Jean‐Baptiste Diéval

Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen

Maurizio Ugliano, Mariola Kwiatkowski, Stéphane Vidal et al. · Journal of Agricultural and Food Chemistry · 2011 · 177 citations

Engineering, Chemical Composition, Green Chemistry +16

The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines

Jérémie Wirth, Cécile Morel-Salmi, Jean Marc Souquet et al. · Food Chemistry · 2010 · 91 citations

Food Chemistry, Environmental Chemistry, Red Wines +11

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

Oxygen Consumption and Development of Volatile Sulfur Compounds during Bottle Aging of Two Shiraz Wines. Influence of Pre- and Postbottling Controlled Oxygen Exposure

Maurizio Ugliano, Jean‐Baptiste Diéval, Tracey Siebert et al. · Journal of Agricultural and Food Chemistry · 2012 · 76 citations

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