Observations on the phenolic stabilization of Red Wines - Consequences on preparation for bottling

Hervé Romat, Vincent Renouf

2020

Does barrel size influence white wine aging quality?

María Reyes González-Centeno, Cécile Thibon, Pierre-Louis Teissedre, Kleopatra Chira

2020

Origins of the sweetness derived from the aging of dry wines: the role of oak triterpenoids

Axel Marchal, Pierre Waffo-Téguo, Marine Gammacurta, Andréi Prida, Denis Dubourdieu

2020

Vinification and aging: how much oxygen to add and when?

Rémy Ghidossi, Fabrice Meunier

2020

New microbiological stabilization procedures: an alternative to reduce SO₂ levels in wine?

Maria Tiziana Lisanti , Claudia Nioi, Giuseppe Blaiotta, Luigi Moio

2019

Haloanisoles and new barrels: highlighting the role played by molds

Bertrand Léauté

2019

Bio-modulating wine acidity: The role of non-Saccharomyces yeasts

Alice Vilela

2019

Brettanomyces bruxellensis: the current state of play

Aline Lonvaud-Funel

2019