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