{"id":2070,"date":"2018-12-18T14:37:53","date_gmt":"2018-12-18T13:37:53","guid":{"rendered":"https:\/\/www.lvbe.uha.fr\/\/?page_id=2070"},"modified":"2020-04-08T08:04:37","modified_gmt":"2020-04-08T06:04:37","slug":"marchal-richard","status":"publish","type":"page","link":"https:\/\/www.lvbe.uha.fr\/index.php\/equipe\/membres-de-lequipe\/marchal-richard\/","title":{"rendered":"Dr. MARCHAL Richard"},"content":{"rendered":"

Ma\u00eetre de Conf\u00e9rences – HDR<\/p>\n

LVBE-Universit\u00e9 de Reims Champagne-Ardenne<\/p>\n

Courriel : richard.marchal@univ-reims.fr<\/a><\/p>\n

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Publications and scientific works<\/h1>\n

Publications in international journals\u00a0: 36<\/h4>\n

Publications in scientific books\u00a0: 19<\/h5>\n
Publications dans des revues de vulgarisation\u00a0: 36<\/h5>\n
Oral communications (talk) in international congresses : 15<\/h5>\n
Posters in international congresses\u00a0: 37<\/h5>\n
Oral communications (talk) in national congresses\/seminars: 18<\/h5>\n
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<\/span>Publications in Journals cited by the \u00ab Journal of citation reports \u00bb<\/strong><\/div>
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  1. Kemp B., Cond\u00e9 B., J\u00e9gou S., Howell K., Vasserot Y., and Marchal R.\u00a0 <\/span><\/b>Chemical compounds and mechanisms involved in the formation and stabilisation of foam in sparkling wines. Critical Reviews in Food Science and Nutrition. 2019;59(13):2072-2094.<\/li>\n
  2. Pin-He Liu, C\u00e9line Vrigneau, Thomas Salmon, Duc An Hoang, Jean-Claude Boulet, Sandrine J\u00e9gou and Richard Marchal<\/b>. Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region. Molecules 2018, 23, 1372; doi:10.3390\/molecules23061372<\/li>\n
  3. Le\u00a0Menn N.,\u00a0Marchand S., de\u00a0Revel G., Demarville D.,\u00a0Laborde D. and\u00a0Marchal R.<\/b> N,S,O-Heterocycles in Aged Champagne Reserve Wines and Correlation with Free Amino Acid Concentrations. J. Agric. Food Chem., 2017, 65, 2345-2356.<\/li>\n
  4. J\u00e9gou S., Hoang D.A., Salmon T., Williams P., Oluwa S., Vrigneau C., Doco T. and Marchal R<\/b>. Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines. Food Chem., 2017, 232, 49-59.<\/li>\n
  5. Hovasse A., A. Tchilabalo Dilezitoko, A. Van Dorsselaer, R. Marchal<\/b>, S. J\u00e9gou and C. Schaeffer-Reiss. In-depth glycoproteomic characterization of grape berry vacuolar invertase using a combination of mass spectrometry-based approaches. Food\u00a0Chemistry, 2016, 200, 237-244.\u00a0<\/span><\/li>\n<\/ol>\n
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    1. Kemp<\/a>\u00a0B..,\u00a0 Alexandre<\/a>\u00a0H.,\u00a0Robillard<\/a>\u00a0B., and\u00a0Marchal<\/a> R<\/b>. Effect of Production Phase on Bottle-Fermented Sparkling Wine Quality. J. Agric. Food Chem.,\u00a02015,\u00a063, 19\u201338.<\/li>\n<\/ol>\n
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      1. Thuillier B., Valentin D., Marchal R<\/b>., Dacremont C. Pivot\u00a9 profile: A new descriptive method based on free description. Food Quality and Preference<\/a>, 2015, 42, 66\u201377.<\/li>\n<\/ol>\n
          \n
        1. Cilindre C.; Liger-Belair G.; Villaume S.; Jeandet P.; Marchal R<\/b>. Foaming properties of various Champagne wines depending on several parameters: grape variety, aging, protein and CO2<\/sub> content. Analytica Chimica Acta, 2010, 600, 164-170.<\/li>\n<\/ol>\n
            \n
          1. Cilindre C.; Jegou S.; Hovasse A.; Schaeffer C.; Castro A.J; Clement C.; Van Dorsselaer A.; Jeandet P.; Marchal R.<\/b> \u00a0 <\/span>Proteomic approach to identify champagne wine proteins as modified by Botrytis cinerea infection.\u00a0 <\/span>Journal of proteome research, 2008, 7, 1199-1208. \u00a0<\/span><\/li>\n<\/ol>\n
              \n
            1. Cilindre, C.; Castro, A. J.; Clement, C.; Jeandet, P.; Marchal, R.<\/b> \u00a0 <\/span>Influence of Botrytis cinerea infection on Champagne wine proteins (characterized by two-dimensional electrophoresis\/immunodetection) and wine foaming properties.\u00a0 <\/span>Food Chemistry , 2007,\u00a0 <\/span>103,\u00a0 <\/span>139-149.<\/li>\n<\/ol>\n
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              1. Marchal R.<\/b>, Warchol M., Cilindre C. et Jeandet P. Evidence for protein degradation by Botrytis cinerea and relationships with alteration of synthetic wine foaming properties, Journal of Agricultural and Food Chemistry, 2006, 54, 5157-5165.<\/li>\n<\/ol>\n
                  \n
                1. Dambrouck T., Marchal R.<\/b>, Cilindre C., Parmentier M. et Jeandet P. Determination of the grape invertase content (using PTA-ELISA) following various fining treatments vs changes in the total protein content of wine. Relationships with wine foamability, Journal of Agricultural and Food Chemistry, 2005, 53, 8782-8789.<\/li>\n<\/ol>\n
                    \n
                  1. Marchal R.<\/b>, Lallement A., Jeandet P. et Establet G. Clarification of Muscat musts using wheat proteins and the flotation technique, Journal of Agricultural and Food Chemistry, 2003, 51, 2040-2048.<\/li>\n<\/ol>\n
                      \n
                    1. Marchal R<\/b>., Weingartner S., Jeandet P. et Chatelain F. Utilisation de mod\u00e8les math\u00e9matiques pour optimiser les doses de bentonite gonfl\u00e9e et non gonfl\u00e9e lors du collage des vins blancs. Partie II: Incidence sur le volume de lies et aspects \u00e9conomiques, Journal International des Sciences de la Vigne et du Vin \/ International Journal of Vine and Wine Science, 2003, 36, 169-176.<\/li>\n<\/ol>\n
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                      1. Dambrouck T., Marchal R<\/b>., Marchal-Delahaut L., Parmentier M., Maujean A. et Jeandet P. Immunodetection of proteins from grapes and yeast in a white wine, Journal of Agricultural and Food Chemistry, 2003, 51, 2727-2732.<\/li>\n<\/ol>\n
                          \n
                        1. Gougeon R. D., Soulard M., Reinholdt M., Miehe-Brendle J., Ch\u00e9zeau J.M., Le Dred R., Marchal, R.<\/b> et Jeandet P. Polypeptide adsorption onto a synthetic montmorillonite: A combined solid-state NMR, X-ray diffraction, thermal analysis and N2<\/sub> adsorption study, European Journal of Inorganic Chemistry, 2003, 1366-1372.<\/li>\n<\/ol>\n
                            \n
                          1. Gougeon R.D., Soulard M., Mieh\u00e9-Brendl\u00e9 J., Ch\u00e9zeau J.M., Le Dred R., Jeandet P. et Marchal R<\/b>. Analysis of two bentonites of enological interest before and after commercial activation by solid Na2<\/sub>CO3<\/sub>, Journal of Agricultural and Food Chemistry, 2003, 51, 4096-4100.<\/li>\n<\/ol>\n
                              \n
                            1. Marchal R.<\/b>, Marchal-Delahaut L., Lallement A; et Jeandet P. Wheat gluten used as a clarifying agent of red wines, Journal of Agricultural and Food Chemistry, 2002, 50, 177-184.<\/li>\n<\/ol>\n
                                \n
