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• 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
• 12 September 2023
  

  Assessment of the impact of chitosan treatment on microorganisms in enology

  Cécile Miot-Sertier, Margot Paulin, Lucie Dutilh, Marine Lucas, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarède, Joana Coulon, Virginie Moine, Amélie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue

  2023
• 7 July 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
• 23 December 2025
  

  Impact of wood species on the chemical composition, colour, and sensory characteristics of white wine

  Ana M. Martínez-Gil, Maria del Alamo-Sanza, María Asensio-Cuadrado, Rubén del Barrio-Galán, Ignacio Nevares

  2025
• 16 January 2025
  

  Winegrape similarities and concentrations: implications

  German Puga, Kym Anderson

  2025
• 23 February 2024
  

  A new enzymatic solution for prevention of quercetin precipitation in red wines

  Shuyan Liu, Andrea Culetic, Luca Boschian, Daniele Pizzinato, Céline Sparrow, Simone Vincenzi

  2024
• 23 May 2025
  

  The use of Torulaspora delbrueckii in carbonic maceration wines modulates their organoleptic properties and favours malolactic fermentation

  Candela Ruiz-de-Villa, Jordi Gombau, Montse Poblet, Albert Bordons, Joan Miquel Canals, Fernando Zamora, Cristina Reguant, Nicolas Rozès

  2025
• 8 September 2023
  

  Carbon isotope discrimination (so-called δ¹³C) measured on grape juice is an accessible tool to monitor vine water status in production conditions

  Cornelis van Leeuwen, Benjamin Bois, Luca Brillante, Agnès Destrac-Irvine, Mark Gowdy, Damian Martin, Marc Plantevin, Laure de Rességuier, Luis G. Santesteban, Vivian Zufferey

  2023
• 25 April 2023
  

  Aromatic ripeness may be the type of maturity that impacts red wine typicity the most. Part I: the aromas involved in aromatic ripeness

  Cornelis van Leeuwen, Jean-Christophe Barbe, Justine Garbay, Mark Gowdy, Georgia Lytra, Marc Plantevin, Alexandre Pons, Cécile Thibon, Stéphanie Marchand

  2023
• 2 October 2019
  

  Brettanomyces bruxellensis: the current state of play

  Aline Lonvaud-Funel

  2019
• 31 March 2022
  

  Quantification and identification of oxygen transfer phenomena through barrels

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

  2022
• 10 June 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
• 13 November 2024
  

  The climates of the world’s wine regions

  German Puga, Kym Anderson

  2024
• 19 January 2022
  

  Origin of fresh mushroom off-flavor in wine

  Eric Meistermann, Stéphanie Villaumé

  2022
• 5 December 2019
  

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

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

  2019
• 19 December 2025
  

  Study of the fruity aroma of red wines made from late-ripening grape varieties potentially suited to the Bordeaux vineyards in a context of climate change

  Justine Garbay, Margaux Cameleyre, Nicolas Le Menn, Laurent Riquier, Jean-Christophe Barbe, Georgia Lytra

  2025
• 14 January 2025
  

  Winegrape similarities and concentrations: A description

  German Puga, Kym Anderson

  2025
• 9 April 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
• 12 December 2023
  

  No, Brettanomyces bruxellensis is not responsible for all woes!

  Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra

  2023
• 25 April 2023
  

  Regional mapping of vine water status based on collaborative observations

  Léo Pichon, Guilhem Brunel, Yulin Zhang, Bruno Tisseyre

  2023
• 25 April 2023
  

  Aromatic ripeness may be the type of maturity that impacts red wine typicity the most. Part II: terroir factors and management practices affecting aromatic ripeness

  Cornelis van Leeuwen, Jean-Christophe Barbe, Justine Garbay, Mark Gowdy, Georgia Lytra, Marc Plantevin, Alexandre Pons, Cécile Thibon, Stéphanie Marchand

  2023
• 8 March 2024
  

  Australia’s viticultural trends: Insights from a new database

  Kym Anderson, German Puga

  2024
• 28 November 2023
  

  Wine tourism: a showcase for the agroecological development of vineyards? Part 1

  Nashidil Rouiaï, Ronan Symoneaux, Jean-Claude Taddei

  2023
• 29 March 2023
  

  Sanitisation of wine-ageing barrels using near Ultraviolet radiation

  Maria C. Portillo, Erick Alberto Tena-García, Eugenia Vila, José M. Rigol, Nicolas Rozès

  2023
• 15 July 2021
  

  Relationship between lactic acid bacteria, malolactic fermentation and wine colour

  Nair Temis Olguin, Lucrecia Delfederico, Liliana Semorile

  2021