
Jordi Ballester Pérez
86
Documents
Publications
Publications
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How to make a mineral wine? Producers’ representations vs. scientific data7. edition of the IVES annual meeting, International viticulture & enology Society, Jan 2023, Porto, Portugal
Communication dans un congrès
hal-04668624
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In search of the taste of terroir: a challenge sensory science13. international Terroir congress: History and innovation of terroir, Nov 2020, Adelaide, Australia
Communication dans un congrès
hal-03053474
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III-5 Bio-protection by one strain of <em>m. Pulcherrima</em>: Microbiological and chemical impacts in red winesŒNOIVAS 2019 - 11. international symposium of Œnology, Jun 2019, Bordeaux, France. 1 p
Communication dans un congrès
hal-02736410
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Investigating the typicity of Solaris wines in Sweden: sensorial and chemical approach13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom
Communication dans un congrès
hal-03695261
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Does familiarity affect French and South African shiraz experts’ perception and communication on shiraz wines?4. Wine Active Compounds international conference, Mar 2017, Beaune, France
Communication dans un congrès
hal-03666556
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Du goût des mets au son des mots : recherches expérimentales sur le symbolisme phonétique des goûts et des arômesLe festival de la langue française : Le français se met à table, May 2016, Angers-Liré-Ancenis, France
Communication dans un congrès
hal-02736240
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Physico-chemical and perceptual origins of taste-aroma interaction7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France
Communication dans un congrès
hal-03658301
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Effect of Culture and Expertise on Wine TastingWorkshop Flavour Perception: From theory to applications, Apr 2016, Oxford, United Kingdom
Communication dans un congrès
hal-03664003
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The evocative notion of minerality in wine: Sensorial reality or smart marketing3. 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
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The sensory drivers of wine quality and the sensoactive chemicals behind it: a sensometabolomic approach17. EuroFoodChem, May 2013, Istanbul, Turkey
Communication dans un congrès
hal-02806859
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Perceived minerality of white wines by wine experts: Sensory versus declarative approaches10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p
Communication dans un congrès
hal-01572167
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Are wine categories convex? A preliminary study on white and red wine categoriesWine Active Compounds 2011 International Conference, Mar 2011, Beaune, France. 1 p
Communication dans un congrès
hal-01511992
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Problématique de la verbalisation en l’analyse sensorielle"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
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Wine quality: A sensory point of viewOeno2011, Jun 2011, Bordeaux, France
Communication dans un congrès
hal-00745726
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Are wine categories convex? A preliminary study on white and red wine categoriesProceedings of the WAC2011 International Conference, Mar 2011, Beaune, France. 362 p
Communication dans un congrès
hal-01256485
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Problématique de la verbalisation en l'analyse sensorielleL'analyse sensorielle au service de la recherche appliquée (Plate-forme Ra&D ACW), Nov 2011, Nyon, Switzerland
Communication dans un congrès
hal-00849241
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Are wine categories convex? A preliminary study on white and red wine categoriesWine Active Compounds 2008 International Conference, Mar 2011, Beaune, France
Communication dans un congrès
hal-00745731
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Difference testing: Methods and appropriate useMaking 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
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Descriptive methods based on citation frequencyMaking 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
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Difference testing: Methods and appropriate useMaking sense of sensory: sensory evaluation for viticulturists and enologists, Jul 2010, Geneva, New_York, United States
Communication dans un congrès
hal-00758183
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Descriptive methods based on citation frequencyMaking sense of sensory: sensory evaluation for viticulturists and enologists, Jul 2010, Geneva, New_York, United States
Communication dans un congrès
hal-00758192
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Construction de l'image olfactive propre à la typicité des vins issus du cépage Chardonnay et ses liens avec la composition en composés volatilsSimposio Internazionale : Tipicita del Vino e Preferenze del Consumatore. Esperienze a confronto, Oct 2008, Casteggio, Pavia, Italie
Communication dans un congrès
hal-04186790
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Vins issus du cépage Chardonnay : espaces sensoriel et aromatique8. Symposium International d'Œnologie "Œno 2007", Jun 2007, Bordeaux, France. pp.751-753
Communication dans un congrès
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The Chardonnay wine concept: legend or reality?Bacchus in Bourgogne International Wine Conference, Nov 2005, Beaune, France
Communication dans un congrès
hal-04187951
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Chardonnay wine aroma: a conjoint study between typicality assessment and olfactometric analysis5. Pangborn sensory science symposium, U.S. Army Natick Soldier Center, Jul 2003, Boston, United States. 1 p
Communication dans un congrès
hal-02829013
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Etude des concepts sensoriels dans le domaine du vin : de la représentation à la moléculeAlimentation et Nutrition. environnement-santé, 2022
HDR
tel-04122093
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Oxidation markers of premature aging in Chardonnay wine: Combined use of GC-MS/MS, GC-O/Olfactoscan and sensory analysis for their characterization2022, Proceedings of the 16. Weurman flavour research symposium, ⟨10.5281/zenodo.5913793⟩
Proceedings/Recueil des communications
hal-03342748
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A l’école du goût : la saveur des mots et des images, communiquer et transmettre le goût2019
Autre publication scientifique
hal-03697621
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MOOC : "Open Wine University 22018
Autre publication scientifique
hal-03255032
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Check-all-that apply (cata), rate-all-that apply (rata) and napping® as tools for discriminating reductive off-odors in wines4. 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
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Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception?11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p., 2015
Poster de conférence
hal-02795236
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Time stability of Chardonnay wines sensory space30. World Congress of Vine and Wine. General Assembly of the OIV, Jun 2007, Budapest, Hungary
Poster de conférence
hal-04187929
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Intemporalité de l’espace sensoriel propre aux vins issus du cépage Chardonnay30. World Congress of Vine and Wine. General Assembly of the OIV, Jun 2007, Budapest, Hongrie
Poster de conférence
hal-04187824
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Chardonnay wines: Sensory and Physico-chemical spaces8. Symposium International d'Œnologie "Œno 2007", Jun 2007, Bordeaux, France. 2007
Poster de conférence
hal-04186925
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Vin masculin, vin féminin : l’importance des représentations sociales du goûtVin 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
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Wine Quality Perception: A Sensory Point of ViewVictoria 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
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La spazio sensoriale proprio dei vini prodotti da varieta Chardonnay e la sua relazione con la componente volatileVino e territorio, Tipicita del vino e gusti del consumatore, FrancoAngeli, pp.73-80, 2010
Chapitre d'ouvrage
hal-00714432
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