Know more

About cookies

What is a "cookie"?

A "cookie" is a piece of information, usually small and identified by a name, which may be sent to your browser by a website you are visiting. Your web browser will store it for a period of time, and send it back to the web server each time you log on again.

Different types of cookies are placed on the sites:

  • Cookies strictly necessary for the proper functioning of the site
  • Cookies deposited by third party sites to improve the interactivity of the site, to collect statistics

Learn more about cookies and how they work

The different types of cookies used on this site

Cookies strictly necessary for the site to function

These cookies allow the main services of the site to function optimally. You can technically block them using your browser settings but your experience on the site may be degraded.

Furthermore, you have the possibility of opposing the use of audience measurement tracers strictly necessary for the functioning and current administration of the website in the cookie management window accessible via the link located in the footer of the site.

Technical cookies

Name of the cookie

Purpose

Shelf life

CAS and PHP session cookies

Login credentials, session security

Session

Tarteaucitron

Saving your cookie consent choices

12 months

Audience measurement cookies (AT Internet)

Name of the cookie

Purpose

Shelf life

atid

Trace the visitor's route in order to establish visit statistics.

13 months

atuserid

Store the anonymous ID of the visitor who starts the first time he visits the site

13 months

atidvisitor

Identify the numbers (unique identifiers of a site) seen by the visitor and store the visitor's identifiers.

13 months

About the AT Internet audience measurement tool :

AT Internet's audience measurement tool Analytics is deployed on this site in order to obtain information on visitors' navigation and to improve its use.

The French data protection authority (CNIL) has granted an exemption to AT Internet's Web Analytics cookie. This tool is thus exempt from the collection of the Internet user's consent with regard to the deposit of analytics cookies. However, you can refuse the deposit of these cookies via the cookie management panel.

Good to know:

  • The data collected are not cross-checked with other processing operations
  • The deposited cookie is only used to produce anonymous statistics
  • The cookie does not allow the user's navigation on other sites to be tracked.

Third party cookies to improve the interactivity of the site

This site relies on certain services provided by third parties which allow :

  • to offer interactive content;
  • improve usability and facilitate the sharing of content on social networks;
  • view videos and animated presentations directly on our website;
  • protect form entries from robots;
  • monitor the performance of the site.

These third parties will collect and use your browsing data for their own purposes.

How to accept or reject cookies

When you start browsing an eZpublish site, the appearance of the "cookies" banner allows you to accept or refuse all the cookies we use. This banner will be displayed as long as you have not made a choice, even if you are browsing on another page of the site.

You can change your choices at any time by clicking on the "Cookie Management" link.

You can manage these cookies in your browser. Here are the procedures to follow: Firefox; Chrome; Explorer; Safari; Opera

For more information about the cookies we use, you can contact INRAE's Data Protection Officer by email at cil-dpo@inrae.fr or by post at :

INRAE

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

Last update: May 2021

Menu Logo Principal Logo

Home page

Website UMR SPO - INRA Montpellier

Biomolecules of Interest in Oenology

Our research aims to identify the relationships between the composition and the quality or typicity of wines and to evaluate the impact of the raw material and oenological processes on these properties, in order to better control them.
2690 bandeau (2)

Team leaders: Thierry Doco & Aude Vernhet

The general approach consists in:

  • understanding the mechanisms involved in the fate and changes of the properties of grape and wine compounds during the various stages of winemaking, in relation with their chemical reactivity, their biochemical evolutions and / or their physicochemical interactions;
  • using this knowledge to propose innovative oenological products and processes for the control of this quality.

