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1,8-Cineole in french red wines: evidence for a contribution related to its various origins
(Journal of Agricultural and Food Chemistry. vol. 65, n° 2, pp. 383-393, 2017)Article de revue -
Identification and organoleptic contribution of (Z)-1,5-octadien-3-one to the flavor of Vitis vinifera cv. merlot and cabernet sauvignon musts.
(Journal of Agricultural and Food Chemistry. vol. 65, n° 9, pp. 1915-1923, 2017)Article de revue -
What is the expected impact of climate change on wine aroma compounds and their precursors in grape?
(OENO One. vol. 51, n° 2, pp. 141-146, 2017-05-15)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