Jordi Ballester Pérez

Documents

Publications

	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 Conference papers hal-04668624v1
	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 Conference papers hal-03053474v1
	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 Conference papers hal-03695261v1
	III-5 Bio-protection by one strain of m. Pulcherrima: Microbiological and chemical impacts in red wines Scott Simonin , Hervé Alexandre , Jordi Ballester , Philippe Schmitt-Koplin , Beatriz Quintanilla-Casas ŒNOIVAS 2019 - 11. international symposium of Œnology, Jun 2019, Bordeaux, France. 1 p Conference papers hal-02736410v1
	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 4. Wine Active Compounds international conference, Mar 2017, Beaune, France Conference papers hal-03666556v1
	Effect of Culture and Expertise on Wine Tasting Jordi Ballester Workshop Flavour Perception: From theory to applications, Apr 2016, Oxford, United Kingdom Conference papers hal-03664003v1
	Physico-chemical and perceptual origins of taste-aroma interaction Gaëlle Arvisenet , Jordi Ballester , Charfedinne Ayed , Etienne Semon , Isabelle Andriot 7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France Conference papers hal-03658301v1
	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 Conference papers hal-02736240v1
	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 Conference papers hal-01265974v1
	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 17. EuroFoodChem, May 2013, Istanbul, Turkey Conference papers hal-02806859v1
	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 Conference papers hal-01572167v1
	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 Conference papers hal-01183899v1
	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 Conference papers hal-01511992v1
	Wine quality: A sensory point of view Jordi Ballester , Eva Campo , María-Pilar Sáenz-Navajas , Dominique Valentin Oeno2011, Jun 2011, Bordeaux, France Conference papers hal-00745726v1
	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 Conference papers hal-01256485v1
	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 Conference papers hal-00745731v1
	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 Conference papers hal-00849241v1
	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 Conference papers hal-02824539v1
	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 Conference papers hal-00758183v1
	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 Conference papers hal-00758192v1
	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 Conference papers hal-02816976v1
	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 Conference papers hal-04186790v1
	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 Conference papers hal-04187495v1
	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 Conference papers hal-04187951v1
	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 Conference papers hal-02829013v1

