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Items: 1 to 50 of 56

1.

Polyphenol Profiles of just pruned Grapevine Canes from wild Vitis accessions and V. vinifera cultivars.

Loupit G, Prigent S, Franc C, De Revel G, Richard T, Cookson SJ, Valls Fonayet J.

J Agric Food Chem. 2020 Mar 31. doi: 10.1021/acs.jafc.9b08099. [Epub ahead of print]

PMID:
32227944
2.

Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability.

Cibrario A, Miot-Sertier C, Paulin M, Bullier B, Riquier L, Perello MC, de Revel G, Albertin W, Masneuf-Pomarède I, Ballestra P, Dols-Lafargue M.

Food Microbiol. 2020 May;87:103379. doi: 10.1016/j.fm.2019.103379. Epub 2019 Nov 15.

PMID:
31948620
3.

Metabolite profiling during graft union formation reveals the reprogramming of primary metabolism and the induction of stilbene synthesis at the graft interface in grapevine.

Prodhomme D, Valls Fonayet J, Hévin C, Franc C, Hilbert G, de Revel G, Richard T, Ollat N, Cookson SJ.

BMC Plant Biol. 2019 Dec 30;19(1):599. doi: 10.1186/s12870-019-2055-9.

4.

Effect of Vine Water and Nitrogen Status, as Well as Temperature, on Some Aroma Compounds of Aged Red Bordeaux Wines.

Le Menn N, van Leeuwen C, Picard M, Riquier L, de Revel G, Marchand S.

J Agric Food Chem. 2019 Jun 26;67(25):7098-7109. doi: 10.1021/acs.jafc.9b00591. Epub 2019 Jun 14.

PMID:
31199133
5.

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.

Picard M, Franc C, de Revel G, Marchand S.

Anal Chim Acta. 2018 Feb 25;1001:168-178. doi: 10.1016/j.aca.2017.11.074. Epub 2017 Dec 12.

PMID:
29291800
6.

Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds.

Gammacurta M, Lytra G, Marchal A, Marchand S, Christophe Barbe J, Moine V, de Revel G.

Food Chem. 2018 Jan 15;239:252-259. doi: 10.1016/j.foodchem.2017.06.123. Epub 2017 Jun 21.

PMID:
28873567
7.

Vine Water Deficit Impacts Aging Bouquet in Fine Red Bordeaux Wine.

Picard M, van Leeuwen C, Guyon F, Gaillard L, de Revel G, Marchand S.

Front Chem. 2017 Aug 2;5:56. doi: 10.3389/fchem.2017.00056. eCollection 2017.

8.

Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine.

Gammacurta M, Marchand S, Moine V, de Revel G.

J Sci Food Agric. 2017 Sep;97(12):4046-4057. doi: 10.1002/jsfa.8272. Epub 2017 Mar 21.

PMID:
28199009
9.

N,S,O-Heterocycles in Aged Champagne Reserve Wines and Correlation with Free Amino Acid Concentrations.

Le Menn N, Marchand S, de Revel G, Demarville D, Laborde D, Marchal R.

J Agric Food Chem. 2017 Mar 22;65(11):2345-2356. doi: 10.1021/acs.jafc.6b04576. Epub 2017 Mar 14.

PMID:
28110533
10.

Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution.

Picard M, Tempere S, de Revel G, Marchand S.

J Agric Food Chem. 2016 Oct 12;64(40):7576-7584. Epub 2016 Sep 30.

PMID:
27689433
11.

First identification of three p-menthane lactones and their potential precursor, menthofuran, in red wines.

Picard M, de Revel G, Marchand S.

Food Chem. 2017 Feb 15;217:294-302. doi: 10.1016/j.foodchem.2016.08.070. Epub 2016 Aug 23.

PMID:
27664637
12.

Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels.

Slaghenaufi D, Franc C, Mora N, Marchand S, Perello MC, de Revel G.

J Chromatogr A. 2016 Apr 15;1442:26-32. doi: 10.1016/j.chroma.2016.03.007. Epub 2016 Mar 7.

