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Identification Et Compréhension Des Processus Réactionnels Conduisant Identification et compréhension des processus réactionnels conduisant à la génération de composés volatils lors de la distillation charentaise influant sur la qualité des eaux-de-vie de Cognac Pierre Awad To cite this version: Pierre Awad. Identification et compréhension des processus réactionnels conduisant à la génération de composés volatils lors de la distillation charentaise influant sur la qualité des eaux-de-vie de Cognac. Génie chimique. Université Paris Saclay (COmUE), 2017. Français. NNT : 2017SACLA044. tel- 02102452 HAL Id: tel-02102452 https://tel.archives-ouvertes.fr/tel-02102452 Submitted on 17 Apr 2019 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. Identification et compréhension des processus réactionnels conduisant à la génération de composés volatils lors de la distillation charentaise influant sur la 2017SACLA044 qualité des eaux-de-vie de Cognac : Thèse de doctorat de l'Université Paris-Saclay NNT préparée à AgroParisTech Projet financé par la Fondation Poupelain École doctorale n°581 Agriculture, Alimentation, Biologie, Environement, Santé (ABIES) Spécialité de doctorat: Génie des aliments Thèse présentée et soutenue à Massy, le 19 décembre 2017, par Pierre AWAD Composition du Jury : Patrick Perré Président Professeur, Centrale-Supélec Paris Jean-Christophe Barbe Rapporteur Professeur, Bordeaux Sciences Agro Ziya Günata Rapporteur Professeur, Université Montpellier 2 Pierre Giampaoli Directeur de thèse Professeur, AgroParisTech Violaine Athès-Dutour Directrice de thèse Professeur, AgroParisTech Patrick Raguenaud Invité Fondation Poupelain Gérald Ferrari Invité BNIC A mes parents qui, malgré la distance, ont toujours su rester prêt de moi A Jean-Claude Je tiens à remercier mes directeurs de thèse Mme Violaine Athès-Dutour et M. Pierre Giampaoli de la confiance qu’ils m’ont accordée dès le début du projet. Ils m’ont laissé une liberté de travail totale et m’ont soutenu dans les moments critiques. Mes remerciements vont également aux membres du jury. M. Patrick Perré, Professeur à Centrale- Supélec qui m’a fait l’honneur de présider le jury. M. Jean-Christophe Barbe Professeur à Bordeaux Sciences Agro et M. Ziya Günata Professeur à l’université Montpellier 2 d’avoir accepté de juger mon travail de thèse. L’encadrement de Mme Martine Esteban-Decloux, tout au long des trois années de thèse m’ont été précieux. Je veux aussi exprimer toute ma reconnaissance pour son soutien moral dans les moments de doute. Cette thèse n’aurait pas pu voir le jour sans le soutien financier de la fondation d’intérêt publique Jean Poupelain. Mes remerciements s’adressent plus particulièrement à MM. Jack Drounau et Patrick Raguenaud qui ont su m’intégrer dans le monde viticole qui m’était inconnu jusqu’alors. Je tiens à remercier M. Alain Chevalier et toute l’équipe de distillateurs pour leur collaboration indispensable pour la conduite des distillations et la collecte des prélèvements. Sans leur concours, les travaux en distillerie n’auraient jamais pu aboutir. Je remercie également le Bureau National Interprofessionnel du Cognac d’avoir été le partenaire de cette étude. Ma reconnaissance va en particulier à M. Luc Lurton, directeur de la station viticole qui m’a ouvert les portes de la station. Je tiens également à remercier M. Gérald Ferrari, directeur adjoint de la station et M. Guillaume Snakkers, responsable du laboratoire d’analyse pour le temps qu’ils m’ont consacré et de leur soutien scientifique. Je suis extrêmement heureux d’avoir pu travailler au sein d’une équipe avec des qualités humaines fortes. Merci pour les moments de bavardages au coin du couloir et les franches rigolades à la pause-café. Je pense notamment à mes deux acolytes de blagues douteuses : Even Le Roux et Nicolas Descharles. Merci également à Marie-Noëlle, Stéphanie, Séverine, Paola pour votre écoute et votre soutien moral pendant la durée de ce doctorat. Cette aventure humaine n’aurait pas été la même sans mes camarades doctorants, qui ont été mes confidents lors des phases de blues. Je pense à Aurélia, Jee Hyun, Mayela, Marion, Adrien, Anne- Flore, Marine, Mathieu, Charlotte, Cristian, Josselin et Cassandre. Merci à ma fiancée Vanessa qui a toujours su trouvé les mots justes au bon moment pour me pousser au-delà de mes limites. Je te suis éternellement reconnaissant pour tous tes encouragements et ton soutien quotidien indéfectible. Enfin, je veux remercier mes parents qui m’ont toujours soutenu dans chacun de mes projets. Si je suis arrivé à présenter un