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Denis Dubourdieu

Denis Dubourdieu

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Biology and Biochemistry
France
2023

D-Index & Metrics

Chemistry

D-Index
70
Citations
18783
World Ranking
5813
National Ranking
189

Biology and Biochemistry

D-Index
82
Citations
22715
World Ranking
3724
National Ranking
94

Research.com Recognitions

  • 2023 - Research.com Biology and Biochemistry in France Leader Award

Overview

Denis Dubourdieu was affiliated with the University of Bordeaux in France and contributed to research primarily in Agricultural and Biological Sciences, Biochemistry, Genetics and Molecular Biology, and Medicine. Their research spanned multiple subfields including Food Science, Plant Science, Biochemistry, Molecular Biology, and Biotechnology.

The main topics of Dubourdieu's work included Fermentation and Sensory Analysis, Horticultural and Viticultural Research, Phytochemicals and Antioxidant Activities, Plant Biochemistry and Biosynthesis, and Biochemical and Biochemical Processes.

Dubourdieu authored several recent papers in leading scientific journals. These included:

  • Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage (2021, Journal of Agricultural and Food Chemistry)
  • Isolation of Taste-Active Triterpenoids from Quercus robur: Sensory Assessment and Identification in Wines and Spirit (2020, Journal of Natural Products)
  • Origins of the sweetness derived from the aging of dry wines: the role of oak triterpenoids (2020, IVES Technical Reviews vine and wine)

Their frequent collaborators included Philippe Darriet, Marine Gammacurta, Pierre Waffo-Téguo, Axel Marchal, and Alexandre Pons, reflecting a network of repeated coauthorships in the field.

Dubourdieu's publications appeared in several key journals related to their research focus, notably:

  • Journal of Agricultural and Food Chemistry
  • Journal of Natural Products
  • IVES Technical Reviews vine and wine

Best Publications

  • Handbook of Enology: The Chemistry of Wine Stabilization and Treatments

    P. Ribéreau-Gayon;Y. Glories;A. Maujean;D. Dubourdieu

  • Influence of Climate, Soil, and Cultivar on Terroir

    Cornelis van Leeuwen;Philippe Friant;Xavier Choné;Olivier Tregoat

  • Handbook of enology

    Pascal Ribéreau‐Gayon;Denis Dubourdieu;Bernard B. Donèche;Aline A. Lonvaud

  • Stem Water Potential is a Sensitive Indicator of Grapevine Water Status

    Xavier Choné;Cornelis Van Leeuwen;Denis Dubourdieu;Jean Pierre Gaudillère

  • The color of odors.

    Gil Morrot;Frédéric Brochet;Denis Dubourdieu

  • Handbook of Enology: The Microbiology of Wine and Vinifications

    Pascal Ribéreau-Gayon;Denis Dubourdieu;Bernard Donèche;Aline Lonvaud

  • Identification of new volatile thiols in the aroma of Vitis vinifera L. var. Sauvignon blanc wines

    Takatoshi Tominaga;Anton Furrer;Robert Henry;Denis Dubourdieu

  • A new type of flavor precursors in Vitis vinifera L. cv. Sauvignon Blanc : S-Cysteine conjugates

    Takatoshi Tominaga;and Catherine Peyrot des Gachons;Denis Dubourdieu

  • Identification of a powerful aromatic component of Vitis vinifera L. var. sauvignon wines: 4-mercapto-4-methylpentan-2-one

    Philippe Darriet;Takatoshi Tominaga;Valérie Lavigne;Jean-Noël Boidron

  • Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation.

    Marina Bely;Philippe Stoeckle;Isabelle Masneuf-Pomarède;Denis Dubourdieu

  • Which Impact for β-Damascenone on Red Wines Aroma?

    Bénédicte Pineau;Jean-Christophe Barbe;Cornelis Van Leeuwen;Denis Dubourdieu

  • Development of a method for analyzing the volatile thiols involved in the characteristic aroma of wines made from vitis vinifera l. Cv. Sauvignon blanc

    Takatoshi Tominaga;Marie-Laure Murat;Denis Dubourdieu

  • Influence of water and nitrogen deficit on fruit ripening and aroma potential of Vitis vinifera L cv Sauvignon blanc in field conditions

    Catherine Peyrot des Gachons;Cornelis Van Leeuwen;Takatoshi Tominaga;Jean-Pierre Soyer

  • Synthesis of volatile phenols by Saccharomyces cerevisiae in wines

    Pascal Chatonnet;Denis Dubourdieu;Jean-noël Boidron;ValéRie Lavigne

  • Contribution of Volatile Thiols to the Aromas of White Wines Made From Several Vitis vinifera Grape Varieties

    T. Tominaga;R. Baltenweck-Guyot;C. Peyrot Des Gachons;D. Dubourdieu

  • Handbook of Enology, Volume 2: The Chemistry of Wine Stabilization and Treatments

    P. Ribereau-Gayon;Y. Glories;A. Maujean;D. Dubourdieu

  • New Hybrids between Saccharomyces Sensu Stricto Yeast Species Found among Wine and Cider Production Strains

    Isabelle Masneuf;Jørgen Hansen;Casper Groth;Jure Piskur

  • Organoleptic Impact of 2-Methoxy-3-isobutylpyrazine on Red Bordeaux and Loire Wines. Effect of Environmental Conditions on Concentrations in Grapes during Ripening

    Dominique Roujou De Boubee;Cornelis Van Leeuwen;Denis Dubourdieu

  • Identification of yeast strains using the polymerase chain reaction

    FréDéRique Ness;Francois Lavallée;Denis Dubourdieu;Michel Aigle

  • The role of yeasts in grape flavor development during fermentation: the example of Sauvignon blanc.

    Denis Dubourdieu;Takatoshi Tominaga;Isabelle Masneuf;Catherine Peyrot des Gachons

  • Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications

    P. Ribereau-Gayon;D. Dubourdieu;B. Doneche;A. Lonvaud

Frequent Co-Authors

Michel Aigle
Michel Aigle Claude Bernard University Lyon 1
Robert J Henry
Robert J Henry University of Queensland
Pierre-Louis Teissedre
Pierre-Louis Teissedre University of Bordeaux
Aline Lonvaud-Funel
Aline Lonvaud-Funel University of Bordeaux
Jean-Michel Mérillon
Jean-Michel Mérillon University of Bordeaux
Paulo Sávio Lopes
Paulo Sávio Lopes Universidade Federal de Viçosa
Armin Mosandl
Armin Mosandl Goethe University Frankfurt
Serge Delrot
Serge Delrot University of Bordeaux
Maria Manuela Chaves
Maria Manuela Chaves University of Lisbon
Mario Pezzotti
Mario Pezzotti University of Verona

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