Jordi Ballester

Jordi Ballester
University of Burgundy | UB · Centre des Sciences du Goût et de l’Alimentation (CSGA)

PhD

About

102
Publications
36,367
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
2,408
Citations
Additional affiliations
September 2006 - present
University of Burgundy
Position
  • Researcher
September 2006 - September 2016
University of Burgundy
Position
  • Associate professor- Researcher

Publications

Publications (102)
Article
Full-text available
Although the definition of natural wine remains contested and still lacks official recognition, it can be broadly described as a wine made with organic or biodynamic grapes without oenological additives in the cellar and minimal intervention in all winemaking stages. Despite growing interest in natural wines, uncertainty prevails about their sensor...
Article
While most producers in recent decades have relied on commercial yeasts (ADY) as their primary choice given their reliability and reproducibility, the fear of standardising the taste and properties of wine has led to the employment of alternative strategies that involve autochthonous yeasts such as pied de cuve (PdC) and spontaneous fermentation (S...
Article
Full-text available
The present study analyses the sensory effects associated with the interactions between different woody aroma compositions and a simple fruity ester vector in red wines. The semi-synthetic wine models contained a fixed aroma composition, the dearomatised non-volatile fraction of red wine and 21 different combinations of ethyl 2-methylbutyrate (frui...
Article
Full-text available
Yeast co-inoculations in winemaking are often studied in the framework of modulating the aromatic profiles of wines. Our study aimed to investigate the impact of three cocultures and corresponding pure cultures of Saccharomyces cerevisiae on the chemical composition and the sensory profile of Chardonnay wine. Coculture makes it possible to obtain c...
Article
Full-text available
BACKGROUND Natural wine (NW) lacks an official or agreed definition, but it can be generally described as a wine produced with organic or biodynamic grapes with minimal intervention in the cellar, and with minimal or no use of oenological additives. The present study aimed to test the hypotheses that self‐defined NWs differ from conventional wines...
Article
Full-text available
Multivarietal wines aged in barrels made from the resinous heartwood of the Canary Pine (Vinos de Tea) in La Palma (Canary Islands, Spain) were analysed, together with a control sample and a Greek Retsina wine. The concentrations of various families of varietal and fermentative volatile compounds were determined by gas chromatography and mass spect...
Article
Full-text available
Minerality in wine has consistently gained attention from the wine industry in the last three decades. It has been considered for a longtime as an ill-defined and controversial sensory attribute. In the last decade several academic articles have addressed the conceptual, sensory, and chemical delimitation of this fuzzy concept. However, the link to...
Article
Full-text available
Alcoholic fermentation is known to be a key stage in the winemaking process that directly impacts the composition and quality of the final product. Twelve wines were obtained from fermentations of Chardonnay must made with twelve different commercial wine yeast strains of Saccharomyces cerevisiae. In our study, FT-ICR-MS, GC-MS, and sensory analysi...
Article
Full-text available
Culture is an important factor that influences how marketing interacts with food choice. This study aims at exploring the effect of consumers’ Country of Origin (COO) on wine representations and perception using Chenin blanc as a model. The first objective was to evaluate the role of origin in the construction of the representation. We used the the...
Article
Full-text available
À partir d’une étude de cas sur des bouteilles de vin blanc vieillies en cave, une approche multidisciplinaire intégrant analyses sensorielles, œnologiques et métabolomiques du vin ainsi qu’étude des transferts d’oxygène a mis en lumière l’importance de l’interface verre / bouchon (Karbowiak et al., 2019). Le transfert d’oxygène au niveau de cette...
Article
Full-text available
The Swedish wine industry has exponentially grown in the last decade. However, Swedish wines remain largely unknown internationally. In this study, the typicality and sensory space of a set of twelve wines, including five Swedish Solaris wines, was evaluated blind by Swedish wine experts. The aim of the work was to evaluate whether the Swedish wine...
