Sophie Tempere

Sophie Tempere
University of Bordeaux · Institute of Vine and Wine Science

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73
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Publications

Publications (73)
Article
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Climate change induces major changes in wine typicity due to its impact on berry composition at harvest. This is of great concern for winegrowing regions historically renowned for their terroir and quality potential. Among different levers to adapt to climate change, the modification of grape varieties is considered to be very effective. However, t...
Article
Full-text available
Climate change is likely to impact wine typicity across the globe, raising concerns in wine regions historically renowned for the quality of their terroir. Among potential changes, modifying plant material (i.e., clones, rootstocks and varieties) is considered to be one of the most promising potential levers for adaption to climate change. However,...
Chapter
Le changement climatique a de nombreux effets sur la vigne, dont un développement plus précoce conduisant éventuellement à une plus grande vulnérabilité aux gelées de printemps et à une avancée certaine de la période de maturation des raisins. Par ailleurs, des évènements climatiques extrêmes de plus en plus intenses, comme les vagues de chaleur o...
Article
Full-text available
The compounds described as being responsible for mousy off-flavor in wine are 2-acetylpyrroline (APY), 2-acetyltetrahydropyridine (ATHP) and 2-ethyltetrahydropyridine (ETHP). However, assay of these compounds is difficult due to their physical-chemical characteristics. The aim of this study was to develop a simple and effective method for simultane...
Article
Full-text available
Wine is often described with emotional terms, such as surprising, disappointing, or pleasant. However, very little has been done to understand the role of emotions in wine tasting and characterise this link between emotions and wine. Many studies have looked at the extrinsic factors that can improve the emotional experience of tasters when discover...
Article
Three major compounds, 2-acetyl-1-pyrroline (APY), 2-acetyltetrahydropyridine (ATHP) and 2-ethyltetrahydropyridine (ETHP), have been identified as responsible for the mousy off-flavor in wines, although to date quantification data reported in the literature are limited. A simple method for simultaneous quantitation, by SBSE-GC-MS, of these N-hetero...
Article
We report on the first evidence of a varietal origin of eugenol as a molecular marker in Baco blanc, one of the grape varieties used to produce Armagnac. Eugenol was identified and quantified by HS-SPME-GC-MS. For two separate vintages, the concentrations found in monovarietal wine spirits made from Baco blanc, were, on average, 10 times higher tha...
Article
According to the latest studies, the demand for organic food is more frequently based on individual health expectations than on environmental considerations. As organic certification is typically based on the latter, one might be concerned about the impact of potentially competing health and environmental claims on consumer choices, especially as n...
Article
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The concept of sensory space was first formulated over 25 years ago and has been widely adopted in oenology for around the last 15 years. It is based on both the common organoleptic characteristics of products and the mental representations built by specific groups of people. Exploring this concept involves first assessing whether it already exists...
Article
A new analysis method was developed to evaluate a sensory concept for food products. The concept “wine aging potential” is used by experts and professionals to describe the inherent capacity of great red or whites to develop qualitatively during aging. Previous authors who studied wine aging potential proposed a method of evaluation using a one-dim...
Article
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In many countries, the consumption of still wine is in strong decline. The market for rose wine, however, stands in stark contrast to this trend, seeing worldwide growth of almost 30% over the last 15 years. For most observers/experts, product colour plays an important role in this paradigm shift. For this reason, companies' marketing efforts often...
Article
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Aim: The evolution of consumer expectations has led to the development of new production methods using low inputs. From an oenological point of view, these methods include the production of wines without any SO2 being added throughout the process. These wines are becoming very popular among consumers, but the absence of SO2 during winemaking increa...
Article
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The aim of this study was to investigate the sensory aroma profiles of white wines of the indigenous Greek grape varieties Assyrtiko, Malagousia, Moschofilero, and Roditis. Twenty-three panelists evaluated 17 wines of the aforementioned varieties using the frequency of attribute citation method. Three indices were calculated to assess panel perform...
Article
Full-text available
The loss of the sense of smell related to COVID-19 is not irreversible. It appears to last between eight and nine days on average, but can go on for several weeks for some patients. In order to help with the optimal recovery of your sense of smell and avoid qualitative disorders that sometimes arise after a period of anosmia, it is possible to trai...
