Wine Active Compounds 2011

Proceedings of the WAC2011 international conference

Franco France 95,00 € Franco tous pays 115,00 €
OU
Auteur(s) Chaire Unesco « Culture et Traditions du Vin » - Université de Bourgogne
Nb pages 362
Année d'édition 2011
Langue(s) Anglais
Autres versions disponibles Aucune
Récompenses Non

160

Preface

It was a great pleasure for me and all the members of both the Organizing and the Scientific Committees to prepare the Second International Conference on Wine Active Compounds under the auspices of the UNESCO Chair «Culture et Traditions du Vin” and the Jules Guyot Institute at University of Burgundy.

Scientific interests in this field of research are active and they contribute to a better understanding of wine molecules having biological roles and taste/olfactory properties. The contributions gathered in this book provide the most recent advances on these topics.

These proceedings contain 115 peer-reviewed contributions presented in four chapters. It is a real pleasure and an honor to realize that these contributions efficiently cover the different topics proposed for this conference and actually come from all around the world, including almost all of the institutions actively involved in vine and wine research.

The first chapter, comprising the highest number of contributions of this book, focuses on the origin of wine active compounds and on the physicochemical interactions with one another or with solid interfaces related to wine ageing and bottles storage. Besides, contributions on metabolomics approaches for determining the origin of active compounds and the central role of winemaking processes on flavour and health benefit compounds are of particular topical interest.

Wine odour/taste-active compounds have been the subject of intense researches in recent years. The second chapter addresses the fields of perception, cognition and consumer science. It brings together reports on how wine odor/taste-active compound interactions impact consumer perceptions and preferences.

The correlations between wine micro-components and human health undoubtedly give rise to more and more excitement. Recent reports opened a new future for a moderate consumption of wine, and beside the well-known anti-oxidant effect of the numerous polyphenols, there are now potentialities for a nutritional preventive effect. The third chapter stresses on recent research advances in this field.

This second international conference on Wine Active Compounds has ended with a special session on wine consumption and consumer behavior, which gathered the eight communications appearing in the last chapter of this book.

David Chassagne
Co-Coordinator of WAC2011
University of Burgundy
Dijon, March 2011

 

