Pascal Chatonnet

The origin of ethylphenols in wines

Pascal Chatonnet, Denis Dubourdie, Jean‐Noël Boidron et al. · Journal of the Science of Food and Agriculture · 1992 · 620 citations

Food Chemistry, Abstract Ethylphenols, Polyphenolics +15

The influence of Brettanomyces/dekkera sp. yeasts and lactic acid bacteria on the ethylphenol content of red wines

Pascal Chatonnet, D. Dubourdieu, Jean‐Noël Boidron · American Journal of Enology and Viticulture · 1995 · 302 citations

Food Chemistry, Red Wines, Biosynthesis +15

Synthesis of volatile phenols by Saccharomyces cerevisiae in wines

Pascal Chatonnet, Denis Dubourdieu, Jean‐Noël Boidron et al. · Journal of the Science of Food and Agriculture · 1993 · 266 citations

Engineering, Flavoromics, Polyphenolics +17

Comparative Study of the Characteristics of American White Oak (<i>Quercus alba</i>) and European Oak (<i>Quercus petraea and Q. robur</i>) for Production of Barrels Used in Barrel Aging of Wines

Pascal Chatonnet, D. Dubourdieu · American Journal of Enology and Viticulture · 1998 · 176 citations

Biology, Barrel Aging, American White Oak +14

Identification and Responsibility of 2,4,6-Tribromoanisole in Musty, Corked Odors in Wine

Pascal Chatonnet, Sandra Breuils Bonnet, Stéphane Boutou et al. · Journal of Agricultural and Food Chemistry · 2004 · 160 citations

Engineering, Corked Odors, Ion Monitoring +16