Article
Full-text available
According to studies, 34 % to 86 % of people suffering from COVID-19 describe a loss of their sense of smell. This loss of smell is not irreversible and it is possible to strengthen or help its recovery through daily exercise. However, the exercise protocols must be suited to the way in which the virus acts on the olfactory system, which appears to...
Article
The aim of this study was to model decisional consensus in expert red wine tastings, using an integrated competency framework. Wine assessment responses on both technical and emotional scales were collated for two wine categories (Premium vs. Secondary) under several different sensory conditions: six global tastings (all senses involved), three uni...
Article
One of the characteristic symptoms caused by SARS-CoV-2 is a totally or partially altered sense of smell; which may or may not be combined with an altered sense of taste. This alteration appears to last anywhere from ten days to several weeks. It’s not always easy, in our daily routines, to self-assess and notice a decline or change in the acuity o...
Article
Experts are able to conduct both analytical and holistic tasks involved in evaluating wine quality. Although there is no standard for wine-tasting training, a number of papers have reported on experts' ability to discriminate among and categorize wines, highlighting a process involving perceptual clues and cognitive processing. This review focuses...
Article
Full-text available
The variation in descriptors for mousy off-flavor may be related to the different compounds involved in this spoilage, their concentrations, the matrix effect, individual detection abilities, the composition of a subject’s saliva, and the pH of the tongue’s surface. These different sources of variability partly explain the lack of consensus concern...
Article
Full-text available
01 juin 2018 CETTE ÉTUDE D’ÉCONOMIE RELATE LES RÉSULTATS D’UN MARCHÉ EXPÉRIMENTAL CONÇU POUR MESURER LA RÉCEPTIVITÉ RÉELLE DES CONSOMMATEURS VIS-À-VIS DES VINS
Article
Full-text available
The concept of wine complexity has gained considerable interest in recent years, both for wine consumers and wine scientists. As a consequence, some research programs concentrate on the factors that could improve the perceived complexity of a wine. Notably, the possible influence of microbiological factors is particularly investigated. However, win...
Article
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Aim: To investigate chemical and sensory characteristics of ethyl 2-hydroxy-3-methylbutanoate in wines. Methods and results: Ethyl 2-hydroxy-3-methylbutanoate has been recently identified as a potential marker of lactic acid bacteria esterase activity. Enantiomers of this fruity ester were quantitated in 99 wines from various vintages and French re...
Article
La qualité des grands vins est intimement liée à leur aptitude au vieillissement. C’est au cours de la conservation en bouteille qu’ils révèlent leur personnalité aromatique. Très recherchée par les amateurs, la genèse du bouquet de vieillissement compte parmi les phénomènes œnologiques les plus mystérieux. Notre objectif est de définir les caracté...
Article
Full-text available
Introduction Among wine defects, 2,4,6-trichloroanisole has a specific impact on wine perception. In addition to giving to the wine an unpleasant odor, 2,4,6-trichloroanisole has a masking effect on notes. In this study, the specificity and efficacy of the masking effect of 2,4,6-trichloroanisole was tested at infra- and supra-threshold concentrati...
Article
Enantiomers of 2-methylbutyl acetate were assayed in red and white commercial wines from various vintages and origins, using chiral gas chromatography (γ-cyclodextrin), revealing the exclusive presence of the S-enantiomeric form. Results also confirmed that (S)-2-methylbutyl acetate levels were generally higher in red than white wines of the same a...
Article
Several studies have revealed considerable variations in human chemosensory capacities. Considerable interindividual differences in sensitivity to various odorants and specific hyposmias are well known. Many chemical studies have focused on elucidating structure-odour relationships on the basis of detection threshold measurements. The basic idea of...
Article
Full-text available
Several studies have revealed considerable variations in human chemosensory capacities. Considerable interindividual differences in sensitivity to various odorants and specific hyposmias are well known. Many chemical studies have focused on elucidating structure-odour relationships on the basis of detection threshold measurements. The basic idea of...
Article
Full-text available
Piperitone was recently identified in red Bordeaux wines, and this study was designed to further explore its contribution to wine aroma. Firstly, a geographical origin effect was detected within the Bordeaux region (left versus right banks of the Gironde estuary), with significantly higher mint aroma intensities and piperitone levels in wines from...