CONTENTS

  • I) Origin of wine active compounds and physicochemical interactions
    • Wine Metabolomics: How yeast and bacteria transform the grape metabolome
      Melané A. Vivier, Maret du Toit, Florian F.0 Bauer
    • Metabolomic Researches From Grape To Wine
      Hong-Seok Son, Jang-Eun Lee, Young-Shick Hong
    • NMR based metabolic monitoring of Greek white wines
      Katerina Kokkotou, Maria Zervou, Panagiotis Zoumpoulakis, Charalambos Fotakis, Panagiotis Moulos, Anna Tsantili-Kakoulidou, Maria Liouni
    • New insights in varietal thiols biogenesis in wine
      Aurélie Roland, Florine Cavelier, Rémi Schneider
    • Correlation patterns between satellite images of vineyards and chemical elements of wines
      Jorge R. Ducati, Fernando H. Pulgati, Rosemary Hoff, André Luis Silva Coutinho
    • Phenolic composition of syrah and carıgnan young red wınes from turkey
      Hasim Kelebek, Serkan Selli, Michael Jourdes, Pierre-Louis Teıssedre
    • 4-ethylcatechol in Italian wines, vinegars and spirits
      Roberto Larcher, Tiziana Nardin, Daniela Bertoldi, Christian Puecher, Giorgio Nicolini
    • Simple method for the analysis of organic acids, including ascorbic acid, in wine
      Maria A. Silva, Pierre-Louis Teissedre
    • Improving the quality of French wines (southwest): Chemical composition and antioxidant activity
      Yan Yvon, Jalloul Bouajila, Sylvie Cazaux, Olivier Yobregat, Eric Serrano, Jean-Pierre Souchard
    • Evolution of color and antioxidative properties of red wines
      Ovidiu Ti¸ta, Letitia Oprean, Ciprian Tu¸sa, Axenia Radulescu, Eniko Gaspar, Ecaterina Lengyel, Mihaela Ti¸ta, Cristina Ti¸ta
    • Stilbene concentrations in residues from wine production in Chile: Grape cane and pomace
      Antonieta Ruiz, Carola Vergara, Anika Damm, Andrea Wilkens, Tamara Gorena, Claudia Mardones, Peter Winterhalter, Dietrich von Baer
    • The variation of some chemical components of the grapes during growth and maturation
      Axenia Radulescu, Ovidiu Tita, Tusa Ciprian
    • Effect of Botrytis cinerea and esca on berries and wines phenolic composition of 2009 and 2010
      Isabelle Ky, Bénédicte Lorrain, Grégory Pasquier, Michael Jourdes, Marc Fermaud, Annie L’Hyvernai, Laurence Gény, Bernard Donèche, Pierre-Louis Teissedre
    • Changes of flavonol and hydroxycinnamate content during grape berry development in three grape cultivars
      Alessandra Ferrandino, Andrea Carra, Alessandro Grancini, Andrea Schubert
    • Specific quantification of Botrytis cinerea on grapes by qpcr.
      Sandrine Rousseaux, Camélia Filofteia Diguta, Stéphanie Weidmann, Nicolas Bretin, Béatrice Vincent, Michèle Guilloux-Benatier, Hervé Alexandre
    • Effect of high hydrostatic pressure on antioxidant activity, color, and anthocyanin content of red wine
      Mickael da C. Santos, Ana Rodrigues, Carlos Rodrigues, Natércia Teixeirac, Victor de Freitas, Jorge A. Saraiva, Cláudia Nunes, Manuel A. Coimbra
    • Effect of using Glutathione Enriched Inactive Dry Yeast preparation on the phenolic composition of rosé Garnacha wines during winemaking
      I. Andújar-Ortiz, M.A. Pozo-Bayón, I. Garrido, J. J. Rodríguez-Bencomo, P.J. Martín-Álvarez, B. Bartolomé, M.V. Moreno-Arribas
    • Research on the management of secondary alcoholic fermentation in sparkling wines
      Tus¸a Ciprian, Tit¸a Ovidiu, R˘adulescu Axenia
    • Contribution of different compounds related with yeast cell wall to the antioxidant activity of second fermentation lees
      Joan Josep Gallardo Chacón, Stefania Vichi, David Chassagne, Elvira Lopez Tamames, Susana buxaderas
    • Studies regarding the extraction methods of the lipids from the residual wine yeasts from the jidvei wine
      Eniko˝ Gaspar, Letit¸ia oprean, Ovidiu Tit¸a, Mihaela Tit¸a, Ecaterina Lengyel, Horia Olosutean
    • The influence of the growing environment on the fermentation dynamics of the wine yeasts
      Eniko˝ Gaspar, Letit¸ia oprean, Ovidiu Tit¸a, Mihaela Tit¸a, Ecaterina Lengyel, Cristina Tit¸a
    • Antioxidant activity evolution and their relation with individual anthocyanins extraction during the maceration process
      António M. Jordão, Ana Correia, Fernando Gonçalves
    • Influence of yeast strain, extended lees contact and juice composition on glutathione levels in wine
      Engela C. Kritzinger, Florian F. Bauer, Wessel J. du Toit
