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Philippe Darriet

Showing results (51-60 of 66) with videos related to

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Food Chemistry|September 7, 2017
Impact of Plasmopara viticola infection of Merlot and Cabernet Sauvignon grapes on wine composition and flavorAlexandre Pons, Nadia Mouakka, Laurent Deliere, et al.
International Journal of Food Microbiology|August 29, 2006
A CAPS test allowing a rapid distinction of Penicillium expansum among fungal species collected on grape berries, inferred from the sequence and secondary structure of the mitochondrial SSU-rRNACarole Garcia, Stéphane La Guerche, Bello Mouhamadou, et al.
Journal of Agricultural and Food Chemistry|October 20, 2023
Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging BouquetLiang Chen, Emilio De Longhi, Alexandre Pons, et al.
Food Chemistry|May 25, 2021
Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseasesXavier Poitou, Pascaline Redon, Alexandre Pons, et al.
Journal of Agricultural and Food Chemistry|October 20, 2015
Vine Nitrogen Status Does Not Have a Direct Impact on 2-Methoxy-3-isobutylpyrazine in Grape Berries and WinesPierre Helwi, Aude Habran, Sabine Guillaumie, et al.
Food Research International (Ottawa, Ont.)|April 3, 2018
Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?Wendy V Parr, Dominique Valentin, Jason Breitmeyer, et al.
Frontiers in Plant Science|April 8, 2021
Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario-A ReviewMarkus Rienth, Nicolas Vigneron, Philippe Darriet, et al.
Journal of Agricultural and Food Chemistry|November 6, 2009
Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storagePaulo Lopes, Maria A Silva, Alexandre Pons, et al.
Frontiers in Plant Science|December 27, 2021
Modifications of Grapevine Berry Composition Induced by Main Viral and Fungal Pathogens in a Climate Change ScenarioMarkus Rienth, Nicolas Vigneron, Robert P Walker, et al.
BMC Plant Biology|August 9, 2016
Vine nitrogen status and volatile thiols and their precursors from plot to transcriptome levelPierre Helwi, Sabine Guillaumie, Cécile Thibon, et al.
Pageof 7

Showing results (51-60 of 66) with videos related to

Sort By:
Pageof 7
Food Chemistry|September 7, 2017
Impact of Plasmopara viticola infection of Merlot and Cabernet Sauvignon grapes on wine composition and flavorAlexandre Pons, Nadia Mouakka, Laurent Deliere, et al.
International Journal of Food Microbiology|August 29, 2006
A CAPS test allowing a rapid distinction of Penicillium expansum among fungal species collected on grape berries, inferred from the sequence and secondary structure of the mitochondrial SSU-rRNACarole Garcia, Stéphane La Guerche, Bello Mouhamadou, et al.
Journal of Agricultural and Food Chemistry|October 20, 2023
Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging BouquetLiang Chen, Emilio De Longhi, Alexandre Pons, et al.
Food Chemistry|May 25, 2021
Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseasesXavier Poitou, Pascaline Redon, Alexandre Pons, et al.
Journal of Agricultural and Food Chemistry|October 20, 2015
Vine Nitrogen Status Does Not Have a Direct Impact on 2-Methoxy-3-isobutylpyrazine in Grape Berries and WinesPierre Helwi, Aude Habran, Sabine Guillaumie, et al.
Food Research International (Ottawa, Ont.)|April 3, 2018
Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?Wendy V Parr, Dominique Valentin, Jason Breitmeyer, et al.
Frontiers in Plant Science|April 8, 2021
Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario-A ReviewMarkus Rienth, Nicolas Vigneron, Philippe Darriet, et al.
Journal of Agricultural and Food Chemistry|November 6, 2009
Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storagePaulo Lopes, Maria A Silva, Alexandre Pons, et al.
Frontiers in Plant Science|December 27, 2021
Modifications of Grapevine Berry Composition Induced by Main Viral and Fungal Pathogens in a Climate Change ScenarioMarkus Rienth, Nicolas Vigneron, Robert P Walker, et al.
BMC Plant Biology|August 9, 2016
Vine nitrogen status and volatile thiols and their precursors from plot to transcriptome levelPierre Helwi, Sabine Guillaumie, Cécile Thibon, et al.
Pageof 7