                              1. Marchal R.<\/b>, Chaboche D., Douillard, R. et Jeandet P. Influence of lysozyme on Champagne base wine foaming properties, Journal of Agricultural and Food Chemistry, 2002, 50, 1420-1428.<\/li>\n<\/ol>\n
                                  \n
                                1. Gougeon R. D., Reinholdt M., Delmotte L., Miehe-Brendle J., Ch\u00e9zeau J.M., Le Dred R., Marchal, R.<\/b> et Jeandet P. Direct observation of polylysine side-chain interaction with smectites interlayer surfaces through 1<\/sup>H-27<\/sup>Al heteronuclear correlation NMR spectroscopy, Langmuir, the American Chemical Society Journal of Surfaces and Colloids, 2002, 18, 3396-3398.<\/li>\n<\/ol>\n
                                    \n
                                  1. Liger-Belair G., Marchal R.<\/b> et Jeandet P. Close-up on bubble nucleation in a glass of Champagne, American Journal of Enology and Viticulture, 2002, 53, 151-153.<\/li>\n<\/ol>\n
                                      \n
                                    1. Marchal R.<\/b>, Weingartner S., Voisin C., Jeandet P. et Chatelain F. Utilisation de mod\u00e8les math\u00e9matiques pour optimiser les doses de bentonite gonfl\u00e9e et non gonfl\u00e9e lors du collage des vins blancs. Partie I: Clarification et stabilisation collo\u00efdale, Journal International des Sciences de la Vigne et du Vin \/ International Journal of Vine and Wine Science, 2002, 36, 169-176.<\/li>\n<\/ol>\n
                                        \n
                                      1. Marchal R.<\/b>, Marchal-Delahaut L., Michels, F., Parmentier M., Lallement A. et Jeandet P. Wheat gluten used as clarifying agent of musts and white wines, American Journal of Enology and Viticulture, 2002, 53, 308-314.<\/li>\n<\/ol>\n
                                          \n
                                        1. Puff N., Marchal R.<\/b>, Agui\u00e9-B\u00e9ghin V. et Douillard R. Is grape invertase a major component of the adsorption layer formed at the air\/champagne wine interface ?, Langmuir, the American Chemical Society Journal of Surfaces and Colloids, 2001, 17, 2206-2212 (en collaboration avec l\u2019INRA de Reims).<\/li>\n<\/ol>\n
                                            \n
                                          1. Marchal R.<\/b>, Tabary I., Valade M., Moncomble D., Viaud L., Robillard B. et Jeandet, P. Effects of Botrytis cinerea infection on Champagne wine foaming properties, Journal of the Science of Food and Agriculture, 2001, 81, 1371-1378.<\/li>\n<\/ol>\n
                                              \n
                                            1. Liger-Belair G., Marchal R.<\/b>, Robillard B., Dambrouck T., Maujean A., Vignes-Adler M., et Jeandet P. On the velocity of expanding spherical gas bubbles rising in line in supersaturated hydroalcoholic solutions: Application to bubble trains in carbonated beverages, Langmuir, the American Chemical Society Journal of Surfaces and Colloids, 2000, 16, 1889-1895.<\/li>\n<\/ol>\n
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                                              1. Marchal R<\/b>., Chaboche D., Marchal-Delahaut L., Gerland C., Gandon J.P. et Jeandet P. Detection and quantification of lysozyme in Champagne wines, Journal of Agricultural and Food Chemistry , 2000, 48, 3225-3231.<\/li>\n<\/ol>\n
                                                  \n
                                                1. Jeandet P., Lenfant J.C., Caillet M.M., Liger-Belair G., Vasserot Y. et Marchal R. <\/b>Contribution to the study of the remuage procedure in champagne wine production: Identification of voltigeurs (particles in suspension in the wine), American Journal of Enology and Viticulture, 2000, 51, 418-419.<\/li>\n<\/ol>\n
                                                    \n
                                                  1. P\u00e9ron N., Cagna A., Valade M., Marchal R.<\/b>, Maujean A., Robillard B., Agui\u00e9-B\u00e9ghin V. et Douillard R. Characterization by drop tensiometry and by ellipsometry of the adsorption layer formed at the air\/Champagne wine interface, Advances in Colloid and Interface Science , 2000, 88, 19-36 (en collaboration avec l\u2019INRA de Reims).<\/li>\n<\/ol>\n
                                                      \n
                                                    1. Berthier L., Marchal R.<\/b>, Debray H., Bonnet E., Jeandet P. et Maujean A. Isolation of isolectins from Vitis vinifera (cv Chardonnay) grapes. Journal of Agricultural and Food Chemistry, 1999, 47, 2193-2197.<\/li>\n<\/ol>\n
                                                        \n
                                                      1. Liger-Belair G., Marchal R.<\/b>, Robillard B., Vignes-Adler M., Maujean A. et Jeandet P. Study of effervescence in a glass of Champagne: Frequency of bubble formation, growth rates and velocities of rising bubbles, American Journal of Enology and Viticulture, 1999, 50, 317-323.<\/li>\n<\/ol>\n
                                                          \n
                                                        1. Marchal R.<\/b>, Berthier L., Legendre L., Marchal-Delahaut L., Jeandet P. et Maujean A. Effects of Botrytis cinerea infection on the must protein electrophoretic characteristics. Journal of Agricultural and Food Chemistry, 1998, 46, 4945-4949.<\/li>\n<\/ol>\n
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                                                          1. Marchal R.<\/b>, Seguin V. et Maujean A. Quantification of interferences in the direct measurement of proteins in wines from the Champagne region using the Bradford method. American Journal of Enology and Viticulture, 1997, 48, 303-309.<\/li>\n<\/ol>\n
                                                              \n
                                                            1. Marchal R.<\/b>, Bouquelet S. et Maujean A. Purification and partial biochemical characterization of glycoproteins in a Champenois Chardonnay wine. Journal of Agricultural and Food Chemistry, 1996, 44, 1716-1722.<\/li>\n<\/ol>\n
                                                                \n
                                                              1. Berthier L., Marchal R.<\/b> et Maujean A. Comparaison des activit\u00e9s pectolytiques et prot\u00e9olytiques de six pr\u00e9parations commerciales clarifiantes. Incidence des activit\u00e9s enzymatiques secondaires sur les prot\u00e9ines de mo\u00fbts champenois. Journal International des Sciences de la Vigne et du Vin, 1996, 30, 103-111.<\/li>\n<\/ol>\n
                                                                  \n
                                                                1. Marchal R.<\/b>, Barret J. et Maujean A. Relations entre les caract\u00e9ristiques physico-chimiques d\u2019une bentonite et son pouvoir d\u2019adsorption. Journal International des Sciences de la Vigne et du Vin, 1995, 29, 27-42.<\/li>\n<\/ol>\n<\/div><\/div>\n
                                                                  <\/span>Publications in books and Congress proceedings<\/strong><\/div>
                                                                  \n

