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Dernière mise à jour : Mai 2018

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PhD Guillaume Bergler

Production of unusual aromas by yeasts during enological fermentation
Guillaume

The diversification of the offer –concerning typicality and sensory complexity- of the fermented beverages is an alternative solution for the producers to establish themselves in a highly competitive market. Some aromatic notes - notably citruses, almond, white fruits, violets - are particularly sought by the consumers. These notes can be brought by compounds belonging to different chemical groups (lactones, terpen derivatives, benzene derivatives, …). Overall, these compounds come from precursors derived from lipid metabolism, central carbon metabolism, nitrogen metabolism or phenolic compounds metabolism. Nonetheless, the metabolic pathways involved in the production of the unusual compounds are not well-known, and less studied.

The general aim of the thesis will be to improve the production of an aromatic molecule by a yeast during alcoholic fermentation. To complete successfully, we will first select strains able to synthesize unusual aromatic compounds, either de novo, or from precursors present in the grape. Concurrently with this step, it is important to identify in silico the metabolic pathways and the enzymes involved in the formation of these compounds. Secondly, we will elucidate which pathways are involved in the formation of a target compound, and understand their regulation in order to optimize the production of this compound. Several strategies will be considered, depending on the aromatic target, the metabolic pathways, and the selected yeast species. Knowledge acquired during this PhD, concerning the phenotypic diversity of the yeasts and the metabolism of aromatic compounds will allow to pave the way of new research and will provide an optimized strain whose using will allow to diversify and bring complexity to the sensory profiles of the fermented beverages.

  • Period : 06/06/2017 - 31/05/2020
  • Supervisor : Carole Camarasa (INRA Montpellier, UMR SPO)
  • Co-supervisor : Audrey Bloem (Université Montpellier, UMR SPO)
  • Contact : guillaume.bergler@supagro.fr