	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 OENO One, 2024, 58 (1), pp.7737. ⟨10.20870/oeno-one.2024.58.1.7737⟩ Journal articles hal-04666156v1
	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 OENO One, 2024, 58 (1), pp.7737. ⟨10.20870/oeno-one.2024.58.1.7737⟩ Journal articles hal-04666339v1
	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 Food Research International, 2023, 174 (2), pp.113648. ⟨10.1016/j.foodres.2023.113648⟩ Journal articles hal-04313273v1
	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 OENO One, 2023, 57 (2), pp.489-503. ⟨10.20870/oeno-one.2023.57.2.7089⟩ Journal articles hal-04157399v1
	Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures Fanny Bordet , Rémy Romanet , Florian Bahut , Jordi Ballester , Camille Eicher Frontiers in Microbiology, 2023, 13, pp.1032842. ⟨10.3389/fmicb.2022.1032842⟩ Journal articles hal-04011402v1
	Must protection, sulfites versus bioprotection: A metabolomic study Manon Lebleux , Hervé Alexandre , Rémy Romanet , Jordi Ballester , Vanessa David-Vaizant Food Research International, 2023, 173, pp.113383. ⟨10.1016/j.foodres.2023.113383⟩ Journal articles hal-04189828v1
	Natural versus conventional production of Spanish white wines: an exploratory study María‐pilar Sáenz-Navajas , Carlota Sánchez , Marivel Gonzalez-Hernandez , Mónica Bueno , Cristina Peña Journal of the Science of Food and Agriculture, 2023, 103 (7), pp.3540-3549. ⟨10.1002/jsfa.12479⟩ Journal articles hal-03999206v1
	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⟩ Journal articles hal-03836813v1
	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⟩ Journal articles hal-03643138v1
	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 Foods, 2021, 10 (8), pp.1710. ⟨10.3390/foods10081710⟩ Journal articles hal-03303231v1
	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 Microorganisms, 2021, 9 (11), pp.2327. ⟨10.3390/microorganisms9112327⟩ Journal articles hal-03426880v1
	Wine aging: a question of closure ? Thomas Karbowiak , Julie Chanut , Kevin Crouvisier-Urion , Aurélie Lagorce , Jordi Ballester IVES Technical Reviews vine and wine, 2021, pp.1-2. ⟨10.20870/IVES-TR.2021.4652⟩ Journal articles hal-03190821v1
	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 Foods, 2020, 9 (8), pp.1061. ⟨10.3390/foods9081061⟩ Journal articles hal-02947420v1
	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⟩ Journal articles hal-02947426v1
	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 Molecules, 2019, 24 (7), pp.1353. ⟨10.3390/molecules24071353⟩ Journal articles hal-02173660v1
	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⟩ Journal articles hal-02618534v1
	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⟩ Journal articles hal-02296497v1
	Wine aging: a bottleneck story Thomas Karbowiak , Kevin Crouvisier-Urion , Aurélie Lagorce , Jordi Ballester , André Geoffroy npj Science of Food, 2019, 3 (1), pp.14. ⟨10.1038/s41538-019-0045-9⟩ Journal articles hal-02310584v1
	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 Semon Sémon , Isabelle Andriot Food Quality and Preference, 2019, 71 (January 2019), pp.172-180. ⟨10.1016/j.foodqual.2018.07.001⟩ Journal articles hal-02194783v1
	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 Frontiers in Chemistry, 2018, 6, pp.95. ⟨10.3389/fchem.2018.00095⟩ Journal articles hal-01893703v1
	Early-blind Individuals Show Impaired Performance in Wine Odor Categorization Simona Manescu , Daphnée Poupon , Jordi Ballester , Hervé Abdi , Dominique Valentin Neuroscience, 2018, 390, pp.79-87. ⟨10.1016/j.neuroscience.2018.08.012⟩ Journal articles hal-02175093v1
	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⟩ Journal articles hal-02624486v1
	Sensory impact of polyphenolic composition on the oxidative notes of Chardonnay wines Jordi Ballester , Mathilde Magne , Perrine Julien , Laurence Noret , Maria Nikolantonaki Beverages, 2018, 4 (1), pp.19. ⟨10.3390/beverages4010019⟩ Journal articles hal-02622433v1
	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⟩ Journal articles hal-01565932v1
	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 Food Chemistry, 2017, 230, pp.553 - 562. ⟨10.1016/j.foodchem.2017.03.036⟩ Journal articles hal-01534996v1
	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⟩ Journal articles hal-01384642v1
	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⟩ Journal articles hal-01257191v1
	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 Journal articles hal-03671748v1
	Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct ? Wendy V. Parr , Dominique Valentin , Jason Breitmeyer , Dominique Peyron , Philippe Darriet Food Research International, 2016, 87, pp.168 - 179. ⟨10.1016/j.foodres.2016.06.026⟩ Journal articles hal-01399185v1
	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) Journal articles hal-01259117v1
	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⟩ Journal articles hal-01233900v1
	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⟩ Journal articles hal-01220061v1
	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 LWT - Food Science and Technology, 2015, 60 (1), pp.400 - 411. ⟨10.1016/j.lwt.2014.09.026⟩ Journal articles hal-01213149v1
	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 Journal articles hal-02630096v1
	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⟩ Journal articles hal-01234385v1
	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⟩ Journal articles hal-01212000v1
	The nature of perceived minerality in white wine: preliminary sensory data Wendy V. Parr , Jordi Ballester , Dominique Valentin , Dominique Peyron , Rob Sherlock New Zealand Winegrower, 2013, 78, pp.71-75 Journal articles hal-02643561v1
	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⟩ Journal articles hal-01211994v1
	Co-levurage Metschnikowia pulcherrima-Saccharomyces cerevisiae. Intérêts oenologiques Mohand Sadoudi , Sandrine Rousseaux , Jordi Ballester , Luc Pichon , Walter Mulinazzi La revue des œnologues et des techniques vitivinicoles et œnologiques, 2013, 149, pp.17-20 Journal articles hal-00878737v1
	Co-levurage Metschnikowia pulcherrima-Saccharomyces cerevisiae. Intérêts oenologiques Mohand Sadoudi , Sandrine Rousseaux , Jordi Ballester , Luc Pichon , Walter Mulinazzi La revue des œnologues et des techniques vitivinicoles et œnologiques, 2013, 149 (08/10/2013), pp.17-20 Journal articles hal-02647174v1
	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⟩ Journal articles hal-00745906v1
	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 Food Microbiology, 2012, 32 (2), pp.243-53. ⟨10.1016/j.fm.2012.06.006⟩ Journal articles hal-00782673v1
	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 Journal articles hal-02642698v1
	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 Journal articles hal-02655264v1
	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⟩ Journal articles hal-02659810v1
	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⟩ Journal articles hal-02667932v1
	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 Journal of Agricultural and Food Chemistry, 2006, 54 (11), pp.3973-3981. ⟨10.1021/jf052350g⟩ Journal articles hal-02663885v1
	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 Journal articles hal-02676331v1
	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 Journal articles hal-02676306v1

