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PROGRAMME
Lundi 29 juin 2015
08 h 00 - 09 h 00
ACCUEIL des participants
09 h 00 - 9 h 45
Séance d’ouverture du symposium (Opening session)
Discours de bienvenue
09 h 45 - 12 h 45
Thème : Plante, environnement et qualité du raisin
Présidents de Séance - Chair : Prof. Kees Van Leuwen, Prof. Eric
Gomès
09 h 45 - I.1 Terroir effects on grape and wine aroma compounds. Dr HERDERICH M.
10 h 15 - I.2 Untargeted metabolomics to study scion x rootstock x nitrogen interactions on
berry content.
DELROT S., HABRAN A., HELWI P., HILBERT G., GOMÈS E., VAN LEEUWEN C.,
NEGRI S., COMMISSO M., GUZZO F.
10 h 30 - I.3 Adaptation to Climate Change : Which are the main challenges for the French
wine industry ?
OLLAT N., QUÉNOL H., BARBEAU G., VAN LEEUWEN C., DARRIET P., GARCIA DE
CORTAZAR-ATAURI I., OJEDA H., DUCHÊNE E., LEBON E., VIVIN P., THIS P.,
SABLAYROLLES J.M., TEIL G., LAGACHERIE P., GIRAUD-HÉRAUT E., NEVEU P.,
TOUZARD J.M.
10 h 45 - I.4 Growing grapes in predicted climate change conditions: what can we learn from
multiple stress application in controlled conditions?
GOMES E., MARTINEZ-LÜSCHER J., MORALES F., HILBERT G., SÁNCHEZ-DÍAZ M.,
AGUIRREOLEA J., DELROT S., PASCUAL I.
11 h 00 - 11 h 30 Pause (Coffee break)
11 h 30 - II.1 Pre and post flowering leaf removals as affecting methoxypyrazines, thiols
precursors, glutathione and thiols in Sauvignon blanc grapes and wines.
SIVILOTI P., ŠKVARČ B., BUTINAR L., STERNAD LEMUT M., VANZO A., LISJAK K.
11 h 45 - II.2 Terpenoid glycosyltransferases from grapevine transform aromatic substances to
odorless glycosides.
FROTSCHER J., SCHULENBURG K., RÜHL E., SCHWAB W., GIRI A.P.
12 h 00 - II.3 Micro-vinification for assessment of the effect of field spatial variability to wine
quality.
KOTSERIDIS Y., KALLITHRAKA E., KYRALEOU M., BALAFOUTIS A.,
ANASTASIOU E., FOUNTAS S., KOUNDOURAS S.
12 h 15 - II.4 Polyphenol metabolic and transcriptional profiling of the astringent grape
variety Aglianico (Vitis vinifera L. cv.) during berry ripening.
RINALDI A., CARPUTO D., FRUSCIANTE L., LANZILLO C., MOIO L., TAMBURRINO
A.J., VILLANO C., AVERSANO R.
12 h 30 - II.5 Développement de méthodes sensorielles d’analyse du raisin pour un usage par
les professionnels du vin : un outil d’aide à la decision pour le choix des itinéraires
oenologiques.
SIRET R., PATRON C., CHRETIEN P., GUERIN L., BEAUCHET S., COULON-LEROY
C., SYMONEAUX R.
12 h 45 - 14 h 00
Déjeuner à l'extérieur (Lunch outside)
14 h 00 - 15 h 00
Session Posters (Poster session)
15 h 00 - 16 h 30
Thème : Microorganismes du raisin et du vin / Grape and wine
microorganisms
Présidents de Séance, Chair :
Prof. Patricia Taillandier, Dr. Jean-Marie Sablayrolles
15 h 00 - III.1 Microbial landscapes in wine production: is there microbial link to the regional
character in wines?
Prof. MILLS D.A.
15 h 30 - III.2 New insights into the adaptation of yeast to wine making using comparative
genomics.
LEGRAS J.L., COI A.L., BIGEY F., GALEOTE V., MARSIT S., COULOUX A., GUY J.,
DUARTE R.O, SCHULLER D., SAMPAIO J-P., BUDRONI M., DEQUIN S.
