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The Impact of Climate Change on Viticulture and Wine Quality

Journal of wine economics, 2016-05, Vol.11 (1), p.150-167

2016

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Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario-A Review

Frontiers in plant science, 2021-03, Vol.12, p.643258-26

2021

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1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins

Journal of agricultural and food chemistry, 2017-01, Vol.65 (2), p.383-393

2017

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Biosynthesis and Cellular Functions of Tartaric Acid in Grapevines

Frontiers in plant science, 2021-03, Vol.12, p.643024-643024

2021

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Sucrose Metabolism and Transport in Grapevines, with Emphasis on Berries and Leaves, and Insights Gained from a Cross-Species Comparison

International journal of molecular sciences, 2021-07, Vol.22 (15), p.7794

2021

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Modifications of Grapevine Berry Composition Induced by Main Viral and Fungal Pathogens in a Climate Change Scenario

Frontiers in plant science, 2021-12, Vol.12, p.717223

2021

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Influence of Chirality of Lactones on the Perception of Some Typical Fruity Notes through Perceptual Interaction Phenomena in Bordeaux Dessert Wines

Journal of agricultural and food chemistry, 2016-11, Vol.64 (43), p.8160-8167

2016

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Characterization of Some Mushroom and Earthy Off-Odors Microbially Induced by the Development of Rot on Grapes

Journal of agricultural and food chemistry, 2006-11, Vol.54 (24), p.9193-9200

2006

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Identification of a Sotolon Pathway in Dry White Wines

Journal of agricultural and food chemistry, 2010-06, Vol.58 (12), p.7273-7279

2010

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Impact of Oxygen Dissolved at Bottling and Transmitted through Closures on the Composition and Sensory Properties of a Sauvignon Blanc Wine during Bottle Storage

Journal of agricultural and food chemistry, 2009-11, Vol.57 (21), p.10261-10270

2009

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Impact of noble rot on the aroma precursor of 3-sulfanylhexanol content in Vitis vinifera L. cv Sauvignon blanc and Semillon grape juice

Food chemistry, 2009-06, Vol.114 (4), p.1359-1364

2009

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Identification of Adducts between an Odoriferous Volatile Thiol and Oxidized Grape Phenolic Compounds: Kinetic Study of Adduct Formation under Chemical and Enzymatic Oxidation Conditions

Journal of agricultural and food chemistry, 2012-03, Vol.60 (10), p.2647-2656

2012

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Qualitative Screening of Volatile Thiols in Wine by Selective Silver Ion Solid-Phase Extraction with Heart-Cutting Multidimensional Gas Chromatography Mass Spectrometry/Olfactometry

Journal of agricultural and food chemistry, 2022-04, Vol.70 (15), p.4701-4711

2022

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Strategies for the identification and sensory evaluation of volatile constituents in wine

Comprehensive reviews in food science and food safety, 2021-09, Vol.20 (5), p.4549-4583

2021

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3-Sulfanylhexanol Precursor Biogenesis in Grapevine Cells: The Stimulating Effect of Botrytis cinerea

Journal of agricultural and food chemistry, 2011-02, Vol.59 (4), p.1344-1351

2011

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Elucidation of the 1,3-Sulfanylalcohol Oxidation Mechanism: An Unusual Identification of the Disulfide of 3-Sulfanylhexanol in Sauternes Botrytized Wines

Journal of agricultural and food chemistry, 2010-10, Vol.58 (19), p.10606-10613

2010

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Contribution of Volatile Odorous Terpenoid Compounds to Aged Cognac Spirits Aroma in a Context of Multicomponent Odor Mixtures

Journal of agricultural and food chemistry, 2020-11, Vol.68 (47), p.13310-13318

2020

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Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening

Food chemistry, 2018-11, Vol.266, p.245-253

2018

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A Powerful Aromatic Volatile Thiol, 2-Furanmethanethiol, Exhibiting Roast Coffee Aroma in Wines Made from Several Vitis vinifera Grape Varieties

Journal of agricultural and food chemistry, 2000-05, Vol.48 (5), p.1799-1802

2000

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Impact Odorants Contributing to the Fungus Type Aroma from Grape Berries Contaminated by Powdery Mildew (Uncinula necator); Incidence of Enzymatic Activities of the Yeast Saccharomyces cerevisiae