                                                                  1. Marchal R.<\/b>, Bouquelet S. et Maujean A. Mise en \u00e9vidence, purification et caract\u00e9risation partielle de glycoprot\u00e9ines d\u2019un vin de base champenois. In: Proceedings of the Vth International Symposium of Enology, Lavoisier, 1996, pp 486-490.<\/p>\n

                                                                  2. Marchal R.<\/b>, Liger-Belair G., Berthier L., Brissonnet F., Jeandet P., Maujean A., Robillard B., Morard C., Viaux L. et Duteurtre B. Progress in the understanding of Champagne wine foaming properties. In: Bubbles in Food, published by the American Society of Cereal Chemists, Eagan Press, 1999, pp 305-315.<\/p>\n

                                                                  3. Berthier L., Marchal R.<\/b>, Debray H., Bonnet E., Jeandet P. and Maujean P.\u00a0 <\/span>Mise en \u00e9vidence et caract\u00e9risation d\u2019isolectines de la baie de raisin Vitis vinifera L., cv Chardonnay. Compte-rendus du\u00a0 <\/span>VIe<\/sup> Symposium International d\u2019Oenologie, Lavoisier, 1999, pp 87-91.<\/p>\n

                                                                  4. Marchal R<\/b>., Berthier L., Legendre L., Marchal-Delahaut L., Jeandet P and Maujean A.\u00a0 <\/span>Effects of Botrytis cinerea infection on the must protein electrophoretic characteristics. Compte-rendus du\u00a0 <\/span>VIe<\/sup> Symposium International d\u2019Oenologie, Lavoisier, 1999, pp 186-190.<\/p>\n

                                                                  5. Marchal R.<\/b>, Jeandet P., Maujean A., Duteurtre B. et Robillard B. Champagne wine foaming properties, In\u00a0: Progress and Prospects in Champagne research, Harwood Academic Publishers, 2003.<\/p>\n

                                                                  6. Gougeon R., Soulard M., Reinholdt M., Mieh\u00e9-Brendl\u00e9 J., Delmotte L., Ch\u00e9zeau J.M., Le Dred R., Marchal R.<\/b> and Jeandet P. Polypeptide adsorption on a synthetic montmorillonite: Investigations at the molecular scale using solid state NMR, X-ray diffraction, thermal analysis and N2<\/sub> adsorption. Applications to the interaction between bentonites and proteins in wine. Proceedings of the VIIth International Symposium of Enology, Lavoisier, 2003, pp 447-449.<\/p>\n

                                                                  7. Dambrouck T., Flahaut C., Marchal R.<\/b>, Parmentier M., Zanetta J.P.et Jeandet P. H\u00e9t\u00e9rog\u00e9n\u00e9it\u00e9 de glycosylation de l\u2019invertase du raisin, une glycoprot\u00e9ine des vins. Proceedings of the VIIth International Symposium of Enology, Lavoisier, 2003, pp 373-375.<\/p>\n

                                                                  8. Gougeon R., Marchal R.<\/b>, Reinholdt M., Delmotte L., Brendle J. ed Jeandet P.\u00a0 <\/span>What\u2019s in here ? A molecular scale investigation of the interaction between proteins and bentonites by a multi-techniques approach. In: Macromolecules and Secondary Metabolites of Grapevine and Wines, , Editions Tec & Doc \u2013 Lavoisier, 2007 pp. 349-370.<\/p>\n

                                                                  9. Marchal R.<\/b>, Litot P-H. and Jeandet P. Use of bentonite to prevent colloidal haze in white wine \u2013 Relationships with protein content, wine color and heigh of lees – Economical aspects. In: Macromolecules and Secondary Metabolites of Grapevine and Wines, , Editions Tec & Doc \u2013 Lavoisier, 2007 pp. 349-370.<\/p>\n

                                                                  10. Dambrouck T., Marchal R.<\/b>, Conreux A., Cilindre C., Parmentier M. and Jeandet P. Determination of the grape invertase content upon fining vs changes in the total protein content of wine. Relationships with wine foamability. In: Macromolecules and Secondary Metabolites of Grapevine and Wines, , Editions Tec & Doc \u2013 Lavoisier, 2007 pp. 349-370.<\/p>\n

                                                                  11. Marchal R.<\/b>, Jeandet P., Robillard B. Macromolecules and Champagne wine foaming properties : a Review. In Macromolecules and secondary metabolites of grapevine and wine, Editions Tec & Doc \u2013 Lavoisier, 2007 pp. 349-370.<\/p>\n

                                                                  12. Jeandet P., Dambrouck T., Conreux A., Cilindre C., Parmentier M., Marchal R.<\/b> Determination (using immunoquantification) of the grape invertase content upon fining vs changes in the total protein content of wine. Relationships with wine foaming properties. In: Macromolecules and Secondary Metabolites of Grapevine and Wines, Editions Tec & Doc \u2013 Lavoisier, 2007, pp 205-211.<\/p>\n

                                                                  13. Cilindre C., Castro A.J., Cl\u00e9ment C., Jeandet P. and Marchal R. <\/b>Use of two-dimensional electrophoresis (2-DE) and immunodetection to characterize changes in the protein content of Champagne base wine due to Botrytis cinerea infection. In: Macromolecules and Secondary Metabolites of Grapevine and Wines, Editions Tec & Doc \u2013 Lavoisier, 2007 pp. 349-370.<\/p>\n

