Study of the Formation Mechanisms of Some Volatile Compounds during the Aging of Sweet Fortified Wines von Cutzach, Isabelle, Chatonnet, Pascal, Dubourdieu, Denis

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Monitoring Toasting Intensity of Barrels by Chromatographic Analysis of Volatile Compounds from Toasted Oak Wood von Chatonnet, Pascal, Cutzach, Isabelle, Pons, Monique, Dubourdieu, Denis

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Influence of Storage Conditions on the Formation of Some Volatile Compounds in White Fortified Wines (Vins doux Naturels) during the Aging Process von Cutzach, Isabelle, Chatonnet, Pascal, Dubourdieu, Denis

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Identification of Volatile Compounds with a “Toasty” Aroma in Heated Oak Used in Barrelmaking von Cutzach, Isabelle, Chatonnet, Pascal, Henry, Robert, Dubourdieu, Denis

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Identifying New Volatile Compounds in Toasted Oak von Cutzach, Isabelle, Chatonnet, Pascal, Henry, Robert, Dubourdieu, Denis

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Rôle du sotolon dans l'arôme des vins doux naturels. Influence des conditions d'élevage et de vieillissement von CUTZACH, I, CHATONNET, P, DUBOURDIEU, D

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