Jordi Ballester Pérez

Publications

Article dans une revue (51)

Accelerated oxidative aging tests for white wines: First correlation between physico-chemical and sensory oxidation responses Remy Romanet,Jordi Ballester,Jérôme Mallard,Régis D. Gougeon,Maria Nikolantonaki Food Chemistry: X, 2026, 34, pp.103687. ⟨10.1016/j.fochx.2026.103687⟩ Article dans une revue hal-05556024v1
Cross-cultural acceptance of ethnic food: exploring meaning and value in use of miso found by French consumers Yoko Yamamoto,Jordi Ballester,Nagatada Takayanagi International Journal of Gastronomy and Food Science, 2025, 42, pp.101346. ⟨10.1016/j.ijgfs.2025.101346⟩ Article dans une revue hal-05435272v1
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-04819037v1
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 Gonzálezet al. OENO One, 2024, 58 (1), pp.7737. ⟨10.20870/oeno-one.2024.58.1.7737⟩ Article dans une revue hal-04666339v1
Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures Fanny Bordet,Rémy Romanet,Florian Bahut,Jordi Ballester,Camille Eicheret al. Frontiers in Microbiology, 2023, 13, pp.1032842. ⟨10.3389/fmicb.2022.1032842⟩ Article dans une revue hal-04011402v1
Must protection, sulfites versus bioprotection: A metabolomic study Manon Lebleux,Hervé Alexandre,Rémy Romanet,Jordi Ballester,Vanessa David-Vaizantet al. Food Research International, 2023, 173, pp.113383. ⟨10.1016/j.foodres.2023.113383⟩ Article dans une revue hal-04189828v1
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 Vaizant,Stephania Vichiet al. Food Research International, 2023, 174 (2), pp.113648. ⟨10.1016/j.foodres.2023.113648⟩ Article dans une revue hal-04313273v1
Natural versus conventional production of Spanish white wines: an exploratory study María‐pilar Sáenz-Navajas,Carlota Sánchez,Marivel Gonzalez-Hernandez,Mónica Bueno,Cristina Peñaet al. Journal of the Science of Food and Agriculture, 2023, 103 (7), pp.3540-3549. ⟨10.1002/jsfa.12479⟩ Article dans une revue hal-03999206v1
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 Valentinet al. OENO One, 2023, 57 (2), pp.489-503. ⟨10.20870/oeno-one.2023.57.2.7089⟩ Article dans une revue hal-04157399v1
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-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⟩ Article dans une revue hal-03643138v1
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-Casaset al. Microorganisms, 2021, 9 (11), pp.2327. ⟨10.3390/microorganisms9112327⟩ Article dans une revue hal-03426880v1
Wine aging: a question of closure ? Thomas Karbowiak,Julie Chanut,Kevin Crouvisier-Urion,Aurélie Lagorce,Jordi Ballesteret al. IVES Technical Reviews vine and wine, 2021, pp.1-2. ⟨10.20870/IVES-TR.2021.4652⟩ Article dans une revue hal-03190821v1
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 Smithet al. Foods, 2021, 10 (8), pp.1710. ⟨10.3390/foods10081710⟩ Article dans une revue hal-03303231v1
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 Flahautet al. Foods, 2020, 9 (8), pp.1061. ⟨10.3390/foods9081061⟩ Article dans une revue 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⟩ Article dans une revue hal-02947426v1
The Antioxidant Potential of White Wines Relies on the Chemistry of Sulfur-Containing Compounds: An Optimized DPPH Assay Rémy Romanet,Christian Coelho,Youzhong Liu,Florian Bahut,Jordi Ballesteret al. Molecules, 2019, 24 (7), pp.1353. ⟨10.3390/molecules24071353⟩ Article dans une revue 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⟩ Article dans une revue (article de synthèse) hal-02618534v1
Wine aging: a bottleneck story Thomas Karbowiak,Kevin Crouvisier-Urion,Aurélie Lagorce,Jordi Ballester,André Geoffroyet al. npj Science of Food, 2019, 3 (1), pp.14. ⟨10.1038/s41538-019-0045-9⟩ Article dans une revue 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 Sémon,Isabelle Andriotet al. Food Quality and Preference, 2019, 71 (January 2019), pp.172-180. ⟨10.1016/j.foodqual.2018.07.001⟩ Article dans une revue hal-02194783v1
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-02296497v1