                                                                  14. Jeandet P., Cilindre C., J\u00e9gou S., Jeandet M., Parmentier M., Villaume S., Conreux A., Gougeon R., Marchal R.<\/b>, Liger-Belair G. Applications de la physico-chimie et de la spectroscopie \u00e0 la connaissance des ph\u00e9nom\u00e8nes d\u2019effervescence et de mousse des vins de Champagne. In\u00a0: Le champagne\u00a0: regards crois\u00e9s sur une identit\u00e9 en mutation, B. Editions et Presses Universitaires de Reims, 2007, pp 55-69. \u00a0<\/span><\/p>\n

                                                                  15. Cilindre C., J\u00e9gou S., Hovasse A., Marchal R.<\/b>, Cl\u00e9ment C., Schaeffer C., Jeandet P., Van Dorsselaer A. Identification of champagne base wine proteins as modified by Botrytis cinerea infection using 2-D electrophoresis coupled with immunodetection and mass spectrometry. In : Oenologie 2007, Proceedings of the VIIIth International Symposium of Enology, A. Lonvaud, G. de Revel et P. Darriet (eds), Lavoisier, 2009.<\/p>\n

                                                                  16. Jeandet P., Vasserot Y., Liger-Belair G. and Marchal R.<\/b>\u00a0 <\/span>Sparkling Wine Production. In Handbook of Enology: Principles, Practices and Recent Innovations, Chapter 31, 52 pages, 2009, The Asia Tech Publisher.<\/p>\n

                                                                  17. Marchal R.<\/b> and Jeandet P. Use of enological additives for colloid and tartrate salt stabilization in white wines and for improvement of sparkling wine foaming properties. In Wine Chemistry and Biochemistry,\u00a0 <\/span>Springer, 2009, pages 127-158.<\/p>\n

                                                                  18. Richard Marchal<\/b> and Elizabeth Joy Waters. Managing wine quality, Volume 2: Oenology and wine quality. Woodhead Publishing Series in Food Science, Technology and Nutrition, Number 192. Edited by Andrew G. Reynolds, 2010, Chapter 7. New Directions in Stabilisation, Clarification and Fining of white wines, 188-225.<\/p>\n

                                                                  19. Marchal R.<\/b>, Caron, Rondot S., Abbes B., Liger-Belair G. Evidence for cork resiliency alterations during ageing: likely impact on gas transfers in bottled Champagne and sparkling wines, Proceedings of the second edition of the international conference series on Wine Active Compounds, pp 161-162, Oenoplurimedia, 2011.<\/p>\n

                                                                  20. Lachaud F., Douglade J., Rondot S., Jeandet P., Marchal R.<\/b> Etudes morphologiques et cristallographiques de pr\u00e9cipit\u00e9s tartriques des vins. Oeno 2011, Actes de colloques du 9e<\/sup> symposium international d\u2019\u0153nologie de Bordeaux, pp 975-979, Dunod, 2012.<\/p>\n

                                                                  21. J\u00e9gou S., T. Salmon, M. Parmentier, F. Jos\u00e9 Rivero Granados, C. Vrigneau, B. Robillard, P. Marcelo, Y. Vasserot et R. Marchal<\/b>. Impact of press fractioning on Pinot meunier grape juice composition . Proceedings of Third Edition of the International Conference Series Wine Active Compounds, WAC 2014, pp 87-89.<\/p>\n<\/div><\/div>\n<\/div>\n<\/div><\/div>\n

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                                                                  \n
                                                                  <\/span>Conferences in international congress<\/strong><\/div>
                                                                  \n

                                                                  1. Marchal R.<\/b>, Bouquelet S. et Maujean A. Mise en \u00e9vidence, purification et caract\u00e9risation partielle de glycoprot\u00e9ines d\u2019un vin de base champenois. Ve<\/sup> Symposium International d\u2019Oenologie, Bordeaux, France, 1996.<\/p>\n

                                                                  2. Marchal R.<\/b>, Bocquillon-Liger-Belair G., Berthier L., Brissonnet F., Jeandet P., Maujean A., Robillard B., Morard C. et Duteurtre B. Recent Progress in our understanding of Champagne wine foaming properties. Bubbles in Food, Manchester, Royaume-Uni,\u00a0 <\/span>juin 1998.<\/p>\n

                                                                  3. Jeandet P., Lenfant J.C., Caillet M., Zehner F., Thiebault C., Vasserot Y. et Marchal R.<\/b> Contribution \u00e0 l\u2019\u00e9tude du remuage: Essai d\u2019identification des voltigeurs dans les vins de Champagne. XVII Congreso Internacional del Cava, Barcelona, Espagne, octobre 1999.<\/p>\n

                                                                  4. Valade J.P., Jeandet P. et Marchal R.<\/b> Utilisation du gluten de bl\u00e9 pour la clarification des vins blancs champenois XVIII Congreso Internacional del Cava, Barcelona, Espagne, octobre 2000.<\/p>\n

                                                                  5. Jeandet P. et Marchal R.<\/b> Oenological effects of Botrytis cinerea. Consequences of grey mould infection on Champagne wine foaming properties. XX Congreso Internacional del Cava, Barcelone, Espagne, octobre 2002.<\/p>\n

                                                                  6. Dambrouck T., Flahaut C., Jeandet P., Marchal R.<\/b>, Parmentier M., Pons A. et Zanetta J.P. Heterogeneity of the complex N-linked oligosaccharides at specific glycosylation sites of the grape berry invertase. VII \u00e8me Symposium International d\u2019Oenologie, Bordeaux, juin 2003.<\/p>\n

                                                                  7. Marchal R.<\/b> Utilizaci\u00f3n de bentonita hidratada y seca para la clarificaci\u00f3n de los vinos blancos secos. XXI Congreso Internacional del Cava, Barcelone, Espagne, octobre 2003.<\/p>\n

                                                                  8. Warchol M., Cilindre C., Jeandet P., Castro A. et Marchal R.<\/b> Evidence for must and wine protein degradation by Botrytis cinerea proteases using 2 D electrophoresis and a colorimetric method. XIIIth International Botrytis Symposium, Antalya, Turquie, octobre 2004.<\/p>\n

                                                                  9. Cilindre C., Castro A.J., Cl\u00e9ment C., Jeandet P. et Marchal R.<\/b> Use of two-dimensional electrophoresis (2-DE) and immunodetection to characterize changes in the protein content of Champagne base wine due to Botrytis cinerea infection. First International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wines, Reims, juin 2006.<\/p>\n

                                                                  10. Gougeon R., Marchal R.<\/b>, Reinholdt M., Delmotte L., Brendle J. et Jeandet P.\u00a0 <\/span>What\u2019s in here ? A molecular scale investigation of the interaction between proteins and bentonites by a multi-techniques approach. First International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wines, Reims, juin 2006.<\/p>\n

                                                                  11. Marchal R.<\/b>, Rondot S., Thuillier B., Jeandet P. , Arnould H.L., Mac Leod P. Papel del gas carb\u00f3nico en el perfil sensorial de los vinos efervescentes, Congreso del Cava, Sant Sadurni d\u2019Anoia, Espagne, octobre 2007.<\/p>\n

