Publications scientifiques de 2021
UMR 1366 OENOLOGIE
Communications
Publications scientifiques
Publications scientifiques de 2021

Publications scientifiques de 2021

Dans des revues à comité de lecture

Textes complets en accès libre dans les Archives ouvertes : OSKAR et HAL

Accès aux publications de  2024, 2023, 2022, 2021, 2020

Publications de 2021

  1. Barbe, J.C., Garbay, J., Tempere, S. 2021. The Sensory Space of Wines: From Concept to Evaluation and Description. A Review. Foods: 10.  DOI: 10.3390/foods10061424
  2. Bartle, L., Peltier, E., Sundstrom, J.F., Sumby, K., Mitchell, J.G., Jiranek, V., Marullo, P. 2021. QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wine. Appl Microbiol Biotechnol.  DOI: 10.1007/s00253-021-11376-x
  3. Beaumont, P., Courtois, A., Richard, T., Krisa, S., Faure, C. 2021a. Encapsulation of epsilon-Viniferin into Multi-Lamellar Liposomes: Development of a Rapid, Easy and Cost-Efficient Separation Method to Determine the Encapsulation Efficiency. Pharmaceutics: 13.  DOI: 10.3390/pharmaceutics13040566
  4. Beaumont, P., Faure, C., Courtois, A., Jourdes, M., Marchal, A., Teissedre, P.L., Richard, T., Atgié, C., Krisa, S. 2021b. Trans-ε-Viniferin Encapsulation in Multi-Lamellar Liposomes: Consequences on Pharmacokinetic Parameters, Biodistribution and Glucuronide Formation in Rats. Nutrients: 13.  DOI: 10.3390/nu13124212
  5. Benbouguerra, N., Valls-Fonayet, J., Krisa, S., Garcia, F., Saucier, C., Richard, T., Hornedo-Ortega, R. 2021. Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 Cells. Foods: 10.  DOI: 10.3390/foods10030541
  6. Breniaux, M., Demoulin, C., Massot, A., Ghidossi, R. 2021. Innovative regenerable polyamide particles as new filter aids for wine lees filtration. OENO One: 55, 197-208.  DOI: 10.20870/oeno-one.2021.55.4.4664
  7. Bruez, É., Cholet, C., Thibon, C., Redon, P., Lacampagne, S., Martignon, T., Giudici, M., Darriet, P., Gény, L. 2021. Influence of curettage on Esca-diseased Vitis vinifera L. cv. Sauvignon blanc plants on the quality of musts and wines. OENO One: 55, 171-82.  DOI: 10.20870/oeno-one.2021.55.1.4479
  8. Burbidge, C.A., Ford, C.M., Melino, V.J., Wong, D.C.J., Jia, Y., Jenkins, C.L.D., Soole, K.L., Castellarin, S.D., Darriet, P., Rienth, M., Bonghi, C., Walker, R.P., Famiani, F., Sweetman, C. 2021. Biosynthesis and Cellular Functions of Tartaric Acid in Grapevines. Front Plant Sci: 12, 643024.  DOI: 10.3389/fpls.2021.643024
  9. Burdziej, A., Bellee, A., Bodin, E., Valls Fonayet, J., Magnin, N., Szakiel, A., Richard, T., Cluzet, S., Corio-Costet, M.F. 2021. Three Types of Elicitors Induce Grapevine Resistance against Downy Mildew via Common and Specific Immune Responses. J Agric Food Chem: 69, 1781-95.  DOI: 10.1021/acs.jafc.0c06103
  10. Cameleyre, M., Monsant, C., Tempere, S., Lytra, G., Barbe, J.C. 2021. Toward a Better Understanding of Perceptive Interactions between Volatile and Nonvolatile Compounds: The Case of Proanthocyanidic Tannins and Red Wine Fruity Esters-Methodological, Sensory, and Physicochemical Approaches. J Agric Food Chem: 69, 9895-904.  DOI: 10.1021/acs.jafc.1c02934
  11. Chen, L., Darriet, P. 2021. Strategies for the identification and sensory evaluation of volatile constituents in wine. Compr Rev Food Sci Food Saf: 20, 4549-83.  DOI: 10.1111/1541-4337.12810
  12. Cholet, C., Bruez, É., Lecomte, P., Barsacq, A., Martignon, T., Giudici, M., Simonit, M., Rey, P., Dubourdieu, D., Gény, L. 2021. Plant resilience and physiological modifications induced by curettage of Esca-diseased grapevines. OENO One: 55, 153-69.  DOI: 10.20870/oeno-one.2021.55.1.4478
  13. Claisse, O., Chaib, A., Jaomanjaka, F., Philippe, C., Barchi, Y., Lucas, P.M., Le Marrec, C. 2021. Distribution of Prophages in the Oenococcus oeni Species. Microorganisms: 9.  DOI: 10.3390/microorganisms9040856
  14. Ćurko, N., Ganić, K.K., Tomašević, M., Gracin, L., Jourdes, M., Teissedre, P.L. 2021. Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining. Food Chem: 339, 127848.  DOI: 10.1016/j.foodchem.2020.127848
