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ESR 11: Innovative analytical platforms for screening the ability of micro-organisms to produce high impact aroma compounds in fermentative processes.


Wine is a fermented beverage which global perception is the result of a complex process involving visual, olfactory, gustative and tactile information. Specifically, the odour of wine is due to the presence of around 80 volatile molecules that can be found above threshold and likely to play a relevant role in the sensory perception. Some of these aroma compounds are by-products of alcoholic fermentation and their ranges can be greatly affected by the interaction between the genetic characteristics of the micro-organisms, must composition and environmental conditions.


The aim of this PhD is to develop innovative analytical platforms for screening the ability of micro-organisms to produce high impact aroma compounds in fermentative processes. An original micro-fermentation strategy will be developed, from the perspective of being suitable for the subsequent sensory, olfactometric and GC-MS quantitative screening of the odorants produced upon fermentation. The main challenge in this part is to succeed in implementing a micro-fermentation system able to trap and stabilize the aromas throughout their formation. This system will be then applied to screen the ability of different oenological yeast strains to produce powerful and distinctive aroma molecules in the fermentation of real must. The main results will consist in a list of multiple yeast strains attending to the sensory characteristics of the produced aroma, as well as a list of these odorants quantified through a comprehensive analytical method. Finally, the major metabolic routes and regulation systems leading to the formation of these aromatic molecules will be investigated

Marie Denat

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