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Evidence for an alternative biogenetic pathway leading to 3-mercaptohexanol and 4-mercapto-4-methylpentan-2-one in wines

Analytica chimica acta, 2006-01, Vol.563 (1), p.58-64

2006

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Effects of Vine Water Status on Dimethyl Sulfur Potential, Ammonium, and Amino Acid Contents in Grenache Noir Grapes (Vitis vinifera)

Journal of agricultural and food chemistry, 2014-04, Vol.62 (13), p.2760-2766

2014

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Contribution of Dimethyl Sulfide to the Aroma of Syrah and Grenache Noir Wines and Estimation of Its Potential in Grapes of These Varieties

Journal of agricultural and food chemistry, 2004-11, Vol.52 (23), p.7084-7093

2004

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Biogeneration of C 13-norisoprenoid compounds: experiments supportive for an apo-carotenoid pathway in grapevines

Analytica chimica acta, 2002-04, Vol.458 (1), p.3-14

2002

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Effects of Vine or Bunch Shading on the Glycosylated Flavor Precursors in Grapes of Vitis vinifera L. Cv. Syrah

Journal of agricultural and food chemistry, 2000-04, Vol.48 (4), p.1290-1297

2000

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Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment

Journal of agricultural and food chemistry, 2005-04, Vol.53 (7), p.2637-2645

2005

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Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines

Journal of Chromatography A, 2001-11, Vol.936 (1), p.145-157

2001

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Differentiation of the Aromas of Merlot and Cabernet Sauvignon Wines Using Sensory and Instrumental Analysis

Journal of agricultural and food chemistry, 2000-11, Vol.48 (11), p.5383-5388

2000

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The aroma of Muscat of Frontignan grapes: effect of the light environment of vine or bunch on volatiles and glycoconjugates

Journal of the science of food and agriculture, 2000-11, Vol.80 (14), p.2012-2020

2000

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Volatile Compounds Involved in the Aroma of Sweet Fortified Wines (Vins Doux Naturels) from Grenache Noir

Journal of agricultural and food chemistry, 1998-08, Vol.46 (8), p.3230-3237

1998

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Le terroir viticole: Espace et figures de qualité

2020

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Varietal Thiols in Wine: Discovery, Analysis and Applications

Chemical reviews, 2011-11, Vol.111 (11), p.7355-7376

2011

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Influence of Sun Exposure on the Aromatic Composition of Chilean Muscat Grape Cultivars Moscatel de Alejandría and Moscatel rosada

American journal of enology and viticulture, 1997, Vol.48 (2), p.181-186

1997

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Biogeneration of C13-norisoprenoid compounds: experiments supportive for an apo-carotenoid pathway in grapevines

Analytica chimica acta, 2002-04, Vol.458 (1), p.3-14

2002

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Particular Behavior of Epoxy Xanthophylls during Veraison and Maturation of Grape

Journal of agricultural and food chemistry, 1996, Vol.44 (12), p.3821-3825

1996

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Effect of fining treatments on the aromatic potential of white wines from Muscat Ottonel and Gewurztraminer cultivars

Sciences des aliments, 2003-01, Vol.23 (3), p.411-424

2003

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Glycosylated flavor precursor extraction by microwaves from grape juice and grapes

Journal of food science, 1996-05, Vol.61 (3), p.557-560

1996

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Demonstration of the Presence of Carotenoids in Wood: Quantitative Study of Cooperage Oak

Journal of agricultural and food chemistry, 1997-05, Vol.45 (5), p.1649-1652

1997

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Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 2: characterisation of derived compounds

OENO one, 2009, Vol.43 (4), p.213

2009

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Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 1: sensory study

OENO one, 2009-12, Vol.43 (4), p.199

2009

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Determination of Carotenoids in Fruits of Rosa sp. (Rosa Canina and Rosa Rugosa) and of Chokeberry (Aronia Melanocarpa)

Journal of food science, 1989-05, Vol.54 (3), p.774-775

1989

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Grape Carotenoids: Changes During the Maturation Period and Localization in Mature Berries

American journal of enology and viticulture, 1988, Vol.39 (1), p.44-48

1988

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Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines: Gas and liquid chromatography of non-saponifiable lipids. Part II

Journal of chromatography, 2001, Vol.936 (1-2), p.145-157

2001

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Differentiation of the Aromas of Merlot and Cabernet Sauvignon Wines Using Sensory and Instrumental Analysis

Journal of agricultural and food chemistry, 2000-11, Vol.48 (11), p.5383-5388

2000

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Effects of Vine or Bunch Shading on the Glycosylated Flavor Precursors in Grapes of Vitis vinifera L. Cv. Syrah

Journal of agricultural and food chemistry, 2000-04, Vol.48 (4), p.1290-1297

2000

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Evidence for an alternative biogenetic pathway leading to 3-mercaptohexanol and 4-mercapto-4-methylpentan-2-one in wines

Effects of Vine Water Status on Dimethyl Sulfur Potential, Ammonium, and Amino Acid Contents in Grenache Noir Grapes (Vitis vinifera)

Contribution of Dimethyl Sulfide to the Aroma of Syrah and Grenache Noir Wines and Estimation of Its Potential in Grapes of These Varieties

Biogeneration of C 13-norisoprenoid compounds: experiments supportive for an apo-carotenoid pathway in grapevines

Effects of Vine or Bunch Shading on the Glycosylated Flavor Precursors in Grapes of Vitis vinifera L. Cv. Syrah

Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment

Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines

Differentiation of the Aromas of Merlot and Cabernet Sauvignon Wines Using Sensory and Instrumental Analysis

The aroma of Muscat of Frontignan grapes: effect of the light environment of vine or bunch on volatiles and glycoconjugates

Volatile Compounds Involved in the Aroma of Sweet Fortified Wines (Vins Doux Naturels) from Grenache Noir

Le terroir viticole: Espace et figures de qualité

Varietal Thiols in Wine: Discovery, Analysis and Applications

Influence of Sun Exposure on the Aromatic Composition of Chilean Muscat Grape Cultivars Moscatel de Alejandría and Moscatel rosada

Biogeneration of C13-norisoprenoid compounds: experiments supportive for an apo-carotenoid pathway in grapevines

Particular Behavior of Epoxy Xanthophylls during Veraison and Maturation of Grape

Effect of fining treatments on the aromatic potential of white wines from Muscat Ottonel and Gewurztraminer cultivars

Glycosylated flavor precursor extraction by microwaves from grape juice and grapes

Demonstration of the Presence of Carotenoids in Wood: Quantitative Study of Cooperage Oak

Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 2: characterisation of derived compounds

Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 1: sensory study

Determination of Carotenoids in Fruits of Rosa sp. (Rosa Canina and Rosa Rugosa) and of Chokeberry (Aronia Melanocarpa)

Grape Carotenoids: Changes During the Maturation Period and Localization in Mature Berries

Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines: Gas and liquid chromatography of non-saponifiable lipids. Part II

Differentiation of the Aromas of Merlot and Cabernet Sauvignon Wines Using Sensory and Instrumental Analysis

Effects of Vine or Bunch Shading on the Glycosylated Flavor Precursors in Grapes of Vitis vinifera L. Cv. Syrah

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