{"id":36,"date":"2022-04-01T14:55:56","date_gmt":"2022-04-01T12:55:56","guid":{"rendered":"https:\/\/www.lvbe.uha.fr\/en\/?page_id=36"},"modified":"2022-05-30T12:03:23","modified_gmt":"2022-05-30T10:03:23","slug":"area-3-enology","status":"publish","type":"page","link":"https:\/\/www.lvbe.uha.fr\/en\/research\/area-3-enology\/","title":{"rendered":"Area 3 – Enology"},"content":{"rendered":"

Scientific enology: terroir wines, aromatic wines and sparkling wines.<\/h1>\n

Signature on September 23th<\/sup> 2019, of the Framework Agreement between Guillaume GELL\u00c9, President of the University of Reims Champagne-Ardenne (URCA) and Christine GANGLOFF-ZIEGLER, President of the University of Haute-Alsace<\/h4>\n

governing the setting up<\/h4>\n

of a branch of the LVBE EA-3991 of the University of Haute-Alsace within the University Reims Champagne-Ardenne.<\/h4>\n

 <\/p>\n

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.<\/p>\n

The activities of Reims laboratory are centered on enological research and are organized around different departments:<\/h2>\n

– A wine microbiology department under the direction of Yann Vasserot and Maryline Parmentier with two topics:<\/h4>\n
    \n
  • The development of Non-Saccharomyces<\/em> yeasts from the grape berry (yeasts that release pro-foaming compounds and yeasts that provide bio-protection).<\/li>\n
  • The study of the contribution of Saccharomyces cerevisiae<\/em> and Oenococcus oeni<\/em> to the “foamability” of wines.\"Kuehn<\/li>\n<\/ul>\n

    – A wine chemistry department under the direction of Patrick Fricoteaux and C\u00e9line Rousse:<\/h4>\n
      \n
    • Study of the evolution of total polyphenols and oxidizable polyphenols during the different stages of vinification.<\/li>\n<\/ul>\n

      –\u00a0 A Biochemistry-Physical Chemistry department under the direction of Sandrine J\u00e9gou: Study of grape berries and wine macromolecules and interfaces.<\/h4>\n

       <\/p>\n

      – Research topics of Richard Marchal and Thomas Salmon:<\/h4>\n
        \n
      • \u00a0\u00a0\u00a0 Study of protein breakage in white wines and heat tests to predict this risk – New approaches to replace the use of bentonites.<\/li>\n
      • \u00a0\u00a0\u00a0 Study of the dimensional return of corks during the opening of sparkling wines. Impact of storage conditions, cork quality and CO2<\/sub> overpressure.<\/li>\n
      • \u00a0\u00a0\u00a0 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.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

        Scientific enology: terroir wines, aromatic wines and sparkling wines. Signature on September 23th 2019, of the Framework Agreement between Guillaume GELL\u00c9, 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 […]<\/p>\n","protected":false},"author":1,"featured_media":2473,"parent":30,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-36","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nArea 3 - Enology - LVBE - Vine Biotechnology and Environment Laboratory<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lvbe.uha.fr\/en\/research\/area-3-enology\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Area 3 - Enology - LVBE - Vine Biotechnology and Environment Laboratory\" \/>\n<meta property=\"og:description\" content=\"Scientific enology: terroir wines, aromatic wines and sparkling wines. Signature on September 23th 2019, of the Framework Agreement between Guillaume GELL\u00c9, 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 […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.lvbe.uha.fr\/en\/research\/area-3-enology\/\" \/>\n<meta property=\"og:site_name\" content=\"LVBE - Vine Biotechnology and Environment Laboratory\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-30T10:03:23+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.lvbe.uha.fr\/en\/wp-content\/uploads\/2019\/09\/76C037FF-4B88-405B-A5AD-4199E90E0256-1.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2024\" \/>\n\t<meta property=\"og:image:height\" content=\"1246\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.lvbe.uha.fr\\\/en\\\/research\\\/area-3-enology\\\/\",\"url\":\"https:\\\/\\\/www.lvbe.uha.fr\\\/en\\\/research\\\/area-3-enology\\\/\",\"name\":\"Area 3 - Enology - LVBE - Vine Biotechnology and Environment Laboratory\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.lvbe.uha.fr\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.lvbe.uha.fr\\\/en\\\/research\\\/area-3-enology\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.lvbe.uha.fr\\\/en\\\/research\\\/area-3-enology\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.lvbe.uha.fr\\\/en\\\/wp-content\\\/uploads\\\/2019\\\/09\\\/76C037FF-4B88-405B-A5AD-4199E90E0256-1.jpeg\",\"datePublished\":\"2022-04-01T12:55:56+00:00\",\"dateModified\":\"2022-05-30T10:03:23+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.lvbe.uha.fr\\\/en\\\/research\\\/area-3-enology\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.lvbe.uha.fr\\\/en\\\/research\\\/area-3-enology\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.lvbe.uha.fr\\\/en\\\/research\\\/area-3-enology\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.lvbe.uha.fr\\\/en\\\/wp-content\\\/uploads\\\/2019\\\/09\\\/76C037FF-4B88-405B-A5AD-4199E90E0256-1.jpeg\",\"contentUrl\":\"https:\\\/\\\/www.lvbe.uha.fr\\\/en\\\/wp-content\\\/uploads\\\/2019\\\/09\\\/76C037FF-4B88-405B-A5AD-4199E90E0256-1.jpeg\",\"width\":2024,\"height\":1246,\"caption\":\"Kuehn cellar in Ammerschwihr\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.lvbe.uha.fr\\\/en\\\/research\\\/area-3-enology\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\\\/\\\/www.lvbe.uha.fr\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Research\",\"item\":\"https:\\\/\\\/www.lvbe.uha.fr\\\/en\\\/research\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Area 3 – Enology\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.lvbe.uha.fr\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/www.lvbe.uha.fr\\\/en\\\/\",\"name\":\"LVBE - Vine Biotechnology and Environment Laboratory\",\"description\":\"Universit\u00e9 de Haute-Alsace\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.lvbe.uha.fr\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Area 3 - Enology - LVBE - Vine Biotechnology and Environment Laboratory","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.lvbe.uha.fr\/en\/research\/area-3-enology\/","og_locale":"en_US","og_type":"article","og_title":"Area 3 - Enology - LVBE - Vine Biotechnology and Environment Laboratory","og_description":"Scientific enology: terroir wines, aromatic wines and sparkling wines. 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