Jordi Ballester Pérez

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Publications

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Oxidation in white wine: The point of view of winemakers from areas with different oenological practices

Jérôme Mallard , Dominique Valentin , Jordi Ballester
Food Research International, 2025, 199, pp.115341. ⟨10.1016/j.foodres.2024.115341⟩
Article dans une revue hal-04819037 v1
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Sensory attributes and quality perception of red natural wines: a comparative study in Spain and France

Jordi Ballester , Mirian Belascoin , Marivel Gonzalez-Hernandez , Eva Parga Dans , Pablo Alonso González et al.
OENO One, 2024, 58 (1), pp.7737. ⟨10.20870/oeno-one.2024.58.1.7737⟩
Article dans une revue hal-04666339 v1
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Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures

Fanny Bordet , Rémy Romanet , Florian Bahut , Jordi Ballester , Camille Eicher et al.
Frontiers in Microbiology, 2023, 13, pp.1032842. ⟨10.3389/fmicb.2022.1032842⟩
Article dans une revue hal-04011402 v1

Influence of spontaneous, “pied de cuve” and commercial dry yeast fermentation strategies on wine molecular composition and sensory properties

Joyce Álvarez-Barragán , Jérôme Mallard , Jordi Ballester , Vanessa David , Stephania Vichi et al.
Food Research International, 2023, 174 (2), pp.113648. ⟨10.1016/j.foodres.2023.113648⟩
Article dans une revue hal-04313273 v1

Natural versus conventional production of Spanish white wines: an exploratory study

María‐pilar Sáenz-Navajas , Carlota Sánchez , Marivel Gonzalez-Hernandez , Mónica Bueno , Cristina Peña et al.
Journal of the Science of Food and Agriculture, 2023, 103 (7), pp.3540-3549. ⟨10.1002/jsfa.12479⟩
Article dans une revue hal-03999206 v1

Must protection, sulfites versus bioprotection: A metabolomic study

Manon Lebleux , Hervé Alexandre , Rémy Romanet , Jordi Ballester , Vanessa David-Vaizant et al.
Food Research International, 2023, 173, pp.113383. ⟨10.1016/j.foodres.2023.113383⟩
Article dans une revue hal-04189828 v1
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Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models

Arancha de la Fuente Blanco , María-Pilar Sáenz-Navajas , Jordi Ballester , Ernesto Franco-Luesma , Dominique Valentin et al.
OENO One, 2023, 57 (2), pp.489-503. ⟨10.20870/oeno-one.2023.57.2.7089⟩
Article dans une revue hal-04157399 v1
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Volatile composition of light red wines aged in Canary pine barrels from La Palma (Canary Islands, Spain)

Pablo Alonso González , Eva Parga Dans , Jordi Ballester
OENO One, 2022, 56 (4), pp.29-40. ⟨10.20870/oeno-one.2022.56.4.5486⟩
Article dans une revue hal-03836813 v1

How to make a mineral wine? Relationship between productiontype in the Chablis vineyard andthe search for a mineral wine style

Heber Rodrigues , Dominique Valentin , Méven Otheguy , Jordi Ballester
OENO One, 2022, 56 (2), pp.29-45. ⟨10.20870/oeno-one.2022.56.2.4856⟩
Article dans une revue hal-03643138 v1
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Different wines from different yeasts? “Saccharomyces cerevisiae intraspecies differentiation by metabolomic signature and sensory patterns in wine”

Fanny Bordet , Chloé Roullier-Gall , Jordi Ballester , Stefania Vichi , Beatriz Quintanilla-Casas et al.
Microorganisms, 2021, 9 (11), pp.2327. ⟨10.3390/microorganisms9112327⟩
Article dans une revue hal-03426880 v1

Wine aging: a question of closure ?