    • The sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae: Aninnovative tool for the winemaker
      Olivier Pillet, Anthony Silvano, Céline Raynal, Anne Ortiz-Julien
    • Effect of isolated fractions from glutathione-enriched-inactive dry yeast on the oxidation of wine terpenes
      J. J. Rodríguez-Bencomo, I. Andújar-Ortíz, M.V. Moreno-Arribas, M.A. Pozo-Bayón
    • Influence of technological operations on enzymatic activity in white vinification
      Ovidiu Tit¸a, Letitia Oprean, Ciprian Tus¸a, Axenia Radulescu, Eniko Gaspar, Ecaterina Lengyel, Mihaela Tit¸a, Cristina Tit¸a
    • Genetically modified wine yeast and risk assessment studies covering steps of the wine making process
      Manfred Grossmann, Heidi Schoeman, von Wallbrunn
    • Impact of Saccharomyce scerevisiae PlR1 extracellular proteasic activity on the grape juice proteins
      Buchra Younes, Clara Cilindre, Philippe Jeandet, Yann Vasserot
    • ß-glucosidase and esterase activities of commercial enzyme preparations used in winemaking
      Giovanna Fia, Caterina Dinnella, Iolanda Rosi
    • Influence of grape maturity and maceration length on wine polysaccharide composition of red wine
      Mariona Gil, Jennifer Tomé, Elena González, Nikolaos Kountoudakis, Mireia Esteruelas, Francesca Fort, Joan Miquel Canals, Fernando Zamora
    • Using Malolactic Fermentation to enhance fruity characters in red wine: Sensory and Chemistry
      Eveline Bartowsky, Peter Costello1 Sibylle Krieger-Weber, Andrew Markides, Leigh Francis and Brooke Travis
    • Effect of yeast/bacteriumco-inoculum on wine chemical and sensory profile
      Giovanna Giovani, Iolanda Rosi, Valentina Canuti, Francesca Viviani, Mario Bertuccioli
    • The polysaccharides of Oenococcus oeni: potents contributors to the improvement of wine quality during malolactic fermentation
      Maxime Bazin, William Froger, Patrick Lucas, Stéphanie Marchand, Gilles de Revel, Marguerite Dols-Lafargue
    • Role of lees in antioxidant activity of sparkling wines during long-term sur lie aging
      Mª Ángeles Aguilera-Curiel, Arnau Serra-Cayuela, Stefania Vichi, Susana Buxaderas, Elvira López-Tamames
    • Study of flocculation capacity of second fermentation lees and its relationships with surface composition and physicochemical properties
      Joan Josep Gallardo Chacón, Stefania Vichi, David Chassagne, Elvira Lopez Tamames, Susana Buxaderas
    • Assessment of the autolyisis status of lees during the ageing of cava sparkling wine
      Arnau Serra-Cayuela, Rebeca Tudela, Montserrat Riu-Aumatell, Susana Buxaderas, Elvira López-Tamames
    • Changes in polysaccharide composition of sparkling wine (Cava) during ageing with lees
      Jennifer Tomé, Mariona Gil, Elena González, Nikolaos Kountoudakis, Mireia Esteruelas, Francesca Fort, Joan Miquel Canals and Fernando Zamora
    • Oak aroma precursors: synthesis, separation and characterization of phenolic-aldehydes glycosides
      Davide Slaghenaufi, Stephanie Marchand-Marion, Nathalie Mora-Soumille, Jean-Pierre Monti, Tristan Richard, Gilles de Revel
    • Influence of seasoning conditions of Quercus pyrenaica staves on the red wines aged with them
      María del Álamo-Sanza, Ignacio Nevares-Domínguez, Elia Abarquero-Valencia
    • Effect of oak barrel ageing on wine aroma: influence of geographical origin, toasting degree and barrel producer
      Inge Dirinck Isabelle Van Leuven Patrick Dirinck
    • Identification, amounts and kinetics of extraction of C-glucosidic ellagitannins during wine ageing in oak barrels or in stainless vats with oak chips
      Michaël Jourdes, Cédric Saucier, Stéphane Quideau, Pierre-Louis Teissedre
    • Phenolic contribution of wood and influence on the organoleptic perception of red wine
      Julien Michel, Michael Jourdes, Thomas Giordanengo, Nicolas Mourey, Pierre-Louis Teissedre
    • The role of oxygen in red wine aging with alternatives to barrel products made of Q. pyrenaica. Influence of the wood drying method
      Ignacio Nevares-Domínguez, María del Álamo-Sanza, Ana Chamarro-Dueña
    • The use of bentonite as fining product found to be a useful tool to reduce the amount of biogenic amines in wine
      Pascal Herr, Stephan S., Ulrich F.
    • ζ-Potential of yeast products which will be used as fining agents
      Nerea Iturmendi, Virginie Moine, Pierre-Louis Teissedre
