From "Viticulture and Wine" - Les Dossiers d'Agropolis International - October 2016 - 76 pages Knowledge for controlling wine quality

aking wines that meet consumer expectations Fermentation microorganisms are also under the spotlight. while taking new health quality requirements Fermentation yeasts are a prime focus of research in many into account and reducing the environmental team projects as they play a key role in the winemaking M and climate change impacts are challenges process, while also impacting wine quality. As in other addressed by research teams of the Agropolis viticulture fields, research has been highly intensive on yeast genomes and wine community. This is done by combining over the last decade. These studies have revealed how fundamental knowledge building on all aspects of the remarkably wine yeasts have evolved under oenological chain, from the vines to the glass. Highly targeted studies environment constraints into the current yeasts that are are focused on levers of action that could lead to so well tailored and efficient for winemaking. In addition, technological innovations. the research has shed fresh light on the genetic basis of winemaking yeast properties (ability to ferment or The research aims to generate knowledge that could be form certain flavours). This will enable the development used to improve quality control regarding the products, as of new strategies to investigate biodiversity or improve well as the winemaking and preservation processes. But yeast strains. The role of yeasts in wine flavour formation the wine quality development process has to be clearly is also the focus of studies, ranging from specific aspects understood before it can be controlled. Molecules, blends of their biogenesis to integrating them in fermentation and complex interactions between molecules—which management strategies. researchers strive to unravel—underlie the characteristics of wine, including the colour, flavour, astringency, etc. In this All projects carried out on these topics are supported framework, the teams develop programmes to gain insight by a set of research and technical platforms (polyphenol, into the mechanisms involved in the formation of key aroma and sensory analysis, fermentation room), which quality constituents such as phenolic compounds, flavours play a key role in this system. The tools are also fully and polysaccharides. Knowledge on the organization accessible to economic stakeholders and help strengthen of these systems and their responses to technological ties with partners. Many research programmes on these interventions (e.g. winemaking conditions) is essential topics are thus being carried out in the framework of for tailoring production and winemaking sequences. partnerships with companies or stakeholders of the Precision oenology is also based on this knowledge and sector, thus creating conditions that are particularly on mathematics for the development of prediction tools favourable for the transfer of innovations developed by (see p. 47). The projects also take into account advances the laboratories. in innovative technologies, which broaden the range of tools proposed to winemakers for winemaking and wine preservation. Moreover, new constraints associated Bruno Blondin (UMR SPO) with the reduction of inputs and the impacts of climate Jean-Michel Salmon (UE Pech Rouge) change on wine characteristics are accounted for in these & Rémi Guérin-Schneider (UMT Qualinnov) processes so as to mitigate their effects (see p. 57). Viticulture and Wine Viticulture and 29 From "Viticulture and Wine" - Les Dossiers d'Agropolis International - October 2016 - 76 pages Knowledge for controlling wine quality

