Gilles obtained his PhD in 1992 and his habilitation in 2003 (Université Bordeaux Segalen, France). He worked three years as a researcher in Escola Superior de Biotecnologia, UCP, Porto (Portugal). He was the Dean of the Faculty d’Œnologie of Bordeaux (2012-2014). He is Professor of Enology at the Université de Bordeaux and Deputy Director of the Institut des Sciences de la Vigne et du Vin (ISVV). His research mainly focuses on aroma-active volatile compounds in-wine, in particular on the formation by Lactic Acid Bacteria and during wine ageing process. His research is concerned with the application of chromatographic techniques to the analysis of wines. Additionally his research is centered on the sensorial aspect focusing on the product but also on the capacity of the tasters.