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Dernière mise à jour : Mai 2018

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PhD Saul Assuncao Bicca

Yeast mannoproteins structural diversity and the impact of it over its functional properties in wine

Mannoproteins are macromolecules of the yeast cell wall naturally released into wine along the fermentation and aging on lees processes. Several studies highlight its positive effects over wine's characteristics: Colloidal stability, tartaric salt's crystallization, changes on the mouth feel and olfactif perception of wines. These impacts are attributed to physico-chemical interactions between mannoproteins and the wine's compounds related to those characteristics. The current knowledge of this research field gives little information about the relation structure-function (structure-interaction) of mannoproteins which have a wide structural diversity. Beyond the structural issues involving these glycoproteins, the wine's molecular/macromolecular composition must be considered, since it is also a factor likely to have influence on the physico-chemical properties mentioned above.

The main objectives of this project are:
- To characterize the structural diversity of mannoproteins;
- To obtain structurally different fractions;
- To study the impact of these structural characteristics on the physico-chemical interactions with the oenological compounds prioritizing phenolic and aroma compounds.

This PhD project takes place in a CIFRE thesis context in partnership with Lallemand S.A.

  • Period: du 18/02/2019 - 17/02/2022
  • Supervisor: Aude Vernhet (Montpellier SupAgro, UMR SPO)
  • Co-supervisors: Thierry Doco (INRA Montpellier, UMR SPO), Céline Poncet-Legrand (INRA Montpellier, UMR SPO) et Julie Mekoue N'Guela (Lallemand)
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