Understanding the The alcoholic fermentation process macromolecules (polysaccharides, mechanisms involved is the result of interactions between proteins), and their impacts on the in the wine quality yeasts, the must composition and product quality or on the efficiency/ development process fermentation control method selectivity of the technological (possible temperature adjustments, processes involved. This knowledge is The joint research unit Sciences the addition of nutrients, etc.). then used to develop new strategies for Enology (UMR SPO – INRA, The overall aim is to describe the for controlling technological processes Montpellier SupAgro, UM) conducts course of alcoholic fermentation in (extraction, stabilization, etc.) and research aimed primarily at fine detail using online monitoring new applications of oenological generating knowledge to gain greater systems, to model it and develop interest. Moreover, applications are insight into mechanisms involved in new control methods in order to sought in other areas, especially for the development of wine quality. optimize the fermentation kinetics producing biomaterials. and organoleptic features of wines. The first theme concerns Complex yeast ecosystems, including Facilities of collective interest are the integrative physiology of non-Saccharomyces organisms, are grouped in an analytical platform winemaking yeasts and fermentation also investigated. (regional research and large technical management. Winemaking yeasts platform) devoted to structural have unique features within the The second theme concerns analysis and polyphenol interactions, Saccharomyces cerevisiae species phenolic compounds constituting and technical platforms (sensory as a result of selection induced a large family of metabolites that analysis room, volatile compound by the oenological environment have a key role in wine quality. analysis platform, biotechnology and humans. Research carried The research aims to gain further room). out by the research unit aims to insight into their structural gain insight into the mechanisms characteristics and the mechanisms Research projects—thanks to the that could be involved in these that generate these molecules integrated approaches with UE Pech evolutionary processes and to identify (biosynthesis pathways, reactions Rouge and UMT QUALINNOV and the molecular basis of the strain that occur during technological strong industrial partnerships—can properties. The integrated functioning processes), physicochemical be efficiently conducted at pilot and of the metabolism and the basis interaction mechanisms involving preindustrial scales. of the metabolic diversity are also these compounds with other studied. The knowledge produced is used to develop strain improvement strategies.

u Automated control of alcoholic fermentation kinetics © C. Verriès/INRA

Main teams UMR SPO Sciences for Enology (INRA/Montpellier SupAgro/UM) 45 scientists UMT Qualinnov (IFV/INRA) 6 scientists Pech Rouge Experimental Unit (INRA) 6 scientists, 30 engineers and technicians Other teams focused on this topic UMR Physiology and Experimental Medicine: Heart – Muscles Viticulture and Wine Viticulture and (UM/INSERM/CNRS) 30 51 scientists, with 5 involved in the topic   Onlinegaschromatography  context: this in studies various conducted has SPO UMR niche. ecological an to adaptation and species this of genome havethe that shaped mechanisms on studies enabled and strains these of history evolutionary the on light new shed approachesrecentlysequencing high-throughput development of features.phenotypic unique with strains specialized of rapid The gradually,has fermentation for selection the overtime,to led environments.natural from isolated be can and yeasts of use The millennia for activity human with associated been has species  contributing to the genetic and phenotypic diversity of strains. of diversity phenotypic and genetic the to contributing (introgressions,transfers,gene amplifications, variations) allelic mechanisms environment,of their range to diverseadaptation a (3) keyin playingrolea and species yeast distant fromderived genes yeast winemaking specific niches,of transfersecological horizontal (2) differenthighlighting:correspondingbygroupsto differentgenetic (1) S.structure,population adaptive cerevisiaemechanisms and lifestyles the of understanding the in keyadvances to have studies led These  Saccharomyces cerevisiaeSaccharomyces Winemaking yeasts – genomes, and evolution history  at: researchstudy multidisciplinary a out carrying by questions addressedthese SPO compounds.these of UMR synthesis the alter to action of means and regulationsregarding their questions werelingering theremany identified,clearly been mostlybut had synthesis their to leading esters.and alcohols higher foremostbeing pathwaysmetabolic The and families,first differentchemical the to with belong aromas wines,youngyeasts. of by characteristics synthesized are These aromatic the aromas,Fermentationon role haveimportant an which Understanding the biosynthesis of aroma compoundsduringfermentation

