Maria Nikolantonaki
- Procédés Alimentaires et Microbiologiques [Dijon] (PAM)
- Physico-chimie des Aliments et du Vin (PCAV)
Publications
Publications
Oxidative stability of white winesKeynote speaker: XVII Congreso Latinoamericano de viticultura y Enologia, 2025, Santiago, Chile |
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The universe in a glass of wineJournée des Utilisateur.ices d’Infranalytics, Dec 2025, Lyon, France |
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Message in a bottle: molecular memories of wines and spirits41èmes JFSM Journées Françaises de Spectrométrie de Masse, Jun 2025, Montpellier, France |
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Impact of oak aging conditions on the oxidative stability of chardonnay and sauvignon blanc wines during bottle agingnoforum 2025, Mar 2025, Verona, Italy |
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Impact of cooperage oak wood geographical origin on the properties of Chardonnay champagne base winesIn Vino Analytica Scientia (13th edition), Jul 2024, Davis, United States |
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Non-Saccharomyces inactivated yeasts metabolome with high antioxidant potentialIn Vino Analytica Scientia (13th edition), Jul 2024, Davis, United States |
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JURA AND SHERRY: THE VEIL BETWEEN USVignoble, 2024, Cadix, Spain |
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White wines oxidative stability: Definition, estimation tools, and the case study of IDYŒnofutur, May 2024, Saragosse, Spain |
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Evolution of key antioxidant components in Chardonnay grape skin and pulp during ripeningIn Vino Analytica Scientia (13th edition), Jul 2024, Davis, United States |
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From « premature oxidation » to « oxidative stability ». Technological innovations in the Burgundy and California wine worlds: realities, discourses, representations and implications20th and 21st centuries. UC Berkeley, Sep 2023, Berkeley, United States |
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Biovi : a research program for reducing chemical input in vine and wine5th edition of the International Conference Wine Active Compounds. WAC 2022, 2022, Dijon, France |
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La stabilité oxydative des vins blancs16ème conférence Œnofutur, Nov 2022, Montpellier, France |
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Protégez vos vins blancs sans intrants chimiquesInfowine, Infowine, Oct 2022, Onlince Conference, France |
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Biovi : a research promgram for reducing chemical imput in vine and wineWAC2022, Nov 2022, Dijon, France |
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La stabilité oxydative des vins blancs et rosésVinitech, Nov 2022, Bordeaux, France |
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Wine longevity and shelf-lifeMacrowine, 2021, 2021, Vérone, Italy |
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La stabilité oxydative des vins blancsWebinaire organisé par le Université de Bourgogne et le Pôle Vigne et Vin, Université de Bourgogne et le Pôle Vigne et Vin, Dec 2020, Dijon (en ligne), France |
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Le Retsina, un parfum de Grèce14èmes Rencontres Internationales du Clos Vougeot Rencontres du Clos-Vougeot, Oct 2020, beaune, France |
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La sensibilité des vins à la variabilité climatique13ème Rencontres Internationales du Clos Vougeot, Clos Vougeot, Oct 2019, Vougeot, France |
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White wine oxidative stability: application to different terroirs from burgundy11th International Symposium on Viticulture and Enology 2019, 2019, Xian, China |
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Méthodes de prédiction de la résistance des vins à l’oxydationVintage report Bourgogne, Mar 2019, Beaune, France |
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Impact of glutathione-rich inactivated yeast on wine chemical diversityIVAS 2019, Jun 2019, Bordeaux, France |
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La stabilité oxydative des vins blancs : réactivité des composés soufrés11ème conférence Œnofutur, Nov 2019, Montpellier, France |
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Molecular characterization of wines nucleophilic potential by ultra-performance liquid chromatography high resolution mass spectrometryIVAS 2019, Jun 2019, Bordeaux, France |
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Caractérisation du pouvoir antioxydant des produits dérivés de levuresDDays Oenobrands, May 2019, Faro, France |
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Impact of glutathione-rich inactivated yeast on wine stabilityASEV 2019, Jun 2019, Napa, United States |
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Message in a bottle : metabolomics for deciphering the transient chemistry of wines and spirits11ème journées scientifiques du Réseau Français de Métabolomique et Fluxomique, May 2018, Liège, Belgium |
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Message in a bottle: From oenolomics to the structural resolution of the transient wine chemistry2nd European FTMS conference, Apr 2018, Freising, Germany |
