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• 26 February 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
• 13 September 2024
  

  History of breeding programmes for fungus resistant grape varieties in Europe, France and the Occitanie region

  Caroline Paire, Marc-Antoine Dolet, Hervé Hannin, Alain Samsom, Valérie Olivier, Christian Chervin, Oliver Geffroy, Foued Cheriet

  2024
• 17 October 2025
  

  Increasing grapevine canopy height to compensate for pre-flowering basal leaf removal

  Thibaut Verdenal, Vivian Zufferey, Àgnes Dienes-Nagy, Sandrine Belcher, Gilles Bourdin, Jean-Sébastien Reynard, Jean-Laurent Spring

  2025
• 21 September 2023
  

  Bioprotection as an alternative to SO₂ in the pre-fermentation phase

  Sara Windholtz, Claudia Nioi, Cécile Thibon, Stéphane Bécquet, Emmanuel Vinsonneau, Joana Coulon, Isabelle Masneuf-Pomarède

  2023
• 7 June 2024
  

  Impact of whole bunch vinification on the abundance of sweetening compound astilbin

  Marie Le Scanff, Axel Marchal

  2024
• 15 April 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
• 27 January 2026
  

  Coping with heatwaves: key points to implement mitigation strategies for berry survival

  Julia Gouot-Davoust, Celia Barril, Jason Smith, Bruno Holzapfel, Leigh Schmidtke, Joanna Gambetta

  2026
• 31 August 2023
  

  Production of flavour compounds by wine yeasts is dependent on the management of their intracellular redox balance

  James D. Duncan, Anne Ortiz-Julien, Mathabatha E. Setati, Benoit Divol

  2023
• 7 September 2026
  

  The language of tannins: how winemakers understand and use tannin terminology

  María-Pilar Sáenz-Navajas, Marivel González-Hernández, Catarina Marques, Arancha de la Fuente, Carolina Castillo, Dominique Valentin

  2026
• 25 November 2022
  

  Harmonising regulatory information on wine protected designation of origin in Europe

  Sebastian Candiago, Simon Tscholl, Leonardo Bassani, Helder Fraga, Lukas Egarter Vigl

  2022
• 11 May 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
• 23 August 2022
  

  Drosophila suzukii, a species to monitor

  Lionel Delbac, Raphaël Rouzes

  2022
• 7 September 2020
  

  Key facts about rotundone and practical ways to pepper your wine with this fascinating aroma compound

  Olivier Geffroy, Didier Kleiber, Alban Jacques

  2020
• 6 January 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
• 28 November 2023
  

  Wine tourism: a showcase for the agroecological development of vineyards? Part 2

  Nashidil Rouiaï, Ronan Symoneaux, Jean-Claude Taddei

  2023
• 9 February 2023
  

  How terroir shapes aromatic typicity in grapes and wines (Part I)

  Cornelis van Leeuwen, Jean-Christophe Barbe, Olivier Geffroy, Mark Gowdy, Georgia Lytra, Alexandre Pons, Cécile Thibon, Stéphanie Marchand

  2023
• 11 August 2023
  

  Influence of cationic exchange for reducing pH on the composition and quality of sparkling wine

  Arnau Just-Borràs, Pere Pons-Mercadé, Jordi Gombau, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Joan Miquel Canals, Fernando Zamora

  2023
• 25 April 2023
  

  What’s new with rootstocks?

  Elisa Marguerit, Louis Blois, Jean-Pascal Goutouly, Maria Lafargue, Loïc Lagalle, Marine Morel, Jean Pascal Tandonnet, Nathalie Ollat

  2023
• 13 October 2019
  

  Haloanisoles and new barrels: highlighting the role played by molds

  Bertrand Léauté

  2019
• 21 October 2022
  

  Late frost protection – what to retain from the Champagne experience?

  Basile Pauthier, Sébastien Debuisson, Arnaud Descôtes

  2022
• 5 January 2023
  

  Flow cytometry, a sustainable method for the identification and quantification of microorganisms in enology - Part 2/2 Practical and environmental benefits of flow cytometry applied to wine microbiology

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

  2023
• 15 July 2020
  

  How can the water regime and nitrogen status of the vine influence aging aromas in red wines?

  Nicolas Le Menn, Cornelis van Leeuwen, Laurent Riquier, Gilles de Revel, Stéphanie Marchand

  2020
• 11 October 2022
  

  Reducing possibly synthetic fungicide input by using vigor thresholded NDVI as early risk indicator of Botrytis bunch rot in vineyards

  Marc Fermaud, Carolina Pañitrur-De la Fuente, Jean Roudet, Nicolás Verdugo-Vásquez, Mario Herrera Défaz, Jean Pascal Goutouly, César Acevedo-Opazo, Héctor Valdés-Gómez

  2022
• 16 December 2022
  

  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
• 8 July 2020
  

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

  Hervé Romat, Vincent Renouf

  2020