Recovery of olfactory capacity following a COVID-19 infection by Sophie Tempere, Gilles Sicard, Gilles de Revel

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Analysis of <em>cis</em>- and <em>trans</em>-resveratrol in Portuguese wines by Gilles de Revel, Tim Hogg, Cristina Santos

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Performing an olfactory-gustatory test to identify perceptual disorders related to Covid-19 by Sophie Tempere, Gilles Sicard, Gilles de Revel

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The origin of olfactory disorders related to COVID-19 by Sophie Tempere, Gilles Sicard, Gilles de Revel

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Ethyl 2-hydroxy-3-methylbutanoate enantiomers: quantitation and sensory evaluation in wine by Marine Gammacurta, Sophie Tempere, Stéphanie Marchand, Virginie Moine, Gilles de Revel

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How can the water regime and nitrogen status of the vine influence aging aromas in red wines? by Nicolas Le Menn, Cornelis van Leeuwen, Laurent Riquier, Gilles de Revel, Stéphanie Marchand

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Is wine an emotional object? Measurements of the subjective and automatic components of emotions in a wine-tasting situation by Inès Elali, Katia M’Bailara, Victoria Sanders, Laurent Riquier, Gilles de Revel, Sophie Tempère

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Fungitoxic role of endogenous eugenol in the hybrid grapevine cultivar Baco blanc resistant to <i>Botrytis cinerea</i> by Xavier Hastoy, Céline Franc, Laurent Riquier, Marie-Claude Ségur, Gilles De Revel, Marc Fermaud

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Quantitative analysis of sugars extracted from French oak (<i>Quercus petraea</i>) chips: Effect of toasting temperature by Genki Kainuma, Ayano Mochizuki, Fumie Watanabe-Saito, Masashi Hisamoto, Gilles de Revel, Tohru Okuda

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Pesticide contamination in an intensive insect predator of honey bees by Léa Tison, Céline Franc, Louisiane Burkart, Hervé Jactel, Karine Monceau, Gilles de Revel, Denis Thiéry

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High eugenol content of Armagnac hybrid variety Baco Blanc, an asset in combating <i>Botrytis cinerea</i> by Xavier Hastoy, Anaïs Poirier, Céline Franc, Laurent Riquier, Marie-Claude Ségur, Gilles de Revel, Marc Fermaud

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Simultaneous assay of mousy off-flavor markers in wine by Daiki Kiyomichi, Céline Franc, Pierre Moulis, Laurent Riquier, Patricia Ballestra, Stéphanie Marchand, Sophie Tempère, Gilles de Revel

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No, <i>Brettanomyces bruxellensis</i> is not responsible for all woes! by Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra

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Metabolite profiling during graft union formation reveals the reprogramming of primary metabolism and the induction of stilbene synthesis at the graft interface in grapevine by Duyên Prodhomme, Josep Valls Fonayet, Cyril Hévin, Céline Franc, Ghislaine Hilbert, Gilles de Revel, Tristan Richard, Nathalie Ollat, Sarah Jane Cookson

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Which microorganisms contribute to mousy off-flavour in our wines? by Pierre Moulis, Cécile Miot-Sertier, Laure Cordazzo, Olivier Claisse, Céline Franc, Laurent Riquier, Warren Albertin, Stéphanie Marchand, Gilles De Revel, Doris Rauhut, Patricia Ballestra

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Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights by Hugo Campbell-Sills, Mariette El Khoury, Marine Gammacurta, Cécile Miot-Sertier, Lucie Dutilh, Jochen Vestner, Vittorio Capozzi, David Sherman, Christophe Hubert, Olivier Claisse, Giuseppe Spano, Gilles de Revel, Patrick Lucas

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Sensory characterisation of Bordeaux red wines produced without added sulfites by Edouard Pelonnier-Magimel, Pinelopi Mangiorou, Darriet Philippe, Gilles de Revel, Michael Jourdes, Axel Marchal, Stéphanie Marchand, Alexandre Pons, Laurent Riquier, Pierre-Louis Tesseidre, Cécile Thibon, Georgia Lytra, Sophie Tempère, Jean-Christophe BARBE

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