PMID:
26971020
13.

Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits.

Slaghenaufi D, Perello MC, Marchand S, de Revel G.

Food Chem. 2016 Jul 15;203:41-48. doi: 10.1016/j.foodchem.2016.02.034. Epub 2016 Feb 4.

PMID:
26948587
14.

Toward automated chromatographic fingerprinting: A non-alignment approach to gas chromatography mass spectrometry data.

Vestner J, de Revel G, Krieger-Weber S, Rauhut D, du Toit M, de Villiers A.

Anal Chim Acta. 2016 Mar 10;911:42-58. doi: 10.1016/j.aca.2016.01.020. Epub 2016 Jan 22.

PMID:
26893085
15.

The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese.

Dugat-Bony E, Sarthou AS, Perello MC, de Revel G, Bonnarme P, Helinck S.

J Dairy Sci. 2016 Apr;99(4):2502-2511. doi: 10.3168/jds.2015-10502. Epub 2016 Feb 4.

16.

Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines.

Picard M, Lytra G, Tempere S, Barbe JC, de Revel G, Marchand S.

J Agric Food Chem. 2016 Jan 20;64(2):451-60. doi: 10.1021/acs.jafc.5b04869. Epub 2016 Jan 6.

PMID:
26735409
17.

How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation.

Lytra G, Tempere S, Marchand S, de Revel G, Barbe JC.

Food Chem. 2016 Mar 1;194:196-200. doi: 10.1016/j.foodchem.2015.07.143. Epub 2015 Aug 1.

PMID:
26471544
18.

Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine.

Antalick G, Tempère S, Šuklje K, Blackman JW, Deloire A, de Revel G, Schmidtke LM.

J Agric Food Chem. 2015 Oct 21;63(41):9103-11. doi: 10.1021/acs.jafc.5b03847. Epub 2015 Oct 8.

PMID:
26434979
19.

Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines.

Picard M, Thibon C, Redon P, Darriet P, de Revel G, Marchand S.

J Agric Food Chem. 2015 Oct 14;63(40):8879-89. doi: 10.1021/acs.jafc.5b03977. Epub 2015 Sep 30.

PMID:
26365759
20.

Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement.

Renault P, Coulon J, de Revel G, Barbe JC, Bely M.

Int J Food Microbiol. 2015 Aug 17;207:40-8. doi: 10.1016/j.ijfoodmicro.2015.04.037. Epub 2015 May 2.

PMID:
26001522
21.

2-bromo-4-methylphenol, a compound responsible for iodine off-flavor in wines.

Barbe JC, Tempere S, Riquier L, Lytra G, Marchand S, de Revel G.

J Agric Food Chem. 2014 Dec 3;62(48):11620-7. doi: 10.1021/jf504222c. Epub 2014 Nov 20.

PMID:
25412017
22.

Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines.

Gammacurta M, Marchand S, Albertin W, Moine V, de Revel G.

J Agric Food Chem. 2014 Jun 11;62(23):5378-89. doi: 10.1021/jf500707e. Epub 2014 May 28.

PMID:
24871631
23.

Distribution and organoleptic impact of ethyl 2-methylbutanoate enantiomers in wine.

Lytra G, Tempere S, de Revel G, Barbe JC.

J Agric Food Chem. 2014 Jun 4;62(22):5005-10. doi: 10.1021/jf500670z. Epub 2014 May 20.

PMID:
24844693
24.

Influence of controlled inoculation of malolactic fermentation on the sensory properties of industrial cider.

Sánchez A, de Revel G, Antalick G, Herrero M, García LA, Díaz M.

J Ind Microbiol Biotechnol. 2014 May;41(5):853-67. doi: 10.1007/s10295-014-1402-y. Epub 2014 Mar 15.

PMID:
24633582
25.

Quantitative solid phase microextraction--gas chromatography mass spectrometry analysis of five megastigmatrienone isomers in aged wine.

