Publications

Scientific research Publications

Here is an exhaustive list of our recent publications: scientific publications, technical articles, books or book chapters and lectures at scientific congresses.

Scientific publications

Aroma Features of Hanseniaspora vineae Hv205 Wines in sequential and co-inoculation strategies.

Authors : Gallo, A., Roman, T., Paolini, M., Cappello, N., Guzzon, R., Carrau, F., Schneider, R., Larcher, R. (2024).
Published : Fermentation, 10(4), 191.

Insights into the grape must composition effect on Hanseniaspora vineae performance and metabolic aroma compounds in Chardonnay base wine for sparkling wine production.

Authors : Gallo, A., Larcher, R., Cappello, N., Paolini, M., Moser, S., Carrau, F., … & Roman, T. (2023).
Published : Journal of Food Composition and Analysis, 123, 105514.

Exogenous C–S Lyase Enzyme, a Potential Tool To Release Aromas in Wine or Beer

Authors : Clérat, L., Rémond, E., Schneider, R., Cavelier, F., & Vivès, E. (2023).
Published: Journal of Agricultural and Food Chemistry.

The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety

Authors : Del Fresno, J. M., Escott, C., Loira, I., Carrau, F., Cuerda, R., Schneider, R., … & Morata, A. (2021).
Published: International Journal of Molecular Sciences, 22(4), 2195.

Spotlight on release mechanisms of volatile thiols in beverages.

Bonnaffoux, H., Roland, A., Schneider, R., & Cavelier, F. (2021).

Food Chemistry, 339, 127628.

The reduction of plant sink/source does not systematically improve the metabolic composition of Vitis vinifera white fruit.

Alem, H., Ojeda, H., Rigou, P., Schneider, R., & Torregrosa, L. (2021).

Food chemistry, 345, 128825.

Effect of the plant sink/source balance on the metabolic content of the Vitis vinifera L. red grape.

Alem, H., Torregrosa, L., Rigou, P., Schneider, R., & Ojeda, H. (2021).

European Journal of Agronomy, 122, 126168.

Impact of Hanseniaspora vineae in alcoholic fermentation and ageing on lees of high-quality white wine.

Authors : Del Fresno, J. M., Escott, C., Loira, I., Herbert-Pucheta, J. E., Schneider, R., Carrau, F., … & Morata, A. (2020).
Published: Fermentation, 6(3), 66.

Impact of agronomic practices on grape aroma composition: a review.

Authors : Alem, H., Rigou, P., Schneider, R., Ojeda, H., & Torregrosa, L. (2019).
Published: Journal of the Science of Food and Agriculture, 99(3), 975-985.

Behavior of glycosylated aroma precursors in Microvine fruits after guaiacol foliar application.

Authors : Sánchez-Gómez, R., Torregrosa, L., Zalacain, A., Ojeda, H., Bouckenooghe, V., Schneider, R., … & Salinas, M. R. (2019).
Published: Scientia horticulturae, 246, e1-e8.

Revisiting the evaluation strategy of varietal thiol biogenesis.

Bonnaffoux, H., Delpech, S., Rémond, E., Schneider, R., Roland, A., & Cavelier, F. (2018).

Food chemistry, 268, 126-133.

Can a certain concentration of rotundone be undesirable in Duras red wine? A study to estimate a consumer rejection threshold for the pepper aroma compound.

Geffroy, O., Descôtes, J., Serrano, E., Li Calzi, M., Dagan, L., & Schneider, R. (2018).

Australian journal of grape and wine research, 24(1), 88-95.

Prevention of tartrate crystallization in wine by hydrocolloids: The mechanism studied by dynamic light scattering.

Lankhorst, P. P., Voogt, B., Tuinier, R., Lefol, B., Pellerin, P., & Virone, C. (2017).

Journal of Agricultural and Food Chemistry, 65(40), 8923-8929.

Book or Book chapters

Guérin L. & Schneider, R. (2022). Les enzymes, des biocatalyseurs utiles tout au long de la vinificiation. Biotechnologies en Œnologie, 16-49.
Bahut, F., Mekoue-Nguela, J., Ortiz-Julien, A., Robillard, B., Schneider, R., Sieczkowski, N., Aude Vernhet, A.,& Zamora, F. (2022). Dérivés de levures. Biotechnologies en Œnologie, 115-147.

Martin, V., Valera, M. J., Medina, K., Dellacassa, E., Schneider, R., Boido, E., & Carrau, F. (2022). Application of Hanseniaspora vineae to improve white wine quality. White Wine Technology, 99-115.
Aroca, A. Á., van Rolleghem, I., & Schneider, R. (2022). Enzyme applications in white wine. In White Wine Technology (pp. 221-238). Academic Press.
Bouissou, D., Samson, A., Saint-Pierre, B., Bajard-Sparrow, C., Caussette, M., Latham, P., … & Lankhorst, P. (2007). Claristar™: a new ingredient for tartrate stabilisation. Claristar™: a new ingredient for tartrate stabilisation (2007).

Technical articles

Bonnaffoux, H., Charrier, F., Roy, A., Delpech, S., Roland, A., Cavelier, F., & Schneider R. (2020). Valorisation du potentiel aromatique de type thiol de la vendange : Partie 1/2: Hétérogénéité de répartition des précurseurs de thiols intra et inter-grappes ; La revue des œnologues, 175, 2020.

Bonnaffoux, H., Charrier, F., Roy, A., Delpech, S., Roland, A., Cavelier, F., & Schneider R. (2020). Valorisation du potentiel aromatique de type thiol de la vendange : Partie 2/2: Impact des opérations préfermentaires, La revue des œnologues, N° 176, juillet 2020.

Mangiameli, M., Petegolli, D., & Schneider, R. (2018). Reduce your filtration problems: A new enzyme formulation to prevent filter clogging. Australian and New Zealand Grapegrower and Winemaker, (651), 62-65.

Caboulet, D., Ducasse, M. A., Roy, A., Dagan, L., Fauveau, C., Pellerin, P., & Schneider, R. (2012). The influence of yeast strains on the phenolic and aromatic qualities of red wines. Wine and Viticulture Journal, 27(6), 35-42.

Wantz, S., Bajard, C., Fauveau, C., & Pellerin, P. (2000). Vers une utilisation optimale des enzymes œnologiques en thermovinification. Revue Francaise d’Oenologie (France).

Scientific Congresses

Gallo, A., Paolini, M., Castello, D., Carrau, F., Schneider, R., Cappello, N., … & Roman Villegas, T. (2023). Aromatic and fermentative performances of Hanseniaspora vineae in different coinoculation protocols with Saccharomyces cerevisiae for white winemaking. 44th World Congress of vine and wine, Cadiz/Jerez, Spain, 5-9 June 2023 (pp. 699-701). ES.
Martin, V., Risso, C., Listur, B., Medina, K., Valera, M. J., Schneider, R., … & Carrau, F. (2023). Proteolytic activity under white wine fermentation by Hanseniaspora vineae yeast strains. BIO Web of Conferences (Vol. 56, p. 02020). EDP Sciences.