 b commercial wine yeast (Lalvin EC1118 (Lalvin yeast wine commercial winemaking fermentation. winemaking b isolates oak natural eight and products) (wine,activity flor,human with associated rum, bread, dairy niches various of strains yeast 74 of genome the of analysis b analysis (transcriptomic) analysis labelling,isotopic expressionfluxesusing gene metabolic studying the y sequencing and analysing the complete genome of a first a of genome complete the analysing and sequencing y y studying the phenotypic diversity of these strains during strains these of diversity phenotypic the studying y comparative on based studies genomics population conducting y yeast level, with the implementation of differentapproaches:level,yeastof implementation the with From is the quintessential wine yeast.wine quintessential the is This © INRA "Viticulture © S. Marsit t Saccharomyces cerevisiae ® and ) Wine" - Les Dossiers d'Agropolis For information: further www6.montpellier.inra.fr/spo_eng Sylvie Dequin, [email protected] Jean-Marie Sablayrolles, [email protected] Contacts: conditions. implementation optimal the on as well as strains of choice the on company,winemakersLallemand advise the to able now is which recommended.being with collaboration in out carried was study This aromasfermentation of production the to conducive conditions interest,practical implementation of resultsfermentation to with led also composition) (temperature,lipid parameters and nitrogenmust fermentation main the of effects combined the of study A acetyl-coenzyme of A. keyesters,rolethe acetate (2) and and alcohols higher of synthesis the pathway*for Ehrlich the to comparison in metabolism carbon works,metabolism the demonstrating:of sharepredominant the (1) the how understanding in advances major to havestudies led These synthesis level,the fermentation of monitoring precise with  For information: further www6.montpellier.inra.fr/spo_eng Jean-Luc Legras, [email protected] Sylvie Dequin, [email protected] Contacts: improvement.for strains,opportunities of new offeringproperties thus technological and niches ecological to adaptation the underlying factors the clarify resourceto unique represent a data genomic These

balances in order to calculate the total compound production.compound total the calculate to order in balances gas-liquid the chromatographydetermining gas while online using molecules aromatic main the of hour) per point (one dynamics the International

- October 2016 and amajorsourceofaroma infermentedproducts. S © J.-L. Legras The winestrain group iscircled.  accharomyces cerevisiae Phylogenetic tree of - 76 pages *An aminoaciddegradation pathway

31 Viticulture and Wine From "Viticulture and Wine" - Les Dossiers d'Agropolis International - October 2016 - 76 pages Knowledge for controlling wine quality

Understanding the physicochemical interactions of tannins and their impact on wine characteristics

Physicochemical interactions—like biological, biochemical and different structures and properties than those of their precursors chemical transformations—occur throughout the winemaking and which account for the majority of tannins present in the finished process and influence the composition and organoleptic products. characteristics of the end products. The astringency sensation associated with tannin interactions, for For red wines, tannin interactions have a marked impact on wine instance, is often marked in young wines but decreases during ageing quality (astringency, limpidity, colour stability, etc.) and on the due to structural changes. efficiency of certain technological operations (extraction, fining, Research studies carried out by UMR SPO have shown that filtration, stabilization, etc.). these changes are highly dependent on the initial composition, These interactions can occur in solution or at the interfaces (plant pH, dissolved oxygen management and generally the adopted and microorganism cell walls, materials), and involve other (macro) winemaking methods. These studies also highlighted the potential molecules of wine or exogenous compounds (fining adjuvants, impact of these changes on the conformation of tannins and their additives, salivary proteins in case of astringency). physicochemical properties (interactions in solution or at interfaces). The identification of the structures and mechanisms involved is used They are highly affected by the degree of polymerization, the to develop innovative quality control processes and products. conformation and nature of tannins. But the structural features of tannins extracted from grapes change substantially in wines because Contacts : of their chemical reactivity. This leads to the formation of tannins Aude Vernhet, [email protected] and derived pigments (tannins/anthocyanin reactions) that have Céline Poncet-Legrand, [email protected] or [email protected]

p Structural changes in tannins and anthocyanins during winemaking and Viticulture and Wine Viticulture and ageing—impact on their physicochemical interactions and wine features 32 © A. Vernhet/Montpellier SupAgro From "Viticulture and Wine" - Les Dossiers d'Agropolis International - October 2016 - 76 pages

Tannin oxidation markers to measure the oxidation status of wines

Oxidation is an increasingly important issue in the winemaking sector. Global warming (increased pH) and the reduction of inputs

