A review of the techniques for mitigating the effects of smoke taint in wine production

Ysadora A. Mirabelli-Montan, Matteo Marangon, Antonio Graça, Christine M. Mayr Marangon, Kerry L. Wilkinson

2021

Pre-fermentation heat treatment: a multitool technique to keep the pot boiling

Olivier Geffroy, Carole Feilhès, Jean-Luc Favarel, Ricardo Lopez

2021

Relationship between lactic acid bacteria, malolactic fermentation and wine colour

Nair Temis Olguin, Lucrecia Delfederico, Liliana Semorile

2021

Oak wood offers a wide range of tools for wine aging, which one to choose?

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

2021

Post-pruning storage and toasting of vine-shoots decrease fungicide residues

Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, José Oliva, Miguel Angel Cámara, Amaya Zalacain, M. Rosario Salinas

2021

Impact of enological tannins on laccase activity

Adeline Vignault, Olga Pascual, Jordi Gombau, Michael Jourdes, Virginie Moine, Marc Fermaud, Jean Roudet, Joan Miquel Canals, Pierre-Louis Teissedre, Fernando Zamora

2021

Simplified method for the rapid quantification of copper fractions in wine

Xinyi Zhang, Nikolaos Kontoudakis, Geoffrey R. Scollary, Andrew C. Clark

2021

Modulating a wine profile via an innovative use of vine-shoots

Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, Maria Joao Cabrita, Raquel Garcia, Amaya Zalacain, Gonzalo L. Alonso, M. Rosario Salinas

2021

Non-Saccharomyces as a tool for modulating wine quality and stimulating malolactic fermentation

Aitor Balmaseda, Alba Martín-García, Miguel Ángel Leal, Nicolas Rozès, Albert Bordons, Cristina Reguant

2021

Wine aging: a question of closure?

Thomas Karbowiak, Julie Chanut, Kevin Crouvisier-Urion, Aurélie Lagorce, Jordi Ballester, André Geoffroy, Chloé Roullier-Gall, Régis D. Gougeon, Philippe Schmitt-Kopplin, Jean-Pierre Bellat

2021

Lowering wine alcohol content by reverse osmosis and spinning cone columns: effects on sensory characteristics of the beverages

Rodrigo Loyola García, Gastón Gutiérrez-Gamboa, Marcela Medel-Marabolí, Irina Díaz-Gálvez

2021

Ellagitannins quantification in oak wood and cognac eaux-de-vie

Mathilde Gadrat, Joel Lavergne, Catherine Emo, Pierre-Louis Teissedre, Kleopatra Chira

2021

Nanofiltration: an alternative to thermovinification to increase extraction of polyphenols during winemaking?

Claudia Nioi, Maria Tiziana Lisanti, Rémy Ghidossi

2021

What kind of sanitation should be applied to remove Brettanomyces bruxellensis biofilms?

Manon Deluchat, Claire Lhomme, Claudine Degueurce, Virginie Serpaggi, Romain Lacroix, Manon Lebleux, Stéphanie Weidmann, Sandrine Rousseaux

2021