Denis Dubourdieu

Best Publications

• Influence of Climate, Soil, and Cultivar on Terroir

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

  1062
  Citations

• Handbook of enology

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

  837
  Citations

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

  Takatoshi Tominaga;Anton Furrer;Robert Henry;Denis Dubourdieu

  483
  Citations

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

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

  439
  Citations

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

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

  383
  Citations

• 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

  346
  Citations

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

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

  317
  Citations

• 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

  305
  Citations

• 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

  290
  Citations

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

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

  278
  Citations

• Examples of Perceptive Interactions Involved in Specific “Red-” and “Black-berry” Aromas in Red Wines

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

  252
  Citations

• A powerful aromatic volatile thiol, 2-furanmethanethiol, exhibiting roast coffee aroma in wines made from several Vitis vinifera grape varieties.

  Takatoshi Tominaga;Louis Blanchard;Philippe Darriet;Denis Dubourdieu

  229
  Citations

• Ecology of Yeast Strain Saccharomyces cerevisiae During Spontaneous Fermentation in a Bordeaux Winery

  Valérie Frezier;Denis Dubourdieu

  206
  Citations

• Differentiation of white wines by their aromatic index.

  E Falqué;E Fernández;D Dubourdieu

  206
  Citations

• Effects of Uncinula necator on the yield and quality of grapes (Vitis vinifera) and wine.

  Unknown

  202
  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;Takatoshi Tominaga

  195
  Citations

• Association of Saccharomyces bayanus var. uvarum with some French wines: genetic analysis of yeast populations

  Gennadi I. Naumov;Isabelle Masneuf;Elena S. Naumova;Michel Aigle

  181
  Citations

• Molecular genetic study of introgression between Saccharomyces bayanus and S. cerevisiae.

  Elena S. Naumova;Gennadi I. Naumov;Isabelle Masneuf-Pomarède;Michel Aigle

  174
  Citations

• Role of certain volatile thiols in the bouquet of aged champagne wines.

  Takatoshi Tominaga;Guy Guimbertau;Denis Dubourdieu

  170
  Citations

• Effect of Saccharomyces cerevisiae Yeast Strains on the Liberation of Volatile Thiols in Sauvignon blanc Wine

  Marie-Laure Murat;Isabelle Masneuf;Philippe Darriet;Vallerie Lavigne

  169
  Citations