Frederique Jourjon

Groupe ESA Higher education and research in life sciences · VITICULTURE AND OENOLOGY

Aims. The present study aims to model grape quality criteria by combining a large number of viticultural practices and soil and climate variables related to the main determinants. Methods and results. A database has been developed using the Chenin Blanc grape variety in a Protected Designation of Origin. A statistical model, namely a Partial Least...

Purpose The paper shows how three tools based on life cycle assessment (LCA) were created for an eco-design approach in viticulture, how these tools contributed to the reduction of environmental impacts of technical management routes (TMR), and how they have been used in real-life conditions during workshops organized with two different groups of w...

For several years now, the protection of the environment has become a priority for public authorities and the agricultural sectors. On one hand, this has led, in Europe and in the world, to the challenge of modifying or redesigning farming itineraries. On the other hand, it has also caused a multiplication of environmental approaches and environmen...

Transitioning towards more environmentally friendly agriculture starts with change of practices at plot level, while strategic decisions are taken at farm level. Implementing eco-design in agriculture requires therefore reasoning at both plot and farm levels. Collecting detailed data for each farm plot is, however, a daunting and time-consuming tas...

Purpose Improving the environmental performances of viticulture practices is particularly complicated during unfavorable climatic conditions because of the need for fungal and other pest pressure and the variability of phytosanitary control methods available for winegrowers. However, winegrowers wish to improve the environmental performances of the...

Quality viticulture faces the double challenge of agroecologic transition and protection of product quality. The eco-quali-conception © approach proposes a Life Cycle Assessment (LCA)-based design of vineyard technical management routes 1 (TMRs), which also accounts for grape quality. As a multicriteria environmental assessment method, LCA consider...

Ce numéro comprend les articles correspondant aux présentations du Colloque Casdar 2018.

Greater use of life cycle assessment (LCA) by agents of change will be needed to inform environmental improvements in agriculture, but the complexity of LCA can be a barrier. More accessible LCA tools customised for agriculture are emerging, but their effectiveness has not been considered. The aim of the work was to understand how tool features inf...

The present study examines the perceptions that French, Italian and Spanish consumers have about the possible health effects of what they consider to be a moderate wine consumption. Furthermore, it identified whether the following factors positively or negatively influence consumer opinion - wine appreciation, environmental awareness, environmental...

L’évolution des itinéraires techniques viticoles (ITKv) vers un plus grand respect de l’environnement passe par une évaluation de leurs performances environnementales. Dans un contexte de gestion durable, plusieurs autres facteurs sont à prendre en compte, notamment le risque de modification de la qualité des raisins issus de ces ITKv. Les résultat...

L'objectif du travail est de fournir aux professionnels de la filière viticole des éléments objectifs sur la pertinence d'une stratégie collective de communication environnementale sur les vins d'AOC, de tester la pertinence d'une segmentation des consommateurs selon leur niveau d'implication vis-à-vis du vin et vis-à-vis de l'environnement, de mes...

Objective: In the context of protected designation of origin (PDO) wine production, wine organoleptic quality, and hence grape quality is a key target of vineyard management. LCA-based Improvement of Technical Management Routes 1 (TMR) by choice of more environmentally friendly techniques needs to take into account this quality dimension in additio...

Aims: Using Life Cycle Assessment (LCA), this study aims to compare the environmental impacts of two different viticultural technical management routes (TMRs); integrated and organic) and to identify the operations that contribute the most to the impacts. Methods and results: LCA impact scores were expressed in two functional units: 1 ha of culti...

Background: The current paper analyses the evaluation of the costs and benefits of French wineries (N=69) participating in the sustainability program Terra Vitis, a widespread environmental certification scheme within the French wine industry. Method: An online questionnaire was sent to all Terra Vitis participants, in order to analyse the evalu...

