Subjects
Arômes des vins (des précurseurs inodores à la perception des composés volatils), maîtrise de la combinaison du dioxyde de soufreKeywords
Chimie du vin, arômes, analyse sensorielle, interactions perceptives, dioxyde soufre.Biography
Jean-Christophe Barbe got his PhD at Faculty of Enology, Bordeaux University, in 2000 where he worked on SO2 binding phenomena in sweet wines from botrytized grapes.
He joined Bordeaux Sciences Agro in 2001. His speciality is Wine and Grape chemistry, Sensory Analysis, Winemaking and Company Auditing. He manage, at the Institut des Sciences de la Vigne et du Vin de Bordeaux Aquitaine (ISVV), research mainly focused on wine aroma with 38 Publications in international journals, 35 Communications in international congresses and 2 patents. Jean-Christophe is also a winemaker with an experience of more than 20 vintages.
Research unit and labs
Unité de Recherche œnologie, co-animateur de l’axe Qualité et Identité du Vin
Institut des sciences de la Vigne et du Vin
Ecole doctorale de rattachement : Sciences de la Vie et de la Santé