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• 7 June 2024
  

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

  Marie Le Scanff, Axel Marchal

  2024
• 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 July 2021
  

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

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

  2021
• 28 April 2026
  

  Effect of matter other than grapes on quercetin evolution and key wine parameters

  Shuyan Liu, Daniele Pizzinato, Celine Sparrow, Simone Vincenzi

  2026
• 5 December 2019
  

  New microbiological stabilization procedures: an alternative to reduce SO₂ levels in wine?

  Maria Tiziana Lisanti , Claudia Nioi, Giuseppe Blaiotta, Luigi Moio

  2019