Publications

Voici une liste exhaustive de nos récentes publications : articles scientifiques, livres ou chapitres de livres et conférences lors de congrès scientifiques.

Publications scientifiques

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

Auteurs : Gallo, A., Roman, T., Paolini, M., Cappello, N., Guzzon, R., Carrau, F., Schneider, R., Larcher, R. (2024).
Publié : 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.

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

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

Auteurs : Clérat, L., Rémond, E., Schneider, R., Cavelier, F., Vivès, E. (2023).
Publié: 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

Auteurs : Del Fresno, J. M., Escott, C., Loira, I., Carrau, F., Cuerda, R., Schneider, R., … Morata, A. (2021).
Publié: 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.

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

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

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

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

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

Revisiting the evaluation strategy of varietal thiol biogenesis.

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

Publié : 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.

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

Publié : 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.

Livres ou Chapîtres de livre

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).

Articles techniques

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).

Congrès scientifiques

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.