Article
La qualité des grands vins de garde est intimement liée à leur aptitude à se bonifier au cours du temps. Nous nous interrogeons sur cette notion de vieillissement qualitatif, souvent appelé « bouquet », pour les vins rouges de la région de Bordeaux. Dans une première partie, exposée dans le n° 160 de la Revue des Œnologues (juillet 2016), nous avon...
Article
La qualité des grands vins est intimement liée à leur aptitude au vieillissement. C’est au cours de la conservation en bouteille qu’ils révèlent leur personnalité aromatique. Le bouquet de vieillissement est associé à l’image prestigieuse de grands vins de garde (Dupont, 2005). Bien que souvent cité par les dégustateurs, le bouquet de vieillissemen...
Article
Full-text available
The aroma of Australian Cabernet Sauvignon wine is often described using specific herbal attributes such as eucalyptus, mint, bay leaf and dried herbs. These descriptors are usually perceived positively by consumers. While the occurrence of eucalyptus character in Australian red wines has been associated with the presence of 1,8-cineole (eucalyptol...
Article
To date, most of the sensory studies concerning off-flavors focus on their detection or rejection thresholds. However, both supra and sub-threshold concentrations of off-flavor components may change the perception of odorous mixtures. In this context, the aim of this study was to determine the impact of infra- and supra-threshold concentrations of...
Article
Full-text available
Although a sensory definition of the aging bouquet of red Bordeaux wines was recently established, its chemical transcription has only partially been elucidated. A multiple-step approach, combining sensory evaluations of red Bordeaux wines and aromatic reconstitutions of wine extract fractions, was used to identify the molecular markers involved. O...
Article
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Nous fournissons les résultats d’un projet expérimental obtenus sur différents types de vins rouges à dominante Merlot dans le vignoble bordelais. Une trentaine de vins d’une même AOC ont été analysés sur la base de leur typicité et de descripteurs couramment attribués au Réchauffement Climatique (RC) tels que la figue et le pruneau. Cette évaluati...
Article
Background and Aims: The ability to identify odours is important in wine tasting. Contradictory results have emerged from studies comparing the olfactory identification ability of experts and novices. The aim of this study is to extend the characterisation of olfactory capacity of wine professionals and to discuss the effect of practice and trainin...
Article
Enantiomers of ethyl 3-hydroxybutanoate were assayed in 87 commercial wines from various vintages and origins, using chiral gas chromatography (β-cyclodextrin). Generally, ethyl 3-hydroxybutanoate levels were higher in red than in white wines of the same age. The average S/R enantiomeric ratio of this compound in red wine was approximately 75:25 (±...
Article
Full-text available
This study focused on the impact of five higher alcohols on the perception of fruity aroma in red wines. Various aromatic reconstitutions were prepared, consisting of 13 ethyl esters and acetates and 5 higher alcohols, all at the average concentrations found in red wine. These aromatic reconstitutions were prepared in several matrices. Sensory anal...
Article
This work reports the quantitation and sensory characterization of 1,4-cineole in red wine for the first time. A HS-SPME-GC-MS method was developed in order to quantitate 1,4-cineole and 1,8-cineole in 104 commercial Australian red wines. 1,4-cineole was detected in all the wines analyzed, with concentrations ranging from 0.023 to 1.6 μg/L. An impo...
Conference Paper
Full-text available
This work reports the quantification and sensory characterisation of 1,4-cineole in red wine for the first time. 1,4-cineole was detected in 104 commercial Australian red wines with concentrations ranging from 0.023 to 1.6 μg/L, with higher concentrations measured in Cabernet Sauvignon (CS) than in Shiraz and Pinot Noir wines. The quantification of...
Chapter
Ethyl 2-hydroxy-4-methylpentanoate enantiomers were assayed in 55 commercial wines using chiral gas chromatography. White wines presented only the R form, whereas red wines contained both enantiomers, in various ratios according to aging (average ratio: 95:5, m/m) with an average total concentration of about 400 μg/L. The olfactory threshold of eth...
Article
À Sauternes comme ailleurs à Bordeaux, les vins liquoreux sont élaborés selon un procédé de vinification singulier à partir de raisins surmûris sous l’action du champignon Botrytis cinerea. De cette alliance, sont produits des vins aux nuances aromatiques exceptionnelles, qui évoquent notamment les agrumes confits, les fruits secs ou le miel. Cepen...
