Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free:

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site:, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Google Analytics

Targeted advertising cookies


The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at or by post at:

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

Dernière mise à jour : Mai 2018

Menu Logo Principal Logo

Home page

Website UMR SPO - INRA Montpellier

PhD Angela Coral Medina

Contribution of the interaction between environment and genotype to flavour and aroma

The properties of yeasts make them one of the most advantageous microorganisms in industry, especially in the production of fermented beverages. Yeast has the main role in wine, cider and beer making; the final product quality depends on its performance and the conditions of fermentation. Combination of the knowledge of yeast biology and the different fermentation elements allow scientists to generate innovative beverage with new properties. Moreover, non-traditional yeasts are of special interest as there are new profiles to be described and applied in industry. One of the most investigated topics in fermented beverage is the production of volatile metabolites that contribute to flavor and aroma of beverages. Among these metabolites, there are higher alcohols and esters that have been attributed to fruity and floral aromas desired in alcoholic beverage. It is known that the production of these compounds is affected by external factors such as nitrogen and temperature that can be controlled during fermentation. However, there is insufficient knowledge of the metabolism of aroma compounds by non-traditional yeast. The project focuses on how the environmental factors, nitrogen and temperature, interact with the genotype of novel yeasts to determine phenotype with respect to flavor and aroma. The gene expression data at different nitrogen and temperature conditions will give understanding of the yeast genetic response to these environmental factors and the influence in biochemical pathways of aroma compounds. The transcriptome analysis will be complemented with volatile compounds metabolome analysis to determine what correlations exist between the nitrogen source and the volatile compounds production. To conclude, the project outcomes will provide knowledge that will lead to the development of novel fermented or distilled beverage with improved flavor and aroma characteristics.

  • Period : 18 / 09/ 2020 - 31/ 06 / 2021
  • Supervisors : Carole Camarasa (INRAE, UMR SPO) &  John Morrissey (UCC, Ireland). Joint supervision between the univeristy of Montpellier and the university of Cork.
  • E-mail : ;