Thomas Karbowiak , Julie Chanut , Kevin Crouvisier-Urion , Aurélie Lagorce , Jordi Ballester et al.
IVES Technical Reviews vine and wine, 2021, pp.1-2. ⟨10.20870/IVES-TR.2021.4652⟩
Article dans une revue hal-03190821 v1
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The impact of “wine country of origin” on the perception of wines by south african and french wine consumers: A cross-cultural comparison

Dominique Valentin , Carlo Valente , Jordi Ballester , Ronan Symoneaux , Ina Smith et al.
Foods, 2021, 10 (8), pp.1710. ⟨10.3390/foods10081710⟩
Article dans une revue hal-03303231 v1
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How Chemical and Sensorial Markers Reflect Gentian Geographic Origin in Chardonnay Wine Macerated with Gentiana lutea Roots?

Manon Biehlmann , Samvel Nazaryan , Emily Krauss , Mike Iron Ardeza , Stéphanie Flahaut et al.
Foods, 2020, 9 (8), pp.1061. ⟨10.3390/foods9081061⟩
Article dans une revue hal-02947420 v1
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Exploring the typicality, sensory space, and chemical composition of swedish solaris wines

Gonzalo Garrido-Bañuelos , Jordi Ballester , Astrid Buica , Mihaela Mihnea
Foods, 2020, 9 (8), pp.1107. ⟨10.3390/foods9081107⟩
Article dans une revue hal-02947426 v1
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The Antioxidant Potential of White Wines Relies on the Chemistry of Sulfur-Containing Compounds: An Optimized DPPH Assay

Remy Romanet , Christian Coelho , Youzhong Liu , Florian Bahut , Jordi Ballester et al.
Molecules, 2019, 24 (7), pp.1353. ⟨10.3390/molecules24071353⟩
Article dans une revue hal-02173660 v1

Representation of wine and beer: influence of expertise

Carole Honore-Chedozeau , Maud Desmas , Jordi Ballester , Wendy V. Parr , Sylvie Chollet
Current Opinion in Food Science, 2019, 27 (Special Issue), pp.104-114. ⟨10.1016/j.cofs.2019.07.002⟩
Article dans une revue (article de synthèse) hal-02618534 v1

Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines

Gaëlle Arvisenet , Jordi Ballester , Charfedinne Ayed , Etienne Sémon , Isabelle Andriot et al.
Food Quality and Preference, 2019, 71 (January 2019), pp.172-180. ⟨10.1016/j.foodqual.2018.07.001⟩
Article dans une revue hal-02194783 v1
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Oxidation in wine: Does expertise influence the perception?

Ernesto Franco-Luesma , Carole Honoré-Chedozeau , Jordi Ballester , Dominique Valentin
LWT - Food Science and Technology, 2019, 116, pp.108511. ⟨10.1016/j.lwt.2019.108511⟩
Article dans une revue hal-02296497 v1
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Wine aging: a bottleneck story

Thomas Karbowiak , Kevin Crouvisier-Urion , Aurélie Lagorce , Jordi Ballester , André Geoffroy et al.
npj Science of Food, 2019, 3 (1), pp.14. ⟨10.1038/s41538-019-0045-9⟩
Article dans une revue hal-02310584 v1
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Early-blind Individuals Show Impaired Performance in Wine Odor Categorization

Simona Manescu , Daphnée Poupon , Jordi Ballester , Hervé Abdi , Dominique Valentin et al.
Neuroscience, 2018, 390, pp.79-87. ⟨10.1016/j.neuroscience.2018.08.012⟩
Article dans une revue hal-02175093 v1
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Minerality in wine: Towards the reality behind the myths

Wendy Parr , Alex Maltman , Sally Easton , Jordi Ballester
Beverages, 2018, 4 (4), pp.77. ⟨10.3390/beverages4040077⟩
Article dans une revue (article de synthèse) hal-02624486 v1
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Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution–Impact of Must Clarification and Bottle Closure

