Recherche
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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 -
Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage
(Journal of Agricultural and Food Chemistry. vol. 69, n° 34, pp. 9883-9894, 2021)Article de revue -
Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH.
(Food Chemistry. vol. 199, pp. 711-9, 2016-05-15)Article de revue -
Valorisation des ressources génétiques naturelles de la levure pour mieux révéler la typicité des vins à caractères thiolés
(Revue des Oenologues. n° 161, pp. 47-48, 2016-09)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 -
Acquisitions récentes sur les paramètres fermentaires influençant la saveur sucrée des vins secs.
(Revue des Oenologues. n° 156, pp. 26-28, 2015-07)Article de revue -
Glutathione Preservation during Winemaking with Vitis Vinifera White Varieties: Example of Sauvignon blanc Grapes
(American Journal of Enology and Viticulture. vol. 66, n° 2, pp. 187-194, 2015-05-01)Article de revue -
Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH
(Food Chemistry. vol. 199, pp. 711-719, 2016-05-01)Article de revue -
Influence of Yeast Macromolecules on Sweetness in Dry Wines: Role of the Saccharomyces cerevisiae Protein Hsp12
(Journal of Agricultural and Food Chemistry. vol. 59, n° 5, pp. 2004-2010, 2011-03-09)Article de revueLibre accès -
Fermentative Conditions Modulating Sweetness in Dry Wines: Genetics and Environmental Factors Influencing the Expression Level of the Saccharomyces cerevisiae HSP12 Gene
(Journal of Agricultural and Food Chemistry. vol. 63, n° 1, pp. 304-311, 2014-12-31)Article de revueLibre accès