Article
Full-text available
A Burgundian Chardonnay wine was enriched with Gentiana lutea root powders originating from two French mountain sites (Massif Central and Jura) in order to prepare semi-dry gentian aromatized Chardonnay wine-based drinks. These novel alcoholic beverages were chemically and sensorially characterized for evaluating if the gentian geographic origin in...
Article
Full-text available
In wine, one method of limiting the addition of sulphites, a harmful and allergenic agent, is bio-protection. This practice consists of the early addition of microorganisms on grape must before fermentation. Non-Saccharomyces yeasts have been proposed as an interesting alternative to sulphite addition. However, scientific data proving the effective...
Article
Wine supply in the French market is structured in an intricate system of categories based on origin. There is very little knowledge about consumers understanding of this complex category system and the sensory styles behind these categories. This study investigated how assessors with different level of expertise categorized Beaujolais wines from ge...
Article
Full-text available
The sporadic oxidation of white wines remains an open question, making wine shelf life a subjective debate. Through a multidisciplinary synoptic approach performed as a remarkable case study on aged bottles of white wine, this work unraveled a yet unexplored route for uncontrolled oxidation. By combining sensory evaluation, chemical and metabolomic...
Article
Wines can develop off-odours that depreciate their quality. Among them, oxidation is one of the most prevalent. The main objective of this work was to study the perception of wine oxidation through the categorization of oxidized wines perceived as not-faulty/faulty depending on the expertise of participants. For this purpose, one white wine and one...
Article
Expertise in the beverage industries has a long tradition (e.g., where a company expert graded teas) but was relatively neglected by science until after World War II. By drawing on methodologies and theory for studying expertise in domains such as chess playing, researchers in the fields of wine and beer have begun to elucidate the cognitive proces...
Article
Full-text available
The DPPH (2,2-Diphenyl-1-picrylhydrazyl) assay is an easy and efficient method commonly used to determine the antioxidant capacity of many food matrices and beverages. In contrast with red wines, white wines are poorer in antioxidant polyphenolics, and the more hydrophilic sulfur-containing compounds in them may contribute significantly to their an...
Book
Full-text available
Cet ouvrage s’adresse à tous les amateurs de vins, les experts, les oenophiles curieux et passionnés. Peut-être vous êtes-vous posé des questions sur l’existence ou non de vins de femmes ? Est-ce que la forme du verre a une incidence sur les perceptions sensorielles ? Les guides sont-ils des conseillers efficaces ? Un vin médaillé est-il bon ? Est-...
Article
Full-text available
Tasting minerality in wine is highly fashionable, but it is unclear what this involves. The present review outlines published work concerning how minerality in wine is perceived and conceptualised by wine professionals and consumers. Studies investigating physico-chemical sources of perceived minerality in wine are reviewed also. Unusually, for a w...
Article
Blind individuals display superior sensory abilities in other modalities, yet results remain contradictory regarding their performance on olfactory tasks. Using complex ecological olfactory tasks, we evaluated the impact of blindness on olfactory performance. We tested 12 early-blind individuals (M = 49,SD = 13.09) and 12 sighted controls (M = 49,S...
Article
Full-text available
This paper is a comprehensive study regarding the role of glutathione as a natural antioxidant on white wines aging potential. It includes sensory and ultrahigh resolution mass spectrometry (FTICR-MS) metabolomics of aged chardonnay wines from 2008 to 2009 vintages, made after glutathione spiking at alcoholic fermentation or bottling. The closure e...
Presentation
Full-text available
About the course Open Wine University is the viticulture and wine university open to all. Created in 2015 by the University of Burgundy, the MOOC OWU1 was a pioneer in the field of viticulture and wine. Today, this MOOC returns with the version OWU2, including new content and activities, all fully available in four languages: French, English, Spani...