Christian Coelho , Perrine Julien , Maria Nikolantonaki , Laurence Noret , Mathilde Magne et al.
Frontiers in Chemistry, 2018, 6, pp.95. ⟨10.3389/fchem.2018.00095⟩
Article dans une revue hal-01893703 v1
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Sensory impact of polyphenolic composition on the oxidative notes of Chardonnay wines

Jordi Ballester , Mathilde Magne , Perrine Julien , Laurence Noret , Maria Nikolantonaki et al.
Beverages, 2018, 4 (1), pp.19. ⟨10.3390/beverages4010019⟩
Article dans une revue hal-02622433 v1

The perceptual categorisation of blended and single malt Scotch whiskies

Barry C. Smith , Carole Sester , Jordi Ballester , Ophelia Deroy
Flavour, 2017, 6 (1), ⟨10.1186/s13411-017-0056-x⟩
Article dans une revue hal-01565932 v1

Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines

Heber Rodrigues , María-Pilar Sáenz-Navajas , Ernesto Franco-Luesma , Dominique Valentin , Purificación Fernández-Zurbano et al.
Food Chemistry, 2017, 230, pp.553 - 562. ⟨10.1016/j.foodchem.2017.03.036⟩
Article dans une revue hal-01534996 v1
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Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals

Dominique Valentin , Wendy V. Parr , Dominique Peyron , Claire Grose , Jordi Ballester
Food Quality and Preference, 2016, 48 (Part A), pp.251-261. ⟨10.1016/j.foodqual.2015.10.003⟩
Article dans une revue hal-01257191 v1

Taste-aroma interaction in model wines: Effect of training and expertise

Gaëlle Arvisenet , Elisabeth Guichard , Jordi Ballester
Food Quality and Preference, 2016, 52, pp.211 - 221. ⟨10.1016/j.foodqual.2016.05.001⟩
Article dans une revue hal-01384642 v1

Concours de vin : de la cohérence entre les jurys à la perception des consommateurs

Carole Honoré-Chedozeau , Jordi Ballester , Bertrand Chatelet
Revue Française d'Oenologie, 2016, 277, pp.12-17
Article dans une revue hal-03671748 v1

Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct ?

Wendy V. Parr , Dominique Valentin , Jason Breitmeyer , Dominique Peyron , Philippe Darriet et al.
Food Research International, 2016, 87, pp.168 - 179. ⟨10.1016/j.foodres.2016.06.026⟩
Article dans une revue hal-01399185 v1
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L’imaginaire de la minéralité des vins : collectif ou individualiste ?

Heber Rodrigues Silva , Jordi Ballester , María-Pilar Sáenz-Navajas , Dominique Valentin
Premier Cru - Les News du Centre Inra de Dijon, 2015, Au coeur de la science (13)
Article dans une revue hal-01259117 v1

Perceived minerality in Sauvignon wines: influence of culture and perception mode

Wendy V. Parr , Jordi Ballester , Dominique Peyron , Claire Grose , Dominique Valentin
Food Quality and Preference, 2015, 41, pp.121-132. ⟨10.1016/j.foodqual.2014.12.001⟩
Article dans une revue hal-01233900 v1

Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

María-Pilar Sáenz-Navajas , José-Miguel Avizcuri , Jordi Ballester , Purificación Fernández-Zurbano , Vicente Ferreira et al.
LWT - Food Science and Technology, 2015, 60 (1), pp.400 - 411. ⟨10.1016/j.lwt.2014.09.026⟩
Article dans une revue hal-01213149 v1

La minéralité perçue dans le vin

Wendy V. Parr , Jordi Ballester , Dominique Valentin , Dominique Peyron
La revue des œnologues et des techniques vitivinicoles et œnologiques, 2015, 157, pp.32-35
Article dans une revue hal-02630096 v1

Structural approach of social representation: Application to the concept of wine minerality in experts and consumers

Heber Rodrigues , Jordi Ballester , María-Pilar Sáenz-Navajas , Dominique Valentin
Food Quality and Preference, 2015, 46, pp.166-172. ⟨10.1016/j.foodqual.2015.07.019⟩
Article dans une revue hal-01220061 v1