(decreased SO2 levels) are conducive to oxidation phenomena, which modify the organoleptic quality of wines (colour, astringency, aromas) in an uncontrolled way. It is essential to gain full insight into these oxidation phenomena so as to be able to assess—and ultimately control—their impact on wine quality. Characterizing the oxidation status of wine from a chemical standpoint and measuring it using simple methods is currently difficult because of the very high complexity of the molecular composition of wines. In this setting, research carried out by UMR SPO is geared towards identifying oxidation markers that could be used to measure the oxidation status of wines. Amongst the constituents of wine, polyphenols are good potential markers from a quantitative and qualitative viewpoint. Tannins are the most abundant polyphenols in grapes, and are present to various extents in wines depending on the technological winemaking sequence implemented. These compounds are complex (polymers) heterogeneous structures and thus hard to analyse, which is why few studies have been focused on them with regard to their involvement in oxidation. These studies have revealed the presence of oxidation marker structural motifs in tannins, with over 60 markers being identified. This method is to be automated in order to facilitate studies and systematic measurement of these markers in many wines. The aim p Separation of phenolic compounds of wine, with yellow staining of this high-throughput analysis is to assess the extent of tannin due to tannin oxidation oxidation in the overall oxidation process in wines and to determine © F. Veran/UMR SPO its impact on the organoleptic quality of wines.

Contacts: Laetitia Mouls, [email protected] Hélène Fulcrand, [email protected]

Benefits of red grape polyphenols

Studies carried out by the Nutrition-Diabetes research team Promising results have been obtained in animals and humans under (Lapeyronie university hospital, Montpellier, France) in collaboration certain conditions. The (more controversial) results obtained in with the Physiology and Experimental Medicine of Heart and Muscles humans could be explained by interindividual variations in polyphenol laboratory (PhyMedExp, INSERM-CNRS-CHU Arnaud de Villeneuve, transformation by intestinal microbiota (bacterial flora of the Montpellier) aim to gain further insight into mechanisms involved in digestive tract). The latter enables 80% assimilation of polyphenols chronic disease development, especially insulin resistance and type and modulates inflammation by lipopolysaccharides. Conversely, 2 diabetes mellitus. The team thus focuses on the antioxidant and the microbiota composition depends on the dietary intake of anti-inflammatory potential of red grape polyphenols for modulating polyphenols. insulin resistance, one of the obesity complications and a key Studies carried out by the team thus aim to demonstrate that mechanism in type 2 diabetes pathogenesis. Polyphenols are indeed treatment with a polyphenol supplementation nutritional dose able to modulate insulin resistance in animal models and cell cultures. could enhance the insulin sensitivity of obese patients as compared to standard obesity care. As the absence of anti-obesity treatment demonstrated a satisfactory risk/benefit ratio, it is of interest to look for other ways of controlling insulin resistance, or even to help with weight loss. CH2CH2OH This project is carried out as part of a partnership with the GRAP’SUD Union, which is specialized in producing and marketing grape-derived products. Medical validation of the benefits of polyphenol supplements would foster the development of derivative regional viticulture products.

Contacts: HO Ariane Sultan, [email protected] Catherine Bisbal, [email protected] For further information on the PhyMedExp laboratory: http://u1046.edu.

OH umontpellier.fr/version-anglaise-2 Wine VigneViticulture and Vin & 33 From "Viticulture and Wine" - Les Dossiers d'Agropolis International - October 2016 - 76 pages Knowledge for controlling wine quality

p Intra-plot zoning in a cv Syrah vineyard plot of UE Pech Rouge located in the Clape massif according to changes in the plant water status between flowering and maturity © INRA/UEPR

t Partial aerial view of UE Pech Rouge The photo shows vineyard plots located in the coastal zone (sandy and silty sandy soils) and all of the building facilities (technological experimentation halls, winemaking cellars, bottling hall). © INRA/UEPR

