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• 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
• 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
• 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
• 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
• 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
• 8 April 2026
  

  Canned wine in a traditional region: how expectations and consumer involvement shape perception

  María-Pilar Sáenz-Navajas, Cristian Martínez-Rodríguez, Purificación Fernández-Zurbano, Dominique Valentin

  2026
• 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
• 23 May 2025
  

  The use of Torulaspora delbrueckii in carbonic maceration wines modulates their organoleptic properties and favours malolactic fermentation

  Candela Ruiz-de-Villa, Jordi Gombau, Montse Poblet, Albert Bordons, Joan Miquel Canals, Fernando Zamora, Cristina Reguant, Nicolas Rozès

  2025
• 15 April 2022
  

  A holistic approach to using biostimulants on the red grapevine variety, Mouhtaro - from grape to wine

  Dimitrios-Evangelos Miliordos, Myrto Tsiknia, Nikolaos Kontoudakis, Angeliki Kouki, Nikolaos Zaharias, Yorgos Kotseridis

  2022
• 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
• 8 October 2019
  

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

  Alice Vilela

  2019
• 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