                                                                  12. Marchal R.<\/b>, Thuillier B., Jeandet P., Arnould H.L,\u00a0 Mac Leod P. R\u00f4le du gaz carbonique dans le profil sensoriel des vins effervescents, \u0152NO 2007 8\u00e8me Symposium International d’\u0152nologie de Bordeaux, juin 2007.<\/p>\n

                                                                  13. Cilindre C., J\u00e9gou S., Hovasse A., Castro A. J., Schaeffer C., Cl\u00e9ment C, Van Dorsselaer A., Jeandet P., Marchal R.<\/b> A proteomic approach to identify proteins from Champagne base wine as modified by Botrytis cinerea infection, In Vino Analytica Scientia, 22-25 Juillet 2007, Melbourne, Australie.<\/p>\n

                                                                  14. Marchal\u00a0 <\/span>R.<\/b>, Herman J.B., Jeandet, Pron H., Caron D., Rondot S. Bubble behavior at wine\/air interface of a sparkling wine. Congr\u00e8s \u201cMacrowine\u201d, Montpellier, juin 2008.<\/p>\n

                                                                  15. J\u00e9gou S., Hoang D.A., Salmon T., Williams P., Doco T., Marchal R.<\/b> Impact of press fractioning on polysaccharide and oligosaccharide composition of Pinot meunier Champagne base wines. Congr\u00e8s international \u201cOeno 2015\u201d, Bordeaux.<\/p>\n

                                                                  16. J\u00e9gou S., Salmon T., Parmentier M., Rivero Granados F.J., Vrigneau C., Robillard B., Marcelo P., Vasserot Y. et Marchal R.<\/b> Fractionnement au pressurage des jus de Pinot meunier. Cons\u00e9quences sur la composition prot\u00e9ique des mo\u00fbts et des vins. Wine Active Compounds 2014, Beaune.<\/p>\n<\/div><\/div>\n

                                                                  <\/span>Posters in international congresses<\/strong><\/div>
                                                                  \n

                                                                  1.Marchal, R.<\/strong>, Berthier, L., Legendre, L., Marchal-Delahaut, L., Jeandet, P and Maujean,A. Effects of Botrytis cinerea infection on the must protein electrophoretic characteristics. VIe<\/sup> Symposium International d\u2019Oenologie, Bordeaux, Juin 1999.<\/p>\n

                                                                  2. Berthier, L., Marchal, R.<\/strong>, Debray, H., Bonnet, E., Jeandet, P. and Maujean, P. Mise en \u00e9vidence et caract\u00e9risation d\u2019isolectines de la baie de raisin Vitis vinifera L., cv Chardonnay. VIe<\/sup> Symposium International d\u2019Oenologie, Bordeaux, Juin 1999.<\/p>\n

                                                                  3. Liger-Belair G., Marchal R.<\/strong>, Robillard B., Dambrouck T., Maujean A., Vignes-Adler M. et Jeandet P. On the velocity of expanding spherical gas bubbles rising in line in supersaturated hydroalcoholic solutions : Application\u00a0 <\/span>to bubbles trains in carbonated beverages.\u00a0 <\/span>Symposium \u00ab\u00a0Food Colloids\u00a0\u00bb, Berlin, Avril 2000.<\/p>\n

                                                                  4. Marchal R.<\/strong>, Legendre L., Marchal-Delahaut L., Jeandet P. et Maujean A. Effects of Botrytis cinerea infection on the must protein electrophoretic characteristics, XIIth International Botrytis Symposium, Reims, Juin 2000.<\/p>\n

                                                                  5. Marchal R.<\/strong>, Weingartner S., Barret J., Lallement A., Michels F., Allaire et Jeandet P. Wheat gluten proteins as a clarifying agent of red wines. 52th Annual Meeting of the American Society for Enology and Viticulture, San-Diego, 2001.<\/p>\n

                                                                  6. Marchal R.<\/strong>, Lallement A., Jeandet P. et Etablet G. Clarification of Muscat musts using wheat proteins and the flotation technique. 53rd Annual Meeting of the American Society for Enology and Viticulture, Portland, 2002.<\/p>\n

                                                                  7. Gougeon R..D., Marchal R.<\/strong>, Jeandet P. et Le Dred R. Les interactions prot\u00e9ines-bentonites\u00a0: Une investigation \u00e0 l\u2019\u00e9chelle mol\u00e9culaire. VII \u00e8me Symposium International d\u2019Oenologie, Bordeaux, 2003.<\/p>\n

                                                                  8. Marchal R.<\/strong>, Dambrouck T., Marchal-Delahaut L., Parmentier M., Maujean A. et Jeandet P. Immunodetection of proteins from grapes and yeast in a white wine. VII \u00e8me Symposium International d\u2019Oenologie, Bordeaux, 2003.\u00a0<\/span><\/p>\n

                                                                  9. Marchal R.<\/strong>, Weingartner S. et Jeandet P. Use of mathematical laws for optimizing the doses of swollen and dry bentonite for the fining of white wines\u00a0: Relation between wine stabilization parmeters and economic aspects. Third Symposium In Vino Analytica Scientia, Aveiro (Portugal), 2003.<\/p>\n

                                                                  10. Marchal R.,<\/strong> Descoins C. et Jeandet P. Effects of different serving temperatures on Champagne wine foaming properties. Third Symposium In Vino Analytica Scientia, Aveiro (Portugal), 2003.<\/p>\n

                                                                  11. Gougeon R..D., Marchal R.<\/strong>, Le Dred R. et Jeandet P. Interactions between proteins and bentonites\u00a0: Study at a molecular scale. Third Symposium In Vino Analytica Scientia, Aveiro (Portugal), 2003.<\/p>\n

                                                                  12. Marchal R.<\/strong>, Cilindre C., Cl\u00e9ment C., Jeandet P. et Castro A. Infection of Chardonnay grapes by Botrytis cinerea\u00a0: Influence on Champagne base wine foaming properties and evidence for protein degradation using 2 D electrophoresis. XIIIth International Botrytis Symposium, Antalya (Turquie), 2004.<\/p>\n

                                                                  13. Marchal R.<\/strong>, Cilindre C., Lapierre S., Jeandet P., Douillard R. et Agui\u00e9-B\u00e9ghin V. Involvement of polyphenols in the foaming properties of Champagne wines. Fourth Symposium In Vino Analytica Scientia, Montpellier, 2005.<\/p>\n

                                                                  14. Dambrouck T., Marchal R.<\/strong>, Conreux A., Cilindre C., Parmentier M. et Jeandet P. Determination of the grape invertase content upon fining vs changes in the total protein content of wine. Relationships with wine foamability. First International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wines, Reims, 2006.<\/p>\n

                                                                  15. Marchal R.<\/strong>, Jeandet P. et Robillard B. Macromolecules and Champagne wine foaming properties : a Review. First International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wines, Reims, 2006.<\/p>\n

