Recherche
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Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseases
(Food Chemistry. vol. 360, 2021)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 -
Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits
(Journal of Agricultural and Food Chemistry. vol. 69, n° 15, pp. 4509-4517, 2021)Article de revue -
Oxygen gas transfer through oak barrels: A macroscopic approach
(Oeno One. vol. 55, n° 3, pp. 53-65, 2021)Article de revueLibre accès -
How terroir shapes aromatic typicity in grapes and wines (Part II)
(IVES Technical Reviews vine and wine, 2023-02)Article de revueLibre accès -
How terroir shapes aromatic typicity in grapes and wines (Part I)
(IVES Technical Reviews vine and wine, 2023-02)Article de revueLibre accès -
Sensory characterisation of Bordeaux red wines produced without added sulfites
(OENO One. vol. 54, n° 4, pp. 733-743, 2020-10-20)Article de revueLibre accès -
Impact of harvest date on aroma compound composition of Merlot and Cabernet-Sauvignon must and wine in a context of climate change: a focus on cooked fruit molecular markers
(Oeno One. vol. 57, n° 3, pp. 99 - 112, 2023-07-31)Article de revueLibre accès -
When health-related claims impact environmental demand: Results of experimental auctions with Bordeaux wine consumers
(Ecological Economics. vol. 204, pp. 107663, 2023-02-01)Article de revue