G
Gilles de Revel
Researcher at University of Bordeaux
Publications - 92
Citations - 2805
Gilles de Revel is an academic researcher from University of Bordeaux. The author has contributed to research in topics: Wine & Malolactic fermentation. The author has an hindex of 26, co-authored 84 publications receiving 2341 citations. Previous affiliations of Gilles de Revel include Institut national de la recherche agronomique.
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Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions
TL;DR: The results shows the formation of odorous products or strong-smelling additives resulting from the Maillard and Strecker reaction in a primarily aqueous medium, at low temperature and low pH of the wine.
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Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement.
TL;DR: The results suggest that the ester concentrations enhancement via interactions during mixed modalities was due to S. cerevisiae production in response to the presence of T. delbrueckii.
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Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography-mass spectrometry.
TL;DR: In this article, a method for specifically quantifying 32 apolar esters in wine is reported that employs head space solid phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS).
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Study of sensory interactions among red wine fruity esters in a model solution.
Georgia Lytra,Georgia Lytra,Sophie Tempere,Sophie Tempere,Alexandra Le Floch,Alexandra Le Floch,Gilles de Revel,Gilles de Revel,Jean-Christophe Barbe,Jean-Christophe Barbe +9 more
TL;DR: Sensory profiles revealed that besides ethyl-3-hydroxybutanoate, the omission of each of these compounds had a significant attenuating effect on blackberry and fresh-fruit aroma intensity.
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Impact of perceptive interactions on red wine fruity aroma.
Georgia Lytra,Sophie Tempere,Sophie Tempere,Gilles de Revel,Gilles de Revel,Jean-Christophe Barbe,Jean-Christophe Barbe +6 more
TL;DR: Omissions tests established that ethyl 2-hydroxy-4-methylpentanoate was responsible for enhancing black-berry and fresh-fruit aroma and that a combination of diacetyl, acetoin, acetic acid, and γ-butyrolactone had the same hypoadditive effect on the overall and fresh fruity aroma as fractions 3-5.