                                                                  16. Marchal R.<\/strong>, Litot P-H. et Jeandet P. Use of bentonite to prevent colloidal haze in white wine \u2013 Relationships with protein content, wine color and heigh of lees – Economical aspects. First International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wines, Reims, 2006.<\/p>\n

                                                                  17. Cilindre C., Castro A.J., Cl\u00e9ment C., Jeandet P. et Marchal R.<\/strong> Use of two-dimensional electrophoresis (2-DE) and immunodetection to characterize changes in the protein content of Champagne base wine due to Botrytis cinerea infection. First International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wines, Reims, 2006.<\/p>\n

                                                                  18. Gougeon R., Marchal R.<\/strong>, Reinholdt M., Delmotte L., Brendle J. et Jeandet P.\u00a0 <\/span>What\u2019s in here ? A molecular scale investigation of the interaction between proteins and bentonites by a multi-techniques approach. First International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wines, Reims, 2006.<\/p>\n

                                                                  19. Marchal R.<\/strong>, Rondot S., Jeandet P., Thuillier B. Irradiation Laser du verre permettant la ma\u00eetrise de l\u2019effervescence. VIIIth International Symposium of Enology, 25-27 Juin 2007, Bordeaux, France.\u00a0<\/span><\/p>\n

                                                                  20. Cilindre C., J\u00e9gou S., Hovasse A., Cl\u00e9ment C., Schaeffer C., Jeandet P., Van Dorsselaer A, ., Marchal R.<\/strong> Identification of champagne base wine proteins as modified by Botrytis cinerea infection using 2-D electrophoresis coupled with immunodetection and mass spectrometry. VIIIth International Symposium of Enology, 25-27 Juin 2007, Bordeaux, France.\u00a0<\/span><\/p>\n

                                                                  21. Hovasse A., Cilindre C., J\u00e9gou S., Castro A.J., Schaeffer C., Cl\u00e9ment C, Van Dorsselaer A., Jeandet P., Marchal R.<\/strong> Analysis of Champagne wine proteins as modified by Botrytis cinerea infection using a proteomic approach. Congr\u00e8s SFEAP et 24e<\/sup> Journ\u00e9es Fran\u00e7aises de Spectrom\u00e9trie de Masse, 17-20 Septembre 2007, Pau, France<\/p>\n

                                                                  22. Cilindre C., Hovasse A., J\u00e9gou S., Schaeffer C., Van Dorsselaer A., Cl\u00e9met C., Jeandet P., Marchal R.<\/strong> Proteomic analysis of Champagne wines using 2D-electrophoresis and tandem mass spectrometry. Impact of Botrytis cinerea infection on wine proteins. Second International symposium on Macromolecules and Secondary Metabolites of Grapevine and Wines – Macrowine, 4-6 juin 2008, Montpellier, France.<\/p>\n

                                                                  23. Cilindre C., Hovasse A., J\u00e9gou S., Schaeffer C., Van Dorsselaer A., Jeandet P., Marchal R.<\/strong> Identification of Botrytis cinerea pectinases in a champagne base wine: impact on foaming properties. Wine Active Compounds, Colloque International, 27-29 mars 2008, Beaune, France.<\/p>\n

                                                                  24. Cilindre C., Villaume S., Liger-Belair G., Marchal R.<\/strong>, Jeandet P. An artificial viewing equipment to assess foaming properties of sparkling wines\u00a0: comparison with the Mosalux method. Contribution of CO2<\/sub> and protein contents to the foam of various Champagne wines. In Vino Analytica Scientia, 2-4 Juillet 2009, Angers, France.<\/p>\n

                                                                  25. Lachaud F., Douglade J., Rondot S., Jeandet P., Marchal R.<\/strong> Etudes morphologiques et cristallographiques de pr\u00e9cipit\u00e9s tartriques des vins. Oeno 2011, 9e<\/sup> symposium international d\u2019\u0153nologie de Bordeaux, 15-18 juin 2011, Bordeaux, France.<\/p>\n

                                                                  26. Marchal R.<\/strong>, Kemp B., M\u00e9nissier R., Oluwa S., Pannetier B., Whitehead D., Whitehead, Foss C. Influence du fractionnement au pressurage sur les caract\u00e9ristiques des mo\u00fbts et des vins. Oeno 2011, 9e<\/sup> symposium international d\u2019\u0153nologie de Bordeaux, 15-18 juin 2011, Bordeaux, France.<\/p>\n

                                                                  27. Marchal R.<\/strong>, Caron D., Salmon T., Abbes B., Rondot S., Liger-Belair G. In situ evidence for resiliency alteration of aged Champagne and sparkling wines natural cork stoppers.\u00a0 <\/span>In Vino Analytica Scientia, 2011, Graz, Austria, July 21-23, 2011.<\/p>\n

                                                                  28. Marchal R.<\/strong>, Vasserot Y., Untereiner V., Mazingue P., Sockalingum G. FT-IR spectroscopic identification of macromolecules secreted by two yeast strains isolated from Champagne vineyard: Influence on sparkling base wine foaming properties. In Vino Analytica Scientia 2011, Graz, Austria, July 21-23, 2011.<\/p>\n

                                                                  29. Marchal R,<\/strong> M\u00e9nissier R., Oluwa S., Kemp B., Foss, Robillard B. Press fractionning : impact on Pinot noir grape juice and wine compositions.\u00a0 <\/span>Macrowine 2012, Bordeaux, France, 18-21 juin 2011.<\/p>\n

                                                                  30. Marchal R.<\/strong>, Caron, Rondot S., Abbes B., Liger-Belair G. Evidence for cork resiliency alterations during ageing: likely impact on gas transfers in bottled Champagne and sparkling wines. Wine Active Compounds International Conference, Beaune, France, March 24-26, 2011.<\/p>\n

                                                                  31. Liger-Belair G., Parmentier M., Salmon T., and Marchal R.<\/strong> Evidence for losses of dissolved CO2<\/sub> during champagne and sparkling wines aging. 8th<\/sup> In Vino Analytica Scientia International congress, Reims, 3-5 July 2013, France.<\/p>\n

                                                                  32. Parmentier M. , Salmon T. , Kemp B. , Foss C., Deroy A., Marchal R<\/strong>. Charcoal treatment on Pinot noir base wine: effect on colour, protein content and foaming properties. 8th<\/sup> In Vino Analytica Scientia International congress, Reims, 3-5 July 2013, France.<\/p>\n

                                                                  33. Salmon T., Allignon A., Marchal R.\u00a0 <\/span><\/sup><\/strong>Use of enological enzymes to clarify grape juice : evidence by SDS-PAGE \/ turbidimetry measures of a contaminating protease activity and effect on foaming properties. 8th<\/sup> In Vino Analytica Scientia International congress, Reims, 3-5 July 2013, France.<\/p>\n

