO TEGUO, Pierre ...

  (Journal of Agricultural and Food Chemistry. vol. 72, n° 37, pp. 20592-20602, 2024-09-04)

  Article de revueLibre acceso

• Verbascoside and rare flavone glucosides from Citharexylum spinosum L. flowers as antihyperglycemic agents: Isolation, α-amylase inhibition, molecular docking and drug-likeness prediction 

  SAIDI, Ilyes; BACCARI, Wiem; TEKA, Safa ...

  (Journal of Molecular Structure. vol. 1312, pp. 138529, 2024-09-01)

  Article de revue

• Up-regulation of Retrograde Response in yeast increases glycerol and reduces ethanol during wine fermentation 

  GARRIGOS, Victor; VALLEJO, Beatriz; MOLLA-MARTI, Esperanza ...

  (Journal of Biotechnology. vol. 390, pp. 28-38, 2024-07-01)

  Article de revueLibre acceso

• Targeted 1H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus 

  VION, Charlotte; LE MAO, Ines; YERAMIAN, Nadine ...

  (Food Microbiology. vol. 120, pp. 104463, 2024-06-01)

  Article de revue

• Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment 

  SUHAS, Emilie; SHINKARUK, Svitlana; PONS, Alexandre

  (Food Chemistry. vol. 437, pp. 137859, 2024-03-01)

  Article de revue

• Quantitative analysis of sugars extracted from French oak (Quercus petraea) chips: Effect of toasting temperature 

  KAINUMA, Genki; MOCHIZUKI, Ayano; WATANABE-SAITO, Fumie ...

  (OENO One. vol. 58, n° 2, 2024-04-02)

  Article de revueLibre acceso

• Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine 

  BALMASEDA, Aitor; MIOT-SERTIER, Cécile; LYTRA, Georgia ...

  (International Journal of Food Microbiology. vol. 413, pp. 110583, 2024-03-01)

  Article de revueLibre acceso

• Effect of Non-Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine 

  TZAMOURANI, Aikaterini; EVANGELOU, Alexandra; NTOURTOGLOU, George ...

  (Applied Sciences. vol. 14, n° 4, pp. 1522, 2024-02-14)

  Article de revueLibre acceso

• Characterization of Crocetin Isomers in Serum Samples via UHPLC-DAD-MS/MS and NMR after Saffron Extract (Safr’Inside™) Consumption 

  VIGNAULT, Adeline; VAYSSE, Carole; BERTAND, Karène ...

  (Metabolites. vol. 14, n° 4, pp. 190, 2024-03-28)

  Article de revueLibre acceso

• Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits 

  COURREGELONGUE, Marie; PONS, Alexandre

  (Journal of Agricultural and Food Chemistry. vol. 72, n° 2, pp. 1244-1255, 2024-01-03)

  Article de revue

• Towards an understanding of bitterness in white wines: Contribution of 27 compounds assessed by LC-HRMS and sensory analysis 

  ESTIER, Tom; MARCHAL, Axel

  (Food Chemistry. vol. 451, pp. 139503, 2024-09-01)

  Article de revue

• Optimization of extraction and development of an LC-HRMS method to quantify glutathione and glutathione disulfide in white wine lees and yeast derivatives 

  WINSTEL, Delphine; MARCHAL, Axel; NIOI, Claudia

  (Food Chemistry. vol. 439, pp. 138121, 2024-05-01)

  Article de revue

• Microbial dysbiosis in roots and rhizosphere of grapevines experiencing decline is associated with active metabolic functions 

  DARRIAUT, Romain; MARZARI, Tania; LAILHEUGUE, Vincent ...

  (Frontiers in Plant Science. vol. 15, 2024-04-02)

  Article de revueLibre acceso

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