Experimentation, innovation, diversification and sustainability in viticulture and oenology 2010, as a regional, national and Research is conducted in 5 000 m2 The Pech Rouge experimental unit international viticulture testing of buildings (technological (UEPR) is the only research and platform, the unit has oriented experimentation rooms, winemaking transfer structure of INRA devoted its research according to the cellars, bottling workshops, ageing to integrated research in viticulture- agroclimatic and social setting and storage cellars) through oenology. This platform enables a in the South of France—high ‘product-process’ oriented studies. cross-cutting research approach temperatures, drought, high pH Knowledge on the products is based ranging from the vineyard plot to the and potassium contents, reduced on the analytical expertise of UEPR, packaged product. Its task is to: grape and wine acidity, irrigation, UMR SPO and associated technical  design and organize experiments etc.—comparable to the setting platforms, including the sensory from the wine-growing sector in in other wine-growing regions analysis platform. The activities synergy with upstream research in the Mediterranean Basin and of the Innovative Technology–  structure and carry out experiments elsewhere, e.g. Portugal, Australia, OEnology team, with the support of or research associated with the wine South America and California. The networks and partnerships (GMPA1, profession unit’s 38 ha of plots are distributed SPO, LBE2), are hinged on knowledge  ensure the transfer and in three zones with different soils, on processes and their impacts on development of the most innovative so tests can be carried out under grape juice and wine quality. The and relevant experiments by different levels of water stress, Viticulture– Quality Grapes team promoting information exchange ranging from moderate to extreme focuses on grape quality. Precise with development stakeholders and drought. knowledge of wine compounds, by participating in student training  winemaking and processes aimed at such as quality markers, is enhanced (cellarmen and winemakers). proposing and studying innovative through partnership projects with technologies that can be applied to UMR SPO and UMT QUALINNOV The unit’s main focuses of research different winemaking phases. The (aromas and precursors, polyphenolic are as follows: lines of research include studying and polysaccharide compounds).  the ecophysiology of grapevine the expression of the qualitative 1 UMR Microbiology and Food and viticulture, including gaining potential in grapes or wines, Process Engineering (INRA/AgroParisTech) 2 UR Laboratory of Environmental a better understanding of and online monitoring and alcoholic Biotechnology (INRA) controlling grape quality. Since fermentation management. Viticulture and Wine Viticulture and

34 From "Viticulture and Wine" - Les Dossiers d'Agropolis International - October 2016 - 76 pages Decanter centrifuge – a promising alternative to direct pressing for white and rosé winemaking

The horizontal screw decanter centrifuge was introduced a few years ago in the winemaking sector. This technology was first tested for heat- treated grape must extraction because it can separate suspended solids from liquids. After a few technological modifications, it can now be used to directly extract must from grapes and is thus an excellent alternative to conventional pneumatic pressing systems. To assess its advantages in the winemaking process, UE Pech Rouge, in partnership with the company Alfa Laval, has been studying fresh grape processing using this technology since 2007. The main features of this centrifuge decanter are that it can be used in continuous mode and that the must extraction time is extremely short (residence time in the  Cross-section of the decanter centrifuge © Alfa Laval extraction bowl around one minute). It can thus be integrated directly for must-marc separation from de-stemmed grapes in white and rosé winemaking processes. Qualitative extraction can be achieved at roughly the same yields as obtained with pneumatic pressing systems. The extraction features can thus be modified by adjusting the decanter centrifuge operating parameters, but also by installing additional equipment such as a grape homogenizer or a metering pump upstream of the centrifuge. The metering pump can inject antioxidants prior to grape burst, thus rationally and efficiently controlling must oxidation. Unlike conventional pneumatic pressing systems—where protection against must oxidation during pressing requires specific adaptations of the press (total inert gas blanketing or sulphite sprays within the press cage)—the major advantage of the decanter centrifuge is that various additives can be injected upstream of the centrifuge during extraction to control must oxidation. These antioxidants can thus act immediately upon grape cell compartment disruption. This is crucial because cell destructuring puts the three elements necessary for the initial oxidation reaction in contact—native phenolic compounds and polyphenol oxidase enzymes of the grapes, and atmospheric oxygen.

