Soline Caillé

Sensory dimension of wine typicality related to a terroir by Quantitative Descriptive Analysis, Just About Right analysis and typicality assessment

Yves Cadot, Soline Caillé, Alain Samson et al. · Analytica Chimica Acta · 2009 · 95 citations

Food Quality, Sensory Dimension, Quantitative Descriptive Analysis +6

Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling

Soline Caillé, Alain Samson, Jérémie Wirth et al. · Analytica Chimica Acta · 2009 · 82 citations

Red Grenache Wines, Sensory Characteristics Changes, Wine Tasting +5

Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency

Jean‐Claude Boulet, Corinne Trarieux, Jean‐Marc Souquet et al. · Food Chemistry · 2015 · 78 citations

Food Chemistry, Wine Astringency, Ultraviolet Spectroscopy +7

Impact of post-bottling oxygen exposure on the sensory characteristics and phenolic composition of Grenache rosé wines

Jérémie Wirth, Soline Caillé, Jean‐Marc Souquet et al. · Food Chemistry · 2011 · 73 citations

Food Chemistry, Food Analysis, Phenolic Composition +7

Characterisation of typicality for wines related to terroir by conceptual and by perceptual representations. An application to red wines from the Loire Valley

Yves Cadot, Soline Caillé, Marie Thiollet‐Scholtus et al. · Food Quality and Preference · 2011 · 72 citations

Red Wines, Culture, Wine Tasting +3