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• 25 September 2025
  

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

  Nicolas Depetris Chauvin, Antoine Pinède, Heber Rodrigues

  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
• 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
• 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
• 25 June 2026
  

  Non-fermentable sweeteners improve Generation Z liking of red wine

  Christian Chervin, Olivier Geffroy

  2026
• 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
• 26 March 2024
  

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

  Kym Anderson, Signe Nelgen, German Puga

  2024
• 28 March 2024
  

  Wine’s Belated Globalization, 1845 to 2022

  Kym Anderson, Vicente Pinilla

  2024
• 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
• 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
• 8 March 2024
  

  Australia’s viticultural trends: Insights from a new database

  Kym Anderson, German Puga

  2024
• 25 September 2024
  

  Resumption of the planting of grapevine varieties in France, referred to as "disease-resistant"

  Marc-Antoine Dolet, Caroline Paire, Foued Cheriet, Olivier Geffroy, Yves Le Fur, Hervé Hannin, Alain Samson, Soline Caillé, Sylvain Nougarède, Valérie Olivier, Christian Chervin

  2024
• 13 November 2024
  

  The climates of the world’s wine regions

  German Puga, Kym Anderson

  2024
• 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
• 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
• 7 May 2026
  

  Protein extracts from white wine lees: toward new fining agents for red wines

  Luca Garcia, Alice Douliez, Benjamin Poulain, Lucie Gagnepain, Fanny Gallo, Romain Kapel, Sophie Beaubier, Claudia Nioi

  2026
• 28 March 2025
  

  Nicotinic acid deficiency impacts wine fermentation efficiency in Saccharomyces cerevisiae

  James D. Duncan, Benoit Divol

  2025
• 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
• 4 November 2026
  

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

  Ignacio Nevares, Maria del Alamo-Sanza

  2026
• 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
• 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
• 16 January 2025
  

  Winegrape similarities and concentrations: implications

  German Puga, Kym Anderson

  2025
• 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
• 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