Extrinsic attributes responsible for red wine quality perception: A cross-cultural study between France and Spain

María-Pilar Sáenz-Navajas , Jordi Ballester , Dominique Peyron , Dominique Valentin
Food Quality and Preference, 2014, 35, pp.70 - 85. ⟨10.1016/j.foodqual.2014.02.005⟩
Article dans une revue hal-01212000 v1
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Perception of mineral character in Sauvignon blanc wine: inter-individual differences

Wendy Veronica Parr , Jordi Ballester , Dominique Peyron , Claire Grose , Dominique Valentin
Wine Studies, 2014, 3 (1), ⟨10.4081/ws.2014.4474⟩
Article dans une revue hal-01234385 v1

Sensory drivers of intrinsic quality of red wines: Effect of culture and level of expertise

María-Pilar Sáenz-Navajas , Jordi Ballester , Christelle Pêcher , Dominique Peyron , Dominique Valentin
Food Research International, 2013, 54 (2), pp.1506-1518. ⟨10.1016/j.foodres.2013.09.048⟩
Article dans une revue istex hal-01211994 v1

The nature of perceived minerality in white wine: preliminary sensory data

Wendy V. Parr , Jordi Ballester , Dominique Valentin , Dominique Peyron , Rob Sherlock et al.
New Zealand Winegrower, 2013, 78, pp.71-75
Article dans une revue hal-02643561 v1

Perception of wine qualit according to extrinsic cues: The case of Burgundy wine consumers

María-Pilar Sáenz-Navajas , Eva Campo , Angela Sutan , Jordi Ballester , Dominique Valentin
Food Quality and Preference, 2013, 27 (1), pp.44-53. ⟨10.1016/j.foodqual.2012.06.006⟩
Article dans une revue istex hal-00745906 v1

Co-levurage Metschnikowia pulcherrima-Saccharomyces cerevisiae. Intérêts oenologiques

Mohand Sadoudi , Sandrine Rousseaux , Jordi Ballester , Luc Pichon , Walter Mulinazzi et al.
La revue des œnologues et des techniques vitivinicoles et œnologiques, 2013, 149 (08/10/2013), pp.17-20
Article dans une revue hal-02647174 v1

Co-levurage Metschnikowia pulcherrima-Saccharomyces cerevisiae. Intérêts oenologiques

Mohand Sadoudi , Sandrine Rousseaux , Jordi Ballester , Luc Pichon , Walter Mulinazzi et al.
La revue des œnologues et des techniques vitivinicoles et œnologiques, 2013, 149, pp.17-20
Article dans une revue hal-00878737 v1

Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts.

Mohand Sadoudi , Raphaëlle Tourdot-Maréchal , Sandrine Rousseaux , Damien Steyer , Joan-Josep Gallardo-Chacón et al.
Food Microbiology, 2012, 32 (2), pp.243-53. ⟨10.1016/j.fm.2012.06.006⟩
Article dans une revue istex hal-00782673 v1

Minéralité du vin : Une réalité sensorielle ?

Jordi Ballester , Mihaela Mihnea , Dominique Peyron , Dominique Valentin
La revue des œnologues et des techniques vitivinicoles et œnologiques, 2011, 38 (141), pp.43-44
Article dans une revue hal-02642698 v1

Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines

Eva Campo , Jordi Ballester , Jennifer Langlois , Catherine Dacremont , Dominique Valentin
Food Quality and Preference, 2010, 21 (1), pp.44-55. ⟨10.1016/j.foodqual.2009.08.001⟩
Article dans une revue istex hal-02659810 v1

Combining olfactory and gustatory clues in the judgment of aging potential of red wine by wine professionals

Jennifer Langlois , Jordi Ballester , Eva Campo , Catherine Dacremont , Dominique Peyron
American Journal of Enology and Viticulture, 2010, 61 (1), pp.15-22
Article dans une revue hal-02655264 v1

The odor of colors: can wine experts and novices distinguish the odors of white, red, and rose wines?

