{"id":13937,"date":"2022-10-20T10:40:26","date_gmt":"2022-10-20T08:40:26","guid":{"rendered":"https:\/\/oenobrands.com\/recherche-scientifique\/publications\/"},"modified":"2025-06-13T21:42:09","modified_gmt":"2025-06-13T19:42:09","slug":"publications","status":"publish","type":"page","link":"https:\/\/oenobrands.com\/fr\/recherche-scientifique\/publications\/","title":{"rendered":"Publications"},"content":{"rendered":"\n
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Voici une liste exhaustive de nos r\u00e9centes publications : articles scientifiques, livres ou chapitres de livres et conf\u00e9rences lors de congr\u00e8s scientifiques.<\/p>\n\n\n\n

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Publications scientifiques<\/strong><\/h2>\n\n\n\n
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Aroma Features of Hanseniaspora vineae<\/em> Hv205 Wines in sequential and co-inoculation strategies.<\/a><\/h3>\n<\/div><\/div>\n\n\n\n
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Auteurs :<\/strong> Gallo, A., Roman, T., Paolini, M., Cappello, N., Guzzon, R., Carrau, F., Schneider, R., Larcher, R. (2024).<\/span>
Publi\u00e9 : <\/strong>Fermentation<\/em>, 10<\/em>(4), 191.<\/a><\/p>\n<\/div>\n\n\n\n

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Insights into the grape must composition effect on Hanseniaspora vineae performance and metabolic aroma compounds in Chardonnay base wine for sparkling wine production.<\/a><\/h3>\n<\/div><\/div>\n\n\n\n
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Auteurs :<\/strong> Gallo, A., Larcher, R., Cappello, N., Paolini, M., Moser, S., Carrau, F., … Roman, T. (2023).<\/span>
Publi\u00e9 :<\/strong> Journal of Food Composition and Analysis, 123, 105514.<\/a><\/em><\/p>\n<\/div>\n<\/div>\n\n\n\n

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Exogenous C\u2013S Lyase Enzyme, a Potential Tool To Release Aromas in Wine or Beer<\/a><\/h3>\n<\/div><\/div>\n\n\n\n
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Auteurs :<\/strong> Cl\u00e9rat, L., R\u00e9mond, E., Schneider, R., Cavelier, F., Viv\u00e8s, E. (2023).
Publi\u00e9: <\/strong>Journal of Agricultural and Food Chemistry<\/em>.<\/a><\/p>\n<\/div>\n\n\n\n

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The Impact of Hanseniaspora vineae<\/em> Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety <\/a><\/h3>\n<\/div><\/div>\n\n\n\n
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Auteurs :<\/strong> Del Fresno, J. M., Escott, C., Loira, I., Carrau, F., Cuerda, R., Schneider, R., … Morata, A. (2021).
Publi\u00e9: <\/strong>International Journal of Molecular Sciences<\/em>, 22<\/em>(4), 2195<\/a>.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Spotlight on release mechanisms of volatile thiols in beverages. <\/a><\/h3>\n<\/div><\/div>\n\n\n\n
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Bonnaffoux, H., Roland, A., Schneider, R., & Cavelier, F. (2021).<\/p>\n\n\n\n

Food Chemistry<\/em>, 339<\/em>, 127628.<\/p>\n<\/div>\n\n\n\n

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The reduction of plant sink\/source does not systematically improve the metabolic composition of Vitis vinifera white fruit.<\/p>\n<\/div><\/div>\n\n\n\n

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Alem, H., Ojeda, H., Rigou, P., Schneider, R., & Torregrosa, L. (2021).<\/p>\n\n\n\n

Food chemistry, 345, 128825.
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Effect of the plant sink\/source balance on the metabolic content of the Vitis vinifera L. red grape. <\/a><\/h3>\n<\/div><\/div>\n\n\n\n
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Alem, H., Torregrosa, L., Rigou, P., Schneider, R., & Ojeda, H. (2021).<\/p>\n\n\n\n

European Journal of Agronomy<\/em>, 122<\/em>, 126168.<\/p>\n<\/div>\n\n\n\n

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Impact of Hanseniaspora vineae in alcoholic fermentation and ageing on lees of high-quality white wine.<\/a><\/h3>\n<\/div><\/div>\n\n\n\n
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Auteurs :<\/strong> Del Fresno, J. M., Escott, C., Loira, I., Herbert-Pucheta, J. E., Schneider, R., Carrau, F., \u2026 Morata, A. (2020).
Publi\u00e9 : <\/strong>Fermentation<\/em>, 6<\/em>(3), 66.<\/a> <\/p>\n<\/div>\n<\/div>\n\n\n\n

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Impact of agronomic practices on grape aroma composition: a review.<\/p>\n<\/div><\/div>\n\n\n\n

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Auteurs :<\/strong> Alem, H., Rigou, P., Schneider, R., Ojeda, H., Torregrosa, L. (2019).  
Publi\u00e9: <\/strong>Journal of the Science of Food and Agriculture<\/em>, 99<\/em>(3), 975-985.<\/a><\/p>\n<\/div>\n\n\n\n

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Behavior of glycosylated aroma precursors in Microvine fruits after guaiacol foliar application.<\/p>\n<\/div><\/div>\n\n\n\n

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Auteurs :<\/strong> S\u00e1nchez-G\u00f3mez, R., Torregrosa, L., Zalacain, A., Ojeda, H., Bouckenooghe, V., Schneider, R., \u2026 Salinas, M. R. (2019).  
Publi\u00e9 : <\/strong>Scientia horticulturae<\/em>, 246<\/em>, e1-e8.<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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Revisiting the evaluation strategy of varietal thiol biogenesis.<\/p>\n<\/div><\/div>\n\n\n\n

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Auteurs <\/strong>: Bonnaffoux, H., Delpech, S., R\u00e9mond, E., Schneider, R., Roland, A., & Cavelier, F. (2018).<\/p>\n\n\n\n

Publi\u00e9 <\/strong>: Food chemistry<\/em>, 268<\/em>, 126-133.<\/p>\n<\/div>\n\n\n\n

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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. <\/p>\n<\/div><\/div>\n\n\n\n

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Auteurs<\/strong>: Geffroy, O., Desc\u00f4tes, J., Serrano, E., Li Calzi, M., Dagan, L., & Schneider, R. (2018).<\/p>\n\n\n\n

Publi\u00e9<\/strong> : Australian journal of grape and wine research<\/em>, 24<\/em>(1), 88-95.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Prevention of tartrate crystallization in wine by hydrocolloids: The mechanism studied by dynamic light scattering.<\/p>\n<\/div><\/div>\n\n\n\n

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Lankhorst, P. P., Voogt, B., Tuinier, R., Lefol, B., Pellerin, P., & Virone, C. (2017).<\/p>\n\n\n\n

Journal of Agricultural and Food Chemistry<\/em>, 65<\/em>(40), 8923-8929.<\/p>\n<\/div>\n\n\n\n

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Livres ou Chap\u00eetres de livre<\/strong><\/strong><\/h2>\n\n\n\n
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