Slaghenaufi D, Perello MC, Marchand-Marion S, Tempere S, de Revel G.

Anal Chim Acta. 2014 Feb 27;813:63-9. doi: 10.1016/j.aca.2014.01.019. Epub 2014 Jan 15.

PMID:
24528661
26.

Development and validation of method for heterocyclic compounds in wine: optimization of HS-SPME conditions applying a response surface methodology.

Burin VM, Marchand S, de Revel G, Bordignon-Luiz MT.

Talanta. 2013 Dec 15;117:87-93. doi: 10.1016/j.talanta.2013.08.037. Epub 2013 Aug 30.

27.

Study of sensory interactions among red wine fruity esters in a model solution.

Lytra G, Tempere S, Le Floch A, de Revel G, Barbe JC.

J Agric Food Chem. 2013 Sep 11;61(36):8504-13. doi: 10.1021/jf4018405. Epub 2013 Aug 28.

PMID:
23984708
28.

Centrifugal partition chromatography applied to the isolation of oak wood aroma precursors.

Slaghenaufi D, Marchand-Marion S, Richard T, Waffo-Teguo P, Bisson J, Monti JP, Merillon JM, de Revel G.

Food Chem. 2013 Dec 1;141(3):2238-45. doi: 10.1016/j.foodchem.2013.04.069. Epub 2013 May 2.

PMID:
23870953
29.

Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: an insight at the molecular level.

Lorrain B, Tempere S, Iturmendi N, Moine V, de Revel G, Teissedre PL.

Food Chem. 2013 Sep 1;140(1-2):76-82. doi: 10.1016/j.foodchem.2013.02.048. Epub 2013 Feb 24.

PMID:
23578617
30.

Impact of perceptive interactions on red wine fruity aroma.

Lytra G, Tempere S, de Revel G, Barbe JC.

J Agric Food Chem. 2012 Dec 19;60(50):12260-9. doi: 10.1021/jf302918q. Epub 2012 Dec 7.

PMID:
23214915
31.

Characterization of fruity aroma modifications in red wines during malolactic fermentation.

Antalick G, Perello MC, de Revel G.

J Agric Food Chem. 2012 Dec 19;60(50):12371-83. doi: 10.1021/jf303238n. Epub 2012 Dec 11.

PMID:
23163662
32.

Distribution and organoleptic impact of ethyl 2-hydroxy-4-methylpentanoate enantiomers in wine.

Lytra G, Tempere S, de Revel G, Barbe JC.

J Agric Food Chem. 2012 Feb 15;60(6):1503-9. doi: 10.1021/jf204378u. Epub 2012 Feb 6.

PMID:
22224424
33.
34.

Variety and variability of glycosidase activities in an Oenococcus oeni strain collection tested with synthetic and natural substrates.

Gagné S, Lucas PM, Perello MC, Claisse O, Lonvaud-Funel A, de Revel G.

J Appl Microbiol. 2011 Jan;110(1):218-28. doi: 10.1111/j.1365-2672.2010.04878.x. Epub 2010 Oct 26.

35.

A HPLC fluorescence-based method for glutathione derivatives quantification in must and wine.

Marchand S, de Revel G.

Anal Chim Acta. 2010 Feb 15;660(1-2):158-63. doi: 10.1016/j.aca.2009.09.042. Epub 2009 Oct 2.

PMID:
20103157
36.

Brettanomyces bruxellensis evolution and volatile phenols production in red wines during storage in bottles.

Coulon J, Perello MC, Lonvaud-Funel A, de Revel G, Renouf V.

J Appl Microbiol. 2010 Apr;108(4):1450-8. doi: 10.1111/j.1365-2672.2009.04561.x. Epub 2009 Oct 1.

37.

Multi-residue off-flavour profiling in wine using stir bar sorptive extraction-thermal desorption-gas chromatography-mass spectrometry.

Franc C, David F, de Revel G.