Jordi Ballester , Hervé Abdi , Jennifer Langlois , Dominique Peyron , Dominique Valentin
Chemosensory Perception, 2009, 2 (4), pp.203-213. ⟨10.1007/s12078-009-9058-0⟩
Article dans une revue hal-02667932 v1

Selection of potential impact odorants and sensory validation of their importance in typical Chardonnay wines

Bénédicte Lorrain , Jordi Ballester , Thierry Thomas-Danguin , Jean Blanquet , Jean-Marie J.-M. Meunier et al.
Journal of Agricultural and Food Chemistry, 2006, 54 (11), pp.3973-3981. ⟨10.1021/jf052350g⟩
Article dans une revue istex hal-02663885 v1

Sensory methodology developed for the investigation of sciaccarello wine concept

M. Candelon , Jordi Ballester , N. Uscidda , J. Blanquet , Yves Y. Le Fur
Journal International des Sciences de la Vigne et du Vin, 2004, 38, pp.147-154
Article dans une revue hal-02676306 v1

Sensory methodology developed for the investigation of sciaccarello wine concept

M. Candelon , Jordi Ballester , N. Uscidda , J. Blanquet , Yves Y. Le Fur
Journal International des Sciences de la Vigne et du Vin, 2004, 38 (2), pp.147-154
Article dans une revue hal-02676331 v1
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How to make a mineral wine? Producers’ representations vs. scientific data

Jordi Ballester
7. edition of the IVES annual meeting, International viticulture & enology Society, Jan 2023, Porto, Portugal
Communication dans un congrès hal-04668624 v1

In search of the taste of terroir: a challenge sensory science

Jordi Ballester
13. international Terroir congress: History and innovation of terroir, Nov 2020, Adelaide, Australia
Communication dans un congrès hal-03053474 v1
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III-5 Bio-protection by one strain of <em>m. Pulcherrima</em>: Microbiological and chemical impacts in red wines

Scott Simonin , Hervé Alexandre , Jordi Ballester , Philippe Schmitt-Koplin , Beatriz Quintanilla-Casas et al.
ŒNOIVAS 2019 - 11. international symposium of Œnology, Jun 2019, Bordeaux, France. 1 p
Communication dans un congrès hal-02736410 v1

Investigating the typicity of Solaris wines in Sweden: sensorial and chemical approach

Gonzalo Garrido-Bañuelos , Astrid Buica , Jordi Ballester , L.M. Oberrauter , Mihaela Mihnea
13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom
Communication dans un congrès hal-03695261 v1

Does familiarity affect French and South African shiraz experts’ perception and communication on shiraz wines?

Mihaela Mihnea , Jordi Ballester , Dominique Peyron , Jeanne Brand , W. Du Toit et al.
4. Wine Active Compounds international conference, Mar 2017, Beaune, France
Communication dans un congrès hal-03666556 v1

Du goût des mets au son des mots : recherches expérimentales sur le symbolisme phonétique des goûts et des arômes

Luca Nobile , Jordi Ballester
Le festival de la langue française : Le français se met à table, May 2016, Angers-Liré-Ancenis, France
Communication dans un congrès hal-02736240 v1

Physico-chemical and perceptual origins of taste-aroma interaction

Gaëlle Arvisenet , Jordi Ballester , Charfedinne Ayed , Etienne Semon , Isabelle Andriot et al.
7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France
Communication dans un congrès hal-03658301 v1

Effect of Culture and Expertise on Wine Tasting

Jordi Ballester
Workshop Flavour Perception: From theory to applications, Apr 2016, Oxford, United Kingdom
Communication dans un congrès hal-03664003 v1