Le renforcement de la prise en compte de l’environnement dans le secteur viticole amène les producteurs à intégrer des critères de performance environnementale dans leurs itinéraires techniques viticoles (ITKv). Cet article présente la variabilité des performances environnementales de l’ITKv d’une parcelle de Chenin Blanc, en viticulture raisonnée,...

Les viticulteurs disposent de plusieurs moyens de mesure de la qualité de leurs raisins lorsqu’ils sont arrivés à maturité pour la vendange. La prédiction de la qualité du raisin, vise `a formaliser le savoir-faire des experts (viticulteurs et conseillers) pour développer un modèle mathématique qui définira les relations entre la qualité du raisin...

Cabernet Franc grapes belonging to six different classes of sugar level content (from 176.5 to 258.5 g/L) at harvest were studied. Their physical proprieties and mechanical behavior were measured using compression and puncture tests. The evolution of anthocyanins extractability was determined. Significant differences were found in grape textural pr...

La pression sociale et économique sur la filière viticole pour adopter des pratiques durables est croissante. En France, un des objectifs de la politique environnementale des décideurs publics est la réduction de 50% de l'utilisation des pesticides entre 2008 et 2018, et une nouvelle exigence d’affichage environnemental sur les produits de grande c...

Texture analysis is a well-established analytical technique in the food industry for evaluating the mechanical and physical characteristics of both raw ingredients and finished products. Instrumental mechanical properties of table grapes,. acquired using universal testing machines equipped with specific probes, may be of interest in the viticulture...

Society, market and state increase their demand towards French viticulturists for reduction of their environmental impact, but not at the expense of the quality of the wine. This first paper presents the approach to evaluate the compatibility of grape quality and environmental objectives in Central Loire Valley PDO vineyards. The environmental qual...

All stakeholders, from consumers to regulators are focusing their demand on reducing the environmental impact of French viticulture, but not at the expense of the quality of the wine. After presenting these impacts, the authors expose the Life Cycle Assessment method. They propose an approach to adapt the method to assess environmental impacts in L...

Ce projet vise à élaborer une stratégie de lutte contre la production des molécules néfastes à l’origine des ‘goûts moisi-terreux’ (GMT), et de l’’arôme de champignon frais (ACF)’ sur les vins de plusieurs régions viticoles françaises, en caractérisant l’ensemble des espèces fongiques responsables de cette production et en établissant des descripte...

Wine is one product whose concept of typicality is prevalent. This paper tries to synthesize how scientists have recently worked on the concept of typicality with wine professionals. Is it possible to get an agreement on sensory typicality inside a Protected Designation of Origin (POD)? When there is a consensus, which methodology can be used to de...

All stakeholders, from consumers to regulators are beginning to demand that French viticulturists reduce their environmental impact, but not at the expense of the quality of the wine. This position paper presents the approach to evaluate the compatibility of grape quality and environmental objectives in Central Loire Valley PDO (Protected Designati...

La société et l’état imposent plus que jamais à la viticulture française de prendre en compte ses impacts environnementaux tout en produisant des vins de qualité. Après avoir présenté ces impacts, les auteurs exposent la méthode de l’Analyse du Cycle de Vie. Ils proposent une démarche pour sa mise au point pour évaluer les impacts environnementaux...

p style="text-align: justify;"> Aims : The aim of this work was to study the evolution of grape berries during ripening and investigate the possible relationship between the extractability of anthocyanins from grapes and their rheological properties. Methods and results : Cabernet Franc grapes belonging to three different vineyards were harvested w...

All stakeholders, from consumers to regulators are beginning to demand that French viticulturists reduce their environmental impact, but not at the expense of the quality of the wine. This position paper presents the approach to evaluate the compatibility of grape quality and environmental objectives in Central Loire Valley PDO (Protected Designati...

A good knowledge about the raw material characteristics and its effect on the final product is necessary to improve the quality of processed fruits. The aim of the present work is to study the impact of apples initial quality, and more particularly their mechanical properties, on their capacity to be processed in vacuum cooked fruits. In that order...