15 h 45 - III.3 Biodiversity of wine yeasts: new insights from population genetics.
ALBERTIN W., BELY M., MARULLO P., MASNEUF-POMAREDE I.
16 h 00 - III.4 Phylogenomic analysis of Oenococcus oeni reveals specific domestication of
strains to cider and wines
CAMPBELL SILLS H., EL KHOURY M., FAVIER M., ROMANO A., BIASIOLI F.,
SPANO G., SHERMAN D., BOUCHEZ O., COTON E., COTON M., OKADA S., TANAKA
N., DOLS-LAFARGUE M., LUCAS P.
16 h 15 - III.5 Influence of nutrients and temperature on the production of fermentative
aromas in winemaking conditions by an evolved wine strain of Saccharomyces cerevisiae.
ROLLERO S., MOURET J.C, SANCHEZ I., ORTIZ-JULIEN A., SABLAYROLLES J.M,
DEQUIN S.
16 h 30 - III.6 Hybridization within Saccharomyces genus results in homoeostasis, heterosis
and phenotypic novelty in winemaking conditions.
MARULLO P., DA SILVA T., ALBERTIN W., BLEIN-NICOLAS M., DILLMANN C.,
BELY M.,LA GUERCHE S.,SICARD D., MASNEUF-POMAREDE I., ZIVY M., DE
VIENNE D.
16 h 45 - 17 h 10
Pause (Coffee break)
17 h 10 - 18 h 10
Thème : Microorganismes du raisin et du vin/ Grape and wine
microorganisms
Présidents de Séance - Chair :
Prof. Claire Le Henaff, Prof. Hervé Alexandre
17 h 10 - III.7 Genome-scale metabolic model of Oenococcus oeni and its application to the
analysis of the malolactic fermentation.
AGOSIN E., MENDOZA S., CANON P.
17 h 25 - III.8 Proteomic study of the adaptation of Oenococcus oeni to wine conditions.
MARGALEF M., ARAQUE I., BORDONS A., REGUANT C.
17 h 40 - III.9 Involvement of yeast-derived peptides in the inhibition of malolactic
fermentation and impact of these peptides on the malolactic enzyme activity.
RIZK Z., EL RAYESS Y., GHANEM C., MATHIEU F., TAILLANDIER P., NEHME N.
17 h 55 - III.10 Candida pyralidae secretes killer toxins active against Brettanomyces
bruxellensis.
DIVOL B., MEHLOMAKULU N.N., SETATI M.E.
18 h 15 - 19 h 45
Workshop 1 Microorganismes du raisin et du vin/ Workshop 1 Grape
and wine microorganisms
Présidents de Séance - Chair :
Dr Philippe Marullo, Dr Warren Albertin
et
Workshop Composés d'Impact/ Impact compounds
Présidents de Séance - Chair :
Dr Jean-Christophe Barbe, Dr Axel Marchal
19 h 45
Cocktail de bienvenue dans salons du Palais de la Bourse – Welcome cocktail
Palais de la Bourse lounges.
PROGRAMME
30 Juin 2015
9 h 00 - 10 h 35
Thème : Chimie du vin, procédés, composants du vin à effets
physiologiques / Wine chemistry, processes, wine components with
physiological effects
Présidents de Séance - Chair :
Prof. Pierre-Louis Teissedre, Prof. Régis Gougeon
9 h - IV.01 Une perspective historique sur l'analyse de la vigne et du vin - An
historical perspective on analyzing the grape and its products Pr JULLIEN L.
9 h 30 - IV.02 Grape and Wine Polyphenomics : progresses in flavanols and stilbenoids
metabolite profiling.
SAUCIER C., DELCAMBRE A., MOSS R., MAO Q., TAYLOR D., PEDNEAULT K.
9 h 45 - IV.03 Study of polymeric pigments in red wine: strategy of quantification via
phloroglucinolysis and strategy of new pigments’ identification by high resolution mass
spectrometry (Q-TOF).
