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INRA
24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

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Website UMR SPO - INRA Montpellier

Biomolecules of Interest in Oenology

Our research aims to identify the relationships between the composition and the quality or typicity of wines and to evaluate the impact of the raw material and oenological processes on these properties, in order to better control them.
2690 bandeau (2)

Team leaders: Thierry Doco & Aude Vernhet

The general approach consists in:

  • understanding the mechanisms involved in the fate and changes of the properties of grape and wine compounds during the various stages of winemaking, in relation with their chemical reactivity, their biochemical evolutions and / or their physicochemical interactions;
  • using this knowledge to propose innovative oenological products and processes for the control of this quality.

Contacts:

Thierry Doco

Chargé de recherche INRA

Tél : 04 99 61 25 85

Courriel : thierry.doco@inra.fr

Aude Vernhet

Professor SupAgro

Tél : 04 99 61 27 58

Courriel : aude.vernhet@supagro.fr

Staff :

 Researchers, Lecturers and Engineers:

  • Véronique Cheynier,
  • Thierry Doco, (Team leader)
  • François Garcia,
  • Julie Mekoue Nguela (seconded from Lallemand)
  • Laetitia Mouls,
  • Céline Poncet-Legrand,
  • Peggy Rigou,
  • Aurélie Roland
  • Cédric Saucier,
  • Aude Vernhet (Team leader)

Technicians:

  • Stéphanie Carrillo,
  • Catherine Chabalier (50 %)
  • Patrick Chemardin
  • Stéphanie Roi,
  • Lucas Suc,
  • Frédéric Véran,
  • Pascale Williams

4 PhD / 1 Postdoc

Publications

2018

Fayeulle N, Vallverdu-Queralt A, Meudec E, Hue C, Boulanger R, Cheynier V, Sommerer N. (2018) Characterization of new flavan-3-ol derivatives in fermented cocoa beans. Food Chem. 259: 207-212. doi: 10.1016/j.foodchem.2018.03.133.

Martínez-Lapuente L, Apolinar-Valiente R, Guadalupe Z, Ayestarán B, Pérez-Magariño S, Williams P, Doco T. (2018) Polysaccharides, oligosaccharides and nitrogen compounds changes during the ageing of tempranillo and verdejo sparkling wines. J. Sc. Food Agricult. 98: 291-303. doi: 10.1002/jsfa.8470.

Mejia-Tamayo V, Nigen M, Apolinar-Valiente R, Doco T, Williams P, Renard D, Sanchez C. (2018) Volumetric properties of hyperbranched arabinogalactan-proteins from plant exudate. Colloids and Interfaces 2: 11.

Newair E, Kilmartin PA, Garcia F. (2018) Square wave voltammetric analysis of polyphenol content and antioxidant capacity of red wines using glassy carbon and disposable carbon nanotubes modified screen-printed electrodes. European Food Research and Technology, doi.org/10.1007/s00217-018-3038-z.

Newair E, Nafady A, Abdel-Hamid R, Al-Enizi A.M., Garcia F. (2018) Mechanistic pathways and identification of the electrochemically generated oxidation products of flavonoid eriodictyol in the presence of glutathione. Electroanalysis, doi.org/10.1002/elan.201800071.

Quijada-Morin N, Garcia F, Lambert K, Walker A-S, Tiers L, Viaud M, Sauvage F-X, Hirtz C, Saucier C. (2018) Strain effect on extracellular laccase activities from Botrytis cinerea. Aust. J. Grape and Wine Res. 24: 241-251.

Zerbib M, Mazauric J-P, Meudec E, Le Guernevé C, Lepak A, Nidetsky B, Cheynier V, Terrier N, Saucier C. (2018) New flavanol O-glycosides in grape and wine. Food Chem. In press (https://www.sciencedirect.com/science/article/pii/S0308814618309701).

 

2017

Apolinar-Valiente R, Gómez-Plaza E, Terrier N, Doco N, Ros-García J-M (2017) The composition of cell walls from grape skin in Vitis vinifera intraspecific hybrids. J. Sc. Food Agricult. 97: 4029-4035. doi: 10.1002/jsfa.8270.

Ben Aziz M, Mouls L, Fulcrand H, Douieb H, Hajjaj H. (2017) Phenolic compounds of Moroccan red press wines: Influence of fining agents and micro-oxygenation treatments. LWT-Food Science and Technology 78: 143-150, ISSN: 0023-6438.