Contacts:

Thierry Doco

Chargé de recherche INRA

Tél : 04 99 61 25 85

Courriel : thierry.doco@inra.fr

Aude Vernhet

Professor SupAgro

Tél : 04 99 61 27 58

Courriel : aude.vernhet@supagro.fr

Staff :

 Researchers, Lecturers and Engineers:

  • Véronique Cheynier,
  • Thierry Doco, (Team leader)
  • François Garcia,
  • Julie Mekoue Nguela (seconded from Lallemand)
  • Laetitia Mouls,
  • Céline Poncet-Legrand,
  • Peggy Rigou,
  • Aurélie Roland
  • Cédric Saucier,
  • Aude Vernhet (Team leader)

Technicians:

  • Stéphanie Carrillo,
  • Catherine Chabalier (50 %)
  • Patrick Chemardin
  • Stéphanie Roi,
  • Lucas Suc,
  • Frédéric Véran,
  • Pascale Williams

4 PhD / 1 Postdoc

Publications

2018

Fayeulle N, Vallverdu-Queralt A, Meudec E, Hue C, Boulanger R, Cheynier V, Sommerer N. (2018) Characterization of new flavan-3-ol derivatives in fermented cocoa beans. Food Chem. 259: 207-212. doi: 10.1016/j.foodchem.2018.03.133.

Martínez-Lapuente L, Apolinar-Valiente R, Guadalupe Z, Ayestarán B, Pérez-Magariño S, Williams P, Doco T. (2018) Polysaccharides, oligosaccharides and nitrogen compounds changes during the ageing of tempranillo and verdejo sparkling wines. J. Sc. Food Agricult. 98: 291-303. doi: 10.1002/jsfa.8470.

Mejia-Tamayo V, Nigen M, Apolinar-Valiente R, Doco T, Williams P, Renard D, Sanchez C. (2018) Volumetric properties of hyperbranched arabinogalactan-proteins from plant exudate. Colloids and Interfaces 2: 11.

Newair E, Kilmartin PA, Garcia F. (2018) Square wave voltammetric analysis of polyphenol content and antioxidant capacity of red wines using glassy carbon and disposable carbon nanotubes modified screen-printed electrodes. European Food Research and Technology, doi.org/10.1007/s00217-018-3038-z.

Newair E, Nafady A, Abdel-Hamid R, Al-Enizi A.M., Garcia F. (2018) Mechanistic pathways and identification of the electrochemically generated oxidation products of flavonoid eriodictyol in the presence of glutathione. Electroanalysis, doi.org/10.1002/elan.201800071.

Quijada-Morin N, Garcia F, Lambert K, Walker A-S, Tiers L, Viaud M, Sauvage F-X, Hirtz C, Saucier C. (2018) Strain effect on extracellular laccase activities from Botrytis cinerea. Aust. J. Grape and Wine Res. 24: 241-251.

Zerbib M, Mazauric J-P, Meudec E, Le Guernevé C, Lepak A, Nidetsky B, Cheynier V, Terrier N, Saucier C. (2018) New flavanol O-glycosides in grape and wine. Food Chem. In press (https://www.sciencedirect.com/science/article/pii/S0308814618309701).

 

2017

Apolinar-Valiente R, Gómez-Plaza E, Terrier N, Doco N, Ros-García J-M (2017) The composition of cell walls from grape skin in Vitis vinifera intraspecific hybrids. J. Sc. Food Agricult. 97: 4029-4035. doi: 10.1002/jsfa.8270.

Ben Aziz M, Mouls L, Fulcrand H, Douieb H, Hajjaj H. (2017) Phenolic compounds of Moroccan red press wines: Influence of fining agents and micro-oxygenation treatments. LWT-Food Science and Technology 78: 143-150, ISSN: 0023-6438.

Ben Aziz M, Mouls L, Fulcrand H, Hajjaj H. (2017) Micro-oxygenation and fining agent treatments: impact on color of Moroccan red press wine. Journal of Food Chemistry & Nanotechnology 3: 38-43.

Boulet J-C, Trarieux C, Ducasse M-A, Cheynier V. (2017) Ultraviolet spectroscopy study of wine polyphenols and other major compounds. Aust J Grape Wine Res. 23: 193-199. doi:10.1111/ajgw.12265.

Brandão E, Santos Silva M, García-Estévez I, Williams P, Mateus N, Doco T, de Freitas V, Soares S. (2017) The role of wine polysaccharides on salivary protein-tannin interaction: a molecular approach. Carbohydr. Polymers. 177: 77-85.