Contacts: Jean-Michel Salmon, [email protected] Rémi Guérin-Schneider, [email protected]

Preservation of white and rosé wines in Languedoc-Roussillon

Currently 40% of wines produced in Languedoc-Roussillon region (France) are exported, while the domestic market (60% of volumes) is strongly oriented towards supermarket distribution. These orientations have two production constraints, i.e. to obtain wines that correspond to typical consumer-friendly profiles, while guaranteeing qualitative regularity throughout the marketing year —which is problematic since the sought-after profiles seem to be qualitatively ‘fragile’. Being able to offer tailored products year round is a challenge and various practices have emerged that range from the ‘refreshment’ of wines to the deferred vinification of cooled musts. The basic problem is, however, associated with aromatic and polyphenolic modifications that occur in wines during storage due to oxidation. This programme, funded by the Comité Interprofessionnel des Vins du Languedoc and the Conseil régional du Languedoc-Roussillon, addresses the oxidation issue in an integrative way, from vineyard management to storage and conditioning. It proposes:  to assess the intrinsic capacity of oxidation resistance of regional varieties and the viticulture levers (nitrogen nutrition, irrigation) to implement so as to enhance them, while incorporating studies on INRA resistant varieties (Pech Rouge site)  to technically and economically develop and assess production processes tailored for these varieties  to test new qualitative must extraction technologies. UMT QUALINNOV—through a multidisciplinary approach that includes viticulture-oriented agronomy, technology, microbiology and analysis—is striving to develop integrated vitiviniculture sequences to enable the development of wine profiles tailored to meet market expectations, while improving their preservation by controlling oxidation phenomena. This initiative, which has never been carried out at this scale in Languedoc-Roussillon, will help to better refine p Rosé wine bottles displayed on backlit shelves © INRA

and characterize the composition of the raw material and thus to Wine Viticulture and Contacts: adapt winemaking technological processes to apply according to the Jean-Michel Salmon, [email protected] 35 material’s qualitative potential and susceptibility to oxidation. Rémi Guérin-Schneider, [email protected] From "Viticulture and Wine" - Les Dossiers d'Agropolis International - October 2016 - 76 pages Knowledge for controlling wine quality

Offering professional development of quality wines and - estimation of the astringency winemakers quality grape beverages that meet consumer by a protein precipitation based analysis tools for managing expectations with regard to both method technological processes sensorial (aromas, polyphenols) and - application of these measures in sanitary features. It also benefits joint projects under way. The joint technology unit (UMT) from experimental facilities at the UE QUALINNOV (IFV, INRA) conducts Pech Rouge site―plots, instrumented  Aromas: understanding interactions R&D programmes to develop new experimental platforms, and between aroma precursor tools for characterizing the aromatic, analytical resources, while also having compounds and microorganisms polyphenolic and sanitary quality of privileged access to instrumental for the development of the aromatic grapes and wines. platforms at INRA in Montpellier. potential of grapes and musts: - turbidity: link between the The UMT aims to enhance knowledge The research conducted by UMT bioaccessibility of grape sterols, on the development of qualitative QUALINNOV is focused on: yeast viability and secondary features during grape production and  Polyphenols: the contribution metabolisms associated with processing, while providing the sector of high-throughput alcoholic fermentation with access to tools and methods for spectrophotometry in the - nitrogen composition: impact managing these processes according characterization and understanding on the revelation/degradation of to the typology of the requested of factors that determine the amino acid type aroma precursors product. polyphenolic quality of wines: by yeasts and lactic bacteria. - adaptation of colour analysis To fulfil these objectives, UMT developed for red and rosé wines QUALINNOV pools expertise in - overall estimation of polyphenol viticulture-oriented agronomy, families from the visible UV oenology and analytical chemistry spectrum of a wine in acidic in order to contribute to the environments

q High-throughput measurement of red and rosé wine colour components by visible UV spectrophotometry © M.A. Ducasse/IFV Viticulture and Wine Viticulture and

