Navigation Oenologie - UMR 1366 par Auteur "DE REVEL, Gilles"
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Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement
RENAULT, Philippe; COULON, Joana; DE REVEL, Gilles...
(International Journal of Food Microbiology. vol. 207, pp. 40-48, 2015-08-17)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 -
The olfactory masking effect of ethylphenols: Characterization and elucidation of its origin
TEMPERE, Sophie; SCHAAPER, Marie-Hélène; CUZANGE, E. ...
(Food Quality and Preference. vol. 50, pp. 135-144, 2016-06-01)Article de revue -
Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines
LE MENN, Nicolas; MARCHAL, R.; DEMARVILLE, D. ...(Food Quality and Preference. vol. 94, 2021)Article de revue -
Masking of Several Olfactory Notes by Infra-threshold Concentrations of 2,4,6-Trichloroanisole
TEMPERE, Sophie; SCHAAPER, Marie-Hélène; CUZANGE, Eléonore ...
(Chemosensory Perception. vol. 10, n° 3, pp. 69-80, 2017-06-17)Article de revue -
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 -
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 -
Resveratrol transformation in red wine after heat treatment
EL KHAWAND, Toni; VALLS FONAYET, Josep
; DA COSTA, Gregory
...
(Food Research International. vol. 132, 2020-02-07)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 -
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 -
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 -
Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights
CAMPBELL-SILLS, Hugo; EL KHOURY, Mariette; GAMMACURTA, Marine...
(OENO One. vol. 51, n° 3, pp. 309, 2017-09-26)Article de revueLibre accès -
Cellar temperature affects brettanomyces bruxellensis population and volatile phenols production in aging Bordeaux wines
CIBRARIO, Alice; MIOT-SERTIER, Cecile; RIQUIER, Laurent ...(American Journal of Enology and Viticulture. vol. 71, pp. 1-9, 2020)Article de revue -
Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis.
CIBRARIO, Alice; PERELLO, Marie-Claire; MIOT-SERTIER, Cecile ...(Food Microbiology. vol. 92, 2020-07-01)Article de revue -
Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability
CIBRARIO, Alice; MIOT-SERTIER, Cecile; PAULIN, Margot ...(Food Microbiology. vol. 87, pp. 1-10, 2020)Article de revue