Ben Aziz M, Mouls L, Fulcrand H, Hajjaj H. (2017) Micro-oxygenation and fining agent treatments: impact on color of Moroccan red press wine. Journal of Food Chemistry & Nanotechnology 3: 38-43.

Boulet J-C, Trarieux C, Ducasse M-A, Cheynier V. (2017) Ultraviolet spectroscopy study of wine polyphenols and other major compounds. Aust J Grape Wine Res. 23: 193-199. doi:10.1111/ajgw.12265.

Brandão E, Santos Silva M, García-Estévez I, Williams P, Mateus N, Doco T, de Freitas V, Soares S. (2017) The role of wine polysaccharides on salivary protein-tannin interaction: a molecular approach. Carbohydr. Polymers. 177: 77-85.

Cheynier V, Halbwirth H, Stich K, Martens S. (2017) Special issue on Polyphenols. Planta 246, (sur invitation). doi: 10.1007/s00425-017-2745-1.

Cheynier V, Halbwirth H. (2017) Polyphenols: Physicochemical and biological properties and perspectives of their use in a zero waste society. J Agric Food Chem. 65: 6343-6345. doi: 10.1021/acs.jafc.7b02056.

Deusher Z, Bonny JM, Cheynier V, Clerjon S, Devaux MF, Dupont D, Fonseca F, Guillon F, Jamme F, Le Feunteun S, Passot S, Réfrégiers M, Rogniaux H, Ropartz D, Vallverdu-Queralt A, Canon F. (2017) From the structure of the biomolecules to the cerebral picture of food: methods of investigation. Innov. Food Sci. Emerg. Technol. doi:10.1016/j.ifset.2017.10.003.

Ferreira-Lima N, Vallverdú-Queralt A, Meudec M, Pinasseau L, Verbaere A, Bordignon-Luiz M-T, Le Guernevé C, Cheynier V, Sommerer N. (2017) Quantification of hydroxycinnamic derivatives in wines by UPLC-MRM-MS. Anal Bioanal Chem. doi.org/10.1007/s00216-017-0759-y.

García García M, Apolinar-Valiente R, Williams P, Esteve-Zarzoso B, Cabellos JM, Arroyo T, Doco T. (2017) Study of hyperbranched complex carbohydrates of Malvar white wines elaborated with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 native yeasts from D.O. “Vinos de Madrid”. J. Agric. Food Chem. 65: 6656-6664.

Gil M, Avila-Salas F, Santos LS, Iturmendi N, Moine V, Cheynier V, Saucier C. (2017) Rosé wine fining using polyvinylpolypyrrolidone: Colorimetry, targeted polyphenomics, and molecular dynamics simulations. J. Agric. Food Chem. 65: 10591-10597. DOI: 10.1021/acs.jafc.7b04461.

Jegou S, Hoang DA, Salmon T, Williams P, Vrigneau C, Doco T, Marchal R. (2017) Impact of press fractioning on polysaccharide and oligosaccharide composition of Pinot meunier Champagne base wines. Food Chem. 232: 49-59.

Pinasseau L, Vallverdú-Queralt A, Verbaere A, Roques M, Meudec E, Le Cunff L, Peros J-P, Ageorges A, Sommerer N, Boulet J-C, Terrier N, Cheynier V. (2017) Cultivar diversity of grape skin polyphenol composition and changes in response to drought investigated by LC-MS based metabolomics. Frontiers in Plant Sci. doi: 10.3389/fpls.2017.01826.

Sanchez C, Nigen M, Mejia Tamayo V, Doco T, Williams P, Amine C, Renard D. (2017) Acacia senegal gum: History of the Future. Food Hydrocoll. 78: 140-160.

Vallverdú-Queralt A, Meudec M, Eder M, Lamuela-Raventos R, Sommerer N, Cheynier V. (2017) Targeted filtering reduces the complexity of routine UHPLC-HRMS data to decipher polyphenol polymerization. Food Chem. 227: 255-263.

Vallverdú-Queralt A, Meudec M, Eder M, Lamuela-Raventos R, Sommerer N, Cheynier V. (2017) The hidden face of wine polyphenol polymerization highlighted by high-resolution mass spectrometry. Chemistry Open 6: 336–339. doi: 10.1002/open.201700044.

 

2016

Abdel-Hamid R, Newair E, Garcia F. (2016) Electroanalytical determination of luteolin in peanuts hulls using carbon black modified glassy carbon electrode. Brazilian Journal of Analytical Chemistry 4: 38-47.

