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• 4 November 2026
  

  What are we really measuring when we measure dissolved oxygen in wine?

  Ignacio Nevares, Maria del Alamo-Sanza

  2026
• 24 March 2021
  

  The future of the wine industry: overlapping insights from international leaders

  Jacques-Olivier Pesme, Laura Catena, Linda Reiff, Pau Roca, Pierre-Louis Teissedre

  2021
• 8 September 2022
  

  Wine labelling with the list of ingredients: context, consumer’s perception and future challenges

  Stéphane La Guerche, Mario Tomasoni, Ignacio Sanchez-Recarte, Pierre-Louis Teissedre, Riccardo Cotarella, Tatiana Svinartchuk, Jean-Claude Ruf

  2022
• 14 January 2026
  

  Recycling in the winery: subcritical water as an eco-friendly process for the valorization of white wine lees

  Benjamin Poulain, Alice Douliez, Claudia Nioi

  2026
• 7 July 2023
  

  Yeast derivatives: a promising alternative for white wine oxidation prevention

  Claudia Nioi, Maria Tiziana Lisanti, Fabrice Meunier, Arnaud Massot, Virginie Moine

  2023
• 30 May 2024
  

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

  Aitor Balmaseda, Cécile Miot-Sertier, Georgia Lytra, Benjamin Poulain, Cristina Reguant, Patrick Lucas, Claudia Nioi

  2024
• 25 September 2025
  

  How Context and National Identity Shape Perceptions of Canned Wine Consumers in Europe

  Nicolas Depetris Chauvin, Antoine Pinède, Heber Rodrigues

  2025
• 25 November 2020
  

  Use of a plastic film to eliminate the cork taint of a contaminated wine – improvement of organoleptic quality

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

  2020
• 28 September 2023
  

  Understanding consumers’ perceptions of smoke-affected wines

  Eleanor Bilogrevic, WenWen Jiang, Julie Culbert, Leigh Francis, Markus Herderich, Ella Robinson, Mango Parker

  2023
• 19 May 2021
  

  Simplified method for the rapid quantification of copper fractions in wine

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

  2021
• 9 December 2020
  

  Brettanomyces bruxellensis biofilms: a lifestyle to withstand environmental stresses?

  Sandrine Rousseaux, Manon Lebleux, Hany Abdo, Louise Basmacyian, Chloé Roullier-Gall, Hervé Alexandre, Stéphanie Weidmann

  2020
• 9 May 2025
  

  Application of Turbiscan Lab® to study the mechanism of red wine fining with a specific yeast protein extract

  Julie Mekoue Nguela, Yolanda Farinha Pereira, Nathalie Sieczkowski, Aude Vernhet

  2025
• 17 April 2020
  

  Does barrel size influence white wine aging quality?

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

  2020
• 8 April 2026
  

  Canned wine in a traditional region: how expectations and consumer involvement shape perception

  María-Pilar Sáenz-Navajas, Cristian Martínez-Rodríguez, Purificación Fernández-Zurbano, Dominique Valentin

  2026
• 31 January 2020
  

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

  Rémy Ghidossi, Fabrice Meunier

  2020
• 12 December 2023
  

  Simultaneous assay of mousy off-flavor markers in wine

  Daiki Kiyomichi, Céline Franc, Pierre Moulis, Laurent Riquier, Patricia Ballestra, Stéphanie Marchand, Sophie Tempère, Gilles de Revel

  2023
• 15 December 2025
  

  Impact of Nitrogen Sparging on Chemical and Sensory Characteristics of Verdejo and Sauvignon blanc Wines

  Rubén del Barrio-Galán, Maria del Alamo-Sanza, Ana María Martínez-Gil, Miriam González-Lázaro, Ignacio Nevares

  2025
• 29 September 2021
  

  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
• 4 October 2019
  

  Wines made from resistant grape varieties already have their place in the market

  Alejandro Fuentes Espinoza, Anne Hubert, Yann Raineau, Céline Franc, Éric Giraud-Héraud

  2019
• 2 March 2022
  

  Non-destructive methods for assessing smoke-derived compounds

  Vasiliki Summerson, Claudia Gonzalez Viejo, Sigfredo Fuentes

  2022
• 20 May 2020
  

  Vintage Ratings: Applications of a Ranking Procedure to Facilitate a Better Understanding of Climate’s Role in Wine Quality

  Gregory V. Jones

  2020
• 28 March 2024
  

  Wine’s Belated Globalization, 1845 to 2022

  Kym Anderson, Vicente Pinilla

  2024
• 6 December 2024
  

  Development of a methodology for the determination of glutathione and oxidized glutathione in wine lees and yeast derivatives

  Delphine Winstel, Axel Marchal, Claudia Nioi

  2024
• 8 October 2019
  

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

  Alice Vilela

  2019
• 28 April 2026
  

  Effect of matter other than grapes on quercetin evolution and key wine parameters

  Shuyan Liu, Daniele Pizzinato, Celine Sparrow, Simone Vincenzi

  2026