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31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

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PhD Rémi De La Burgade

Characterization of the reduced notes of Shiraz wines: biogenesis, evolution and recommendations

In 2008, from 10 000 bottles of wine presented during the International Wine Challenge in London, only 6% were faulty. Among described off-flavors, 29% presented reduced notes and 31% have cork taint. Today, reduced off-flavors represent a big issue for winemakers and especially for long-keeping wines.
Mainly characterized by sulfury notes, reduced off-flavors are due to an excess of volatile sulfur compounds which are produced during alcoholic fermentation. During aging, additionnal volatile sulfur compounds can be released from latent sources called precursors without knowing all the chemical reactions that are involved. Shiraz wines from Côtes du Rhône or Languedoc-Roussillon developed pronounced reduced odors ; which are particularly interesting to study.
During aging, lots of chemical reactions modify the aromatic profil of wine to commonly reach the « bouquet aromas ». Oxygen transfer through the stopper catalyzes chemical reactions and winemakers has to make the best choice to adapt stopper with wine aroma profile. In this context, this PhD project aims at studying the biogenesis pathway of reduced notes in Shiraz wines to
- propose scientific tools for winemakers to fight against sulfury odors
- answer about reduced off-flavors metabolism which is a very exciting research topic for the field.
This PhD will be conduct in partnership with the private company DIAM Bouchage and the Institut Agro / INRAE of Montpellier.  

  • Period : 01/10/2020 to 30/09/2023
  • Supervisor : Nicolas Sommerer (INRAE Montpellier, UMR SPO)
  • Co-supervisor : Aurélie Roland (Montpellier SupAgro, UMR SPO)
  • Contact :