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• 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
• 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
• 7 March 2025
  

  Does Saccharomyces cerevisiae play a supporting role in mousy off-flavours production?

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

  2025
• 7 June 2024
  

  Impact of whole bunch vinification on the abundance of sweetening compound astilbin

  Marie Le Scanff, Axel Marchal

  2024
• 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
• 2 October 2019
  

  Brettanomyces bruxellensis: the current state of play

  Aline Lonvaud-Funel

  2019
• 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
• 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
• 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
• 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
• 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 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
• 21 September 2023
  

  Bioprotection as an alternative to SO₂ in the pre-fermentation phase

  Sara Windholtz, Claudia Nioi, Cécile Thibon, Stéphane Bécquet, Emmanuel Vinsonneau, Joana Coulon, Isabelle Masneuf-Pomarède

  2023
• 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
• 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
• 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
• 13 October 2019
  

  Haloanisoles and new barrels: highlighting the role played by molds

  Bertrand Léauté

  2019
• 27 October 2021
  

  Auxin-type herbicide drift: effects on grapevine leaf functioning and reproductive performance

  Gerhard Rossouw, Suzy Rogiers, Bruno Holzapfel, Leigh Schmidtke

  2021