Area 3 – Enology
Scientific enology: terroir wines, aromatic wines and sparkling wines.
Signature on September 23th 2019, of the Framework Agreement between Guillaume GELLÉ, President of the University of Reims Champagne-Ardenne (URCA) and Christine GANGLOFF-ZIEGLER, President of the University of Haute-Alsace
governing the setting up
of a branch of the LVBE EA-3991 of the University of Haute-Alsace within the University Reims Champagne-Ardenne.
The LVBE branch within the URCA allows to give a legibility to the trainings and to the research in the field “Grapevine and Wine” between the two PARTS.
The activities of Reims laboratory are centered on enological research and are organized around different departments:
– A wine microbiology department under the direction of Yann Vasserot and Maryline Parmentier with two topics:
- The development of Non-Saccharomyces yeasts from the grape berry (yeasts that release pro-foaming compounds and yeasts that provide bio-protection).
- The study of the contribution of Saccharomyces cerevisiae and Oenococcus oeni to the “foamability” of wines.
– A wine chemistry department under the direction of Patrick Fricoteaux and Céline Rousse:
- Study of the evolution of total polyphenols and oxidizable polyphenols during the different stages of vinification.
– A Biochemistry-Physical Chemistry department under the direction of Sandrine Jégou: Study of grape berries and wine macromolecules and interfaces.
– Research topics of Richard Marchal and Thomas Salmon:
- Study of protein breakage in white wines and heat tests to predict this risk – New approaches to replace the use of bentonites.
- Study of the dimensional return of corks during the opening of sparkling wines. Impact of storage conditions, cork quality and CO2 overpressure.
- Evolution of must quality during the pressing cycle – Impact on the composition and quality of still wines and base wines intended to produce sparkling wines.