Flow cytometry, a sustainable method for the identification and quantification of microorganisms in enology - Part 1/2 Review of the usual methods applied in wine microbiology and the principle of flow cytometry

Cédric Longin, Rémi Laforgue, Marie-Laure Badet-Murat, Hervé Alexandre

2022

Impact of barrel toasting on the cognac eau-de-vie sensory profile

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

2022

A simple and effective method for the enzymatic analysis of fumaric acid in wine

Daniel Fernández-Vázquez, Nicolas Rozès, Joan M. Canals, Albert Bordons, Cristina Reguant, Fernando Zamora

2022

Identification of enological yeasts and bacteria by MALDI-TOF mass spectrometry

Amélie Vallet-Courbin, Marine Lucas, Lucie Dutilh, Cécile Miot-Sertier, Sara Windholtz, Patrick Lucas, Isabelle Masneuf-Pomarede, Julie Maupeu

2022

A holistic approach to using biostimulants on the red grapevine variety, Mouhtaro - from grape to wine

Dimitrios-Evangelos Miliordos, Myrto Tsiknia, Nikolaos Kontoudakis, Angeliki Kouki, Nikolaos Zaharias, Yorgos Kotseridis

2022

Quantification and identification of oxygen transfer phenomena through barrels

Yang Qiu, Soizic Lacampagne, Marie Mirabel, Martine Mietton-Peuchot, Rémy Ghidossi

2022

The synergism between SO₂ and ethanol is the “villain” of yeasts at the beginning of the second fermentation of sparkling wines

Bruno Cisilotto, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, Sergio Echeverrigaray

2022

Origin of fresh mushroom off-flavor in wine

Eric Meistermann, Stéphanie Villaumé

2022

Impact of type of winemaking vessel on the chemical composition of Sauvignon blanc wines

Mariona Gil, Cristina Ubeda, V. Felipe Laurie, Álvaro Peña-Neira

2022