Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine characterAuteur(s)González-Centeno, M. R., Chira, K., Teissedre, P. L.RevueFood ChemistryVolume278Page(s)460-468Résumé
Taste-guided isolation of sweet-tasting compounds from grape seeds, structural elucidation and identification in winesAuteur(s)Cretin, B. N., Waffo-Teguo, P., Dubourdieu, D., Marchal, A.RevueFood ChemistryVolume272Page(s)388-395Résumé
