Search results for "Métabolomique"
showing 5 items of 5 documents
Micro-organisms interactome during wine alcoholic fermentation
2022
The study of interactions between microorganisms is of major interest in oenology for various applications, including the modulation of the aromatic profile of wines. The interactions between Saccharomyces and non-Saccharomyces yeasts are widely described in the literature. On the contrary, interactions during alcoholic fermentation between S. cerevisiae strains, known for their technological properties in oenology, have been little studied.In this work, twelve strains of S. cerevisiae and their impact on wine were characterized in pure cultures using an integrative approach that combines microbiological, chemical, metabolomic and sensory approaches. An important intraspecific diversity was…
Wine metabolomic analysis : "chemical messages in a bottle"
2014
The main objective of this work was to develop non-targeted metabolomics analyses of bottled wines in order to decipher chemical informations from the time-related evolution of their composition. This original research was based on the hypothesis that, when analyzed, bottled wines would still hold chemical memories of envionmental parameters (vineyard management, oenological practices, climate, terroir…) at the moment of their elaboration, even after several years of ageing. A second hypothesis was that in order to anticipate the future evolution of the wine quality in terms of chemical composition, it is necessary to know what it was in the past. To that purpose, and for the first time in …
A metabolomic study of yeast/bacteria interactions
2015
As a complex microbial ecosystem, wine is a particularly interesting model for studying interactions between microorganisms. Contact-independent interactions (indirect interactions) between the yeast Saccharomyces cerevisae and the lactic acid bacterium Oenococcus oeni have a direct effect on malolactic fermentation (MLF), induction and completion, which is an important factor in wine quality. Yeast strains could be classified as MLF+ phenotype if it usually stimulates the bacterial growth or MLF- in the opposite case. The known metabolites that stimulate or inhibit the MLF cannot always explain the phenotypic distinction. In this work, a multidisciplinary workflow combining non-targeted me…
Contribution to the molecular study of the oxidative stability of white wines of Burgundy
2019
In order to understand and control the aging of wines, particularly white wines, it is necessary to deepen our knowledge about the physico-chemical mechanisms of oxidation related to oxygenation processes. For this, it is important to have tools to quantify the antioxidant capacity of white wines, and to identify the compoiunds involved, in order to anticipate the aging ability of a wine.In this study, analyzes of the antioxidant capacity by DPPH and Electron Paramagnetic Resonance (EPR) were carried out on a large number of wines during aging and from several vintages, in parallel with metabolomic analyzes, mainly carried out by Liquid Chromatography Coupled to Mass Spectrometry (UPLC-Q-TO…