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Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH.
(Food Chemistry. vol. 199, pp. 711-9, 2016-05-15)Article de revue -
Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines
(Food Chemistry. vol. 232, pp. 229-236, 2017-10-01)Article de revue -
Toward a molecular inderstanding of the typicality of chardonnay wines: identification of powerful aromatic compounds reminiscent of hazelnut
(Journal of Agricultural and Food Chemistry. vol. 65, n° 5, pp. 1058-1069, 2017)Article de revue -
Identification and analysis of piperitone in red wines
(Food Chemistry. vol. 206, pp. 191-196, 2016-03-19)Article de revue -
Glutathione Preservation during Winemaking with Vitis Vinifera White Varieties: Example of Sauvignon blanc Grapes
(American Journal of Enology and Viticulture. vol. 66, n° 2, pp. 187-194, 2015-05-01)Article de revue -
Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH
(Food Chemistry. vol. 199, pp. 711-719, 2016-05-01)Article de revue -
Le curetage utilisé contre les maladies du bois permet-il aussi de conserver la qualité des vins ?
(Union Girondine des Vins de Bordeaux. n° 1171, pp. 56-58, 2019)Article de revue