Early-blind Individuals Show Impaired Performance in Wine Odor Categorization Simona Manescu,Daphnée Poupon,Jordi Ballester,Hervé Abdi,Dominique Valentinet al. Neuroscience, 2018, 390, pp.79-87. ⟨10.1016/j.neuroscience.2018.08.012⟩ Article dans une revue 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⟩ Article dans une revue (article de synthèse) hal-02624486v1
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 Magneet al. Frontiers in Chemistry, 2018, 6, pp.95. ⟨10.3389/fchem.2018.00095⟩ Article dans une revue hal-01893703v1
Sensory impact of polyphenolic composition on the oxidative notes of Chardonnay wines Jordi Ballester,Mathilde Magne,Perrine Julien,Laurence Noret,Maria Nikolantonakiet al. Beverages, 2018, 4 (1), pp.19. ⟨10.3390/beverages4010019⟩ Article dans une revue 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⟩ Article dans une revue 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-Zurbanoet al. Food Chemistry, 2017, 230, pp.553 - 562. ⟨10.1016/j.foodchem.2017.03.036⟩ Article dans une revue hal-01534996v1
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-01257191v1
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 istex hal-01384642v1
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-03671748v1
Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct ? Wendy V. Parr,Dominique Valentin,Jason Breitmeyer,Dominique Peyron,Philippe Darrietet al. Food Research International, 2016, 87, pp.168 - 179. ⟨10.1016/j.foodres.2016.06.026⟩ Article dans une revue istex 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), pp.1-2 Article dans une revue 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⟩ Article dans une revue istex hal-01233900v1
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 Ferreiraet al. LWT - Food Science and Technology, 2015, 60 (1), pp.400 - 411. ⟨10.1016/j.lwt.2014.09.026⟩ Article dans une revue 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 Article dans une revue hal-02630096v1
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 istex hal-01220061v1
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 istex hal-01212000v1
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-01234385v1
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-01211994v1
The nature of perceived minerality in white wine: preliminary sensory data Wendy V. Parr,Jordi Ballester,Dominique Valentin,Dominique Peyron,Rob Sherlocket al. New Zealand Winegrower, 2013, 78, pp.71-75 Article dans une revue hal-02643561v1
Co-levurage Metschnikowia pulcherrima-Saccharomyces cerevisiae. Intérêts oenologiques Mohand Sadoudi,Sandrine Rousseaux,Jordi Ballester,Luc Pichon,Walter Mulinazziet al. La revue des œnologues et des techniques vitivinicoles et œnologiques, 2013, 149 (08/10/2013), pp.17-20 Article dans une revue 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⟩ Article dans une revue istex hal-00745906v1
Co-levurage Metschnikowia pulcherrima-Saccharomyces cerevisiae. Intérêts oenologiques Mohand Sadoudi,Sandrine Rousseaux,Jordi Ballester,Luc Pichon,Walter Mulinazziet al. La revue des œnologues et des techniques vitivinicoles et œnologiques, 2013, 149, pp.17-20 Article dans une revue hal-00878737v1
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-Chacónet al. Food Microbiology, 2012, 32 (2), pp.243-53. ⟨10.1016/j.fm.2012.06.006⟩ Article dans une revue istex 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 Article dans une revue hal-02642698v1
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-02659810v1
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-02655264v1
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-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. Meunieret al. Journal of Agricultural and Food Chemistry, 2006, 54 (11), pp.3973-3981. ⟨10.1021/jf052350g⟩ Article dans une revue istex 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, pp.147-154 Article dans une revue hal-02676306v1
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-02676331v1

