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• 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
• 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
• 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
• 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
• 25 April 2023
  

  Aromatic ripeness may be the type of maturity that impacts red wine typicity the most. Part I: the aromas involved in aromatic ripeness

  Cornelis van Leeuwen, Jean-Christophe Barbe, Justine Garbay, Mark Gowdy, Georgia Lytra, Marc Plantevin, Alexandre Pons, Cécile Thibon, Stéphanie Marchand

  2023
• 5 May 2021
  

  Modulating a wine profile via an innovative use of vine-shoots

  Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, Maria Joao Cabrita, Raquel Garcia, Amaya Zalacain, Gonzalo L. Alonso, M. Rosario Salinas

  2021
• 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
• 25 July 2025
  

  The role of skin-contact time and heads fraction on Pisco terpene content

  Aybe M. Domenech, Joanna M. Gambetta, Luz M. Molina, Beatriz A. Hatta

  2025
• 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
• 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
• 12 December 2023
  

  No, Brettanomyces bruxellensis is not responsible for all woes!

  Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra

  2023
• 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
• 23 February 2024
  

  A new enzymatic solution for prevention of quercetin precipitation in red wines

  Shuyan Liu, Andrea Culetic, Luca Boschian, Daniele Pizzinato, Céline Sparrow, Simone Vincenzi

  2024
• 9 April 2020
  

  Origins of the sweetness derived from the aging of dry wines: the role of oak triterpenoids

  Axel Marchal, Pierre Waffo-Téguo, Marine Gammacurta, Andréi Prida, Denis Dubourdieu

  2020
• 20 February 2023
  

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

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

  2023
• 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
• 24 May 2023
  

  Selected Ion Flow Tube Mass Spectrometry (SIFT-MS): a promising technology for the high throughput phenotyping of grape berry volatile fingerprints

  Thomas Baerenzung dit Baron, Marie Denat, Olivier Yobrégat, Valérie Simon, Alban Jacques, Olivier Geffroy

  2023
• 9 April 2021
  

  Non-Saccharomyces as a tool for modulating wine quality and stimulating malolactic fermentation

  Aitor Balmaseda, Alba Martín-García, Miguel Ángel Leal, Nicolas Rozès, Albert Bordons, Cristina Reguant

  2021
• 8 October 2019
  

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

  Alice Vilela

  2019
• 17 April 2020
  

  Does barrel size influence white wine aging quality?

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

  2020
• 2 March 2022
  

  Non-destructive methods for assessing smoke-derived compounds

  Vasiliki Summerson, Claudia Gonzalez Viejo, Sigfredo Fuentes

  2022
• 17 November 2022
  

  Impact of barrel toasting on the cognac eau-de-vie sensory profile

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

  2022
• 30 September 2020
  

  Berry primary and secondary metabolites in response to sunlight and temperature in the grapevine fruit zone

  Alain Deloire, Suzy Rogiers, Guillaume Antalick, Anne Pellegrino

  2020
• 23 July 2021
  

  Pre-fermentation heat treatment: a multitool technique to keep the pot boiling

  Olivier Geffroy, Carole Feilhès, Jean-Luc Favarel, Ricardo Lopez

  2021
• 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