Dubourdieu, Denis

The Influence of Brettanomyces/Dekkera sp. Yeasts and Lactic Acid Bacteria on the Ethylphenol Content of Red Wines

Chatonnet, P., Dubourdieu, D., & Boidron, J. N. (1995) · American Journal of Enology and Viticulture

Fermentation and Sensory AnalysisBiochemical and biochemical processes

Cited by 347

Identification of a powerful aromatic component of Vitis vinifera L. var. sauvignon wines: 4‐mercapto‐4‐methylpentan‐2‐one

Darriet, P., Tominaga, T., Lavigne, V., Boidron, J., & Dubourdieu, D. (1995) · Flavour and Fragrance Journal

Fermentation and Sensory AnalysisHorticultural and Viticultural Research

Cited by 325

Synthesis of volatile phenols by Saccharomyces cerevisiae in wines

Chatonnet, P., Dubourdieu, D., Boidron, J., & Lavigne, V. (1993) · Journal of the Science of Food and Agriculture

Fermentation and Sensory AnalysisBiochemical and biochemical processes

Cited by 273

Influence of Polyphenolic Components of Red Wines on the Microbial Synthesis of Volatile Phenols

Chatonnet, P., Viala, C., & Dubourdieu, D. (1997) · American Journal of Enology and Viticulture

Fermentation and Sensory AnalysisBiochemical and biochemical processes

Cited by 143

Formation of Furfurylthiol Exhibiting a Strong Coffee Aroma during Oak Barrel Fermentation from Furfural Released by Toasted Staves

Blanchard, L., Tominaga, T., & Dubourdieu, D. (2001) · Journal of Agricultural and Food Chemistry

Fermentation and Sensory AnalysisBiochemical and biochemical processes

Cited by 97

A S-cysteine conjugate, precursor of aroma of White Sauvignon

Tominaga, T., Masneuf-Pomarède, I., & Dubourdieu, D. (1995) · OENO One

Fermentation and Sensory AnalysisHorticultural and Viticultural Research

Cited by 43