Search Results - "Marchand, Stéphanie"

First identification of three p-menthane lactones and their potential precursor, menthofuran, in red wines by Picard, Magali, de Revel, Gilles, Marchand, Stéphanie

“…•Three p-menthane lactones and menthofuran were identified for the first time in wine.•The concentrations measured in red wine for all the compounds studied…”
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Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution by Picard, Magali, Tempere, Sophie, de Revel, Gilles, Marchand, Stéphanie

“…Piperitone was recently identified in red Bordeaux wines, and this study was designed to further explore its contribution to wine aroma. Firstly, a…”
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Dual solid-phase and stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma compounds in red wine by Picard, Magali, Franc, Céline, de Revel, Gilles, Marchand, Stéphanie

“…A novel analytical method was developed for quantitative determination of eight limonene-derived monoterpenes responsible for the mint aroma in red wine. As…”
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A HPLC fluorescence-based method for glutathione derivatives quantification in must and wine by Marchand, Stéphanie, de Revel, Gilles

“…A simple and automated high performance liquid chromatography (HPLC) method for the separation and quantitative determination of γ-glutamylcysteine and reduced…”
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Investigation into mousy off-flavor in wine using gas chromatography-mass spectrometry with stir bar sorptive extraction by Kiyomichi, Daiki, Franc, Céline, Moulis, Pierre, Riquier, Laurent, Ballestra, Patricia, Marchand, Stéphanie, Tempère, Sophie, de Revel, Gilles

“…•A method to quantify compounds contributing to mousy flavor was developed.•APY was only detected in a few wines.•ETHP was detected in almost all wines…”
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Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines by Picard, Magali, Thibon, Cécile, Redon, Pascaline, Darriet, Philippe, de Revel, Gilles, Marchand, Stéphanie

“…The development of an aromatic bouquet during fine wine aging depends on complex transformations occurring in a reductive atmosphere, favorable to the…”
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Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines by Picard, Magali, Lytra, Georgia, Tempere, Sophie, Barbe, Jean-Christophe, de Revel, Gilles, Marchand, Stéphanie

“…Although a sensory definition of the aging bouquet of red Bordeaux wines was recently established, its chemical transcription has only partially been…”
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Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds by Gammacurta, Marine, Lytra, Georgia, Marchal, Axel, Marchand, Stéphanie, Christophe Barbe, Jean, Moine, Virginie, de Revel, Gilles

“…•Six single-varietal red wines were made on industrial and experimental scale.•Experimentations were made using several yeast and LAB strains in two…”
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How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation by Lytra, Georgia, Tempere, Sophie, Marchand, Stéphanie, de Revel, Gilles, Barbe, Jean-Christophe

“…•Dynamic sensory profiles evince fruity aroma evolution during sensory analysis.•Modification of a wine’s fruity notes during a 30-min sensory…”
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Impact of Yeast Strain on Ester Levels and Fruity Aroma Persistence during Aging of Bordeaux Red Wines by Gammacurta, Marine, Marchand, Stéphanie, Albertin, Warren, Moine, Virginie, de Revel, Gilles

“…The impact of yeast and lactic acid bacteria strains on the fruity aroma of red wines was investigated by sensory and analytical strategies. The ester…”
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A sensory study of the ageing bouquet of red Bordeaux wines: A three-step approach for exploring a complex olfactory concept by Picard, Magali, Tempere, Sophie, de Revel, Gilles, Marchand, Stéphanie

“…•Wine professionals conceptualized wine ageing bouquet into eight semantic classes.•A core of seven aromatic descriptors structured its sensory…”
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Highlighting the varietal origin of eugenol in Armagnac wine spirits from Baco blanc, a hybrid grape variety by Franc, Céline, Riquier, Laurent, Hastoy, Xavier, Monsant, Clémence, Noiville, Paul, Pelonnier-Magimel, Edouard, Marchand, Stéphanie, Tempère, Sophie, Ségur, Marie-Claude, de Revel, Gilles

“…•Eugenol was specifically found in unaged Baco blanc wine spirits.•Content is as high as that in other monovarietal wine spirits aged in oak barrels.•Eugenol…”
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Recent advancements in understanding the terroir effect on aromas in grapes and wines by van Leeuwen, Cornelis, Barbe, Jean-Christophe, Darriet, Philippe, Geffroy, Olivier, Gomès, Eric, Guillaumie, Sabine, Helwi, Pierre, Laboyrie, Justine, Lytra, Georgia, Le Menn, Nicolas, Marchand, Stéphanie, Picard, Magali, Pons, Alexandre, Schüttler, Armin, Thibon, Cécile

“…Terroir is about the link between wine and its origin. It has long been understood by sensory evaluation that the taste of wine from a given variety can be…”
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Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine by Gammacurta, Marine, Marchand, Stéphanie, Moine, Virginie, de Revel, Gilles

“…BACKGROUND The typical fruity aroma of red Bordeaux wines depends on the grape variety but also on microbiological processes, such as alcoholic and malolactic…”
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Development and validation of method for heterocyclic compounds in wine: Optimization of HS-SPME conditions applying a response surface methodology by Burin, Vívian Maria, Marchand, Stéphanie, de Revel, Gilles, Bordignon-Luiz, Marilde T.

“…Considering the importance of the heterocyclic compounds in terms of wine flavor, this study aims to propose a new rapid and solvent free method to quantify…”
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Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits by Slaghenaufi, Davide, Perello, Marie-Claire, Marchand, Stéphanie, de Revel, Gilles

“…•For the first time five megastigmatrienone isomers were quantified in spirits by a SPME–GC–MS method.•The method was completely validated for spirits…”
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Impact of Pediococcus parvulus and Saccharomyces cerevisiae on Brettanomyces bruxellensis mousy compound production by Moulis, Pierre, Miot-Sertier, Cécile, Franc, Céline, Riquier, Laurent, Beisert, Beata, Marchand, Stéphanie, De Revel, Gilles, Rauhut, Doris, Ballestra, Patricia

“…The presence of mousy off-flavours in wine, attributed to the production of N-heterocycles by lactic acid bacteria or Brettanomyces bruxellensis, poses a…”
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2‑Bromo-4-methylphenol, a Compound Responsible for Iodine Off-Flavor in Wines by Barbe, Jean-Christophe, Tempere, Sophie, Riquier, Laurent, Lytra, Georgia, Marchand, Stéphanie, de Revel, Gilles

“…This study focuses on an off-flavor in wines treated by an acidification technique involving ion-exchange resins. Applying reversed-phase HPLC on a C18 column…”
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The Cysteine Reaction with Diacetyl under Wine-Like Conditions: Proposed Mechanisms for Mixed Origins of 2-Methylthiazole, 2-Methyl-3-thiazoline, 2-Methylthiazolidine, and 2,4,5-Trimethyloxazole by Marchand, Stéphanie, Almy, John, de Revel, Gilles

“…:  A part of the “bouquet of wines” can be caused by the presence of odorous heterocycles produced by chemical reactions between S‐amino acids and α‐dicarbonyl…”
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Sensory characterisation of Bordeaux red wines produced without added sulfites by Pelonnier-Magimel, Edouard, Mangiorou, Pinelopi, Philippe, Darriet, De Revel, Gilles, Jourdes, Michael, Marchal, Axel, Marchand, Stéphanie, Pons, Alexandre, Riquier, Laurent, Tesseidre, Pierre-Louis, Thibon, Cécile, Lytra, Georgia, Tempère, Sophie, BARBE, Jean-Christophe

“…Aim: The evolution of consumer expectations has led to the development of new production methods using low inputs. From an oenological point of view, these…”
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