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• 20 November 2025
  

  Comparing the ancestral and traditional methods of sparkling wine production

  Arnau Just-Borràs, Ekaterina Moroz, Pol Giménez, Jordi Gombau, Elisa Ribé, Angels Collado, Pedro Cabanillas, Matteo Marangon, Francesca Fort, Joan M. Canals, Fernando Zamora

  2025
• 17 April 2020
  

  Does barrel size influence white wine aging quality?

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

  2020
• 26 March 2024
  

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

  Kym Anderson, Signe Nelgen, German Puga

  2024
• 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
• 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
• 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
• 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
• 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
• 21 February 2025
  

  Test-tube vinification: a methodology for high throughput oenotyping of white wines obtained from grapes harvested from single vines

  Patricia Claudel, Vincent Dumas, Cécile Thibon, Gregory Lemarquis, Nathalie Jaegli, Ana Sivsivadzé, Raymonde Baltenweck, Philippe Hugueney, Éric Duchêne

  2025
• 31 January 2020
  

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

  Rémy Ghidossi, Fabrice Meunier

  2020
• 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
• 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 March 2024
  

  Australia’s viticultural trends: Insights from a new database

  Kym Anderson, German Puga

  2024
• 13 November 2024
  

  The climates of the world’s wine regions

  German Puga, Kym Anderson

  2024
• 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
• 16 January 2025
  

  Winegrape similarities and concentrations: implications

  German Puga, Kym Anderson

  2025
• 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
• 6 June 2025
  

  Micro-oxygenation of wines produced using toasted vine-shoots (SEGs)

  Cristina Cebrián-Tarancón, Francisco Fernández-Roldán, M. Rosario Salinas, Gonzalo L. Alonso, Ana M. Martínez-Gil, María del Álamo-Sanza, Ignacio Nevares, Rosario Sánchez-Gómez

  2025
• 8 July 2020
  

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

  Hervé Romat, Vincent Renouf

  2020
• 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
• 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
• 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
• 8 October 2019
  

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

  Alice Vilela

  2019
• 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
• 15 July 2021
  

  Relationship between lactic acid bacteria, malolactic fermentation and wine colour

  Nair Temis Olguin, Lucrecia Delfederico, Liliana Semorile

  2021