Recherche
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Contribution à l’étude de l’arôme de fruits confits dans les vins liquoreux de pourriture noble. Mise en évidence d’un « accord aromatique » impliquant des composés clés.
(Revue des Oenologues. n° 156, pp. 49-52, 2015-07)Article de revue -
Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines
(Journal of Agricultural and Food Chemistry. vol. 63, n° 40, pp. 8879-8889, 2015-09-30)Article de revue -
Élevage des vins sous bois : connaissances établies et acquisitions récentes.
(Revue des Oenologues. n° 154, pp. 11-12, 2015-01)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 -
Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography–tandem mass spectrometry
(Journal of Chromatography A. vol. 1415, pp. 123-133, 2015-08-21)Article de revue -
Characterizing aromatic typicality of Riesling wines: merging volatile compositional and sensory aspects
(Food Research International. vol. 69, pp. 26-37, 2015-03-01)Article de revue