Communication dans un congrès (29)

What does the concept of natural wine evoke in the minds and senses of tasters? effect of the level of expertise Jordi Ballester,Maria-Pilar Saenz Navajas IVES Science Meeting, Feb 2025, Pauillac, France Communication dans un congrès hal-05551341v1
Pinot Noir Sensory Identity Roundtable Elaine Chukan Brown,Pascaline Lepeltier,Qian Janice Wang,Jordi Ballester Pinot Noir and Identity Symposium, Jul 2025, Oxford, United Kingdom Communication dans un congrès hal-05551299v1
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-04668624v1
Moving from sulfites to bioprotection: which impact on chardonnay wine? Manon Lebleux,H. Alexandre,Rémy Romanet,Jordi Ballester,Vanessa Vaizantet al. Microwine, IVES, 2023, Bordeaux, France Communication dans un congrès hal-05261477v1
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-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 Communication dans un congrès hal-03695261v1
III-5 Bio-protection by one strain of &lt;em&gt;m. Pulcherrima&lt;/em&gt;: Microbiological and chemical impacts in red wines Scott Simonin,Hervé Alexandre,Jordi Ballester,Philippe Schmitt-Koplin,Beatriz Quintanilla-Casaset al. ŒNOIVAS 2019 - 11. international symposium of Œnology, Jun 2019, Bordeaux, France. 1 p Communication dans un congrès hal-02736410v1
Impact of glutathione on wines oxidative stability: a combined sensory and metabolomic study Maria Nikolantonaki,Perrine Julien,Christian Coelho,Chloé Roullier-Gall,Jordi Ballesteret al. Macrowine 2018, May 2018, Saragosse, Spain Communication dans un congrès hal-05265207v1
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 Toitet al. 4. Wine Active Compounds international conference, Mar 2017, Beaune, France Communication dans un congrès hal-03666556v1
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-02736240v1
Physico-chemical and perceptual origins of taste-aroma interaction Gaëlle Arvisenet,Jordi Ballester,Charfedinne Ayed,Etienne Semon,Isabelle Andriotet al. 7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France Communication dans un congrès hal-03658301v1
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-03664003v1
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-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 Ferreiraet al. 17. EuroFoodChem, May 2013, Istanbul, Turkey Communication dans un congrès 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 Communication dans un congrès hal-01572167v1
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-01511992v1
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-01183899v1
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-01256485v1
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-00745726v1
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-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 Communication dans un congrès hal-00849241v1
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-02816976v1
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-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 Communication dans un congrès 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 Communication dans un congrès hal-00758192v1
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-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 Communication dans un congrès 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 Communication dans un congrès 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 Communication dans un congrès hal-02829013v1

HDR (1)

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

Proceedings/Recueil des communications (1)

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 Bénoet al. 2022, Proceedings of the 16. Weurman flavour research symposium, ⟨10.5281/zenodo.5913793⟩ Proceedings/Recueil des communications hal-03342748v1

Poster de conférence (6)

Wine aging: a bottleneck story? Julie Chanut,Thomas Karbowiak,Kevin Crouvisier Urion,Aurélie Lagorce,Jordi Ballesteret al. Wine Active Compounds., Jun 2022, Dijon, France Poster de conférence hal-05373092v1
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 Rodrigueset 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-03665330v1
Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception? Carole Honoré Chedozeau,Sylvie Chollet,Jordi Ballester,Maud Lelièvre Desmas,Bertrand Chateletet al. 11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p., 2015 Poster de conférence 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 Poster de conférence hal-04187929v1
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-04187824v1
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-04186925v1

Autre publication scientifique (2)

A l’école du goût : la saveur des mots et des images, communiquer et transmettre le goût Jordi Ballester 2019 Autre publication scientifique hal-03697621v1
MOOC : &quot;Open Wine University 2 Marielle Adrian,Sandrine Rousseaux,Herve Alexandre,Jordi Ballester,Benjamin Boiset al. 2018 Autre publication scientifique hal-03255032v1

Chapitre d'ouvrage (3)

Wine Quality Perception: A Sensory Point of View María-Pilar Sáenz-Navajas,Jordi Ballester,Purificación Fernández-Zurbano,Vicente Ferreira,Dominique Peyronet 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-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 Chapitre d'ouvrage 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 Chapitre d'ouvrage hal-00714432v1