Cédric Saucier

Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution

Hélène Fontoin, Cédric Saucier, Pierre‐Louis Teissèdre et al. · Food Quality and Preference · 2007 · 270 citations

Food Chemistry, Tannin, Model Wine Solution +2

Grape and Wine Phenolics: History and Perspective

James A. Kennedy, Cédric Saucier, Yves Glories · American Journal of Enology and Viticulture · 2006 · 221 citations · Full text

Rich History, Botany, Wine Perception +8

Grape Variety Effect on Proanthocyanidin Composition and Sensory Perception of Skin and Seed Tannin Extracts from Bordeaux Wine Grapes (Cabernet Sauvignon and Merlot) for Two Consecutive Vintages (2006 and 2007)

Kléopatra Chira, G. Schmauch, Cédric Saucier et al. · Journal of Agricultural and Food Chemistry · 2008 · 183 citations

Impact of Oxygen Dissolved at Bottling and Transmitted through Closures on the Composition and Sensory Properties of a Sauvignon Blanc Wine during Bottle Storage

Paulo Lopes, Maria A. Silva, Alexandre Pons et al. · Journal of Agricultural and Food Chemistry · 2009 · 156 citations

Food Chemistry, Chemical Engineering, Wine Development +12

The Chemistry of Wine Polyphenolic <i>C</i>‐Glycosidic Ellagitannins Targeting Human Topoisomerase II

Stéphane Quideau, Michaël Jourdes, Dorothée Lefeuvre et al. · Chemistry - A European Journal · 2005 · 147 citations