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A. Bertrand

Institut national de la recherche agronomique

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Featured researches published by A. Bertrand.

Journal of Applied Microbiology | 2004

Methionine catabolism and production of volatile sulphur compounds by Œnococcus œni

L. Pripis-Nicolau; G. de Revel; A. Bertrand; Aline Lonvaud-Funel

Aims: During malolactic fermentation (MLF), the secondary metabolisms of lactic acid bacteria (LAB) contribute to the organoleptic modification of wine. To understand the contribution of MLF, we evaluated the capacity of various wine LAB to metabolize methionine.

Journal of Applied Microbiology | 2001

Role of botrytized grape micro-organisms in SO2 binding phenomena.

Jean-Christophe Barbe; G. de Revel; Annick Joyeux; A. Bertrand; Aline Lonvaud-Funel

J.‐C. BARBE, G. DE REVEL, A. JOYEUX, A. BERTRAND AND A. LONVAUD‐FUNEL. 2001.

Letters in Applied Microbiology | 2006

Vanillin production from simple phenols by wine-associated lactic acid bacteria.

Audrey Bloem; A. Bertrand; Aline Lonvaud-Funel; G. de Revel

Aims: The ability of lactic acid bacteria (LAB) to metabolize certain phenolic precursors to vanillin was investigated.

Journal of Agricultural and Food Chemistry | 2000

Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions

† Laura Pripis-Nicolau; Gilles de Revel; A. Bertrand; Alain Maujean

Journal of Agricultural and Food Chemistry | 2000

Differentiation of the Aromas of Merlot and Cabernet Sauvignon Wines Using Sensory and Instrumental Analysis

Yorgos Kotseridis; Alain Razungles; A. Bertrand; Raymond L. Baumes

Journal of Agricultural and Food Chemistry | 1997

Occurrence of Hydroxypropanedial in Certain Musts and Wines

I. Guillou; A. Bertrand; G. De Revel; Jean-Christophe Barbe

Archive | 2003

Identification of Maillard-Type Aroma Compounds in Winelike Model Systems of Cysteine—Carbonyls: Occurrence in Wine

G. de Revel; Stéphanie Marchand; A. Bertrand

Bulletin de l' OIV: Revue Internatione de Viticulture, Oenologie, Economie, droit viti-vinicole | 2000

Sensory evaluation of consequences of malolactic fermentation for white wine in barrels

A. Bertrand; † Laura Pripis-Nicolau; G. De Revel

Flavour Research at the Dawn of the Twenty-first Century - Proceedings of the 10th Weurman Flavour Research Symposium, Beaune, France, 25-28 June, 2002. | 2003

Instrumental and sensory evaluation of malolactic fermentation in wine.

H. Keim; G. de Revel; A. Bertrand; J. L. Le Quéré; P. X. Étiévant

Flavour Research at the Dawn of the Twenty-first Century - Proceedings of the 10th Weurman Flavour Research Symposium, Beaune, France, 25-28 June, 2002. | 2003