Ethyl 2-hydroxy-3-methylbutanoate enantiomers: quantitation and sensory evaluation in wine by Marine Gammacurta, Sophie Tempere, Stéphanie Marchand, Virginie Moine, Gilles de Revel

Get full text

Predicting Bordeaux red wine origins and vintages from raw gas chromatograms by Michael Schartner, Jeff M. Beck, Justine Laboyrie, Laurent Riquier, Stephanie Marchand, Alexandre Pouget

Get full text

Author Correction: Predicting Bordeaux red wine origins and vintages from raw gas chromatograms by Michael Schartner, Jeff M. Beck, Justine Laboyrie, Laurent Riquier, Stephanie Marchand, Alexandre Pouget

Get full text

How can the water regime and nitrogen status of the vine influence aging aromas in red wines? by Nicolas Le Menn, Cornelis van Leeuwen, Laurent Riquier, Gilles de Revel, Stéphanie Marchand

Get full text

Simultaneous assay of mousy off-flavor markers in wine by Daiki Kiyomichi, Céline Franc, Pierre Moulis, Laurent Riquier, Patricia Ballestra, Stéphanie Marchand, Sophie Tempère, Gilles de Revel

Get full text

No, <i>Brettanomyces bruxellensis</i> is not responsible for all woes! by Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra

Get full text

How terroir shapes aromatic typicity in grapes and wines (Part I) by Cornelis van Leeuwen, Jean-Christophe Barbe, Olivier Geffroy, Mark Gowdy, Georgia Lytra, Alexandre Pons, Cécile Thibon, Stéphanie Marchand

Get full text

How terroir shapes aromatic typicity in grapes and wines (Part II) by Cornelis van Leeuwen, Jean-Christophe Barbe, Olivier Geffroy, Mark Gowdy, Georgia Lytra, Alexandre Pons, Cécile Thibon, Stéphanie Marchand

Get full text

Aromatic ripeness may be the type of maturity that impacts red wine typicity the most. Part II: terroir factors and management practices affecting aromatic ripeness by Cornelis van Leeuwen, Jean-Christophe Barbe, Justine Garbay, Mark Gowdy, Georgia Lytra, Marc Plantevin, Alexandre Pons, Cécile Thibon, Stéphanie Marchand

Get full text

Aromatic ripeness may be the type of maturity that impacts red wine typicity the most. Part I: the aromas involved in aromatic ripeness by Cornelis van Leeuwen, Jean-Christophe Barbe, Justine Garbay, Mark Gowdy, Georgia Lytra, Marc Plantevin, Alexandre Pons, Cécile Thibon, Stéphanie Marchand

Get full text

Which microorganisms contribute to mousy off-flavour in our wines? by Pierre Moulis, Cécile Miot-Sertier, Laure Cordazzo, Olivier Claisse, Céline Franc, Laurent Riquier, Warren Albertin, Stéphanie Marchand, Gilles De Revel, Doris Rauhut, Patricia Ballestra

Get full text

Aromatic maturity is a cornerstone of terroir expression in red wine by Cornelis van Leeuwen, Jean-Christophe Barbe, Philippe Darriet, Agnès Destrac-Irvine, Mark Gowdy, Georgia Lytra, Axel Marchal, Stéphanie Marchand, Marc Plantevin, Xavier Poitou, Alexandre Pons, Cécile Thibon

Get full text

Sensory characterisation of Bordeaux red wines produced without added sulfites by Edouard Pelonnier-Magimel, Pinelopi Mangiorou, Darriet Philippe, Gilles de Revel, Michael Jourdes, Axel Marchal, Stéphanie Marchand, Alexandre Pons, Laurent Riquier, Pierre-Louis Tesseidre, Cécile Thibon, Georgia Lytra, Sophie Tempère, Jean-Christophe BARBE

Get full text