2000 - Volume 6 (Latest publication)  Barrels for wine, usage and significant variabless by Vernon L. Singleton On the compostion and quality of Q. robur L. from different regions in South-West Europe (Fagales, Fagacea) by Nicolas Vivas The incidence of different modes of kiln drying on ellagitannin and volatile compound content of sessile oak (Quercus petraea (Matt.) Liebl.) by Éric Masson et Jean-Louis Puech In situ analysis by Pyrolysis - Mass Spectrometry of the macromolecules in heartwood of Q. robur L. by Nicolas Vivas, Christelle Absalon, Nathalie Vivas de Gaulejac et Françoise Benoist 1999 - Volume 5 Research on the lignin in heartwood of Q. robur L. and Q. petraea Liebl. Identification of a fraction of lignin solubilised in wines during ageing in barrels. By Nicolas Vivas, Guy Bourgeois, Isabelle Pianet de Boissel, Christelle Absalon et Christine Vitry The effect of sulphur dioxide on micro-organisms during the ageing of red wines. By Viencent Milelt et Aline Lonvaud-Funel Phenols from Cabernet Sauvignon and Isabel musts submitted to several treatments. By Carlos E. Daudt et Gustavo A. Polenta Gaseous exchange in wines stored in barrels. By Michel Moutounet, J.P. Mazauric, B. Saint-Pierre and J.F. Hanocq Experimental principle to evaluate the degree of oxidation or reduction balance in wines. By Nicolas Vivas, Nathalie Saint-Cricq de Gaulejac et F. Zamora 1998 - Volume 4  The fixed polymer constituents in cooperage oak : cellulose, hemicelluloses and lignin. By Jean-Pierre Haluk and Mohammed Irmouli Ellagitannins in woods of Spanish oaks. By Brigida Fernandez de Simon, Estrella Cadhia, Elvira Conde and Maria Concepcion Garcia-Vallejo Quantitative analysis of furanic and pyranic derivatives stemming from oak wood. By Jean-Christophe barbe, Antonio César da Silva Ferreira and Alain Bertrand Gaseous exchange in wines stored in barrels. By Michel Moutounet, J.P. Mazauric, B. Saint-Pierre and J.F. Hanocq Determination of the compounds responsible for the anti-radical effect of wines. The influence of maturing in barrels. By Nathalie Saint-Cricq de Gaulejac, Yves Glories and Nicolas Vivas
1997 - Volume 3 b-methyl-g-octalactone stereoisomer contents of European and American oak. applicable to wines and spirits. By Gilles Masson, Elisabeth Guichard, Nicole Fournier and Jean-Louis Puech The duration effect of naturel seasoning of Quercus petraea liebl. and Quercus robur l. on the diversity of existing fungi flora and some aspects of its ecology. By Nicolas Vivas, Nathalie Saint-Cricq de Gaulejac, Bernard Donèche and Yves Glories Flavouring wines with different products elaborated from oak. By Alain Bertrand, Jean-Christophe Barbe and Odile Gazeau The effect of storage mode at the time of malolactic fermentation on the quality of red wines. By Julien Ducruet Analytical criteria and organoleptic characteristics of Armagnac spirits. By Sylvie Biau
1996 - Volume 2 Low-molecular-weight phenolic compounds in woods of Spanish, French and American oak. By Brígida Fernandez de Simon, Elvira Conde, Estrella Cadahia and María Concepción García-Vallejo The heartwood ellagitannins of different oak (Quercus sp.) and chestnut species (Castenea sativa mill.). Quantity analysis of red wines aging in barrels. By Nicolas Vivas, Yves Glories, Guy Bourgeois and Christiane Vitry Quantitative analysis of volatile compounds stemming from oak wood. application to the aging of wines in barrels. By Jean-Christophe Barbe and Alain Bertrand Influence of ellagitannins on flavanols/anthocyans/acetaldehyde condensation reactions. By Celito Guerra, Yves Glories and Nicolas Vivas The vegetation colonizing the bark of oaks used in the making of barrels. By Claude Suire, Nicolas Vivas and Guy Bourgeois
1995 - Volume 1 The quality of oak wood and its use for the vinification and ageing of wine. By Nicolas Vivas. The notion of grain in cooperage. By Nicolas Vivas. The effect of malolactic fermentation in barrels and in tanks on the composition and the quality of the red wines. By Nicolas Vivas, Aline Lonvaud-Funel, Yves Glories and Monique Augustin. Observations concerning the increase of volatile acidity in red wines whilst ageing in barrels. By Nicolas Vivas, Aline Lonvaud-Funel and Yves Glories. The development of the bacterial microflora in red wines during ageing in barrels. By Vincent Millet, Nicolas Vivas and Aline Lonvaud-Funel. Influence of th soil on the grapes and the wine : applicable to a saint-émilion vineyard. By Yves Glories. [ Order one of these publications ]