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Impact of glutathione on wines oxidative stability: a combined sensory and metabolomic studyMacrowine 2018, May 2018, Saragosse, Spain |
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White wine oxidative stability application to different terroirs from burgundyVine, Wine, Food and Health, 22-26 may 2018, May 2018, Heraklion, Greece |
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Comprendre et anticiper la stabilité oxydative des vins blancs2ème journée scientifique Vinipole Sud Bourgogne, Dec 2018, Macon, France |
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High-resolution mass spectrometry based non-targeted metabolomic analyses for the study of the toasting/ tannin potential interaction in oak wood11ème journées scientifiques du Réseau Français de Métabolomique et Fluxomique, May 2018, Liège, Belgium |
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Origine de l'amertume et de la sécheresse dans les vins blancs, état des connaissancesForum de Mâcon-Davayé, Feb 2018, Macon, France |
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Impact of oak tannin selection on wine oxidative stability.Oak Conference. Wine Aging - Tannins & Oxidative Stability, May 2017, Santa Rosa, United States |
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Les métaux dans les vins : origines-rôles-conséquencesSOFRALAB, Jun 2017, Macon, France |
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The making of red Burgundies since the 1980s: A comparative analysis of academic innovations and cellar practicesWorkshop "The Influence of Academic Research on the Development and Construction of the Winemaking Regions of California and Burgundy (20th-21st century), May 2017, Berkeley, United States |
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Les métaux dans les vins : origines-rôles-conséquencesSOFRALAB, Jun 2017, Colmar, France |
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Combined Fourier Transform Ion Cyclotron Resonance Mass Spectrometry and Electron Spin Resonance methodology reveals wine resistance against oxidationInternational Congress, In Vino Analytica Scientia, Jul 2017, Salamanca, Spain |
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L’impact des métaux lourds sur l’élaboration des vins15ème matinée des oenologues de Bordeaux, Apr 2017, Bordeaux, France |
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The making of red Burgundies since the 1980s: A comparative analysis of academic innovations and cellar practicesThe Influence of Academic Research on the Development and Construction of the Winemaking Regions of California and Burgundy (20th-21st century), May 2017, Berkeley, United States |
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Effet du potentiel tannique des futs de chêne sur la stabilité oxydative des vins blancsVicard, May 2017, Bordeaux, France |
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Effet du potentiel tannique des futs de chêne sur la stabilité oxydative des vins blancsVicard, Nov 2017, Noirlac, France |
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Les métaux dans les vins : origines-rôles-conséquencesSOFRALAB, Jun 2017, Vidauban, France |
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Metabolomic characterization of the inactive dry yeast soluble fraction in model wineInternational Congress, In Vino Analytica Scientia, Jul 2017, Salamanca, Spain |
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Impact of sulfur compounds to the antioxidant stability of white winesMacrowine 2016, Jun 2016, Changins, Switzerland |
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L’essor des vins grecs10ème Rencontres Internationales du Clos Vougeot, Oct 2016, Vougeot, France |
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Development of new analytical tools to assess white wines ageabilityIX International Congress, In Vino Analytica Scientia, Jul 2015, Trento, Italy |
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A novel method for evaluation of white wine aging potential10e Symposium International d'Œnologie de Bordeaux, Jun 2015, Bordeaux, France |
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Analysis of several enological parameters influencing the premature ageing aroma of red and white wines248. National Meeting of the American-Chemical-Society (ACS), American Chemical Society (ACS). USA., Aug 2014, San Francisco, United States |
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Analysis of several enological parameters influencing the premature ageing aroma of red and white wines248. National Meeting of the American-Chemical-Society (ACS), 2014, San Francisco, United States |
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2D quantitative proton (1H) and carbon (3C) nuclear magnetic resonance spectroscopy (2D q NMR) for direct analysis of free and sulfite-bound carbonyl compounds in wine248 National Meeting of the American-Chemical-Society, Aug 2014, San Francisco,, United States |
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Controlling Wine Oxidation via the Understanding of Antioxidants Availability and Reactivity64° National Conference, American Society for Enology and Viticulture, Jul 2013, Monteray, United States |
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Quinone reaction kinetics suggest oxidation, management strategies63° National Conference, American Society for Enology and Viticulture, Jun 2012, Portland, United States. pp.442A-442A |