    • Incidence of microoxygenation during wine aging on antioxidant activity and flavonoid profiles of red wines produced at industrial scale in Chile
      Carola Vergara, Claudia Mardones, Rodrigo Benavente, Dietrich von Baer
    • Does winemaking continue after bottling? The influence of wine preparation for bottling and oxygen exposure during aging on wine composition
      Elizabeth Waters, Maurizio Ugliano, Mariola Kwiatkowski, Martin Day, Belinda Bramley, Leigh Francis, Rainer Jung, Evdokia Dimkou, Jean-Baptiste Dieval, Olav Aagaard, Mai Nygaard, Stéphane Vidal
    • Behaviour of wine active gaseous molecules in contact with cork
      Sonia Lequin, Jean-Pierre Bellat, Thomas Karbowiak, Laurent Brachais, David Chassagne
    • Evidence for cork resiliency alterations during ageing: likely impact on gas transfers in bottled Champagne and sparkling wines
      Richard Marchal, Didier Caron, Sébastien Rondot, Boussad Abbes, Gérard Liger-Belair
    • Sorption equilibria of water vapour on dry cork stopper
      Sonia Lequin, Jean-Pierre Bellat, Thomas Karbowiak, Régis Gougeon, Laurent Brachais, David Chassagne
    • Adsorption of SO2 on dry and hydrated raw cork used for manufacturing natural stoppers
      Sonia Lequin, Jean-Pierre Bellat, Thomas Karbowiak, Laurent Brachais, David Chassagne
    • Oxygen influence over volatile phenols production during Brettanomyces growth in wine
      Matilde Maqueda, Hervé Alexandre
    • Kinetics of resveratrol changes after thermal treatments
      Gabriel Davidov-Pardo Iñigo Arozarena María R. Marín-Arroyo
    • White wine properties modification by means of an electrochemical reduction process
      François Garcia, Alain Blaise
  • 2) Active molecules from a sensory point of view: composition, perceptual interactions, mixture, categorization…
    • Understanding wine flavor from vine to wine
      Susan E. Ebeler
    • Active odorants in Fino, Amontillado, Oloroso and Pedro Ximenez sherry wines
      Lourdes Moyano, Luis Zea, Margarita Chaves, Maria J. Ruiz, Manuel Medina
    • Analysis, Occurrence and Potential Sensory Significance of Five Polyfunctional Mercaptans in Wine
      Julián Zapata, Laura Matero-Vivaracho, Juan Cacho, Vicente Ferreira
    • Presence of 1,3 propanediol in a quality white wine
      Pasquale Tamborra, Isabella D’Antuono, Maria Rosaria Rossi
    • Determination of the aroma potential of grapes
      Belén Concejero, Purificación Hernández-Orte, Juan Cacho, Vicente Ferreira.
    • Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC–MS: Identification of key aroma compounds
      Barata A., Campo E., Malfeito-Ferreira, M., Loureiro V., Cacho J., Ferreira V.
    • Assay and organoleptic impact of 3-methyl-2,4-nonanedione in red wines
      Alexandre Pons, Valérie Lavigne, Philippe Darriet, Denis Dubourdieu
    • Pigment composition and colour parameters of commercial Spanish red wines: Linkage to quality perception
      María-Pilar Sáenz-Navajas, José M. Avizcuri, J. Federico Echavarri, Vicente Ferreira, Purificación Fernández-Zurbano
    • Characterisation of different types of oak chips by gas chromatography-mass spectrometry
      Inge Dirinck, Isabelle Van Leuven, Patrick Dirinck
    • Evaluation of volatile profile in a Turkihed red wine obtained from cv. Kalecik Karasi
      Serkan Selli, Hasim Kelebek, Berfu Bagatar
    • Assay and organoleptic impact of 3-methyl-2,4-nonanedione in red wines
      Kleopatra Chira, Michael Jourdes, Pierre-Louis Teissedre
    • Sensory and chemical differentiation of sauvignon blanc wines according to varietal origin
      Wendy Parr, James Green, Jason Breitmeyer, Dominique Valentin, Robert Sherlock
    • Astringency and precipitation of salivary proteins: the effect of ethanol, pH, fructose and mannoproteins
      Alessandra Rinaldi, Angelita Gambuti, Luigi Moio
    • Influence of the concentration of sodium chloride and potassium chloride over the organoleptic properties of wine
      Soline Caillé, Sophie Ljubinkovic, Delphine Bouissou, Alain Samson
    • Correlation of quality perception to sensory and chemical properties in oaked Spanish red wines. Prediction of perceived astringency
      Maria Pilar, Sáenz-Navajas, Eva Campo, Julie El-Kassouf, Vicente Ferreira, Purificación Fernández
    • Chemical and sensory profiles of water bent barrels