Cheynier V, Halbwirth H, Stich K, Martens S. (2017) Special issue on Polyphenols. Planta 246, (sur invitation). doi: 10.1007/s00425-017-2745-1.

Cheynier V, Halbwirth H. (2017) Polyphenols: Physicochemical and biological properties and perspectives of their use in a zero waste society. J Agric Food Chem. 65: 6343-6345. doi: 10.1021/acs.jafc.7b02056.

Deusher Z, Bonny JM, Cheynier V, Clerjon S, Devaux MF, Dupont D, Fonseca F, Guillon F, Jamme F, Le Feunteun S, Passot S, Réfrégiers M, Rogniaux H, Ropartz D, Vallverdu-Queralt A, Canon F. (2017) From the structure of the biomolecules to the cerebral picture of food: methods of investigation. Innov. Food Sci. Emerg. Technol. doi:10.1016/j.ifset.2017.10.003.

Ferreira-Lima N, Vallverdú-Queralt A, Meudec M, Pinasseau L, Verbaere A, Bordignon-Luiz M-T, Le Guernevé C, Cheynier V, Sommerer N. (2017) Quantification of hydroxycinnamic derivatives in wines by UPLC-MRM-MS. Anal Bioanal Chem. doi.org/10.1007/s00216-017-0759-y.

García García M, Apolinar-Valiente R, Williams P, Esteve-Zarzoso B, Cabellos JM, Arroyo T, Doco T. (2017) Study of hyperbranched complex carbohydrates of Malvar white wines elaborated with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 native yeasts from D.O. “Vinos de Madrid”. J. Agric. Food Chem. 65: 6656-6664.

Gil M, Avila-Salas F, Santos LS, Iturmendi N, Moine V, Cheynier V, Saucier C. (2017) Rosé wine fining using polyvinylpolypyrrolidone: Colorimetry, targeted polyphenomics, and molecular dynamics simulations. J. Agric. Food Chem. 65: 10591-10597. DOI: 10.1021/acs.jafc.7b04461.

Jegou S, Hoang DA, Salmon T, Williams P, Vrigneau C, Doco T, Marchal R. (2017) Impact of press fractioning on polysaccharide and oligosaccharide composition of Pinot meunier Champagne base wines. Food Chem. 232: 49-59.

Pinasseau L, Vallverdú-Queralt A, Verbaere A, Roques M, Meudec E, Le Cunff L, Peros J-P, Ageorges A, Sommerer N, Boulet J-C, Terrier N, Cheynier V. (2017) Cultivar diversity of grape skin polyphenol composition and changes in response to drought investigated by LC-MS based metabolomics. Frontiers in Plant Sci. doi: 10.3389/fpls.2017.01826.

Sanchez C, Nigen M, Mejia Tamayo V, Doco T, Williams P, Amine C, Renard D. (2017) Acacia senegal gum: History of the Future. Food Hydrocoll. 78: 140-160.

Vallverdú-Queralt A, Meudec M, Eder M, Lamuela-Raventos R, Sommerer N, Cheynier V. (2017) Targeted filtering reduces the complexity of routine UHPLC-HRMS data to decipher polyphenol polymerization. Food Chem. 227: 255-263.

Vallverdú-Queralt A, Meudec M, Eder M, Lamuela-Raventos R, Sommerer N, Cheynier V. (2017) The hidden face of wine polyphenol polymerization highlighted by high-resolution mass spectrometry. Chemistry Open 6: 336–339. doi: 10.1002/open.201700044.

 

2016

Abdel-Hamid R, Newair E, Garcia F. (2016) Electroanalytical determination of luteolin in peanuts hulls using carbon black modified glassy carbon electrode. Brazilian Journal of Analytical Chemistry 4: 38-47.

Bontpart T, Marlin T, Vialet S, Guiraud J-L, Pinasseau L, Meudec E, Sommerer N, Cheynier V, Terrier N. (2016) Two shikimate dehydrogenases, VvSDH3 and VvSDH4, are involved in gallic acid biosynthesis. J. Exp. Bot. 67: 3537–3550. doi:10.1093/jxb/erw184.

