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Dernière mise à jour : Mai 2018

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PhD Stacy Deshaies

Oxidation of red wine polyphenols
Stacy Deshaies-1

The chemical oxidation of polyphenols in red wines involves very complex reactions. From the point of view of basic science as well as applied science, it is necessary to have objective measurements of the state of oxidation of wines as well as their antioxidant capacity and aging potential. This will be achieved by targeting specific chemical pathways and biomarkers involved in the oxidation reactions. Global measurements involving mass spectrometry, electrochemistry or metabolomic fingerprinting approaches will be used. New oxidation markers of polyphenols will be obtained and will allow objective measurements of the oxidation state and oxidability of red wines.

  • Period : 01/10/2018 to 30/09/2021
  • Supervisor: Cédric Saucier (Université Montpellier, UMR SPO)
  • Co-supervisors: François Garcia (Université Montpellier, UMR SPO) and Laetitia Mouls (Montpellier SupAgro, UMR SPO)
  • Contact: stacy.deshaies@umontpellier.fr