  15. Darriaut, R., Martins, G., Dewasme, C., Mary, S., Darrieutort, G., Ballestra, P., Marguerit, E., Vivin, P., Ollat, N., Masneuf-Pomarède, I., Lauvergeat, V. 2021. Grapevine decline is associated with difference in soil microbial composition and activity. OENO One: 55, 67-84.  DOI: 10.20870/oeno-one.2021.55.3.4626
  16. Dimopoulou, M., Dols-Lafargue, M. 2021. Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse? Foods: 10.  DOI: 10.3390/foods10092204
  17. Eberlein, C., Abou Saada, O., Friedrich, A., Albertin, W., Schacherer, J. 2021. Different trajectories of polyploidization shape the genomic landscape of the Brettanomyces bruxellensis yeast species. Genome Res: 31, 2316-26.  DOI: 10.1101/gr.275380.121
  18. Fayad, S., Le Scanff, M., Waffo-Teguo, P., Marchal, A. 2021. Understanding sweetness of dry wines: First evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages. Food Chem: 352, 129293.  DOI: 10.1016/j.foodchem.2021.129293
  19. Gadrat, M., Lavergne, J., Emo, C., Teissedre, P.L., Chira, K. 2021. Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels. Food Chem: 342, 128223.  DOI: 10.1016/j.foodchem.2020.128223
  20. Gammacurta, M., Laboyrie, J., Prida, A., Lavigne, V., Moine, V., Darriet, P., Marchal, A. 2021. Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters. J Agric Food Chem: 69, 8179-89.  DOI: 10.1021/acs.jafc.1c01633
  21. Gancel, A.-L., Vignault, A., Pilard, E., Miramont, C., Jourdes, M., Fermaud, M., Roudet, J., Zamora, F., Teissedre, P.-L. 2021. Impacts of added oenological tannins on red wine quality to counteract Botrytis infection in Merlot grapes. OENO One: 55, 381-402.  DOI: 10.20870/oeno-one.2021.55.2.4623
  22. González-Centeno, M.R., Teissedre, P.-L., Chira, K. 2021. Impact of oak wood ageing modalities on the (non)-volatile composition and sensory attributes of red wines. OENO One: 55, 285-99.  DOI: 10.20870/oeno-one.2021.55.2.4673
  23. González-Centeno, M.R., Tempère, S., Teissedre, P.L., Chira, K. 2021. Use of alimentary film for selective sorption of haloanisoles from contaminated red wine. Food Chem: 350, 128364.  DOI: 10.1016/j.foodchem.2020.128364
  24. Hranilovic, A., Albertin, W., Capone, D.L., Gallo, A., Grbin, P.R., Danner, L., Bastian, S.E.P., Masneuf-Pomarede, I., Coulon, J., Bely, M., Jiranek, V. 2021. Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines. Food Chem: 349, 129015.  DOI: 10.1016/j.foodchem.2021.129015
  25. Junqua, R., Carullo, D., Ferrari, G., Pataro, G., Ghidossi, R. 2021. Ohmic heating for polyphenol extraction from grape berries: an innovative prefermentary process. OENO One: 55, 39-51.  DOI: 10.20870/oeno-one.2021.55.3.4647
  26. Kosti, R.I., Di Lorenzo, C., Panagiotakos, D.B., Sandeman, G., Frittella, N., Iasiello, B., Teissedre, P.-L., Restani, P. 2021. Dietary and lifestyle habits of drinkers with preference for alcoholic beverage: does it really matter for public health? A review of the evidence. OENO One: 55, 1-17.  DOI: 10.20870/oeno-one.2021.55.4.4757
  27. Kujawska, M., Jourdes, M., Witucki, Ł., Karaźniewicz-Łada, M., Szulc, M., Górska, A., Mikołajczak, P., Teissedre, P.L., Jodynis-Liebert, J. 2021. Pomegranate Juice Ameliorates Dopamine Release and Behavioral Deficits in a Rat Model of Parkinson's Disease. Brain Sci: 11.  DOI: 10.3390/brainsci11091127
  28. Le Mao, I., Martin-Pernier, J., Bautista, C., Lacampagne, S., Richard, T., Da Costa, G. 2021. (1)H-NMR Metabolomics as a Tool for Winemaking Monitoring. Molecules: 26.  DOI: 10.3390/molecules26226771
  29. Lemaitre-Guillier, C., Dufresne, C., Chartier, A., Cluzet, S., Valls, J., Jacquens, L., Douillet, A., Aveline, N., Adrian, M., Daire, X. 2021. VOCs Are Relevant Biomarkers of Elicitor-Induced Defences in Grapevine. Molecules: 26.  DOI: 10.3390/molecules26144258
  30. Lisanti, M.T., Laboyrie, J., Marchand-Marion, S., de Revel, G., Moio, L., Riquier, L., Franc, C. 2021. Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method. Food Chem: 361, 130029.  DOI: 10.1016/j.foodchem.2021.130029
