CV Accueil - Archive ouverte HAL

	The role of olfaction in the elaboration and use of the Chardonnay wine concept Jordi Ballester , Yves Y. Le Fur , Catherine Dacremont , Patrick Etiévant Food Quality and Preference, 2005, 16 (4), pp.351-359. ⟨10.1016/j.foodqual.2004.06.001⟩ Article dans une revue hal-00135280v1

	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
	Expertise and typicality: what makes a chardonnay wine a chardonnay Jordi Ballester , Catherine Dacremont , Yves Y. Le Fur , Hervé Ha Abdi , Dominique Valentin 45ème Annual Meeting of the Psychonomic Society, 2004, Minneapolis, United States Communication dans un congrès hal-00135299v1
	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

CATHERINE DACREMONT