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• 9 May 2025
  

  Application of Turbiscan Lab® to study the mechanism of red wine fining with a specific yeast protein extract

  Julie Mekoue Nguela, Yolanda Farinha Pereira, Nathalie Sieczkowski, Aude Vernhet

  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
• 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
• 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
• 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
• 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
• 13 August 2024
  

  Impact of foliar nitrogen supplementation on Chardonnay and Sauvignon Blanc wines

  Thibaut Verdenal, Jean-Laurent Spring, Ágnes Dienes-Nagy, Gilles Bourdin, Vivian Zufferey

  2024
• 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
• 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
• 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
• 15 July 2021
  

  Relationship between lactic acid bacteria, malolactic fermentation and wine colour

  Nair Temis Olguin, Lucrecia Delfederico, Liliana Semorile

  2021