Journal of agricultural and food chemistry, 2002-05, Vol.50 (11), p.3277-3282

2002

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Identification and Distribution of New Impact Aldehydes in Toasted Oak Wood (Quercus petraea)

Journal of agricultural and food chemistry, 2022-09, Vol.70 (37), p.11667-11677

2022

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Identification and Organoleptic Contribution of (Z)‑1,5-Octadien-3-one to the Flavor of Vitis vinifera cv. Merlot and Cabernet Sauvignon Musts

Journal of agricultural and food chemistry, 2017-03, Vol.65 (9), p.1915-1923

2017

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Identification of Ethyl 2-Sulfanylacetate as an Important Off-Odor Compound in White Wines

Journal of agricultural and food chemistry, 2011-09, Vol.59 (18), p.10191-10199

2011

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Quantitation, Organoleptic Contribution, and Potential Origin of Diethyl Acetals Formed from Various Aldehydes in Cognac

Journal of agricultural and food chemistry, 2019-03, Vol.67 (9), p.2617-2625

2019

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Symposium Introduction: Recent Progress and Current Challenges in Wine Analytical Sciences

Journal of agricultural and food chemistry, 2020-11, Vol.68 (47), p.13291-13293

2020

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The Impact of Climate Change on Viticulture and Wine Quality

Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario-A Review

1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins

Biosynthesis and Cellular Functions of Tartaric Acid in Grapevines

Sucrose Metabolism and Transport in Grapevines, with Emphasis on Berries and Leaves, and Insights Gained from a Cross-Species Comparison

Modifications of Grapevine Berry Composition Induced by Main Viral and Fungal Pathogens in a Climate Change Scenario

Influence of Chirality of Lactones on the Perception of Some Typical Fruity Notes through Perceptual Interaction Phenomena in Bordeaux Dessert Wines

Characterization of Some Mushroom and Earthy Off-Odors Microbially Induced by the Development of Rot on Grapes

Identification of a Sotolon Pathway in Dry White Wines

Impact of Oxygen Dissolved at Bottling and Transmitted through Closures on the Composition and Sensory Properties of a Sauvignon Blanc Wine during Bottle Storage

Impact of noble rot on the aroma precursor of 3-sulfanylhexanol content in Vitis vinifera L. cv Sauvignon blanc and Semillon grape juice

Identification of Adducts between an Odoriferous Volatile Thiol and Oxidized Grape Phenolic Compounds: Kinetic Study of Adduct Formation under Chemical and Enzymatic Oxidation Conditions

Qualitative Screening of Volatile Thiols in Wine by Selective Silver Ion Solid-Phase Extraction with Heart-Cutting Multidimensional Gas Chromatography Mass Spectrometry/Olfactometry

Strategies for the identification and sensory evaluation of volatile constituents in wine

3-Sulfanylhexanol Precursor Biogenesis in Grapevine Cells: The Stimulating Effect of Botrytis cinerea

Elucidation of the 1,3-Sulfanylalcohol Oxidation Mechanism: An Unusual Identification of the Disulfide of 3-Sulfanylhexanol in Sauternes Botrytized Wines

Contribution of Volatile Odorous Terpenoid Compounds to Aged Cognac Spirits Aroma in a Context of Multicomponent Odor Mixtures

Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening

A Powerful Aromatic Volatile Thiol, 2-Furanmethanethiol, Exhibiting Roast Coffee Aroma in Wines Made from Several Vitis vinifera Grape Varieties

Impact Odorants Contributing to the Fungus Type Aroma from Grape Berries Contaminated by Powdery Mildew (Uncinula necator); Incidence of Enzymatic Activities of the Yeast Saccharomyces cerevisiae

Identification and Distribution of New Impact Aldehydes in Toasted Oak Wood (Quercus petraea)

Identification and Organoleptic Contribution of (Z)‑1,5-Octadien-3-one to the Flavor of Vitis vinifera cv. Merlot and Cabernet Sauvignon Musts

Identification of Ethyl 2-Sulfanylacetate as an Important Off-Odor Compound in White Wines

Quantitation, Organoleptic Contribution, and Potential Origin of Diethyl Acetals Formed from Various Aldehydes in Cognac

Symposium Introduction: Recent Progress and Current Challenges in Wine Analytical Sciences

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