Article
Full-text available
Chardonnay wines from Burgundy, obtained from musts with three levels of clarification (Low, Medium and High) during two consecutive vintages (2009 and 2010) and for two kinds of closures (screw caps and synthetic coextruded closures) were analyzed chemically and sensorially. Three bottles per turbidity level were opened in 2015 in order to assess...
Article
Full-text available
Chardonnay wines have a long-standing reputation regarding their aging potential. However, in some cases, they face premature oxidation a few years after bottling. Scientific reports are, for now, multiparametric and unclear. Polyphenols seem to be an important factor involved in the oxidative stability of white wines, but their role has not yet be...
Article
GC-O using the detection frequency method gives a list of odor events (OEs) where each OE is described by a linear retention index (LRI) and by the aromatic descriptor given by a human assessor. The aim of the experimenter is to gather OEs in a total olfactogram on which he tries to delimit odorant areas (OAs), then to compute each detection freque...
Article
One way of exploring knowledge representation is to compare expert and non-expert strategies. Expert knowledge representation seems to be acquired through both exposure and intensive formal training, leading to the development of skills and conceptual knowledge related to a specific field. The objective of our study was to dissociate the effects of...
Poster
Full-text available
Reductive off-odors are amongst the most frequently off-odors found in wines. This defect is caused by Volatile Sulfur Compounds (VSCs). It is not infrequent that VSCs appear during bottle aging most likely if the closure is quite hermetic (1). Therefore, it is paramount to dispose of rapid sensory methods to discriminate among samples with reducti...
Article
The goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and...
Article
Full-text available
Background Although most Scotch whisky is blended from different casks, a firm distinction exists in the minds of consumers and in the marketing of Scotch between single malts and blended whiskies. Consumers are offered cultural, geographical and production reasons to treat Scotch whiskies as falling into the categories of blends and single malts....
Poster
Full-text available
The goal of this work was to evaluate the effect of vineyard position on the mineralilty of wines and establish relationships between minerality scores, sensory descriptors and chemical composition
Conference Paper
Full-text available
The French wine classification system remains complex because of specificities within each French vineyard. How this classification is perceived by wine professionals and consumers in France? For this purpose, we focused on the Beaujolais vineyard, including 12 different Protected Designation of Origin (PDO) red wines, made from Gamay grapes. The a...
Conference Paper
Full-text available
Vineyard and grape variety are two popular ways of classifying wines. Vineyard designation is a traditional practice for European wine labels but is being increasingly replaced by grape variety designation, mainly used for New World and Swiss wine labels. In a context of wine categorization, we investigated on the relationship between those two dim...
Article
The study aimed to determine the relationship between perceived mineral character in wine and wine chemical composition. We investigated sensory properties and chemical composition of Sauvignon blanc wines from two major Sauvignon-producing countries, New Zealand and France. Sensory experiments employing 16 wines (8 French; 8 New Zealand) were cond...
Article
Le vin est un produit culturel complexe offrant une multitude de choix aux consommateurs. Face à cette diversité, les concours vinicoles sont un moyen d’orienter les consommateurs dans leurs choix. Cette multiplication des concours de vins depuis ces quinze dernières années implique un accroissement du nombre de vins médaillés dans les rayons. La m...
Chapter
Wine is a complex product, which had moved from a nutritional food to a hedonic beverage in consumer representation. This fact has increased the demand of quality products in the market. In this context, it is of high interest for wine producers to understand the underlying indicators of consumers’ quality perception as well as the relative importa...
Poster
Full-text available
Premature oxidation has been a major problem for white wines in the last two decades, in particular for wines with good potential for ageing. The exact causes of this phenomenon remain still unknown. The goal of our study is to check, 1) whether premature oxidation (PO) and natural evolution (NE) of the aroma of Chardonnay wine are sensorially dist...
Conference Paper
Full-text available
In the sensory domain, the sorting task is a popular method to explore the sensory similarities of a set of products and to provide a rough description of them. Sorting tasks are rarely used to understand assessors’ categorization processes, but free hierarchical sorting (FHS) might well provide valuable insights into these processes. This work ai...