Boulet J-C, Trarieux C, Ducasse M-A, Caille S, Williams P, Doco T, Cheynier V. (2016) The sensorial perception of astringency: simple prediction models based on polyphenols, oligosaccharides and polysaccharides. Food Chem. 190: 357–363.

Boulet J-C, Trarieux C, Souquet J-M, Ducasse M-A, Caille S, Samson A, Williams P, Doco T, Cheynier V. (2016) The sensorial perception of astringency: prediction models based on polyphenols, oligosaccharides and polysaccharides. Food Chem. 190: 357–363.

Dimopoulou M, Bardeau T, Ramonet P.Y., Miot-Certier C, Claisse O, Doco T, Petrel M, Lucas P, Dols-Lafargue M. (2016) Exopolysaccharides produced by Oenococcus oeni: from genomic and phenotypic analysis to technological valorization. Food Microbio. 53: 10-17.

Ferreira-Lima N, Vallverdú-Queralt A, Meudec M, Mazauric JP, Sommerer N, Bordignon-Luiz MT, Cheynier V, Le Guernevé C. (2016) Synthesis, identification, and structure elucidation of adducts formed by reactions of hydroxycinnamic acids with glutathione or cysteinylglycine. J. Nat Prod. 79: 2211–2222. doi: 10.1021/acs.jnatprod.6b00279.

Martínez-Lapuente L, Apolinar-Valiente R, Guadalupe Z, Ayestarán B, Pérez-Magariño S, Williams P, Doco T. (2016) Influence of grape maturity on carbohydrate composition of red sparkling wines. J. Agric. Food Chem. 64: 5020-5030.

Maury C, Sarni-Manchado P, Poinsaut P, Cheynier V, Moutounet M. (2016) Influence of polysaccharides and glycerol on proanthocyanidin precipitation. Food Hydrocoll. 60: 598-605.

Mekoue Nguela J, Poncet-Legrand C, Sieczkowski N, Vernhet A. (2016) Interactions of grape tannins and wine polyphenols with a yeast protein extract, mannoproteins and β-glucan. Food Chem. 210: 671-82.

Musbah I, Ciceron D, Garcia F, Saboni A, Alexandrova S. (2016) Nitrate ions retention by nanofiltration for drinking water production. Desalination and Water Treatment 57: 16758-16769.

Pinasseau L, Verbaere A, Roques M, Meudec E, Vallverdú-Queralt V, Terrier N, Boulet J-C, Cheynier V, Sommerer N. (2016) A fast and robust UHPLC-MRM-MS method to characterize and quantify grape skin tannins after chemical depolymerization. Molecules, 21(10), 1409; doi:10.3390/molecules21101409.

Pineda-Vadillo C, Nau F, Cheynier V, Meudec E, Sanz-Buenhombre M, Guadarrama A, Tóth T, Csavajda E, Hingyi H., Karakaya S., Sibakov J, Capozzi F, Bordoni A, Guerin-Dubiard C, Dupont D. (2016) In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity. Food Res. Internat. doi:10.1016/j.foodres.2016.01.029.

Vallverdú-Queralt A, Biler M, Meudec E, Le Guernevé C, Vernhet A, Mazauric J-P, Legras J-L, Loonis M, Trouillas P, Cheynier V, Dangles O. (2016) p-Hydroxyphenyl-pyranoanthocyanins: an experimental and theoretical investigation of their acid – base properties and molecular interactions. Int J Mol. Sci. 17: 1842; doi:10.3390/ijms17111842.

Vallverdú-Queralt A, Meudec M, Ferreira-Lima N, Sommerer N, Dangles O, Cheynier V, Le Guernevé C. (2016) A comprehensive investigation of guaiacyl-pyranoanthocyanin synthesis by one-/two-dimensional NMR and UPLC–DAD–ESI–MSn. Food Chem. 199: 902–910.

Vernhet A, Bes M, Bouissou D, Carrillo S, Brillouet J-M. (2016) Characterization of suspended solids in thermo-treated red musts. Journal International des Sciences de la Vigne et du Vin 50: 9-21.