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Managing volatile thiol stability during wine oxidation via quinone reaction control4° International Congress, Macrowine, Jun 2012, Bordeaux, France |
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Influence des flavan-3-ols des mouts et des vins sur les composés soufrés de l’arôme du Sauvignon blanc10ème édition de la journée technique du CIVB, Feb 2011, Bordeaux, France |
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Some insights into the effect of polyphenols and antioxidants on Sauvignon blanc wines varietal thiol compounds62° ASEV National Conference, Jun 2011, California, United States |
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Identification of a potent volatile odoriferous thiol, ethyl 2-sulfanyl acetate, contributing to wine’s off flavours9° Symposium International d'Œnologie, Jun 2011, Bordeaux, France |
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Levels and influence of flavan-3-ols must contents on varietal aroma of young Sauvignon blanc wines: Effect of pressing conditions, vineyard location and vintage9° Symposium International d'Œnologie, Jun 2011, Bordeaux, France |
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Identification of a potent volatile odoriferous thiol, ethyl-2-sulfanyl acetate, contributing to wine’s off flavours13° Weurman Flavour Research Symposium, Sep 2011, Saragossa, France |
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Direct effect of flavan-3-ols on Sauvignon blanc wines varietal aroma evolution9° Symposium International d'Œnologie, Jun 2011, Bordeaux, France |
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Characterization and formation kinetic study of phenolic compounds – volatile thiols adducts by chemical and enzymatic oxidation3° International Congress, Macrowine, Jun 2010, Turin, Italy |
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Préservation des arômes du Sauvignon en cours d’élevage et après la mise en bouteilleMondiaviti, le mondial de l’information et de la communication viti-vinicole, Nov 2010, Bordeaux, France |
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Reactivity of volatile thiols with polyphenols in a wine-model medium: Incidence of oxygen, iron and sulphur dioxideInternational Congress, In Vino Analytica Scientia, Jul 2009, Angers, France |
Yeast composition having antioxidant propertiesFrance, Patent n° : EP22306628.3. 2024 |
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A glutathione-rich yeast and its use for preserving winesFrance, Patent n° : 19290014.0. 2023 |
Oxidation markers of premature aging in Chardonnay wine: Combined use of GC-MS/MS, GC-O/Olfactoscan and sensory analysis for their characterization2022, Proceedings of the 16. Weurman flavour research symposium, ⟨10.5281/zenodo.5913793⟩ |
stabilité oxydative des vins blancs : Définition, diagnostique, pratiques œnologiques, œnologie personaliséeLa stabilité oxydative des vins blancs, 2022, pp.33-34 |
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Impact du sulfitage au cours des opérations prefermentaires sur la stabilité oxydative des vins de chardonnayImpact du sulfitage au cours des opérations prefermentaires sur la stabilité oxydative des vins de chardonnay, 2020, pp.42-45 |
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Oak Tannin Selection and Barrel ToastingOak Tannin Selection and Barrel Toasting, 2019, pp.56-63 |
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Oxidative stability of white and rosé winesOXIDATIVE STABILITY OF WHITE AND ROSÉ WINES, 2019, pp.76-79 |
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Originalité d’une nouvelle levure inactivée spécifique au service de la stabilité oxydative des vins blancs et rosésOriginalité d’une nouvelle levure inactivée spécifique au service de la stabilité oxydative des vins blancs et rosés, 2019, pp.21-24 |
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La bioprotection en vinification blanc : Peut-on se passer du sulfitage ?La bioprotection en vinification blanc : Peut-on se passer du sulfitage ?, 2018, pp.24-25 |
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MOOC : "Open Wine University 22018 |
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Impact de la charge tannique et de la cuisson du bois de chêne de tonnellerie sur la stabilité oxydative des vins blancs secsImpact de la charge tannique et de la cuisson du bois de chêne de tonnellerie sur la stabilité oxydative des vins blancs secs, 2018, pp.39-41 |
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Chemical diversity of oak barrels and classification of tannin potential and toasts.Chemical diversity of oak barrels and classification of tannin potential and toasts, 2018, pp.72-75 |
L'uB au coeur de la viticulture durable[Rapport de recherche] Université de Bourgogne. 2016, http://recherche.u-bourgogne.fr/l-ub-au-coeur-de-la-viticulture-durable.html |
New insights into intrinsic and extrinsic factors triggering premature aging in white winesAdvances in Wine Research, 1203, ACS - American Chemical Society, 2015, ACS Symposium Series, 9780841230101. ⟨10.1021/bk-2015-1203.ch015⟩ |
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Incidence de l’oxydation des composés phénoliques sur la composante aromatique des vins blancsIngénierie des aliments. Université de Bordeaux Ségalen (Bordeaux 2), 2010. Français. ⟨NNT : ⟩ |