J Chromatogr A. 2009 Apr 10;1216(15):3318-27. doi: 10.1016/j.chroma.2009.01.103. Epub 2009 Feb 5.

PMID:
19233369
38.

Determination of lactic acid bacteria producing biogenic amines in wine by quantitative PCR methods.

Nannelli F, Claisse O, Gindreau E, de Revel G, Lonvaud-Funel A, Lucas PM.

Lett Appl Microbiol. 2008 Dec;47(6):594-9. doi: 10.1111/j.1472-765X.2008.02472.x.

39.

Purification of an alcohol dehydrogenase involved in the conversion of methional to methionol in Oenococcus oeni IOEB 8406.

Vallet A, Santarelli X, Lonvaud-Funel A, de Revel G, Cabanne C.

Appl Microbiol Biotechnol. 2009 Feb;82(1):87-94. doi: 10.1007/s00253-008-1721-x. Epub 2008 Oct 11.

PMID:
18850096
40.

Approaches to wine aroma: C1 transfer during the reaction between diacetyl and cysteine.

Almy J, de Revel G.

Ann N Y Acad Sci. 2008 Apr;1126:216-9. doi: 10.1196/annals.1433.023.

PMID:
18448819
41.

Pathways that produce volatile sulphur compounds from methionine in Oenococcus oeni.

Vallet A, Lucas P, Lonvaud-Funel A, de Revel G.

J Appl Microbiol. 2008 Jun;104(6):1833-40. doi: 10.1111/j.1365-2672.2007.03713.x. Epub 2008 Jan 24.

42.

Growth and volatile compound production by Brettanomyces/Dekkera bruxellensis in red wine.

Romano A, Perello MC, de Revel G, Lonvaud-Funel A.

J Appl Microbiol. 2008 Jun;104(6):1577-85. doi: 10.1111/j.1365-2672.2007.03693.x. Epub 2008 Jan 9.

43.

Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni.

Bloem A, Lonvaud-Funel A, de Revel G.

Food Microbiol. 2008 Feb;25(1):99-104. Epub 2007 Aug 8.

PMID:
17993382
44.

A survey of seasonal temperatures and vineyard altitude influences on 2-methoxy-3-isobutylpyrazine, C13-norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines.

Falcão LD, de Revel G, Perello MC, Moutsiou A, Zanus MC, Bordignon-Luiz MT.

J Agric Food Chem. 2007 May 2;55(9):3605-12. Epub 2007 Mar 30.

PMID:
17394344
45.

Vanillin production from simple phenols by wine-associated lactic acid bacteria.

Bloem A, Bertrand A, Lonvaud-Funel A, de Revel G.

Lett Appl Microbiol. 2007 Jan;44(1):62-7.

46.

Interactions between Brettanomyces bruxellensis and other yeast species during the initial stages of winemaking.

Renouf V, Falcou M, Miot-Sertier C, Perello MC, De Revel G, Lonvaud-Funel A.

J Appl Microbiol. 2006 Jun;100(6):1208-19.

47.

Methionine catabolism and production of volatile sulphur compounds by OEnococcus oeni.

Pripis-Nicolau L, de Revel G, Bertrand A, Lonvaud-Funel A.

J Appl Microbiol. 2004;96(5):1176-84.

48.

Gluconic acid, its lactones, and SO(2) binding phenomena in musts from botrytized grapes.

Barbe JC, De Revel G, Bertrand A.

J Agric Food Chem. 2002 Oct 23;50(22):6408-12.

PMID:
12381125
49.

Determination of volatile compounds in Grenache wines in relation with different terroirs in the Rhone Valley.

Sabon I, De Revel G, Kotseridis Y, Bertrand A.

J Agric Food Chem. 2002 Oct 23;50(22):6341-5.

PMID:
12381114
50.

Possible mechanism for involvement of cysteine in aroma production in wine.

Marchand S, de Revel G, Vercauteren J, Bertrand A.

J Agric Food Chem. 2002 Oct 9;50(21):6160-4.

PMID:
12358496

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