Astringency subqualities and sensory perception of Tuscan Sangiovese wines by Alessandra Rinaldi, Virginie Moine, Luigi Moio

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First result of tartaric stabilization by adding mannoproteins (Mannostab™) by Virginie Moine-Ledoux, A. Perrin, I. Paladin, Denis Dubourdieu

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Valorisation of white wine lees: optimisation of subcritical water extraction of antioxidant compounds by Benjamin Poulain, Delphine Winstel, Arnaud Massot, Virginie Moine, Claudia Nioi

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Yeast derivatives: a promising alternative for white wine oxidation prevention by Claudia Nioi, Maria Tiziana Lisanti, Fabrice Meunier, Arnaud Massot, Virginie Moine

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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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Chitosans and grapevine trunk diseases: surprising results from laboratory and vineyard studies by Valérie Mayet, Pascal Lecomte, Bastien Nazaris, Lucile Badet, Charlotte Gouraud, Virginie Moine

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Identification of pOENI-1 and related plasmids in Oenococcus oeni strains performing the malolactic fermentation in wine. by Marion Favier, Eric Bilhère, Aline Lonvaud-Funel, Virginie Moine, Patrick M Lucas

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New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using <i>Lachancea thermotolerans</i> by Aikaterini Tzamourani, Spiros Paramithiotis, Marion Favier, Joana Coulon, Virginie Moine, Ioannis Paraskevopoulos, Maria Dimopoulou

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Copigmentation of Malvidin-3-<i>O</i>-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content by Adeline Vignault, Jordi Gombau, Olga Pascual, Michael Jourdes, Virginie Moine, Joan Miquel Canals, Fernando Zamora, Pierre-Louis Teissedre

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Identification and quantification of resolubilised polyphenols from fining precipitation by Gauthier Lagarde, Joëlline Pocher, Jean Martin Pernier, Sandra Vanbrabant, Arnaud Massot, Virginie Moine, Soizic Lacampagne, Pierre-Louis Teissedre, Michael Jourdes

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Critical areas for <i>Brettanomyces bruxellensis</i> contamination and biofilm formation in the cellar: on the origin of wine spoilage by Paul Le Montagner, Laeticia Etourneau, Patricia Ballestra, Marguerite Dols-Lafargue, Warren Albertin, Julie Maupeu, Virginie Moine, Vincent Renouf, Isabelle MASNEUF-POMAREDE

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Does Fungal Chitosan Leave Noticeable Traces in Treated Wines? by Margot Paulin, Cécile Miot-Sertier, Julie Miranda, Amélie Vallet-Courbin, Julie Maupeu, Cédric Delattre, Joana Coulon, Virginie Moine, Axel Marchal, Stéphanie Roi, Thierry Doco, Marguerite Dols-Lafargue

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Assessment of the impact of chitosan treatment on microorganisms in enology by Cécile Miot-Sertier, Margot Paulin, Lucie Dutilh, Marine Lucas, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarède, Joana Coulon, Virginie Moine, Amélie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue

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Exopolysaccharide (EPS) synthesis by Oenococcus oeni: from genes to phenotypes. by Maria Dimopoulou, Marlène Vuillemin, Hugo Campbell-Sills, Patrick M Lucas, Patricia Ballestra, Cécile Miot-Sertier, Marion Favier, Joana Coulon, Virginie Moine, Thierry Doco, Maryline Roques, Pascale Williams, Melina Petrel, Etienne Gontier, Claire Moulis, Magali Remaud-Simeon, Marguerite Dols-Lafargue

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+Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine by Margot Paulin, Cécile Miot-Sertier, Lucie Dutilh, Clément Brasselet, Cédric Delattre, Cédric Delattre, Guillaume Pierre, Pascal Dubessay, Philippe Michaud, Thierry Doco, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarède, Virginie Moine, Joana Coulon, Amélie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue

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