Unité mixte de recherche en Oenologie

Domaines scientifiques déclarés au RNSR

Mots-clés des publications HAL repérées

Projets ANR

• LabCom — De la BIOdisponibilité des PHYtonutriments aux métabolites à valeur SAnté · 2024
• Combattre les biofilms inter-règnes à l’aide de composés isolés de la plante invasive Ludwigia grandiflora et de ses endophytes · 2024
• Elucider la production de phénols volatils dans l'industrie des boissons fermentées · 2022

Publications HAL récentes repérées

• Enhancing the aromatic profile and sensory properties of wine via interactions between Zygosaccharomyces bailii and Saccharomyces cerevisiae · 2026

  Résumé de la publication : Zygosaccharomyces bailii is a non-conventional wine yeast, traditionally recognized for its spoilage potential in food and beverages. However, strain-level variability within this species presents an opportunity to identify efficient, non-spoilage strains with promising applications as wine starter cultures. The aim of this…

• Electron paramagnetic resonance (EPR) spin trapping applied to Chardonnay wines: impact of phenolic content and ethanol · 2026

  Résumé de la publication : Chemical oxidation is the main cause of damage during the bottle aging of white wines. It is due to Fenton-type reaction mechanisms, i.e., a radical oxidation cascade which leads to the formation of 1-hydroxyethyl radicals (1-HER) from ethanol. An optimized electron paramagnetic…

• In vitro production of (+)-catechin and (−)-epicatechin glucuronides to better understand the in vivo metabolism of a polyphenol-rich extract (Memophenol™) · 2026

  Résumé de la publication : Consumption of (+)-catechin and (−)-epicatechin is associated with beneficial effects on human health. However, their limited systemic circulation in native form suggests that their metabolites may contribute to these effects. The aim of this study was to produce and structurally characterize glucuronide…

• Cognac distillation wines host specific Oenococcus oeni strains representing a novel genetic lineage · 2026

  Résumé de la publication : Oenococcus oeni is the lactic acid bacteria species best adapted to wine. It proliferates during alcoholic fermentation and typically becomes the most abundant species during malolactic fermentation. A large diversity of O. oeni strains is present in all wine-producing regions. These strains…

• Step-by-step description of methodology based on combined electrochemical techniques for sulfite monitoring in real-time · 2026

  Résumé de la publication : The demand for efficient sulfite monitoring is increasing in the food industry, particularly within the wine sector. Although electrochemical techniques offer considerable advantages for industrial applications, further improvements are necessary to enhance stability and minimize interference in complex matrices, such as wine.…