Bontpart T, Marlin T, Vialet S, Guiraud J-L, Pinasseau L, Meudec E, Sommerer N, Cheynier V, Terrier N. (2016) Two shikimate dehydrogenases, VvSDH3 and VvSDH4, are involved in gallic acid biosynthesis. J. Exp. Bot. 67: 3537–3550. doi:10.1093/jxb/erw184.

Boulet J-C, Trarieux C, Ducasse M-A, Caille S, Williams P, Doco T, Cheynier V. (2016) The sensorial perception of astringency: simple prediction models based on polyphenols, oligosaccharides and polysaccharides. Food Chem. 190: 357–363.

Boulet J-C, Trarieux C, Souquet J-M, Ducasse M-A, Caille S, Samson A, Williams P, Doco T, Cheynier V. (2016) The sensorial perception of astringency: prediction models based on polyphenols, oligosaccharides and polysaccharides. Food Chem. 190: 357–363.

Dimopoulou M, Bardeau T, Ramonet P.Y., Miot-Certier C, Claisse O, Doco T, Petrel M, Lucas P, Dols-Lafargue M. (2016) Exopolysaccharides produced by Oenococcus oeni: from genomic and phenotypic analysis to technological valorization. Food Microbio. 53: 10-17.

Ferreira-Lima N, Vallverdú-Queralt A, Meudec M, Mazauric JP, Sommerer N, Bordignon-Luiz MT, Cheynier V, Le Guernevé C. (2016) Synthesis, identification, and structure elucidation of adducts formed by reactions of hydroxycinnamic acids with glutathione or cysteinylglycine. J. Nat Prod. 79: 2211–2222. doi: 10.1021/acs.jnatprod.6b00279.

Martínez-Lapuente L, Apolinar-Valiente R, Guadalupe Z, Ayestarán B, Pérez-Magariño S, Williams P, Doco T. (2016) Influence of grape maturity on carbohydrate composition of red sparkling wines. J. Agric. Food Chem. 64: 5020-5030.

Maury C, Sarni-Manchado P, Poinsaut P, Cheynier V, Moutounet M. (2016) Influence of polysaccharides and glycerol on proanthocyanidin precipitation. Food Hydrocoll. 60: 598-605.

Mekoue Nguela J, Poncet-Legrand C, Sieczkowski N, Vernhet A. (2016) Interactions of grape tannins and wine polyphenols with a yeast protein extract, mannoproteins and β-glucan. Food Chem. 210: 671-82.

Musbah I, Ciceron D, Garcia F, Saboni A, Alexandrova S. (2016) Nitrate ions retention by nanofiltration for drinking water production. Desalination and Water Treatment 57: 16758-16769.

Pinasseau L, Verbaere A, Roques M, Meudec E, Vallverdú-Queralt V, Terrier N, Boulet J-C, Cheynier V, Sommerer N. (2016) A fast and robust UHPLC-MRM-MS method to characterize and quantify grape skin tannins after chemical depolymerization. Molecules, 21(10), 1409; doi:10.3390/molecules21101409.

Pineda-Vadillo C, Nau F, Cheynier V, Meudec E, Sanz-Buenhombre M, Guadarrama A, Tóth T, Csavajda E, Hingyi H., Karakaya S., Sibakov J, Capozzi F, Bordoni A, Guerin-Dubiard C, Dupont D. (2016) In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity. Food Res. Internat. doi:10.1016/j.foodres.2016.01.029.

Vallverdú-Queralt A, Biler M, Meudec E, Le Guernevé C, Vernhet A, Mazauric J-P, Legras J-L, Loonis M, Trouillas P, Cheynier V, Dangles O. (2016) p-Hydroxyphenyl-pyranoanthocyanins: an experimental and theoretical investigation of their acid – base properties and molecular interactions. Int J Mol. Sci. 17: 1842; doi:10.3390/ijms17111842.

Vallverdú-Queralt A, Meudec M, Ferreira-Lima N, Sommerer N, Dangles O, Cheynier V, Le Guernevé C. (2016) A comprehensive investigation of guaiacyl-pyranoanthocyanin synthesis by one-/two-dimensional NMR and UPLC–DAD–ESI–MSn. Food Chem. 199: 902–910.

Vernhet A, Bes M, Bouissou D, Carrillo S, Brillouet J-M. (2016) Characterization of suspended solids in thermo-treated red musts. Journal International des Sciences de la Vigne et du Vin 50: 9-21.