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• 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
• 25 September 2025
  

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

  Nicolas Depetris Chauvin, Antoine Pinède, Heber Rodrigues

  2025
• 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
• 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
• 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
• 26 November 2025
  

  Consumer preferences in wine: traditional vs fungus-resistant varieties in Switzerland

  Marie Blackford, Barbara Guggenbühl-Gasser, Jonas Inderbitzin, Martin Wiederkehr, Pascal Fuchsmann, Stefan Bieri, Kathleen Mackie-Haas

  2025
• 17 October 2025
  

  Increasing grapevine canopy height to compensate for pre-flowering basal leaf removal

  Thibaut Verdenal, Vivian Zufferey, Àgnes Dienes-Nagy, Sandrine Belcher, Gilles Bourdin, Jean-Sébastien Reynard, Jean-Laurent Spring

  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
• 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
• 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
• 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
• 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
• 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
• 12 September 2023
  

  Assessment of the impact of chitosan treatment on microorganisms in enology

  Cécile Miot-Sertier, Margot Paulin, Lucie Dutilh, Marine Lucas, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarède, Joana Coulon, Virginie Moine, Amélie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue

  2023
• 28 March 2024
  

  Wine’s Belated Globalization, 1845 to 2022

  Kym Anderson, Vicente Pinilla

  2024
• 4 November 2026
  

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

  Ignacio Nevares, Maria del Alamo-Sanza

  2026
• 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
• 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 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
• 25 June 2026
  

  Non-fermentable sweeteners improve Generation Z liking of red wine

  Christian Chervin, Olivier Geffroy

  2026
• 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
• 30 January 2024
  

  The bottleneck/cork interface: a key parameter in bottle-aging of wine

  Julie Chanut, Aurélie Lagorce, Régis D. Gougeon, Jean-Pierre Bellat, Thomas Karbowiak

  2024
• 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
• 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