      Charlie Duval, Andrei Prida, Jessica Drinkine-Magneux, Régis Gougeon, David Chassagne
    • Catechin and gallic acid impact on sensorial perception and volatility of isoamyl acetate and ethyl butyrate in model solution
      Bénédicte Lorrain, Guillaume Antalick, Gilles De Revel, Pierre-Louis Teissedre
    • Wine Bouquet: The Perceptual Integration of Chemical Complexity
      Thierry Thomas-Danguin, Akiko Ishii, Boriana Atanasova, Patrick Etiévant
    • Perceptive interactions and wine typical fruity aroma
      Georgia Lytra, Philippe Darriet, Jean-Christophe Barbe
    • Contribution of retro- and orthonasal aroma perception to the in-mouth sensory properties of red wines
      José-Miguel Avizcuri, María-Pilar Sáenz-Navajas, Eva Campo, Purificación Fernández-Zurbano, Vicente Ferreira
    • Optimization of wine flavor by natural masking and enhancing target flavor compounds making use of in vivo analytical techniques and microvinification screening
      Catrienus de Jong, Lucie Hazelwood, Matthew de Roode, Annereinou Dijkstra, Liesbeth Pépin,Damien Lemaire
    • Difficulties on modelling quality of Spanish red wines from chemical composition of aroma depending on the price category
      Felipe San Juan Ana Escudero Juan Cacho Vicente Ferreira
    • Chemical aspects of retronasal aroma perception of base and sweet white wines from neutral grapes
      Paola Piombino, Alessandro Genovese, Maria Tiziana Lisanti, Luigi Moio
    • Les performances sensorielles des experts du vin : Le cas de l’identification olfactive
      Sophie Tempère, Marie-Line Hamtat, Vanessa Meyer, Eléonore Cuzange, Jean-Claude Bougeant, Gilles de Revel, Gilles Sicard
    • Sensory research on wine: recent advances, opportunities and needs
      Erminio Monteleone
    • Chemical indices for the authentication of varietal wine: the case of vermentino
      Valentina Canuti, Monica Salmi, Giovanna Giovani, Monica Picchi, Mario Bertuccioli
    • Fingerprinting MLF wines: Comparison of two analytical techniques
      Caroline Knoll, Maret du Toit, Doris Rauhut, Stefan Irmler
    • Italian red wines defects evaluation by the means of porphyrin-based potentiometric Electronic Tongue
      Larisa Lvova, Marco Mastroianni, Pietro Siciliano, Simonetta Capone, Corrado Di Natale, Arnaldo D’Amico, Roberto Paolesse
    • Evidence for losses of dissolved CO2 during champagne serving
      Gérard Liger-Belair, Marielle Bourget, Sandra Villaume, Philippe Jeandet, Hervé Pron, Guillaume Polidori
    • Monitoring CO2 above champagne glasses, in tasting conditions, by use of micro-gas chromatography (micro-GC)
      Gérard Liger-Belair, Marielle Bourget, Sandra Villaume, Philippe Jeandet, Hervé Pron, Guillaume Polidori
    • Bordeaux/Bourgogne: differences in categorization and description of vins de garde?
      Jennifer Langlois, Dominique Valentin, Dominique Peyron, Gilles de Revel, Catherine Dacremont
    • Defining Typicity in Monovarietal Riesling Wines
      Anna-Katharine Mansfield, Gavin L. Sacks, Terry E. Acree, Justine E. Vanden Heuvel
    • Are wine categories convex? A preliminary study on white and red wine categories
      Jordi Ballester, Thomas Gullaume, Hervé Abdi, Dominique Valentin
    • Lexical and sensory analyses around the concepts of fatness and fullness in wines
      Yves Le Fur, Émilie Teyssot, Nathalie Vieira Foz, Guillaume Le Bras, Hélène Labouré, Bertrand Robillard
    • Impact of different oenological tannins in evolution of sensorial characteristics of red wines evaluated by young consumers
      António M. Jordão, David R. Correia, Ana Correia
    • The true taste of a wine?
      Barry C Smith
  • 3) Active molecules from a biological point of view: antioxidants, antibiotics, toxins, antiseptics…
    • Ultra high pressure liquid chromatography for stilbenes separation and their determination in Burgundy red wines
      Boutegrabet L., Fekete A., Hertkorn N., Papastamoulis Y., Waffo-Téguo P., Mérillon J.M., Jeandet P., Gougeon R., Schmitt-Kopplin P.
    • Evolution of biogenic amines content in wine during sample conservation Method optimisation for analysis of biogenic amines
      Benoît Bach, Stéphanie LE Quere, Magali Grimbaum, Patrick Vuchot, Laurent Barnavon
    • Antioxidant capacity of grapes, pomaces and wines for five mediterrenean wines varieties