Book
Ethyl 2-hydroxy-4-methylpentanoate enantiomers were assayed in 55 commercial wines using chiral gas chromatography. White wines presented only the R form, whereas red wines contained both enantiomers, in various ratios according to aging (average ratio: 95:5, m/m) with an average total concentration of about 400 μg/L. The olfactory threshold of eth...
Article
Mental imagery has been used successfully in sensorimotor training, but rarely to improve sensory skills. Novices, undergraduate enology students (intermediates) and wine experts were asked to repeatedly imagine the visual images or smells of odorant sources presented in picture form. Olfactory abilities, odor sensitivity and identification perform...
Article
Ethylphenols are micro-organism-derived compounds that contribute to the Brett character in wine. These chemicals give off characteristic odors, associated with descriptors such as phenolic, pharmaceutical, stable, leather, and horse. Their organoleptic impact on wine is a recurring debate among wine professionals. However, links between these comp...
Conference Paper
One characteristic of fine wines is that their bouquet develops complexity during ageing. This is one of the most fascinating, but least known phenomena in oenology. Our first investigation consisted of the sensory definition of the wine bouquet concept in the case of red Bordeaux wines. A panel of experienced wine tasters categorized 30 red wine...
Article
Megastigmatrienone is a key flavor compound in tobacco. It has also been detected in wine, where it may contribute to a tobacco/incense aroma, but its importance and concentration in wines had never previously been evaluated. A method was developed and validated for quantifying the five megastigmatrienone isomers in red and white wines. Megastigmat...
Article
Full-text available
Recent studies have demonstrated the existence of a typical sensory concept for Bordeaux dessert wines, including the world famous wines of Sauternes. Volatile compounds from several chemical families (thiols, aldehydes, and lactones) were identified and correlated with aromatic typicality in these wines. However, these studies were unable to indic...
Article
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p style="text-align: justify;"> Aim : The goal of this study was to evaluate the impact of dimethyl sulfide (DMS) on the fruity aroma of a complex mixture containing 12 red wine esters. Methods and results : Aromatic reconstitutions were prepared using pure commercial esters and acetates at the average concentrations found in red wines, as well as...
Article
Impact of (+)-catechin and gallic acid on sensory perception and volatility of isoamyl acetate, ethyl isobutyrate, ethyl butyrate and ethyl octanoate was investigated in model solutions, by means of triangle tests, detection threshold determination and HS-GC-MS analyses. Catechin significantly altered the sensory perception of most esters (ethyl is...
Article
Full-text available
Our study focused on the impact of 12 red wine esters, in complex mixtures, on the perception of fruity aromas. Aromatic reconstructions were prepared in dilute alcohol solution at the average concentrations found in red wines, using pure commercial products. The impact of ethyl propanoate, ethyl-3-hydroxybutanoate, butyl acetate, and 2-methylpropy...
Article
A preparative HPLC method was applied to aromatic red wine extracts. Twenty-five fractions with various flavors were thus obtained, and several aromatic reconstitutions were produced by mixing some of these fractions. Discriminative tests revealed that the omission of some fractions from the mixture of fruity fractions or the addition of others aff...
Article
Full-text available
Wine quality is first assessed by experts who evaluate the sensory characteristics of the product using sensory skills. Several studies have shown considerable variation in chemosensory human capacities, including wine tasting experts. Some of them show high olfactory detection thresholds for some key compounds of wine. In addition, several authors...
Article
The enantiomers of ethyl 2-hydroxy-4-methylpentanoate (ethyl dl-leucate) were assayed in several wines using chiral gas chromatography (γ-cyclodextrin). Analyses of 55 commercial wines from various vintages and origins revealed different distributions. Generally, white wines presented only the R form, whereas red wines contained both enantiomers, i...
Article
The enantiomers of ethyl 2-hydroxy-4-methylpentanoate (ethyl DL-leucate) were assayed in several wines using chiral gas chromatography (γ-cyclodextrin). Analyses of 55 commercial wines from various vintages and origins revealed different distributions. Generally, white wines presented only the R form, whereas red wines contained both enantiomers, i...
Article
Full-text available
Wine experts usually rely on chemical tracers of qualities or defects to judge wines. While part of their expertise is determined by their sensory ability to detect these key compounds, their level of sensitivity is generally unknown. The olfactory detection thresholds for 10 key odorant compounds in wine were, therefore, measured in a large sample...

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