<em>Brettanomyces bruxellensis</em> : où en sommes-nous ?

by Aline Lonvaud-Funel
Published 2019-10-01

Vineyard variability: can we assess it using smart technologies?

by Roberta De Bei, Sigfredo Fuentes, Cassandra Collins
Published 2019-10-01

Defoliation of the vines before or after berry set: Physiological consequences and qualitative factors

by Thibaut Verdenal, Vivian Zufferey, Agnès Dienes-Nagy, Gilles Bourdin, Katia Gindro, Jean-Laurent Spring
Published 2019-10-01

Key facts about rotundone and practical ways to pepper your wine with this fascinating aroma compound

by Olivier Geffroy, Didier Kleiber, Alban Jacques
Published 2020-09-01

Phénologie : suivez l’horloge interne de la vigne

by Cornelis van Leeuwen, Agnès Destrac-Irvine, Laure de Resseguier, Iñaki Garcia de Cortazar-Atauri, Éric Duchêne
Published 2019-10-01

Haloanisoles et barriques neuves : mise en évidence du rôle des moisissures

by Bertrand Léauté
Published 2019-10-01

Measuring the phenology to more effectively manage the vineyard

by Agnès Destrac-Irvine, Gérard Barbeau, Laure de Resseguier, Thierry Dufourcq, Vincent Dumas, Iñaki Garcia de Cortazar-Atauri, Hernan Ojeda, Nicolas Saurin, Cornelis van Leeuwen, Éric Duchêne
Published 2019-10-01

Viticulture in a changing climate: solutions exist

by Cornelis van Leeuwen, Jean-Philippe Roby, Nathalie Ollat
Published 2019-10-01

A review of the techniques for mitigating the effects of smoke taint in wine production

by Ysadora A. Mirabelli-Montan, Matteo Marangon, Antonio Graça, Christine M. Mayr Marangon, Kerry L. Wilkinson
Published 2021-09-01

Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data

by Lira Souza Gonzaga, Susan E. P. Bastian, Dimitra L. Capone, Ranaweera K. R. Ranaweera, David W. Jeffery
Published 2021-10-01

The unique and extreme vineyards of Santorini Island (Cyclades)

by Efstratios Guillaume Xyrafis, Alain Deloire, Despoina Petoumenou, Ioannis Paraskevopoulos, Katerina Biniari
Published 2021-09-01

New enzymatic method for estimating fumaric acid in wines

by Daniel Fernández-Vázquez, Nicolas Rozès, Joan Miquel Canals, Albert Bordons, Cristina Reguant, Fernando Zamora
Published 2021-09-01

A <i>Basidiomycete</i> fungus responsible for fresh mushroom off-Flavour in wines: <i>Crustomyces subabruptus</i>, (Bourdot & Galzin) Jülich, 1978

by Eric Meistermann, Stéphanie Villaumé, Delphine Goffette, Corinne Trarieux, Morvan Coarer, Claudie Roulland, Joëlle Dupont
Published 2021-09-01

The drivers of vine-plant root microbiota endosphere composition include both abiotic and plant-specific factors

by Marine Biget, Cendrine Mony, Marc Aubry, Olivier Jambon, Achim Quaiser, Véronique Chable, Sabrina Pernet, Philippe Vandenkoornhuyse
Published 2021-09-01

Rappels sur la vigne et le déficit hydrique. Quels leviers au vignoble à courts et moyens termes ?

by Alain Deloire, Anne Pellegrino
Published 2021-09-01

Modulation of Welschriesling wine volatiles through the selection of yeast and lactic acid bacteria

by Katja Suklje, Franc Čuš
Published 2021-09-01

Climate change in a typical Apulian region for table grape production: spatialisation of bioclimatic indices, classification and Future Scenarios

by Vittorio Alba, Giovanni Gentilesco, Luigi Tarricone
Published 2021-09-01

Modelling the phenological development of cv. Touriga Nacional and Encruzado in the Dão Wine Region, Portugal

by Pedro Rodrigues, Vanda Pedroso, Carla Henriques, Ana Matos, Samuel Reis, João A. Santos
Published 2021-09-01

Dietary and lifestyle habits of drinkers with preference for alcoholic beverage: does it really matter for public health? A review of the evidence

by Rena I. Kosti, Chiara Di Lorenzo, Demosthenes B. Panagiotakos, George Sandeman, Nadia Frittella, Barbara Iasiello, Pierre-Louis Teissedre, Patrizia Restani
Published 2021-10-01

Influence of wine components on pellicle formation by pellicle-forming yeasts

by Fumie Watanabe-Saito, Youji Nakagawa, Munekazu Kishimoto, Masashi Hisamoto, Tohru OKUDA
Published 2021-09-01