Origins of the sweetness derived from the aging of dry wines: the role of oak triterpenoids by Axel Marchal, Pierre Waffo-Téguo, Marine Gammacurta, Andréi Prida, Denis Dubourdieu

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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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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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