Methionine catabolism and production of volatile sulphur compounds by Œnococcus œni von Pripis‐Nicolau, L., Revel, G., Bertrand, A., Lonvaud‐Funel, A.

Volltext

Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions von Pripis-Nicolau, Laura, de Revel, Gilles, Bertrand, Alain, Maujean, Alain

Volltext

Contribution to the Knowledge of Malolactic Fermentation Influence on Wine Aroma von de Revel, Gilles, Martin, Nathalie, Pripis-Nicolau, Laura, Lonvaud-Funel, Aline, Bertrand, Alain

Volltext

Automated HPLC method for the measurement of free amino acids including cysteine in musts and wines; first applications von Pripis-Nicolau, Laura, de Revel, Gilles, Marchand, Stéphanie, Beloqui, Angel Anocibar, Bertrand, Alain

Volltext

The detection of α-dicarbonyl compounds in wine by formation of quinoxaline derivatives von Revel, Gilles de, Pripis-Nicolau, Laura, Barbe, Jean-Christophe, Bertrand, Alain

Volltext

Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions von Pripis-Nicolau, L, de Revel, G, Bertrand, A, Maujean, A

Volltext

Evaluation sensorielle des conséquences de la fermentation malolactique pour le vin blanc en barriques von BERTRAND, A, DE REVEL, G, PRIPIS-NICOLAU, L

Volltext

Sensory evaluation of consequences of malolactic fermentation for white wine in barrels von Bertrand, A. (Universite de Bordeaux 2, Talence (France). Faculte d'Oenologie), de Revel, G, Pripis Nicolau, L

Volltext

The detection of ?-dicarbonyl compounds in wine by formation of quinoxaline derivatives von Revel, Gilles de, Pripis-Nicolau, Laura, Barbe, Jean-Christophe, Bertrand, Alain

Volltext