travail de thèse, c’est grâce à vous. Vous avez fait de moi ce que je suis aujourd’hui. Merci du fond du cœur. Communications liées à ce travail Publications Awad, P.; Athès, V.; Esteban-Decloux, M.; Ferrari, G.; Snakkers, G.; Raguenaud, P.; Giampaoli, P. Evolution of Volatile Compounds during the Distillation of Cognac Spirit. J. Agric. Food Chem. 2017 , 65 (35), 7736–7748. Awad, P.; Esteban-Decloux, M.; Galy, B.; Ferrari, G.; Giampaoli, P.; Athès, V. Impact of the Mode of Heating on the Formation of Volatile Compounds during Wine Distillation. Journal of Food Engineering. [Article à soumettre] Awad, P.; Roux, S.; Athès, V.; Giampaoli, P. Study of the Hydrolysis of α-Terpenyl-O-β- Glucopyranosidein Distillation Conditions. Food Chemistry. [Article à soumettre] Communications orales P. Awad, V. Athès, M. Esteban-Decloux, G. Snakkers and P. Giampaoli. Identification of aroma compounds formed during the distillation of Cognac spirits. Food Factor I Barcelona Conference, 2-4 November 2016, Barcelona, Spain. P. Awad, V. Athès, M. Esteban-Decloux, G. Snakkers and P. Giampaoli. Identification of aroma compounds formed during the distillation of Cognac spirits. Evaluation sensorielle dans le domaine du vin et des liquoreux, 20 Octobre 2016, Massy, France. Communications par poster P. Awad , P. Giampaoli , V. Athès , M. Esteban-Decloux , G. Snakkers. Determination of terpenes formed during the distillation of Cognac spirits. Journées de l’école doctorale ABIES. 12-14 Avril 2016. A remporté le premier prix du concours poster. Sommaire I. INTRODUCTION GENERALE .................................................................................................................................. 1 II. ETAT DE L’ART .......................................................................................................................................................... 5 II.1 L’ ELABORATION DES EAUX -DE -VIE DE COGNAC ....................................................................................................................... 6 II.1.1 De la vigne au vin ......................................................................................................................................................... 6 La région et ses crus .............................................................................................................................................................. 6 Les cépages ................................................................................................................................................................................ 7 Propriétés physico chimiques des vins pour la production de cognac ......................................................... 8 II.1.2 L’alambic et la distillation charentaise ............................................................................................................... 9 L’alambic charentais.............................................................................................................................................................. 9 Conduite de la distillation charentaise ...................................................................................................................... 11 Autres méthodes de distillation selon les maisons de cognac ....................................................................... 15 II.2 REACTIVITE CHIMIQUE AU COURS DE L ’ELABORATION DES EAUX -DE -VIE DE COGNAC ................................................... 16 II.2.1 Alcools ............................................................................................................................................................................ 16 Ethanol ...................................................................................................................................................................................... 17 Méthanol .................................................................................................................................................................................. 18 Alcools supérieurs ............................................................................................................................................................... 19 Principaux alcools supérieurs retrouvés dans le cognac et leurs propriétés organoleptiques ..... 23 II.2.2 Aldéhydes ...................................................................................................................................................................... 23 Formation par voie fermentaire
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