JOURDES M., ZENG L., TEISSEDRE P.L.
10 h 00 - IV.04 Development of a multi-way approach to non-targeted GC-MS analysis of
wine volatiles.
VESTNER J., KRIEGER-WEBER S., RAUHUT D., DE REVEL G., DU TOIT M., DE
VILLIERS A.
10 h 15 - IV.05 DNA and type of grain: which factor does better explain sensory differences
of sessile and pedunculate oaks?
MIRABEL M., TEISSIER DU CROS R., RENOUF V.
10 h 25 - IV.06 Development of a chemical method to unambiguously discriminate sessile
and pedonculate oak wood on the basis of their triterpene composition.
MARCHAL A., DUBOURDIEU D.
10 h 35 -11 h 00 Pause (Coffee break)
11 h 00 - 12 h 00
Thème : Microorganismes du raisin et du vin/ Grape and wine
microorganisms
Président de Séance - Chairman : Prof. Isabelle Masneuf-Pomarède
11 h 00 - III.11 La levure Saccharomyces cerevisiae de terroir ou de domaine n’existe pas !
TOURDOT-MARÉCHAL R., LONGIN .C, CIRILLO V., SADOUDI M., DUCERFGAUDIN A., DRINKINE-MAGNEUX J.
11 h 15 - III.12 Reducing alcohol levels in wines through adaptive evolution of wine yeast.
DEQUIN S., TILLOY V., NOBLE J., ORTIZ-JULIEN A.
11 h 30 - III.13 Generation and characterisation of improved wine microbes.
JIRANEK V.
Présentation brève de travaux de recherche en microbiologie/arômes / Fresh research session
microbiology and aroma
11 h 45 - IV.7 Increase of fruity aroma during mixed T. delbrueckii / S. cerevisiae wine
fermentation is linked to specific esters enhancement.
RENAULT P., COULON J., DE REVEL G., BARBE J.C., BELY M.
11 h 50 - IV.8 Effects of yeast cultures on sensory properties and volatile esters in white
wines.
RUIZ-MORENO M.J., MARRUFO A., PUERTAS B., CANTOS VILLAR E.
11 h 55 - IV.9 Importance of lactic acid bacteria strain on hydroxylated branched esters
levels variation, compounds involved in red wines perceptive interactions.
GAMMACURTA M., MARCHAND S., LYTRA G., MOINE V., de REVEL G.
12 h 00 - 12 h 45
Thème: Chimie du vin, procédés, composants du vin à effets
physiologiques / Wine chemistry, processes, wine components with
physiological effects
Présidents de Séance - Chair :
Prof. Martine Mietton-Peuchot, Dr. Antonio César da Silva Ferreira
12 h 00 - IV.10 Internal structure and gas transport through cork.
LAGORCE-TACHON A., KARBOWIAK T., LOUPIAC C., SIMON J.M.,
ROSENBERGE., GOUGEON R., BELLAT J.P.
12 h 15 - IV.11 Oxygen transfer through oak wood using an innovative permeameter.
YANG QIU J., LACAMPAGNE S., MIRABEL M., MIETTON-PEUCHOT M.,
GHIDOSSI R.
12 h 30 - IV.12 A novel method for evaluation of white wine aging potential.
NIKOLANTONAKI M., COELHO C., GOUGEON R.
12 h 45 - 14 h 00 Déjeuner (Lunch)
14 h 00 - 15 h 00 Session Poster
15 h 00 - 16 h 05
Thème IV : Thème: Chimie du vin, procédés, composants du vin à effets
physiologiques / Wine chemistry, processes, wine components with
physiological effects
Président de Séance - Chair :
Prof. Philippe Darriet, Dr Eric Giraud Héraud
15 h 00 - IV.13 Identification of new S-conjugate precursors of 3-sulfanylhexanol (3SH) in
Sauvignon blanc grape juice: Contribution of S-conjugate precursors on 3-sulfanylhexanol
content in Sauvignon blanc wines.
BÖCKER C. THIBON C., DARRIET Ph., DUBOURDIEU D.
