Listar Oenologie - UMR 1366 por autor "BARBE, Jean-Christophe"
Mostrando ítems 1-20 de 21
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Influence of lactic acid bacteria strains on ester concentrations in red wines: specific impact on branched hydroxylated compounds
GAMMACURTA, Marine; LYTRA, Georgia; MARCHAL, Axel ...(Food Chemistry. vol. 239, pp. 252-259, 2018)Article de revueLibre acceso -
The sensory space of wines: From concept to evaluation and description. a review
BARBE, Jean-Christophe; GARBAY, Justine; TEMPERE, Sophie(Foods. vol. 10, n° 6, 2021)Article de revueLibre acceso -
Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide
WINDHOLTZ, Sara; REDON, Pascaline; LACAMPAGNE, Soizic ...(LWT. vol. 149, 2021)Article de revueLibre acceso -
Distribution and Organoleptic Impact of Ethyl 3‑Hydroxybutanoate Enantiomers in Wine
LYTRA, Georgia; CAMELEYRE, Margaux; TEMPERE, Sophie ...(Journal of Agricultural and Food Chemistry. vol. 63, n° 48, pp. 10484-10491, 2015-11-20)Article de revue -
Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution
CAMELEYRE, Margaux; LYTRA, Georgia; TEMPERE, Sophie ...(Journal of Agricultural and Food Chemistry. vol. 63, n° 44, pp. 9777-9788, 2015-11-03)Article de revue -
Static headspace analysis using low-pressure gas chromatography and mass spectrometry, application to determining multiple partition coefficients: a practical tool for understanding red wine fruity volatile perception and the sensory impact of higher alcohols
CAMELEYRE, Margaux; LYTRA, Georgia; BARBE, Jean-Christophe(Analytical Chemistry. vol. 90, n° 18, pp. 10812-10818, 2018)Article de revue -
Molecular determinism of specific anosmia to 2-bromo-4-methylphenol: Explaining the remarkable specific anosmia for 2-bromo-4-methylphenol
TEMPERE, Sophie; SCHAAPER, Marie-Hélène; LYTRA, Georgia ...(Flavour and Fragrance Journal. vol. 32, n° 2, pp. 126-132, 2016-12-23)Article de revue -
How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation
LYTRA, Georgia; TEMPERE, Sophie; MARCHAND, Stéphanie ...(Food Chemistry. vol. 194, pp. 196-200, 2016)Article de revue -
2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma
CAMELEYRE, Margaux; LYTRA, Georgia; TEMPERE, Sophie ...(Food Chemistry. vol. 237, pp. 364-371, 2017-12-01)Article de revue -
Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices
CAMELEYRE, Margaux; LYTRA, Georgia; SCHÜTTE, Larissa ...(Journal of Agricultural and Food Chemistry, 2020)Article de revue -
Study of substituted ester formation in red wine by the development of a new method for quantitative determination and enantiomeric separation of their corresponding acids
LYTRA, Georgia; FRANC, Celine; CAMELEYRE, Margaux ...(Journal of Agricultural and Food Chemistry. vol. 65, n° 24, pp. 5018-5025, 2017)Article de revue -
How do esters and dimethyl sulfide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation
LYTRA, Georgia; TEMPERE, Sophie; MARCHAND, Stéphanie ...(Food Chemistry. vol. 194, pp. 196-200, 2015-08-01)Article de revue -
Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine
LYTRA, Georgia; MIOT-SERTIER, Cecile; MOINE, Virginie ...(Food Research International. vol. 135, pp. 109294, 2020-09-01)Article de revue -
Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines
PICARD, Magali; LYTRA, Georgia; TEMPERE, Sophie ...(Journal of Agricultural and Food Chemistry. vol. 64, n° 2, pp. 451-460, 2016-01-06)Article de revue -
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
CAMELEYRE, Margaux; MONSANT, Clemence; TEMPERE, Sophie ...(Journal of Agricultural and Food Chemistry. vol. 69, n° 34, pp. 9895-9904, 2021)Article de revue -
Metabolic, organoleptic and transcriptomic impact of saccharomyces cerevisiae genes involved in the biosynthesis of linear and substituted esters
MARULLO, Philippe; TRUJILLO, Marine; VIANNAIS, Remy ...(International Journal of Molecular Sciences. vol. 22, n° 8, 2021)Article de revueLibre acceso -
Sensory characterisation of Bordeaux red wines produced without added sulfites
PELONNIER-MAGIMEL, Edouard; MANGIOROU, Pinelopi; PHILIPPE, Darriet ...(OENO One. vol. 54, n° 4, pp. 733-743, 2020-10-20)Article de revueLibre acceso -
The complexity of wine: clarifying the role of microorganisms
TEMPÈRE, Sophie; MARCHAL, Axel; BARBE, Jean-Christophe ...(Applied Microbiology and Biotechnology. vol. 102, n° 9, pp. 3995-4007, 2018)Article de revue -
Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions
PELTIER, Emilien; BERNARD, Margaux; TRUJILLO, Marine ...(PLoS ONE. vol. 13, n° 1, pp. 1-23, 2018)Article de revue -
Aromatic maturity is a cornerstone of terroir expression in red wine
LEEUWEN, Cornelis Van; BARBE, Jean-Christophe; DARRIET, Philippe ...(Oeno One. vol. 56, n° 2, pp. 335-351, 2022-06-24)Article de revueLibre acceso