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Étude De La Composition Macromoléculaire Du Raisin Et Des Vins : Impact Sur La Qualité Sensorielle Liming Zeng

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Étude De La Composition Macromoléculaire Du Raisin Et Des Vins : Impact Sur La Qualité Sensorielle Liming Zeng Étude de la composition macromoléculaire du raisin et des vins : impact sur la qualité sensorielle Liming Zeng To cite this version: Liming Zeng. Étude de la composition macromoléculaire du raisin et des vins : impact sur la qualité sensorielle. Biologie moléculaire. Université de Bordeaux, 2015. Français. NNT : 2015BORD0302. tel-01443274 HAL Id: tel-01443274 https://tel.archives-ouvertes.fr/tel-01443274 Submitted on 23 Jan 2017 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. THÈSE PRÉSENTÉE POUR OBTENIR LE GRADE DE DOCTEUR DE L’UNIVERSITÉ DE BORDEAUX ÉCOLE DOCTORALE DES SCIENCES DE LA VIE ET DE LA SANTÉ SPÉCIALITÉ ŒNOLOGIE Par Liming ZENG Étude de la composition macromoléculaire du raisin et des vins : impact sur la qualité sensorielle Sous la direction de : Michaël JOURDES Soutenue le 10 décembre 2015 Membres du jury : M. TEISSÈDRE, Pierre-Louis Professeur Université de Bordeaux Président M. ZAMORA, Fernando Professeur Université Rovira i Virgili Rapporteur M. De FREITAS, Victor Professeur Université de Porto Rapporteur M. DANGLES, Olivier Professeur Université d’Avignon Examinateur M. JOURDES, Michaël MC Université de Bordeaux Directeur de thèse Étude de la composition macromoléculaire du raisin et des vins : impact sur la qualité sensorielle Résumé : Les tanins condensés et les pigments polymérisés sont deux grandes familles de macromolécules qui jouent des rôles importants sur la qualité organoleptique du vin rouge. Leurs structures oligo-polymériques ainsi que leurs évolutions durant le vieillissement du vin rouge sont mal connues. L’objectif de cette étude est d’approfondir notre connaissance sur leurs structures et leurs évolutions durant le vieillissement. Durant ce travail, nous avons caractérisé, pour la première fois dans le règne végétal, une nouvelle sous-famille de tanins condensés nommés : les tanins condensés couronnes, qui ont des propriétés spécifiques. Ils sont plus polaires que des tanins condensés de type B. Durant le vieillissement, les concentrations des tanins de type B diminuent alors que celles des tanins couronnes restent plutôt stables. Leurs concentrations sont plus élevées dans les vins issus de cépage Syrah que dans les vins issus de cépage Cabernet Sauvignon et Merlot. Au niveau sensoriel, une forte corrélation entre la concentration des tanins couronnes et l’intensité d’astringence ressentie par les dégustateurs a été montrée. Un premier test d’activité biologique du tétramère couronne montre une activité inhibitrice intéressante de l’agrégation du peptide -amyloïde impliquée dans la maladie d’Alzheimer. En même temps, une nouvelle méthode de quantification des tanins condensés liés par pont éthylidène via un marqueur spécifique en utilisant une détection par fluorescence a été développée. Concernant les pigments polymérisés avec différents types de liaisons inter- flavonoïdes, leurs mécanismes de dépolymérisation chimique en milieu acide ont été clarifiés et une méthode de quantification sur un système UPLC-Q-TOF a été développée. Les pigments oligo-/polymériques contribuent plus à la couleur du vin vieux que les pigments mono-/dimériques. La concentration des structures oligo- polymériques ayant des liaisons de type A est plus stable que celle des pigments polymérisés par des liaisons de type B ou par le pont éthylidène durant le vieillissement du vin. De plus, durant nos investigations sur les pigments polymérisés, les structures de type A-F(type A)-F(n) et de type F(n)-A-F(type A) ainsi que les formes acétylés d’anthocyane trimère et les formes acétylés des anthocyane dimères liées par pont éthylidène ont été montrées pour la première fois. Mots clés : Vin rouge, Tanins condensés, Tanins condensés couronnes, Pigments polymérisés, Phloroglucinolyse, Q-TOF Unité de recherche Univ Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d’Ornon, France INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d’Ornon, France Study of macromolecular composition of grape and wine: impact on sensorial quality Abstract: Condensed tannins and polymeric pigments are two families of macromolecules which play important roles on the organoleptic quality of red wine. Their oligo-polymeric structures and their evolutions during red wine aging are poorly known. The objective of this study is to deepen our knowledge of their structures and their evolutions during red wine aging. During our work, we characterized, for the first time in plant kingdom, a new family of condensed tannins named: crown condensed tannins, which have specific properties. They are more polar than B-type tannins. During red wine aging, the concentration of B-type tannins decreased while the crown tannins remained stable. Their concentrations are higher in Syrah wines than in wines