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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
Saul_web

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)
  • Contact : saul.assuncao@supagro.fr