	Wine Quality Perception: A Sensory Point of View María-Pilar Sáenz-Navajas , Jordi Ballester , Purificación Fernández-Zurbano , Vicente Ferreira , Dominique Peyron 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⟩ Book sections hal-01493445v1
	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 Book sections hal-02799179v1
	La spazio sensoriale proprio dei vini prodotti da varieta Chardonnay e la sua relazione con la componente volatile Yves Y. Le Fur , Julien Jaffre , Jordi Ballester , Dominique Valentin Vino e territorio, Tipicita del vino e gusti del consumatore, FrancoAngeli, pp.73-80, 2010 Book sections hal-00714432v1

	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 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⟩ Conference poster hal-03665330v1
	Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception? Carole Honoré Chedozeau , Sylvie Chollet , Jordi Ballester , Maud Lelièvre Desmas , Bertrand Chatelet 11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p., 2015 Conference poster hal-02795236v1
	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 Conference poster hal-04187929v1
	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 Conference poster hal-04186925v1
	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 Conference poster hal-04187824v1

	Etude des concepts sensoriels dans le domaine du vin : de la représentation à la molécule Jordi Ballester Alimentation et Nutrition. environnement-santé, 2022 Habilitation à diriger des recherches tel-04122093v1

	A l’école du goût : la saveur des mots et des images, communiquer et transmettre le goût Jordi Ballester 2019 Other publications hal-03697621v1
	MOOC : "Open Wine University 2" Marielle Adrian , Sandrine Rousseaux , Herve Alexandre , Jordi Ballester , Benjamin Bois 2018 Other publications hal-03255032v1

	Oxidation markers of premature aging in Chardonnay wine: Combined use of GC-MS/MS, GC-O/Olfactoscan and sensory analysis for their characterization Marie Simon , Amandine Vessot , Jérôme Mallard , Rémy Romanet , Noëlle Béno 2022, Proceedings of the 16. Weurman flavour research symposium, ⟨10.5281/zenodo.5913793⟩ Proceedings hal-03342748v1

Jordi Ballester Pérez

Publications

How to make a mineral wine? Producers’ representations vs. scientific data

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

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

III-5 Bio-protection by one strain of m. Pulcherrima: Microbiological and chemical impacts in red wines

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

Effect of Culture and Expertise on Wine Tasting

Physico-chemical and perceptual origins of taste-aroma interaction

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

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

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

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

Problématique de la verbalisation en l’analyse sensorielle

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

Wine quality: A sensory point of view

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

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

Problématique de la verbalisation en l'analyse sensorielle

Descriptive methods based on citation frequency

Difference testing: Methods and appropriate use

Descriptive methods based on citation frequency

Difference testing: Methods and appropriate use

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

Vins issus du cépage Chardonnay : espaces sensoriel et aromatique

The Chardonnay wine concept: legend or reality?

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

Sensory attributes and quality perception of red natural wines: a comparative study in Spain and France

Sensory attributes and quality perception of red natural wines: a comparative study in Spain and France

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

Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models

Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures

Must protection, sulfites versus bioprotection: A metabolomic study

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

Volatile composition of light red wines aged in Canary pine barrels from La Palma (Canary Islands, Spain)

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

The impact of “wine country of origin” on the perception of wines by south african and french wine consumers: A cross-cultural comparison

Different wines from different yeasts? “Saccharomyces cerevisiae intraspecies differentiation by metabolomic signature and sensory patterns in wine”

Wine aging: a question of closure ?

How Chemical and Sensorial Markers Reflect Gentian Geographic Origin in Chardonnay Wine Macerated with Gentiana lutea Roots?

Exploring the typicality, sensory space, and chemical composition of swedish solaris wines

The Antioxidant Potential of White Wines Relies on the Chemistry of Sulfur-Containing Compounds: An Optimized DPPH Assay

Representation of wine and beer: influence of expertise

Oxidation in wine: Does expertise influence the perception?

Wine aging: a bottleneck story

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

Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution–Impact of Must Clarification and Bottle Closure

Early-blind Individuals Show Impaired Performance in Wine Odor Categorization

Minerality in wine: Towards the reality behind the myths

Sensory impact of polyphenolic composition on the oxidative notes of Chardonnay wines

The perceptual categorisation of blended and single malt Scotch whiskies

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

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

Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals

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

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

L’imaginaire de la minéralité des vins : collectif ou individualiste ?

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

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

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

La minéralité perçue dans le vin

Perception of mineral character in Sauvignon blanc wine: inter-individual differences

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

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

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

Co-levurage Metschnikowia pulcherrima-Saccharomyces cerevisiae. Intérêts oenologiques

Co-levurage Metschnikowia pulcherrima-Saccharomyces cerevisiae. Intérêts oenologiques

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

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

Minéralité du vin : Une réalité sensorielle ?

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

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

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

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

Sensory methodology developed for the investigation of sciaccarello wine concept

Sensory methodology developed for the investigation of sciaccarello wine concept

Wine Quality Perception: A Sensory Point of View

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

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

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