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

por Barbe, Jean-Christophe, Garbay, Justine, Tempère, Sophie
Publicado 2021

Color Characterization of Bordeaux Red Wines Produced without Added Sulfites

por Pelonnier-Magimel, Edouard, Chira, Kléopatra, Teissèdre, Pierre-Louis, Jourdes, Michaël, Barbe, Jean-Christophe
Publicado 2023

Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions

por Peltier, Emilien, Bernard, Margaux, Trujillo, Marine, Prodhomme, Duyên, Barbe, Jean-Christophe, Gibon, Yves, Marullo, Philippe
Publicado 2018

Metabolic, Organoleptic and Transcriptomic Impact of Saccharomyces cerevisiae Genes Involved in the Biosynthesis of Linear and Substituted Esters

por Marullo, Philippe, Trujillo, Marine, Viannais, Rémy, Hercman, Lucas, Guillaumie, Sabine, Colonna-Ceccaldi, Benoit, Albertin, Warren, Barbe, Jean-Christophe
Publicado 2021