Navigation Oenologie - UMR 1366 par Auteur "TEMPERE, Sophie"
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Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine
TEMPERE, Sophie; CHATELET, Bertrand; DE REVEL, Gilles ...(Oeno One. vol. 53, n° 2, pp. 95-105, 2019)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 -
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 -
Representational and sensory cues as drivers of individual differences in expert quality assessment of red wines
CAISSIE, Andre F.; RIQUIER, Laurent; DE REVEL, Gilles ...(Food Quality and Preference. vol. 87, 2021)Article de revueLibre accès -
Odor Characterization of White Wines Produced from Indigenous Greek Grape Varieties Using the Frequency of Attribute Citation Method with Trained Assessors
NANOU, Evangelia; MAVRIDOU, Emorfili; MILIENOS, Fotios S. ...(Foods. vol. 9, n° 1396, 2020-10-02)Article de revueLibre accès -
Sensory dominances depend on the wine quality dimension
CAISSIE, Andre F.; RIQUIER, Laurent; DE REVEL, Gilles ...(Food Quality and Preference. vol. 112, 2023-12)Article de revue -
New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation
VION, Charlotte; MURO, Maitena; BERNARD, Margaux ...(Food Microbiology. vol. 112, pp. 104209, 2023-06)Article de revue -
Consumer preferences for different red wine styles and repeated exposure effects
TEMPERE, Sophie; PERES, Stephanie; FUENTES ESPINOZA, Alejandro ...(Food Quality and Preference. vol. 73, pp. 110-116, 2019)Article de revue