15 h 15 - IV.14 Le « potentiel thiol » : un nouveau concept de mesure de la qualité
aromatique du vin.
ROLAND A., DELPECH S., CAVELIER F., DAGAN L., SCHNEIDER R.
Présentation brève de travaux de recherche sur arômes - phénols / Fresh research session
15 h 30 - IV.15 Recherche des marqueurs moléculaires de l’arôme de fruits cuits des raisins
et des vins rouges de merlot et de cabernet sauvignon.
ALLAMY L., DARRIET P. PONS A.
15 h 35 - IV.16 Investigation and sensory characterisation of 1,4-cineole: a potential marker
of Australian Cabernet Sauvignon wine aroma.
ANTALICK G., TEMPERE S., de REVEL G., SCHMIDTKE L.M.
15 h 40 - IV.17 The direct contribution of some sulfur volatile compounds in the aromatic
expression of the wine ageing bouquet.
PICARD M., PERELLO M.C., REDON P., THIBON C., DARRIET P., de REVEL G.,
MARCHAND S.
15 h 45 - IV.18 Identification of new trimeric anthocyanins occurring in Merlot red wine.
QUAGLIERI C., ZENG L., PECHAMAT L., JOURDES M., TEISSEDRE P.L.
Présentation brève de travaux de recherche d'analyse sensorielle / Fresh research session in
sensory analysis
15 h 50 - V.1 Does stereochemistry influence the taste of wine? Purification,
characterization and sensory evaluation of lyoniresinol isomers.
CRETIN B.N., SALLEMBIEN Q., SINDT L., DAUGEY N., WAFFO-TEGUO P.,
DUBOURDIEU D., MARCHAL A.
15 h 55 - V.2 How does stereoisomery of substituted esters affect red wine fruity aroma?
LYTRA G., TEMPERE S., CARMELEYRE M., de REVEL G., BARBE J.C.
16 h 00 - V.3 Importance de la forme énantiomère ou diastéréoisomère dans les phénomènes
d’interactions perceptives participant à des nuances aromatiques typiques de vins liquoreux
de pourriture noble.
STAMATOPOULOS P., FREROT E., BROHAN E., PROVOST C. SIEBERT T.,
HERDERICH M., DARRIET P.
16 h 05 - 16 h 30 Pause (Coffee break)
16 h 30 - 17 h 15
Thème V : Analyse sensorielle et interface consommateur : métrologie,
psychophysique et neurophysiologie / Sensory analysis and consumer
interface: metrology, psychophysics and neurophysiology
Présidents de Séance - Chairman :
Dr Eric Giraud Héraud, Prof. Philippe Darriet
16 h 20 - V.4 Mieux comprendre les goûts des consommateurs grâce à l'économie
expérimentale ? Dr COMBRIS P.
16 h 45 - V.5 Le réchauffement climatique est-il souhaite par les consommateurs de vin ?
Approches croisées d'économie expérimentale et d'analyse sensorielle.
GIRAUD HERAUD E., FUENTES ESPINOZA A., PERES S., PONS A., TEMPERE S.,
DARRIET P.
17 h 15
et
18 h 45
Workshop Oxygène/ Oxygen
Présidents de Séance - Chair : Dr Michael Jourdes, Dr Remy Ghidossi
Workshop Qualité du raisin/ grape quality : Présidents de Séance Chair : Dr René Siret, Pr Kees Van Leeuwen
Départ diner de gala- departure gala dinner Château La Louvière
PROGRAMME
Mercredi 1er juillet 2015
09h00 - 11h45
Thème V : Analyse sensorielle et interface consommateur : métrologie,
psychophysique et neurophysiologie / Sensory analysis and consumer
interface: metrology, psychophysics and neurophysiology
Présidents de Séance - Chair :
Prof. G de Revel, Dr. Doris Rauhut
9 h 00 – V6 Making sense of wine: Cognitive Psychology’s contribution to understanding
wine tasting and wine tasters - Comment s'y retrouver dans le vin : contribution de la
psychologie cognitive à la compréhension de la dégustation et des dégustateurs des vins.
