Carbohydrate composition of Bordeaux red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis.Auteur(s)Cibrario A, Perello MC, Miot-Sertier C, Riquier L, de Revel G, Ballestra P, Dols-Lafargue MRevueFood MicrobiologyRésumé
Development of Silicon Carbide (SiC) membranes in œnology: a laboratory-scale study.Auteur(s)Trevisan M, Barthélémy L, Rubio A, Ghidossi R, Moulin PRevueJournal of Food EngineeringRésumé
Contribution of volatile odorous terpenoid compounds to aged cognac spirits aroma in a context of multicomponent odor mixtures.Auteur(s)Thibaud F, Courregelongue M, Darriet PRevueJournal of Agricultural and Food ChemistryRésumé
Oak wood volatiles impact on red wine fruity aroma perception in various matricesAuteur(s)Cameleyre M, Lytra G, Schütte L, Vicard J-C, Barbe J-CRevueJournal of Agricultural and Food ChemistryRésumé
Major changes in grapevine wood microbiota are associated with the onset of esca, aAuteur(s)Bruez E, Vallance J, Gautier A, Laval V, Compant S, Maurer W, Sessitsch A, Lebrun M-H, Rey PRevueEnvironmental microbiologyRésumé
Hydroxytyrosol decreases lps-and α-synuclein-induced microglial activation in vitro.Auteur(s)Gallardo-Fernández M, Hornedo-Ortega R, Alonso-Bellido IM, Rodríguez-Gómez JA, Troncoso AM, García-Parrilla MC, Venero JL, Espinosa-Oliva AM, de Pablos RMRevueAntioxidantsVolume9Page(s)36Résumé
Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability.Auteur(s)Cibrario A, Miot-Sertier C, Paulin M, Bullier B, Riquier L, Perello MC, de Revel G, Albertin W, Masneuf-Pomarède I, Ballestra P, Dols-Lafargue MRevueFood MicrobiologyVolume87Page(s)103370Résumé
Cellar temperature affects brettanomyces bruxellensis population and volatile phenols production in aging bordeaux wines.Auteur(s)Cibrario A, Sertier CM, Riquier L, de Revel G, Masneuf-Pomarède I, Ballestra P, Dols-Lafargue MRevueAmerican Journal of Enology and ViticultureVolume71Page(s)1-9Résumé
Isolation of taste-active triterpenoids from Quercus robur: sensory assessment and identification in wines and spiritAuteur(s)Gammacurta M, Waffo-Teguo P, Winstel D, Dubourdieu D, Marchal ARevueJournal of Natural ProductsVolume83Page(s)1611-1622Résumé
Wine tannins: Where are they coming from? A method to access the importance of berry part on wine tannins contentAuteur(s)Rousserie P, Lacampagne S, Vanbrabant S, Rabot A, Geny-Denis LRevueMethodsXVolume7Page(s)100961Résumé
