Jean-Christophe Barbe has 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 has joined Bordeaux Sciences Agro in 2001 and is actually full Professor of Enology. His research activity takes place in Institute of Vine and Wine Sciences, Bordeaux University, and mainly focuses on wines aroma including sensorial, chemical and microbiological approaches.

Jean-Christophe is also a winemaker with an experience of more than 20 vintages.