made from Cabernet Sauvignon and Merlot grapes. From a sensory point of view, a strong correlation between the concentration of crown tannins and the intensity of astringency rated by the tasters was obtained. The first biologic activity assay of the crown tetramer showed an interesting inhibitory activity on aggregation of -amyloid peptide involved in Alzheimer's disease. At the same time, a new quantification method of ethylidene bridge linked condensed tannins via a specific marker using fluorescence detection has been developed. Concerning polymeric pigments with different types of inter-flavonoids linkages, their acidic depolymerization mechanisms have been clarified for the first time and a quantification method using a UPLC-Q-TOF system has been developed. Oligo- /polymeric pigments contributed more to the color of old wine than mono-/dimeric pigments. The concentration of the pigmented oligo-polymers with A type linkages is more stable than that of polymeric pigments by B-type linkages or by ethylidene bridge during red wine aging. In addition, during our study of polymeric pigments, A- F(A type)-F(n) and F(n)-A-F(A type) structures as well as the acetylated form of trimeric anthocyanin and acetylated forms of dimeric anthocyanin linked by ethylidene bridge have been shown for the first time. Keywords: Red wine, Condensed tannins, Crown condensed tannins, Polymeric pigments, Phloroglucinolysis, Q-TOF Unité de recherche Univ Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d’Ornon, France INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d’Ornon, France A ma famille pour leur présence pour leur soutien avec toute mon affection et reconnaissance REMERCIEMENTS Il me sera très difficile de remercier tout le monde car c’est grâce à l’aide de nombreuses personnes que j’ai pu mener cette thèse à son terme. Je voudrais tout d’abord remercier grandement Monsieur le Professeur Pierre-Louis Teissèdre pour m’avoir accueillie dans son équipe et m’avoir soutenue et encouragée durant ces trois années. Qu’il trouve ici le témoignage de ma profonde reconnaissance. Je tiens à exprimer mes plus vifs et particuliers remerciements à Monsieur Jourdes qui fut pour moi un directeur de thèse attentif et disponible malgré ses nombreuses charges. Sa compétence et sa rigueur scientifique m’ont beaucoup appris et soutenue. Sa patience, sa gentillesse et sa confiance en moi m’ont beaucoup encouragée. Qu’il trouve ici l’expression de ma sincère et profonde reconnaissance. Monsieur De Freitas et Monsieur Zamora, un sincère merci pour avoir accepté d’être rapporteurs de ce manuscrit. Monsieur Dangles et Monsieur Teissèdre, je vous remercie d’avoir accepté d’examiner ce travail. Je vous remercie tous de m’avoir fait l’honneur de votre présence dans ce jury de soutenance. Mes remerciements vont également à l’équipe GESVAB : Monsieur Jean-Michel Mérillon, Tristan, Pierre, Stéphanie, Grégory, Alain, Elodie, Gérard et Eric. Merci pour la gentillesse et la patience que vous avez manifestées à mon égard durant cette thèse. Merci Tristan, d’être resté jusqu’à tard pour l’interprétation des résultats RMN et d’être venu le 24 décembre pour une analyse RMN. Merci Stéphanie, d’avoir partagé tes compétences sur les essais d’activité biologique avec moi. Merci Pierre, pour tous les conseils scientifiques rigoureux. Merci Gérard et Eric, pour vos soutiens généreux. J’exprime aussi ma gratitude à Mme Martine Mietton-Peuchot pour sa gentillesse et ses conseils scientifiques, et son équipe Rémy, Sami, Robin, Juliette, Sandra, Arnaud et Fabrice pour l’hospitalité dont ils ont fait preuve envers moi. Marie-Claire, Laurent, Céline et Pascaline, vous m’avez toujours chaleureusement accueillie dans vos laboratoires, merci! Merci Céline, d’avoir partagé ta connaissance sur la masse avec moi. Sophie, un merci profond pour ton aide précieuse et continue pour les analyses sensorielles depuis mon master et tout au long de ma thèse. Merci, Cécile, Warren, Axel, Blandine, Stéphanie, Alexandre et Zurine pour tous les conseils que vous avez bien voulu me donner. Merci Patrick, Manu, Natalie et Élodie pour votre disponibilité. Merci Géraldine, Hervé, Cécile et Bernard, vos corrections de ce manuscrit ont été déterminantes. Julie, Anna, Pablo, Père et Alicia, vous êtes arrivés au sein de notre laboratoire en différentes périodes pour vos stages. Je n’oublierai jamais l’aide que vous m’avez apportée et les échanges que nous avons eus durant vos stages. Soyez assurés de toute ma reconnaissance. Olivier, Cécile, Sandra, Marine, Hervé, Fety, Laurent, Takis, Pascaline et Lemia, merci d’avoir partagé des moments de déjeuner et d’avoir échangé des avis sur de nombreux sujets de la vie avec moi durant ces trois années. Je remercie tous ceux sans les sourires desquels, cette thèse ne serait pas ce qu’elle est : Kléo, Julien, Isa, Alexandra, Magali, Marine, Yioulie, Takis, Lemia, Reyes, Wen et Juliette. Je vous exprime toute mon amitié et ma reconnaissance pour votre aide et surtout pour votre sens d’humour.
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