                                                                  34. Marchal R.<\/strong>, Deroy A., Oluwa S. , Diemer H., Foss C., Robillard B., Schaeffer C. Impact of press fractioning on Chardonnay and Pinot noir\u00a0 <\/span>English wine protein composition. 8th<\/sup> In Vino Analytica Scientia International congress, Reims, 3-5 July 2013, France.<\/p>\n

                                                                  35. Wardrop F., Nisamedtinov I., Robillard B. , Sciezkowski N., Weber C., Deroy A. , Marcelo P.\u00a0<\/span><\/sup> and Marchal R.<\/strong> Characterization of proteins used as wine fining agent by LC-MS analysis: application to yeast protein extract (YPE). 8th<\/sup> In Vino Analytica Scientia International congress, Reims, 3-5 July 2013, France.<\/p>\n

                                                                  36. Dimopoulou M., Vasserot Y., Marchal R.,<\/strong> Dols-Lafargue M. The exopolysaccharides of Oenococcus oeni and their implication in Champagne wine. Congr\u00e8s international \u201cOeno 2015\u201d, Bordeaux, 29 juin\u20132 juillet 2015.<\/p>\n

                                                                  37. Ferreira-Lima N., Vallverd\u00fa-Queralt A., Salmon, T., Meudec E., Robillard B., Sommerer N., Marchal R.<\/strong>, Cheynier V. Monitoring must phenolic composition for fine-tuning the quality of Champagne wines. XXVIIIth<\/sup> International Conference on Polyphenols, Vienna, Austria, July 11th<\/sup>-15th<\/sup> 2016.<\/p>\n<\/div><\/div>\n

                                                                  <\/span>Publications in French Journals of Enology<\/strong><\/div>
                                                                  \n

                                                                  1. Marchal R.<\/b>, Sinet C. et Maujean A. Etude des g\u00e9latines \u0153nologiques et du collage des vins de base champenois. Bulletin de l\u2019O.I.V, 1993, 751-752, 692-725.<\/p>\n

                                                                  2. Marchal R<\/strong>. Elimination des prot\u00e9ines d\u2019un vin\u00a0: Les performances des bentonites. La Vigne, 1995, 56, 49-50.<\/p>\n

                                                                  3. Marchal R.<\/strong> Collage des vins blancs\u00a0: G\u00e9latine et tannins pour le go\u00fbt, bentonite pour la stabilit\u00e9. La Vigne, 1995, 58, 34-35.<\/p>\n

                                                                  4. Marchal R.<\/strong> et Maujean A. Propri\u00e9t\u00e9s effervescentes des vins de Champagne. Bios Boissons conditionnement, 1996, 260, 25-29.<\/p>\n

                                                                  5. Marchal R.,<\/strong> Maujean A. et Guerin H. Les bentonites: caract\u00e9ristiques physico-chimiques et applications \u0153nologiques. Num\u00e9ro sp\u00e9cial du Journal International des Sciences de la Vigne et du Vin : Pratiques vinicoles. Produits \u0153nologiques\u00a0; Nettoyage, d\u00e9sinfection\u00a0; Contr\u00f4le qualit\u00e9 au chai), Septembre 1997, pp 75-83.<\/p>\n

                                                                  6. Marchal R.<\/strong>, Brunet S., Marchal-Delahaut L., Jeandet P., Maujean A. et Legendre L. Cons\u00e9quences de l\u2019infection des raisins par Botrytis cinerea sur la composition prot\u00e9ique des mo\u00fbts champenois. Revue Fran\u00e7aise d\u2019Oenologie, 1999, 177, 23-27.<\/p>\n

                                                                  7. Marchal R.<\/strong>, Venel G., Marchal-Delahaut L., Valade J.P., Bourn\u00e9rias P.Y. et Jeandet P. Utilisation de prot\u00e9ines de bl\u00e9 pour la clarification des mo\u00fbts et des vins de base champenois, Revue Fran\u00e7aise d\u2019\u0153nologie, 2000, 184, 12-17.<\/p>\n

                                                                  8. Marchal R.<\/strong>, Jeandet P., Bourn\u00e9rias P.Y., Valade J.P. et Demarville D. Utilisation de prot\u00e9ines de bl\u00e9 pour la clarification des mo\u00fbts champenois, Revue des \u0152nologues, 2000, 97, 19-21.<\/p>\n

                                                                  9. Marchal R.<\/strong>, Jeandet P., Valade J.P. et Demarville D. Des prot\u00e9ines de bl\u00e9 pour clarifier les mo\u00fbts), Viti, 2000, 256, 41-42.<\/p>\n

                                                                  10. Marchal R.<\/strong>, Jeandet P., Tanazacq C., Valade J.P. et Lallement A. Des prot\u00e9ines de bl\u00e9 pour clarifier le vin rouge, Viti, 2001, 261, 28-29.<\/p>\n

                                                                  11. Marchal R.<\/strong>, Tabary I., Jeandet P., Valade M., Moncomble D., Viaux L., Robillard B.\u00a0 <\/span>Influence de la pourriture grise sur les propri\u00e9t\u00e9s moussantes des Champagnes. Revue des \u0152nologues, 2002, 105, 37-39.<\/p>\n

                                                                  12. Marchal R.<\/strong>, Weingartner S., Lallement A. Collage des vins blancs\u00a0: efficacit\u00e9 des prot\u00e9ines v\u00e9g\u00e9tales. Viti, novembre 2002.<\/p>\n

                                                                  13. Marchal R.<\/strong>, Lallement A., Broucksaux C., Dehais L., Jeandet P., Establet G. Clarification des mo\u00fbts de Muscat par flottation au moyen de prot\u00e9ines de bl\u00e9, Revue Fran\u00e7aise d\u2019Oenologie, 2002, 193, 17-21.<\/p>\n

                                                                  14. Marchal R.<\/strong>, Tabary I., Valade M., Moncomble D., Viaux L., Robillard B., Duteurtre B. et Jeandet P.\u00a0 <\/span>Influence de la pourriture grise sur les propri\u00e9t\u00e9s moussantes des Champagnes. Le Vigneron champenois, 2002, 6, 52-64.<\/p>\n

                                                                  15. Lallement A., Bourn\u00e9rias P.Y. et Marchal R.<\/strong> Utilisation de prot\u00e9ines v\u00e9g\u00e9tales pour la clarification des mo\u00fbts et des vins destin\u00e9s \u00e0 la prise de mousse, Revue des \u0152nologues, 2003, 107S, 26-30.<\/p>\n

                                                                  16. Marchal R<\/strong>. et Liger-Belair G. Mousse et effervescence des vins de Champagne\u00a0: Bilan de 15 ann\u00e9es de recherche champenoise, Revue des \u0152nologues, 2003, 107S, 41-50.<\/p>\n

                                                                  17. Marchal R.<\/strong> Prot\u00e9ines du mo\u00fbt et du vin et prot\u00e9ines \u0153nologiques, Revue des oenologues, 2003, 17-23.<\/p>\n