36 From "Viticulture and Wine" - Les Dossiers d'Agropolis International - October 2016 - 76 pages

Technical platform for sensory analysis of wines and grape juice

The sensory analysis technical platform focuses on measuring and The platform also has expertise in sensory and physicochemical data controlling the organoleptic qualities of wines and grape juice. It cross-tabulation via correlation or multi-criteria analysis (multiple is primarily involved in research programmes of its two parent factor analysis, etc.). units—UMR SPO and UE Pech Rouge. An expert jury consisting The platform was involved in different topics and conducted sensory of 23 selected and trained people (non-professionals in the wine assessments on the impact of winemaking processes (stabilization, sector) serves as its measurement tool. This unique feature ensures clarification, yeasts strains, etc.), on the effects of wine oxidation objectivity in their analyses because the judges are unaware of the and links with conditioning materials, on the impact of intrinsic research programme objectives. The facilities include two sensory compounds in wine (white wine bitterness, polyphenols, etc.), on the analysis rooms: one room for the working group and an analysis effects of viticulture practices (management strategies, water stress, laboratory with 16 individual cabins with online data input potential, etc.) and links between the typicity and wine-growing terroirs, new all of which is managed by the FIZZ software package (Biosystèmes, grapevine varieties resistant to fungal diseases or for the production Couternon, France). of low-alcohol wines or low-sugar juices. The methods used are derived from sensory analysis standards and The team also provides training for university and engineering adapted to the programme objectives. They include the conventional school students. profile (quantitative descriptive analysis), difference tests, Napping®, and the determination of perception thresholds.

Contact: Alain Samson, [email protected]

For further information: www6. montpellier.inra.fr/spo_eng/ Common-structures/Sensory- analysis

© G. Bouteillier p Assessment of wines by an expert jury in individual cabins © A. Kerr

Polyphenol analysis platform

Phenolic compounds (often called polyphenols) constitute a large family of plant secondary metabolites. They are involved in plant dissemination and defence mechanisms and are essential for the quality of plant products. These molecules are especially abundant in grapes and wine, and include anthocyanins, which are red grape pigments, hydroxycinnamic acids, which are involved in enzymatic browning phenomena, tannins, and stilbenes (such as resveratrol). The Polyphenol Platform (PFP) offers a range of approaches (mass spectrometry, nuclear magnetic resonance, spectrophotometry, chemometrics) devoted specifically to phenolic compound analysis. It provides support for the entire scientific community and industrial stakeholders, while offering technical and advisory assistance for partners and clients, mainly in response to two types of request: u identification and structural analysis of phenolic compounds v rapid analysis of the phenolic composition of a high number of samples (metabolomics, phenotyping, especially in connection with genetic breeding programmes or relative to studies on the impact of the environment and cropping practices on plant quality) or their processed products (authentication, process monitoring, property prediction). PFP is involved in the European InnoVine project (‘Combining innovation in vineyard management and genetics for sustainable European viticulture’). It also contributes to many industrial projects aimed at establishing links between the phenolic composition and quality, or predicting the impact of technological operations on these features. Some examples of recent work to support the sector include colour analysis of rosé wines (Centre du Rosé, IFV, UMT QUALINNOV collaboration), prediction of the colour of blended rosé wines (Nyseos company), prediction of the astringency of red wines (Pilotype project), studies on the impact of oxygen transfer through corks (Nomacorc company) or bottles (Novinpak project, see p. 42) on the wine quality.

Contact:

Véronique Cheynier, [email protected] Wine Viticulture and For further information: www6.montpellier.inra.fr/spo_eng/Common- 37 structures/Polyphenol-Platform  View of the polyphenol analysis platform © N. Sommerer