Are specific PDO wines sensorially recognisable? A study in the Beaujolais vineyard with different types of experts by Méven Otheguy, Carole Honoré-Chedozeau, Dominique Valentin

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How to make a mineral wine? Relationship between production type in the Chablis vineyard and the search for a mineral wine style by Heber Rodrigues, Dominique Valentin, Méven Otheguy, Jordi Ballester

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Measuring wine and beer drinking experience in a context of limited socialisation: a case study with Spanish drinkers by Maria-Pilar Sáenz-Navajas, Dominique Valentin, Carlos Gómez-Corona, Heber Rodrigues

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Identification of Sensory and Voltammetric Markers of Regional Typicality: Tempranillo Rioja Wines as a Case Study by María-Pilar Sáenz-Navajas, Achilleas Iosifidis, Marivel Gonzalez-Hernandez, Purificación Fernández-Zurbano, Dominique Valentin

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The Impact of “Wine Country of Origin” on the Perception of Wines by South African and French Wine Consumers: A Cross-Cultural Comparison by Dominique Valentin, Carlo Valente, Jordi Ballester, Ronan Symoneaux, Ina Smith, Florian F. Bauer, Helene Nieuwoudt

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Sensory identity of wine from the ancient and almost forgotten grape variety Timorasso by Monica Laureati, Marta Appiani, Camilla Cattaneo, Noemi Sofia Rabitti, Zoe Verveur, Stefano Bergaglio, Dominique Valentin

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Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models by Arancha de la Fuente Blanco, María-Pilar Sáenz-Navajas, Jordi Ballester, Ernesto Franco-Luesma, Dominique Valentin, Vicente Ferreira

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Access to wine experts' long-term memory to decipher an ill-defined sensory concept: the case of green red wine by Maria P. Sáenz-Navajas, Ignacio Arias-Pérez, Sara Ferrero-del-Teso, Ana Escudero, Vicente Ferreira, Purificación Fernández-Zurbano, Dominique Valentin

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Access to wine experts' long-term memory to decipher an ill-defined sensory concept: the case of green red wine by Maria P Sáenz-Navajas, Ignacio Arias-Pérez, Sara Ferrero-del-Teso, Ana Escudero, Vicente Ferreira, Purificación Fernández-Zurbano, Dominique Valentin

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Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project by Yves Waché, Yves Waché, Yves Waché, Thuy-Le Do, Thi-Bao-Hoa Do, Thi-Yen Do, Thi-Yen Do, Maxime Haure, Maxime Haure, Maxime Haure, Maxime Haure, Phu-Ha Ho, Phu-Ha Ho, Anil Kumar Anal, Van-Viet-Man Le, Wen-Jun Li, Hélène Licandro, Hélène Licandro, Hélène Licandro, Da Lorn, Da Lorn, Da Lorn, Da Lorn, Mai-Huong Ly-Chatain, Sokny Ly, Warapa Mahakarnchanakul, Dinh-Vuong Mai, Dinh-Vuong Mai, Dinh-Vuong Mai, Dinh-Vuong Mai, Dinh-Vuong Mai, Hasika Mith, Dzung-Hoang Nguyen, Thi-Kim-Chi Nguyen, Thi-Kim-Chi Nguyen, Thi-Kim-Chi Nguyen, Thi-Minh-Tu Nguyen, Thi-Minh-Tu Nguyen, Thi-Thanh-Thuy Nguyen, Thi-Viet-Anh Nguyen, Hai-Vu Pham, Hai-Vu Pham, Tuan-Anh Pham, Tuan-Anh Pham, Thanh-Tam Phan, Thanh-Tam Phan, Reasmey Tan, Tien-Nam Tien, Thierry Tran, Thierry Tran, Thierry Tran, Sophal Try, Sophal Try, Sophal Try, Sophal Try, Quyet-Tien Phi, Dominique Valentin, Dominique Valentin, Quoc-Bao Vo-Van, Kitiya Vongkamjan, Duc-Chien Vu, Nguyen-Thanh Vu, Son Chu-Ky, Son Chu-Ky

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