PARR W. V.
9h 25 – V7 Comment le cerveau perçoit le monde des odeurs : de nouvelles perspectives
pour la perception sensorielle du vin
LEPOUSEZ G., GHEUSI G., LLEDO P.M.
9 h 50 – V8 Minerality in wine: what consumers and wine professionals think about?
DENEULIN P., LE FUR Y., LE BRAS G., GAUTIER L., BAVAUD F.
10 h 05 – V9 Effet du vieillissement sur la perception sensorielle de la minéralité en vins
Chablis 1er Cru.
RODRIGUES H., VALENTIN D., BALLESTER J.
10 h 20 - V10 Chemical and sensory evaluation of a Champagne wine according to various
tasting conditions.
CILINDRE C., PETIT C., ROTH E., CARVAJAL PEREZ D., POTY B., LABORDE D.,
DEMARVILLE D., LIGER-BELAIR G.
10 h 35 - V11 Varietal typicality of Riesling wines – unraveling universal and regional
aspects
SCHÜTTLER A., SIREN K., HARBERTSON J.F., JUNG R., PATZ C.D., HENICKKLING T., DARRIET P., RAUHUT D.
10 h 50 - V12 Holistic approach to the characterization of three South African Chenin blanc
wine styles. Comprehensive chemical volatile composition and sensory evaluation using
Polarized Projective Mapping method
BUICA A., BRAND J., WILSON C.
11 h 05 - 11 h 30 Pause (Coffee break)
11 h 30 - 13 h 00
Workshop Procédés/ Process
Présidents de Séance - Chair : Pr Martine Mietton-Peuchot, Dr
Stéphanie Marchand
et
Workshop 2 Microorganismes du raisin et du vin/ Grape and
wine microorganisms Pr Patrick Lucas, Dr Patricia Ballestra
13 h 00 - 14 h 30 Déjeuner (Lunch)
14 h 30 - 16 h 00
Thème IV : Thème: Chimie du vin, procédés, composants du vin à effets
physiologiques / Wine chemistry, processes, wine components with
physiological effects
Présidents de Séance - Chair:
Prof. Fernando Zaroma, Dr Markus Herderich
14 h 30 - IV.19 Impact of grape processing and yeast strain selection on glycosylated aroma
compounds and flavour of sparkling wine.
SCHOBER D., WACKER M., KLINK S., SCHMARR H.G., FISCHER U.
14 h 45 - IV.20 Interactions of Grape Proanthocyanidins and Wine Polyphenols with Yeast
Protein Extract, Mannoproteins and ß-Glucans: Isothermal Titration Calorimetry and
Dynamic Light Scattering Studies.
MEKOUE NGUELA J., VERNHET A., SIECZKOWSKI N., PONCET-LEGRAND C.
15 h 00 - IV.21 Red wine adsorption on functionalised surfaces.
MIERCZYNSKA-VASILEV A., SMITH P.
15 h 15 - IV.22 The concentration, composition and structure of oligosaccharides in wine
are affected by grape cultivar: the example of Cabernet Sauvignon, Syrah and Monastrell
red wines.
APOLINAR-VALIENTE R., ROMERO-CASCALES I., WILLIAMS P., GOMEZ-PLAZA
E., LOPEZ-ROCA J.M., ROS-GARCIA J.M., DOCO T.
15 h 30 - IV.23 Impact of press fractioning on polysaccharide and oligosaccharide
composition of Pinot meunier Champagne base wines
JÉGOU S., HOANG D.A., SALMON T., WILLIAMS P., DOCO T. MARCHAL R.
15 h 45 - IV.24 Wine stilbene as potent inhibitors of alpha-synuclein aggregation and
cytotoxicity
TEMSAMANI H., KRISA S., DA COSTA G., MERILLON J.M., RICHARD T.
16 h 00 - IV.25 Centrifugal partition chromatography applied to vine and wine
WAFFO-TEGUO P., BISSON J., PAWLUS A.D., MARCHAL A., RICHARD T.
MERILLON J.M.
16 h 15
Conclusions du Symposium