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

Conceptual vs. perceptual wine spaces: Does expertise matter?

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

The role of olfaction in the elaboration and use of the Chardonnay wine concept

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

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