The evocative notion of minerality in wine: Sensorial reality or smart marketing

Wendy V. Parr , Jordi Ballester , Dominique Valentin , Dominique Peyron , Claire Grose
3. International conference Wine Active Compounds 2014, Université de Bourgogne (UB). Dijon, FRA. Office International de la Vigne et du Vin (OIV)., Mar 2014, Beaune, France
Communication dans un congrès hal-01265974 v1

The sensory drivers of wine quality and the sensoactive chemicals behind it: a sensometabolomic approach

María-Pilar Sáenz-Navajas , José Miguel Avizcuri , Jordi Ballester , Purificación Fernández-Zurbano , Vicente Ferreira et al.
17. EuroFoodChem, May 2013, Istanbul, Turkey
Communication dans un congrès hal-02806859 v1

Perceived minerality of white wines by wine experts: Sensory versus declarative approaches

Jordi Ballester , Mihaela Mihnea , Heber Rodrigues Silva , Dominique Peyron , Dominique Valentin
10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p
Communication dans un congrès hal-01572167 v1

Are wine categories convex? A preliminary study on white and red wine categories

Jordi Ballester , T. Guillaume , Hervé Abdi , Dominique Valentin
Wine Active Compounds 2011 International Conference, Mar 2011, Beaune, France. 1 p
Communication dans un congrès hal-01511992 v1

Problématique de la verbalisation en l’analyse sensorielle

Jordi Ballester
"L’analyse sensorielle au service de la recherche appliquée" Plate-forme Ra&D ACW – EIC du 25 novembre 2011, Nov 2011, Nyon, Suisse
Communication dans un congrès hal-01183899 v1

Wine quality: A sensory point of view

Jordi Ballester , Eva Campo , María-Pilar Sáenz-Navajas , Dominique Valentin
Oeno2011, Jun 2011, Bordeaux, France
Communication dans un congrès hal-00745726 v1

Are wine categories convex? A preliminary study on white and red wine categories

Jordi Ballester , T. Guillaume , Hervé Abdi , Dominique Valentin
Proceedings of the WAC2011 International Conference, Mar 2011, Beaune, France. 362 p
Communication dans un congrès hal-01256485 v1

Problématique de la verbalisation en l'analyse sensorielle

Jordi Ballester
L'analyse sensorielle au service de la recherche appliquée (Plate-forme Ra&D ACW), Nov 2011, Nyon, Switzerland
Communication dans un congrès hal-00849241 v1

Are wine categories convex? A preliminary study on white and red wine categories

Jordi Ballester , T. Guillaume , Hervé Abdi , Dominique Valentin
Wine Active Compounds 2008 International Conference, Mar 2011, Beaune, France
Communication dans un congrès hal-00745731 v1

Difference testing: Methods and appropriate use

Jordi Ballester
Making sense of sensory: sensory evaluation for viticulturists and enologists, Labo/service de l'auteur, Ville service, Pays service., Jul 2010, Geneva, New York, France. pp.néant
Communication dans un congrès hal-02816976 v1

Descriptive methods based on citation frequency

Jordi Ballester
Making sense of sensory: sensory evaluation for viticulturists and enologists, Labo/service de l'auteur, Ville service, Pays service., Jul 2010, Geneva, New York, United States. pp.néant
Communication dans un congrès hal-02824539 v1

Difference testing: Methods and appropriate use

Jordi Ballester
Making sense of sensory: sensory evaluation for viticulturists and enologists, Jul 2010, Geneva, New_York, United States
Communication dans un congrès hal-00758183 v1

Descriptive methods based on citation frequency

Jordi Ballester
Making sense of sensory: sensory evaluation for viticulturists and enologists, Jul 2010, Geneva, New_York, United States
Communication dans un congrès hal-00758192 v1

Construction de l'image olfactive propre à la typicité des vins issus du cépage Chardonnay et ses liens avec la composition en composés volatils

