Hasil Pencarian - Jean-Christophe Barbe

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  1. 1
    The Sensory Space of Wines: From Concept to Evaluation and Description. A Review

    The Sensory Space of Wines: From Concept to Evaluation and Description. A Review oleh Jean-Christophe Barbe, Justine Garbay, Sophie Tempère

    Diterbitkan 2021-06-01
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  2. 2
    Olfactory specificity of red- and black-berry fruit aromas in red wines and contribution to the red Bordeaux wine concept

    Olfactory specificity of red- and black-berry fruit aromas in red wines and contribution to the red Bordeaux wine concept oleh Bénédicte Pineau, Jean-Christophe Barbe, Cornelis van Leeuwen, Denis Dubourdieu

    Diterbitkan 2010-03-01
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  3. 3
    Contribution of grape skin and fermentation microorganisms to the development of red- and black-berry aroma in Merlot wines

    Contribution of grape skin and fermentation microorganisms to the development of red- and black-berry aroma in Merlot wines oleh Bénédicte Pineau, Jean-Christophe Barbe, Cornelis van Leeuwen, Denis Dubourdieu

    Diterbitkan 2011-03-01
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  4. 4
    Sensory characterisation of wines without added sulfites via specific and adapted sensory profile

    Sensory characterisation of wines without added sulfites via specific and adapted sensory profile oleh Jean-Christophe BARBE, Edouard Pelonnier-Magimel, Sara Windhotz, Isabelle Masneuf Pomarède

    Diterbitkan 2020-10-01
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  5. 5
    Color Characterization of Bordeaux Red Wines Produced without Added Sulfites

    Color Characterization of Bordeaux Red Wines Produced without Added Sulfites oleh Edouard Pelonnier-Magimel, Kléopatra Chira, Pierre-Louis Teissèdre, Michaël Jourdes, Jean-Christophe Barbe

    Diterbitkan 2023-06-01
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  6. 6
    Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution

    Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution oleh Georgia Lytra, Sophie Tempere, Shiyu Zhang, Stéphanie Marchand, Gilles de Revel, Jean-Christophe Barbe

    Diterbitkan 2014-01-01
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  7. 7
    Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions.

    Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions. oleh Emilien Peltier, Margaux Bernard, Marine Trujillo, Duyên Prodhomme, Jean-Christophe Barbe, Yves Gibon, Philippe Marullo

    Diterbitkan 2018-01-01
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  8. 8
    Metabolic, Organoleptic and Transcriptomic Impact of <i>Saccharomyces cerevisiae</i> Genes Involved in the Biosynthesis of Linear and Substituted Esters

    Metabolic, Organoleptic and Transcriptomic Impact of <i>Saccharomyces cerevisiae</i> Genes Involved in the Biosynthesis of Linear and Substituted Esters oleh Philippe Marullo, Marine Trujillo, Rémy Viannais, Lucas Hercman, Sabine Guillaumie, Benoit Colonna-Ceccaldi, Warren Albertin, Jean-Christophe Barbe

    Diterbitkan 2021-04-01
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  9. 9
    How terroir shapes aromatic typicity in grapes and wines (Part I)

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

    Diterbitkan 2023-02-01
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  10. 10
    How terroir shapes aromatic typicity in grapes and wines (Part II)

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

    Diterbitkan 2023-02-01
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  11. 11
    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

    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 oleh Cornelis van Leeuwen, Jean-Christophe Barbe, Justine Garbay, Mark Gowdy, Georgia Lytra, Marc Plantevin, Alexandre Pons, Cécile Thibon, Stéphanie Marchand

    Diterbitkan 2023-04-01
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  12. 12
    Aromatic ripeness may be the type of maturity that impacts red wine typicity the most. Part I: the aromas involved in aromatic ripeness

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

    Diterbitkan 2023-04-01
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  13. 13
    Aromatic maturity is a cornerstone of terroir expression in red wine

    Aromatic maturity is a cornerstone of terroir expression in red wine oleh 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

    Diterbitkan 2022-06-01
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  14. 14
    Sensory characterisation of Bordeaux red wines produced without added sulfites

    Sensory characterisation of Bordeaux red wines produced without added sulfites oleh 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

    Diterbitkan 2020-10-01
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  15. 15
    Recent advancements in understanding the terroir effect on aromas in grapes and wines

    Recent advancements in understanding the terroir effect on aromas in grapes and wines oleh Cornelis van Leeuwen, Jean-Christophe Barbe, Philippe Darriet, Olivier Geffroy, Eric Gomès, Sabine Guillaumie, Pierre Helwi, Justine Laboyrie, Georgia Lytra, Nicolas Le Menn, Stéphanie Marchand, Magali Picard, Alexandre Pons, Armin Schüttler, Cécile Thibon

    Diterbitkan 2020-11-01
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