Publications 2019

Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine.
Tempère S, Chatelet B, de Revel G, Dufoir M, Denat M, Ramonet PY, Marchand S, Sadoudi M, Richard N, Lucas P, Miot-Sertier C, Claisse O, Riquier L, Perello MC, Ballestra P
OENO One
53
95-105
Prediction of anthocyanin concentrations during red wine fermentation: Development of Fourier transform infrared spectroscopy partial least squares models.
Miramont C, Jourdes M, Selberg T, Juhl HV, Nørgaard L, Teissedre PL
OENO One
53
681-694
Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution.
Gombau J, Vignault A, Pascual O, Gomez-Alonso S, García-Romero E, Hermosin I, Canals JM, Teissedre PL, Zamora F
OENO One
53
531-547
Selecting ultrafiltration membranes for fractionation of high added value compounds from grape pomace extracts.
Yammine S, Rabagliato R, Vitrac X, Peuchot MM, Ghidossi R
OENO One
53
487-497
The effects of a moderate grape temperature increase on berry secondary metabolites.
Wu J, Drappier J, Hilbert G, Guillaumie S, Dai Z, Geny-Denis L, Delrot S, Darriet P, Thibon C, Pieri P
OENO One
53
321-333
Impact of enological tannins on laccase activity.
Vignault A, Pascual O, Jourdes M, Moine V, Fermaud M, Roudet J, Canals JM, Teissedre PL, Zamora F
OENO One
53
27-38
The use of nanofiltration membranes for the fractionation of polyphenols from grape pomace extracts.
Yammine S, Rabagliato R, Vitrac X, Peuchot MM, Ghidossi R
OENO One
53
11-26
Study of high power ultrasound for oak wood barrel regeneration: Impact on wood properties and sanitation effect.
Breniaux M, Renault P, Meunier F, Ghidossi R
Beverages
5
10
Distribution of crown hexameric procyanidin and its tetrameric and pentameric congeners in red and white wines.
Longo E, Rossetti F, Jouin A, Teissedre PL, Jourdes M, Boselli E
Food Chemistry
2019. 299: 125125
Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character.
González-Centeno MR, Chira K, Teissedre PL
Food Chemistry
2019. 278: 460-468

Publications