Aurélie ROLAND

Lecturer

Montpellier SupAgro

France

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About

Aurélie Roland is a Lecturer at Montpellier SupAgro in France. Her research focuses on the biochemical interactions during wine fermentation and the impact of various compounds on flavor profiles, with recent articles addressing volatile sulfur compounds, thiol precursors, and the effects of cork closures on wine aging. She has contributed significantly to the understanding of grapevine genetics and fungicide resistance as well as the chemistry involved in volatile off-flavors in wines.

Articles (12)

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2025

Year:

2023

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2023

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2023

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2023

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2023

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2023

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2023

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2023

Year:

2023

Year:

2022

Year:

2022

Collaborators (2)

Sonia Collin

Professeur ordinaire

Université catholique de Louvain

BELGIUM

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Nicolas Sommerer

University of Montpellier

FRANCE

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Aurélie ROLAND

Research Interests

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Articles (12)

Dimethyl sulfide transfers through closure during accelerated model wine ageing: proof-of-concept & prospects

Evidence of Enzymatic and Chemical Interconversions of Barley Malt 3-Sulfanylhexanol Conjugates during Mashing

Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts

First identification of a new molecule involved in the fresh mushroom off-flavor in wines: 1-hydroxyoctan-3-one

New Insights on the Scalping Phenomenon of Volatile Sulphur Compounds on Micro-Agglomerated Wine Closures

Unusual Profile of Thiol Precursors in Special Malts: First Evidence of Chemical Glutathione-/γGluCys- and CysGly-/Cys- Conversions

New Fungus-Resistant Grapevine Vitis and V. vinifera L. × M. rotundifolia Derivative Hybrids Display a Drought-Independent Response in Thiol Precursor Levels

New Light on the Varietal Thiols Pathway during Alcoholic Fermentation: Role of 3-S-(N-Acetyl-cysteinyl)-hexan-1-ol (NAC3SH)

Wine Cork Closures Impacts on Dimethyl Sulfide (DMS) and Precursors (DMSP) Equilibrium of Different Shiraz Wines during Accelerated Bottle Ageing

Evolution of Markers Involved in the Fresh Mushroom Off-Flavor in Wine During Alcoholic Fermentation

Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and Crustomyces subabruptus

Thiol precursors and amino acids profile of white interspecific hybrid <i>Vitis</i> varieties and impact of foliar urea and sulfur supplementation on the concentration of thiol precursors in <i>Vitis</i> sp. Vidal berries

Collaborators (2)

Sonia Collin

Nicolas Sommerer

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