Navigation Oenologie - UMR 1366 par Auteur "MARCHAND, Stéphanie"
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Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution
PICARD, Magali; TEMPERE, Sophie; DE REVEL, Gilles ...(Journal of Agricultural and Food Chemistry. vol. 64, n° 40, pp. 7576-7584, 2016-09-30)Article de revue -
Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines
PICARD, Magali; THIBON, Cécile; REDON, Pascaline ...(Journal of Agricultural and Food Chemistry. vol. 63, n° 40, pp. 8879-8889, 2015-09-30)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 -
First identification of three p -menthane lactones and their potential precursor, menthofuran, in red wines
PICARD, Magali; DE REVEL, Gilles; MARCHAND, Stéphanie(Food Chemistry. vol. 217, pp. 294-302, 2017-02-01)Article de revue -
Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels
SLAGHENAUFI, Davide; FRANC, Céline; MORA, Nathalie ...(Journal of Chromatography A. vol. 1442, pp. 26-32, 2016-03-07)Article de revue -
Dual solid-phase and stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma compounds in red wine
PICARD, Magali; FRANC, Céline; DE REVEL, Gilles ...(Analytica Chimica Acta. vol. 1001, pp. 168-178, 2018)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 -
Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits
SLAGHENAUFI, Davide; PERELLO, Marie-Claire; MARCHAND, Stéphanie ...(Food Chemistry. vol. 203, pp. 41-48, 2016-07-01)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 -
How terroir shapes aromatic typicity in grapes and wines (Part II)
VAN LEEUWEN, Cornelis; BARBE, Jean-Christophe; GEFFROY, Olivier ...(IVES Technical Reviews vine and wine, 2023-02)Article de revueLibre accès -
How terroir shapes aromatic typicity in grapes and wines (Part I)
VAN LEEUWEN, Cornelis; BARBE, Jean-Christophe; GEFFROY, Olivier ...(IVES Technical Reviews vine and wine, 2023-02)Article de revueLibre accès -
Ethyl 2-hydroxy-3-methylbutanoate enantiomers: quantitation and sensory evaluation in wine
GAMMACURTA, Marine; TEMPERE, Sophie; MARCHAND, Stéphanie ...(OENO One. vol. 52, n° 1, pp. 57-65, 2018)Article de revueLibre accès -
Impact of Yeast Strain on Ester Levels and Fruity Aroma Persistence during Aging of Bordeaux Red Wines
GAMMACURTA, Marine; MARCHAND, Stéphanie; ALBERTIN, Warren ...(Journal of Agricultural and Food Chemistry. vol. 62, n° 23, pp. 5378-5389, 2014-05-28)Article de revueLibre accès -
Effect of vine water and nitrogen status, as well as temperature, on some aroma compounds of aged red Bordeaux wines
LE MENN, Nicolas; VAN LEEUWEN, Cornelis; PICARD, Magali ...(Journal of Agricultural and Food Chemistry. vol. 67, n° 25, pp. 7098-7109, 2019)Article de revue -
Highlighting the varietal origin of eugenol in Armagnac wine spirits from Baco blanc, a hybrid grape variety
FRANC, Céline; RIQUIER, Laurent; HASTOY, Xavier ...(Food chemistry. vol. 426, pp. 136405, 2023-11-15)Article de revue -
Investigation into mousy off-flavor in wine using gas chromatography-mass spectrometry with stir bar sorptive extraction
KIYOMICHI, Daiki; FRANC, Céline; MOULIS, Pierre ...(Food chemistry. vol. 411, 2023-06)Article de revue -
Which microorganisms contribute to mousy off-flavour in our wines?
MOULIS, Pierre; MIOT-SERTIER, Cécile; CORDAZZO, Laure ...(Oeno One. vol. 57, n° 2, pp. 177-187, 2023-05)Article de revueLibre accès -
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 accès -
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 accès