      Isabelle Ky, Natallia Kolbas, Michael Jourdes, Jean-Michel Merillon, Pierre-Louis Teissedre
    • Antioxidant activity and chemical composition in carmenere wines
      M. Carolina Zúñiga, Felipe Laurie, Eduardo Agosin
    • Study of antioxidant activity of oak wood used in wine ageing and correlation with the phenolic composition
      M. Elena Alañón, Lucia Castro-Vazquez, M. Consuelo Díaz-Maroto, Michael Gordon, M. Soledad Pérez-Coello
    • Antioxidant properties of three Argentinean red wines varietals determined by in vivo assays.
      María Verónica Baroni, Romina Di Paola Naranjo, Natalia S. Podio, Carolina García Ferreira, Daniel A. Wunderlin
    • Phenolic compounds and antioxidant activity of three varieties of argentinean red wines
      Romina D. DI PAOLA-Naranjo, Ma. Verónica Baroni, Santiago N. Otaiza-González, Micaela S. Ruiz-Smania, Daniel A. Wunderlin
    • Antioxidant activity and phenolic composition in grape berries (Vitis vinifera L.) at different stages of maturation
      Natallia Kolbas, Isabelle Ky, Vladimir Reshetnikov, Pierre-Louis Teissedre
    • Radical scavenging activity of antioxidants from wine vinasses
      Beatriz Díaz Reinoso, Ana Gomes, Marisa Freitas, Eduarda Fernandes, Andrés Moure, José González Méndez, Herminia Domínguez, Argimiro Levoso Touceda, Juan Carlos Parajó
    • Metabolomic and targeted study of biomarkers in an interventional clinical study on wine consumption
      Cristina Andrés-Lacueva, Mireia Urpi-Sarda, Rafael Llorach, Maria Rotchés-Ribalta, Gemma Chiva-Blanch, Raul Zamora-Ros, Maria Boto-Ordóñez, Rosa Vázquez, Montse Rabassa-Bonet, Sara Tulipani, Pilar Trespalacios, Mar García-Aloy Rosa Mª Lamuela-Raventos, Ramon Estruch.
    • Wine phenolic metabolites induce changes in human faecal microbiota in vitro
      Carolina Cueva, Fernando Sánchez-Patán, Gemma Watson, Glenn R. GIBSON, Pedro J. Martín-Álvarez, Maria Monagas, M. Victoria Moreno-Arribas, Begoña Bartolomé
    • Grape-derived polyphenols in alzheimer’s disease treatment experimental approaches and therapeutic implications
      Giulio Maria Pasinetti
    • Nutraceutic property of Italian red and white grape cultivar and wine
      B. Giannini, F. Cecchini, S. Moretti
    • Red wine, Mediterranean diet and exercise in secondary prevention of coronary heart disease
      Dr Jean-Pierre RIFLER
    • Neuroprotective, anti-oxidative and anti-inflammatory properties of resveratrol in dopaminergic neurons
      Justine Renaud, Julie Bournival, Geneviève Bureau, Maria-Grazia Martinoli
    • Does resveratrol exhibit a stronger biological effect as wine component than as isolated compound?
      Norbert Latruffe, Frédéric Mazué, Emeric Limagne, Didier Colin, Dominique Delmas
    • Stability and effect of resveratrol sulfo- and glucurono-conjugates on cancer cells proliferation
      Virginie Aires, Emeric Limagne, Frédéric Mazué, François Ghiringhelli, Norbert Latruffe, Dominique Delmas
  • 4) Consumption and consumer
    • La consommation de vin : de la découverte d’un vin (pour certains) à la recherche d’un vin (pour d’autres)
      Catherine PIVOT
    • Social anchoring, representations and preferences for quality cues: towards a social construction of wine quality
      Grégory Lo Monaco, Christian Guimelli, Jean-Claude Abric, Anthony Piermattéo
    • Influence of expertise on social representation of wine: practice, implication and perceived expertise as mediators
      Marion Mouret, Grégory Lo Monaco, Catherine Dacremont, Isabel Urdapilleta
    • Measurement of consumers’ wine-related knowledge
      Georges Giraud, Cléo Tebby, and Corinne Amblard
    • Fitting consumers’ expectations: an applied study on rose wine packaging
      Anthony Piermattéo, Christian Guimelli, Gregory Lo Monaco and Philippe Brel
    • Déterminants des préférences pour des vins de Pinot, AOC versus Marque
      Jean-Baptiste Traversac, Eric Giraud-Héraud, Pascale Bazoche, Pierre Combris
    • Consommation du vin et consommateurs du vin : une analyse historique
      Serge Wolikow
    • Renaissance d’une lignée médiévale de pinot noir en pays nantais : Le berligou
      Alain Poulard, Joël Forgeau, Marcel Jussiaume, Rachel Suteau, Floriane Corre-Gautelier

 

Wine Active Compounds 2008

Wine Active Compounds 2008Proceedings of the WAC2008 International Conference

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