Yves Y. Le Fur , Julien Jaffré , Jordi Ballester , Dominique Valentin
Simposio Internazionale : Tipicita del Vino e Preferenze del Consumatore. Esperienze a confronto, Oct 2008, Casteggio, Pavia, Italie
Communication dans un congrès hal-04186790 v1

Vins issus du cépage Chardonnay : espaces sensoriel et aromatique

Julien Jaffré , Jordi Ballester , Dominique Valentin , Yves Y. Le Fur
8. Symposium International d'Œnologie "Œno 2007", Jun 2007, Bordeaux, France. pp.751-753
Communication dans un congrès hal-04187495 v1

The Chardonnay wine concept: legend or reality?

Yves Y. Le Fur , Jordi Ballester , Catherine Dacremont
Bacchus in Bourgogne International Wine Conference, Nov 2005, Beaune, France
Communication dans un congrès hal-04187951 v1

Chardonnay wine aroma: a conjoint study between typicality assessment and olfactometric analysis

Jordi Ballester , Yves Y. Le Fur , Catherine Dacremont , Hervé Abdi , Patrick Etiévant
5. Pangborn sensory science symposium, U.S. Army Natick Soldier Center, Jul 2003, Boston, United States. 1 p
Communication dans un congrès hal-02829013 v1

Check-all-that apply (cata), rate-all-that apply (rata) and napping® as tools for discriminating reductive off-odors in wines

Ernesto Franco-Luesma , María Pilar Sáenz-Navajas , Dominique Valentin , Jordi Ballester , Heber Rodrigues et al.
4. Wine Active Compounds international conference, Mar 2017, Beaune, France. Proceedings of the 4. Wine Active Compounds (WAC) international conference. ⟨10.13140/RG.2.2.29974.75841⟩
Poster de conférence hal-03665330 v1

Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception?

Carole Honoré Chedozeau , Sylvie Chollet , Jordi Ballester , Maud Lelièvre Desmas , Bertrand Chatelet et al.
11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p., 2015
Poster de conférence hal-02795236 v1

Time stability of Chardonnay wines sensory space

Julien Jaffré , Jordi Ballester , Dominique Valentin , Yves Y. Le Fur
30. World Congress of Vine and Wine. General Assembly of the OIV, Jun 2007, Budapest, Hungary
Poster de conférence hal-04187929 v1

Intemporalité de l’espace sensoriel propre aux vins issus du cépage Chardonnay

Julien Jaffré , Jordi Ballester , Dominique Valentin , Yves Y. Le Fur
30. World Congress of Vine and Wine. General Assembly of the OIV, Jun 2007, Budapest, Hongrie
Poster de conférence hal-04187824 v1

Chardonnay wines: Sensory and Physico-chemical spaces

Julien Jaffré , Jordi Ballester , Dominique Valentin , Yves Y. Le Fur
8. Symposium International d'Œnologie "Œno 2007", Jun 2007, Bordeaux, France. 2007
Poster de conférence hal-04186925 v1

Vin masculin, vin féminin : l’importance des représentations sociales du goût

Olivier Jacquet , Jordi Ballester
Vin et civilisation : les étapes de l’humanisation, Les Rencontres du Clos-Vougeot 2015, Chaire Unesco Culture et Traditions du Vin, 321 p., 2016
Chapitre d'ouvrage hal-02799179 v1

Wine Quality Perception: A Sensory Point of View

María-Pilar Sáenz-Navajas , Jordi Ballester , Purificación Fernández-Zurbano , Vicente Ferreira , Dominique Peyron et al.
Victoria Moreno-Arribas; Begoña Bartolomé Suáldea. Wine Safety, Consumer Preference, and Human Health, Chapitre 6, Springer International Publishing, 2016, 978-3-319-24514-0. ⟨10.1007/978-3-319-24514-0_6⟩
Chapitre d'ouvrage hal-01493445 v1

La spazio sensoriale proprio dei vini prodotti da varieta Chardonnay e la sua relazione con la componente volatile

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