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

by Olivier Geffroy, Carole Feilhès, Jean-Luc Favarel, Ricardo Lopez
Published 2021-07-01

Relationship between lactic acid bacteria, malolactic fermentation and wine colour

by Nair Temis Olguin, Lucrecia Delfederico, Liliana Semorile
Published 2021-07-01

Oak wood offers a wide range of tools for wine aging, which one to choose?

by María Reyes González-Centeno, Pierre-Louis Teissedre, Kleopatra Chira
Published 2021-07-01

Use of a plastic film to eliminate the cork taint of a contaminated wine – improvement of organoleptic quality

by María Reyes González-Centeno, Sophie Tempère, Pierre-Louis Teissedre, Kleopatra Chira
Published 2020-11-01

<em>Brettanomyces bruxellensis</em> biofilms: a mode of life to withstand environmental stresses?

by Sandrine Rousseaux, Manon Lebleux, Hany Abdo, Louise Basmacyian, Chloé Roullier-Gall, Hervé Alexandre, Stéphanie Weidmann
Published 2020-12-01

What kind of sanitation should be applied to remove <em>Brettanomyces bruxellensis</em> biofilms?

by Manon Deluchat, Claire Lhomme, Claudine Degueurce, Virginie Serpaggi, Romain Lacroix, Manon Lebleux, Stéphanie Weidmann, Sandrine Rousseaux
Published 2021-01-01

<em>Brettanomyces bruxellensis</em> biofilms: a lifestyle to withstand environmental stresses?

by Sandrine Rousseaux, Manon Lebleux, Hany Abdo, Louise Basmacyian, Chloé Roullier-Gall, Hervé Alexandre, Stéphanie Weidmann
Published 2020-12-01

Use of a plastic film to eliminate the cork taint of a contaminated wine – improvement of organoleptic quality

by María Reyes González-Centeno, Sophie Tempère, Pierre-Louis Teissedre, Kleopatra Chira
Published 2020-11-01

What kind of sanitation should be applied to remove <em>Brettanomyces bruxellensis</em> biofilms?

by Manon Deluchat, Claire Lhomme, Claudine Degueurce, Virginie Serpaggi, Romain Lacroix, Manon Lebleux, Stéphanie Weidmann, Sandrine Rousseaux
Published 2021-01-01

Grapevine double cropping: a reality, not a myth

by Fernando Martínez de Toda
Published 2021-01-01

Nanofiltration: an alternative to thermovinification to increase extraction of polyphenols during winemaking?

by Claudia Nioi, Maria Tiziana Lisanti, Rémy Ghidossi
Published 2021-01-01

Ellagitannins quantification in oak wood and cognac <em>eaux-de-vie</em>

by Mathilde Gadrat, Joel Lavergne, Catherine Emo, Pierre-Louis Teissedre, Kleopatra Chira
Published 2021-02-01

Grapevine berry shrivelling, water loss and cell death: an increasing challenge for growers in the context of climate change

by Alain Deloire, Suzy Rogiers, Katja Šuklje, Guillaume Antalick, Xiao Zeyu, Anne Pellegrino
Published 2021-02-01

Short-term adaptation of European viticulture to climate change: an overview from the H2020 Clim4Vitis action

by João A. Santos, Chenyao Yang, Helder Fraga, Aureliano C. Malheiro, José Moutinho-Pereira, Lia-Tânia Dinis, Carlos Correia, Marco Moriondo, Marco Bindi, Luisa Leolini, Camilla Dibari, Sergi Costafreda-Aumedes, Niccolò Bartoloni, Thomas Kartschall, Christoph Menz, Daniel Molitor, Jürgen Junk, Marco Beyer, Hans R. Schultz
Published 2021-03-01

How to measure and manage the soil effect in terroir expression

by Cornelis van Leeuwen, Jean-Philippe Roby, Laure de Rességuier
Published 2020-10-01

LIBS et XRF : deux techniques pour la mesure rapide des éléments nutritifs dans les sols

by Pierre Masson, Anne Gallet-Budynek, Julian Guezenoc
Published 2020-11-01

Smartphone: The winegrowers’ Swiss army knife

by Pauline Jouzier
Published 2020-06-01

Does water deficit negatively impact wine grape yield over the long term?

by Alexander D. Levin, Alain Deloire, Gregory A. Gambetta
Published 2020-08-01

Recovery of olfactory capacity following a COVID-19 infection

by Sophie Tempere, Gilles Sicard, Gilles de Revel
Published 2020-07-01

Smartphone: The winegrowers’ Swiss army knife

by Pauline Jouzier
Published 2020-10-01