Search - Archive ouverte HAL Access content directly

Filter your results

10 Results
Structure: Internal structure identifier : 355198
Image document

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 et al.
Food Quality and Preference, 2016, 48 (Part A), pp.251-261. ⟨10.1016/j.foodqual.2015.10.003⟩
Journal articles hal-01257191v1

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

Wendy V. Parr , Jordi Ballester , Dominique Valentin , Dominique Peyron , Claire Grose et al.
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

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

Wendy V. Parr , Jordi Ballester , Dominique Peyron , Claire Grose , Dominique Valentin et al.
Food Quality and Preference, 2015, 41, pp.121-132. ⟨10.1016/j.foodqual.2014.12.001⟩
Journal articles hal-01233900v1

Le sens du vin : Contribution de la psychologie cognitive à une meilleure compréhension de la dégustation du vin et des dégustateurs

Wendy V. Parr , Dominique Valentin
Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques, 2017, 163, pp.48-51
Journal articles hal-02617665v1
Image document

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

Wendy Veronica Parr , Jordi Ballester , Dominique Peyron , Claire Grose , Dominique Valentin et al.
Wine Studies, 2014, 3 (1), ⟨10.4081/ws.2014.4474⟩
Journal articles hal-01234385v1

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

Wendy V. Parr , Jordi Ballester , Dominique Valentin , Dominique Peyron , Rob Sherlock et al.
New Zealand Winegrower, 2013, 78, pp.71-75
Journal articles hal-02643561v1

Editorial overview: Sensory science and consumer perception: Cognitive and emotional phenomena

Wendy V. Parr , Dominique Valentin
Current Opinion in Food Science, 2019, 27 (Special Issue), pp.III-IV. ⟨10.1016/j.cofs.2019.11.008⟩
Journal articles hal-02618440v1

La minéralité perçue dans le vin

Wendy V. Parr , Jordi Ballester , Dominique Valentin , Dominique Peyron
Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques, 2015, 157, pp.32-35
Journal articles hal-02630096v1

La minéralité perçue dans le vin

Wendy V. Parr , Jordi Ballester , Dominique Valentin , Dominique Peyron
Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques, 2015, 42 (157), pp.32-35
Journal articles hal-02177574v1

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

Wendy V. Parr , Dominique Valentin , Jason Breitmeyer , Dominique Peyron , Philippe Darriet et al.
Food Research International, 2016, 87, pp.168 - 179. ⟨10.1016/j.foodres.2016.06.026⟩
Journal articles hal-01399185v1