  31. Marullo, P., Trujillo, M., Viannais, R., Hercman, L., Guillaumie, S., Colonna-Ceccaldi, B., Albertin, W., Barbe, J.C. 2021. Metabolic, Organoleptic and Transcriptomic Impact of Saccharomyces cerevisiae Genes Involved in the Biosynthesis of Linear and Substituted Esters. Int J Mol Sci: 22.  DOI: 10.3390/ijms22084026
  32. Medrano-Padial, C., Puerto, M., Prieto, A.I., Ayala, N., Beaumont, P., Rouger, C., Krisa, S., Pichardo, S. 2021. In Vivo Genotoxicity Evaluation of a Stilbene Extract Prior to Its Use as a Natural Additive: A Combination of the Micronucleus Test and the Comet Assay. Foods: 10.  DOI: 10.3390/foods10020439
  33. Montibus, M., Vitrac, X., Coma, V., Loron, A., Pinson-Gadais, L., Ferrer, N., Verdal-Bonnin, M.N., Gabaston, J., Waffo-Teguo, P., Richard-Forget, F., Atanasova, V. 2021. Screening of Wood/Forest and Vine By-Products as Sources of New Drugs for Sustainable Strategies to Control Fusarium graminearum and the Production of Mycotoxins. Molecules: 26.  DOI: 10.3390/molecules26020405
  34. Peltier, E., Vion, C., Abou Saada, O., Friedrich, A., Schacherer, J., Marullo, P. 2021. Flor Yeasts Rewire the Central Carbon Metabolism During Wine Alcoholic Fermentation. Front Fungal Biol: 2, 733513.  DOI: 10.3389/ffunb.2021.733513
  35. Pilard, E., Harrouard, J., Miot-Sertier, C., Marullo, P., Albertin, W., Ghidossi, R. 2021. Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation. Food Microbiol: 100, 103864.  DOI: 10.1016/j.fm.2021.103864
  36. Poitou, X., Redon, P., Pons, A., Bruez, E., Delière, L., Marchal, A., Cholet, C., Geny-Denis, L., Darriet, P. 2021. Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseases. Food Chem: 360, 130120.  DOI: 10.1016/j.foodchem.2021.130120
  37. Restani, P., Fradera, U., Ruf, J.C., Stockley, C., Teissedre, P.L., Biella, S., Colombo, F., Lorenzo, C.D. 2021. Grapes and their derivatives in modulation of cognitive decline: a critical review of epidemiological and randomized-controlled trials in humans. Crit Rev Food Sci Nutr: 61, 566-76.  DOI: 10.1080/10408398.2020.1740644
  38. Richard, T., El Khawand, T., Taillis, D., Da Costa, G., Pedrot, E., Cluzet, S., Decendit, A., Valls Fonayet, J. 2021. Chemical process to improve natural grapevine-cane extract effectivity against powdery mildew and grey mould. OENO One: 55, 81-91.  DOI: 10.20870/oeno-one.2021.55.1.3453
  39. Rienth, M., Vigneron, N., Darriet, P., Sweetman, C., Burbidge, C., Bonghi, C., Walker, R.P., Famiani, F., Castellarin, S.D. 2021a. Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario-A Review. Front Plant Sci: 12, 643258.  DOI: 10.3389/fpls.2021.643258
  40. Rienth, M., Vigneron, N., Walker, R.P., Castellarin, S.D., Sweetman, C., Burbidge, C.A., Bonghi, C., Famiani, F., Darriet, P. 2021b. Modifications of Grapevine Berry Composition Induced by Main Viral and Fungal Pathogens in a Climate Change Scenario. Front Plant Sci: 12, 717223.  DOI: 10.3389/fpls.2021.717223
  41. Siebert, T.E., Stamatopoulos, P., Francis, I.L., Darriet, P. 2021. Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches. J Chromatogr A: 1637, 461803.  DOI: 10.1016/j.chroma.2020.461803
  42. Tarasov, A., Garzelli, F., Schuessler, C., Fritsch, S., Loisel, C., Pons, A., Patz, C.D., Rauhut, D., Jung, R. 2021. Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine. Molecules: 26.  DOI: 10.3390/molecules26206256
  43. Thibaud, F., Peterson, A., Urruty, L., Mathurin, J.C., Darriet, P., Pons, A. 2021. Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits. J Agric Food Chem: 69, 4509-17.  DOI: 10.1021/acs.jafc.1c00643
  44. Vauzour, D., Rendeiro, C., D'Amato, A., Waffo-Teguo, P., Richard, T., Merillon, J.M., Pontifex, M.G., Connell, E., Muller, M., Butler, L.T., Williams, C.M., Spencer, J.P.E. 2021. Anthocyanins Promote Learning through Modulation of Synaptic Plasticity Related Proteins in an Animal Model of Ageing. Antioxidants (Basel): 10.  DOI: 10.3390/antiox10081235

Date de modification : 01 novembre 2024 | Date de création : 01 novembre 2024 | Rédaction : PL