                                                                  18. Marchal R.<\/strong> et Seguin V. Le dosage des prot\u00e9ines dans les mo\u00fbts et les vins blancs\u00a0: Origine des probl\u00e8mes de quantification- Proposition d\u2019une m\u00e9thode optimis\u00e9e pour l\u2019oenologie, Revue des oenologues, 2004, 112, 33-36.<\/p>\n

                                                                  19. Marchal R.<\/strong> Un verre au service de la mousse et de l\u2019effervescence. La Champagne viticole, 2006, 717, 28-29.<\/p>\n

                                                                  20. Marchal R.<\/strong> La ma\u00eetrise de l\u2019effervescence passe par le traitement des verres. La Vigne, nov. 2006.<\/p>\n

                                                                  21. Marchal R.<\/strong> Mise au point d\u2019un verre permettant la ma\u00eetrise de l\u2019effervescence\u00a0: Vers une expression id\u00e9ale de la mousse. Revue des oenologues, 2006, 121, 39-42.<\/p>\n

                                                                  22. Marchal R.<\/strong> Incidence de la standardisation de l\u2019effervescence sur le profil sensoriel des vins\u00a0: Aspects visuels. Revue des oenologues, 2007, 122, 29-33.\u00a0<\/span><\/p>\n

                                                                  23. Marchal R.<\/strong> et Thuillier B. Mise au point d\u2019un verre pour la standardisation de l\u2019effervescence. Incidence sur les caract\u00e9ristiques olfactives et gustatives, Revue des \u0152nologues, 2007, 124, 61-64.<\/p>\n

                                                                  24. Jeandet P., Cilindre C., J\u00e9gou S., Vasserot Y., Jeandet M., Parmentier M., Villaume S., Conreux A., Gougeon R., Marchal R.<\/strong>, Liger-Belair G., Gougeon R. Effervescence et mousse du Champagne. Le Vigneron Champenois, 2007, 11, 32-46.<\/p>\n

                                                                  25. Marchal R.,<\/strong> Thuillier B. et Jeandet P. Les m\u00e9thodes sensorielles descriptives et leur adaptation \u00e0 l\u2018\u00e9valuation des vins. Revue des \u0152nologues, 2008, 127, 47-50.<\/p>\n

                                                                  26. Marchal R.<\/strong>, Estrabaud C., Jeandet P., Perrimond J. R\u00f4le des conditions de service sur la lib\u00e9ration du gaz carbonique d\u2019un vin effervescent : Incidence sur la hauteur de collerette. Revue des \u0152nologues, 2008, 129, 54-57.<\/p>\n

                                                                  27. Marchal R.<\/strong>, Thuillier B. et Jeandet P. Les m\u00e9thodes sensorielles au service de la diff\u00e9renciation des vins. Revue des \u0152nologues, 2008, 128, 44-48.<\/p>\n

                                                                  28. Marchal R.<\/strong>, Laigre M., Jeandet P., Legras V. et Robillard B Utilisation de carboxym\u00e9thylcellulose (CMC) pour la stabilisation tartrique des vins blancs. Partie 1\u00a0: La CMC en \u0153nologie – D\u00e9termination exp\u00e9rimentale de la temp\u00e9rature de stabilit\u00e9 d\u2019un vin. Revue des oenologues, 2009, 133, 38-41.<\/p>\n

                                                                  29.Orban G., Rondot S., Jeandet P. et Marchal R<\/strong>. Le bouchon en li\u00e8ge pour vins effervescents. Partie 1\/2. Revue des \u0153nologues, 2010, 134, 31-35.<\/p>\n

                                                                  30. Caron D., Choiselle N., Dedieu L., Fricoteaux F., Jacquens L., Jeandet P., Junge F., Orban G., Rondot S. et Marchal R.<\/strong> Le bouchon en li\u00e8ge pour vins effervescents. Partie 2\/2\u00a0: Impacts du li\u00e8ge sur les propri\u00e9t\u00e9s sensorielles des vins. Revue des \u0153nologues, 2010, 134, 31-35.<\/p>\n

                                                                  31. Marchal R.,<\/strong> Laigre M., Jeandet P., Robillard B et Legras V. Utilisation de CMC (carboxym\u00e9thylcellulose) pour la stabilisation tartrique des vins blancs. Partie 2\u00a0: R\u00e9sultats exp\u00e9rimentaux. Revue des oenologues, 2010, 134, 43-46.<\/p>\n

                                                                  32. Marchal R.<\/strong>, Thuillier B. et Jeandet P. Les m\u00e9thodes sensorielles pour cerner l\u2019appr\u00e9ciation des vins.\u00a0 <\/span>Revue des oenologues, 2010, 135, 49-52.<\/p>\n

                                                                  33. Marchal, R.<\/strong>, Salmon, T., Barbier, J.E., Valade, M., Robillard, B. (2015). Le pressurage champenois : un exemple des avanc\u00e9es scientifiques \u00e0 travers le fractionnement durant le pressurage.\u00a0Revue Objectif (Suisse)<\/p>\n

                                                                  34. Marchal R.<\/strong>, Pillet O., Salmon T., Robillard B. Utilisation des Extraits de Prot\u00e9ines de Levure pour le collage des vins blancs. Revue des oenologues, 2017, 162, 39-42.<\/p>\n

                                                                  35. Marchal R.<\/strong>, Salmon T., Liu P.H., Gardille C., M\u00e9koue J., Pillet O. Vernhet A., Robillard B Utilisation des Extraits de Prot\u00e9ines de Levure pour le collage des vins rouges. Revue des oenologues. Published in March 2017, 163,\u00a023-27.<\/p>\n<\/div><\/div>\n<\/div>\n<\/div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

                                                                  Ma\u00eetre de Conf\u00e9rences – HDR LVBE-Universit\u00e9 de Reims Champagne-Ardenne Courriel : richard.marchal@univ-reims.fr<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":1751,"menu_order":18,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2070","page","type-page","status-publish","hentry"],"yoast_head":"\nDr. MARCHAL Richard - LVBE - Laboratoire Vigne, Biotechnologies, Environnement | Universit\u00e9 de Haute-Alsace<\/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\/index.php\/equipe\/membres-de-lequipe\/marchal-richard\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dr. MARCHAL Richard - LVBE - Laboratoire Vigne, Biotechnologies, Environnement | Universit\u00e9 de Haute-Alsace\" \/>\n<meta property=\"og:description\" content=\"Ma\u00eetre de Conf\u00e9rences – HDR LVBE-Universit\u00e9 de Reims Champagne-Ardenne Courriel : richard.marchal@univ-reims.fr\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.lvbe.uha.fr\/index.php\/equipe\/membres-de-lequipe\/marchal-richard\/\" \/>\n<meta property=\"og:site_name\" content=\"LVBE - 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