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• 17 February 2025
  

  Impact of training system, soil management, and soil water holding capacity on vine water status in the Cognac production area under climate change

  Sébastien Zito, Benjamin Bois, Xavier Poitou, Cornelis van Leeuwen

  2025
• 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
• 10 February 2021
  

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

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

  2021
• 10 November 2023
  

  Copper ecotoxicity in French vineyard soils

  Jean-Yves Cornu

  2023
• 28 January 2022
  

  The EoleDrift test bed: a new tool to help identify spraying techniques and practices to reduce drift in viticulture

  Adrien Vergès, Xavier Delpuech, Sébastien Codis, Olivier Naud, Jean-Paul Douzals, Elodie Trinquier, Xavier Ribeyrolles, Jean-François Bonicel, David Bastidon, Yoan Hudebine, Adrien Lienard

  2022
• 25 April 2023
  

  CCAF: a framework to manage climate change adaptation for the wine sector

  António Graça, Mark Gishen

  2023
• 26 March 2024
  

  Varietal Distinctiveness of World’s Wine Regions: An Updated Empirical Picture

  Kym Anderson, Signe Nelgen, German Puga

  2024
• 17 February 2025
  

  The intravarietal diversity of sugar concentration in Merlot depends more on late evaporation than sugar loading

  Victoria Lesbats-Sichel, Patrice This, Thierry Lacombe, Loïc Le Cunff, Charles Romieu

  2025
• 16 October 2023
  

  Plasticity of red wine sensory profiles: improved understanding through grape berry sugar loading profiles

  Guillaume Antalick, Katja Šuklje, John W. Blackman, Leigh M. Schmidtke, Alain Deloire

  2023
• 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
• 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
• 17 June 2020
  

  Smartphone: The winegrowers’ Swiss army knife

  Pauline Jouzier

  2020
• 15 July 2021
  

  Relationship between lactic acid bacteria, malolactic fermentation and wine colour

  Nair Temis Olguin, Lucrecia Delfederico, Liliana Semorile

  2021
• 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
• 13 October 2021
  

  Leaf area management affects grape nitrogen content

  Thibaut Verdenal, Vivian Zufferey, Mélanie Huberty, Claire Melot, Ágnes Dienes-Nagy, Jean-Laurent Spring

  2021
• 16 March 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
• 6 August 2020
  

  Downy mildew is able to carry out its sexual cycle on resistant grape varieties

  Lionel Delbac, Laurent Delière, Christophe Schneider, François Delmotte

  2020
• 17 February 2021
  

  Grapevine berry shrivelling, water loss and cell death: an increasing challenge for growers in the context of climate change

  Alain Deloire, Suzy Rogiers, Katja Šuklje, Guillaume Antalick, Xiao Zeyu, Anne Pellegrino

  2021
• 23 April 2020
  

  Beware the brown marmorated stink bug!

  Jean-Claude Streito, Marguerite Chartois, Éric Pierre, Jean-Pierre Rossi

  2020
• 8 July 2020
  

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

  Hervé Romat, Vincent Renouf

  2020
• 27 August 2021
  

  The role of diaphragm as a natural resistance to the necrosis produced by pruning cuts

  Patricio Faúndez-López, Gastón Gutiérrez-Gamboa, Yerko Moreno-Simunovic

  2021
• 19 January 2022
  

  Origin of fresh mushroom off-flavor in wine

  Eric Meistermann, Stéphanie Villaumé

  2022