Conference Paper
Full-text available
In everyday life people use descriptions to communicate about products sensory properties. For example, sensory descriptions made by wine critics play an important role in guiding consumer's purchases. Are these descriptions understood and shared by consumers? We used a social representation approach (central core theory) to address this issue, acc...
Conference Paper
Full-text available
Wine is a complex product offering to consumer a multitude of choices. Considering this diversity, wine competitions provide a way of helping consumers in their choices. However, the dramatic increase of wine contests in the last fifteen years has led to an increase in the number of award-winning wines. Is a medal really a guarantee of quality or h...
Conference Paper
Full-text available
Minerality is a complex and mysterious wine descriptor. Its emergence in tastings and specialized reviews took place during the early nineties. Today, this term took over both specialized and popular press, becoming almost like a fad phenomenon. Although widely used, there is no clear sensory definition of minerality and therefore its origin (geolo...
Article
Full-text available
Description of wine in terms of perceived mineral character has become common practice in recent decades. The major aim of our study was to investigate cultural differences in perception of minerality in wines from France and New Zealand, these countries having very different wine-production histories. A second aim was to investigate influence of p...
Article
La place faite aux sensations tactiles est restreinte dans les dégustations. Retour sur une expérience d'association entre sensations tactiles et matières à toucher. Analyse du vocabulaire pour décrire les sensations tactiles perçues en bouche lors de la dégustation de vin, et de son intérêt pour la caractérisation des vins.
Article
Full-text available
Depuis une vingtaine d`années un nouveau mot est apparu pour décrire le gout et les arômes de certains vins : le mot minéralité. Les recherches menées au CSGA visent à comprendre d`où vient ce mot, a quoi il correspond, comment nous pouvons le définir et si cette sensation est liée a des molécules chimiques spécifiques présentes dans les vins.
Article
Synthèse des principales contributions de la psychologie cognitive à l'étude de l'expertise en vin. Etude des capacités perceptives, descriptives et mnésiques des experts.
Article
Full-text available
Of the descriptors employed to characterize wine organoleptically, minerality is arguably one of the most enigmatic. The aim of the work described in this article was to delineate the nature of perceived minerality in Sauvignon wine, specifically its sensorial reality for experienced wine professionals from France and New Zealand. Participants eval...
Article
The present study aims at evaluating the effect of culture and level of expertise on the perception of wine intrinsic quality. Therefore, regular consumers (108) and experts (119) from La Rioja (RJ-Spain) and Côtes du Rhône (CdR-France) evaluated the intrinsic quality of 12 red wines from both regions. Participants had to categorise the wines accor...
Data
There has been increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. The main reason is that the multistarter fermentation process is thought to simulate indigenous fermentation, thus increasing wine aroma complexity while avoiding the risks linked to natural fermentation. However, multista...
Article
Full-text available
Les ferments de souches de Saccharomyces cerevisiae sélectionnées prédominent pour assurer une fermentation rapide et fiable, donnant des vins de qualité constante. Par contre, les vins obtenus par mono-levurage sont reconnus moins complexes donnant des vins dits standardisés (Rainieri & Pretorius, 2000 ; Mannazzu et al., 2002). Bien que d’autres e...
Article
Full-text available
Background and Aims The use of minerality as a wine descriptor has increased in the last few years. Minerality always suggests high quality and evokes a link between wine and the soil. The sensory meaning of minerality, however, is not yet clearly understood. The present study was designed to understand how wine experts conceptualise minerality and...
Article
Full-text available
New Zealand Winegrowers recently funded the New Zealand component of a project aimedat shedding light on the somewhat elusive wine characteristic “mineral”. Over the last 18 months, an international and interdisciplinary collaboration between researchers from New Zealand (Lincoln University; Plant & Food Research) and France (University of Burgundy...
Article
Présentation de 44 pages confidentielle