Modifications in dietary fibre content of apples during industrial processing into applesauce were investigated. Samplings with different post-harvest storage times were performed at five different processing steps (apple sorting, cooking, refining, sugaring and pasteurisation) and the samples examined for their insoluble, soluble and total fibre c...

Thermal treatments are known to affect the textural properties of fruits and vegetables. This study was conducted to evaluate the influence of vacuum cooking process on the mechanical properties of various apple cultivars. A total of 10 apple cultivars were industrially processed by vacuum pasteurization at 95 degrees C for 25 min. The raw material...

There is scant literature on the assessment and validation of methods for monitoring grape texture during ripening. There is a distinct lack of information from published work on the correct procedures to set up texture method. If the measurement of grape texture is to be used for assessing ripeness and further extended to the assessment of polyphe...

BACKGROUND: In the context of fruit consumption promotion, applesauce is an interesting ready-to-eat product. However, little information has been gathered on its sensory properties. Yet, the processing involved easily triggers rheological and structural changes, possibly modifying these sensory properties. The aim of this study was thus to provide...

Sensory analysis, unlike traditional chemical analyses, allows to evaluate phenolic, aromatic and technological grape maturities. A seasonal judge training was set-up on grapes and the ability of sensory profiles to follow grape maturity was evaluated. From May to August, training sessions were organised using substitute products to overcome the gr...

The potential of front-face spectroscopy for grape ripening dates discrimination was investigated on Cabernet Franc grapes from three parcels located on the Loire Valley and for six ripening dates. The 18 batches were analysed by front-face fluorescence spectroscopy and visible spectroscopy. The excitation spectra (250-310nm, emission wavelength=35...

The texture of two apple cultivars was characterised by sensory and instrumental methods for five different storage periods. The aim of this study was to explain the changes in apple texture during storage by different physical (penetrometry, compression) and chemical measurements (extraction and analysis of pectin composition). The emphasis was on...

Fifteen batches of Cabernet Franc grapes were characterised by descriptive sensory analyses, compression measurements and visible/near infrared spectroscopy. The main purpose was to investigate effects of ripening stages and parcel type on grapes by means of measurements commonly used in the food industry. All methods succeeded in discriminating ri...

In the wine industry, characterisation is usually performed by wine professionals. However, the methods classically used in sensory analysis appear to be little adapted to this type of jury: winemakers are not unavailable per se but often not suitable as sensory panellists for extended studies by researchers. A method called Napping® was developed...

Cette étude se propose de tester des méthodes rhéologiques de mesure de la texture des vins et de comparer leurs paramètres avec les descripteurs sensoriels d'évaluation de l'épaisseur, du gras, de la sucrosité ou de l'astringence. L'enjeu est de fournir aux professionnels des outils de caractérisation objective de la texture des vins. Neufs vins d...

Fresh fruits and vegetables are gaining importance in the human diet because they contain many beneficial compounds. Among these compounds, phenols are of vital importance due to their antioxidant properties. For example, the famous sociological phenomena called "French paradox" may be explained by diet that associates regular intakes of vegetables...

In the wine industry, wine is often characterized by professional tasters. Methods commonly used in sensory analysis, or "conventional profiling," require intensive, experiment-specific training and thus cannot be applied by a panel of untrained tasters, even if they are wine professionals. More spontaneous methods such as free profiling do not req...

Apple pomace, a cheap by-product of apple juice and cider production, is rich in pectins and flavour compounds. Thus, a possible way of valorization of apple pomace was using it for jelly production. Fresh apple pomace from Braeburn, Gala, Golden Delicious and Granny Smith was used for the preparation of jelly to study the amount of sugar and quinc...

The aroma and texture of three different apple cultivars, harvested at three maturity stages, were analyzed by sensory and instrumental analysis. The emphasis was on the identification of the most potent odorant volatiles, and the challenge was to separate the few most important flavor compounds, which may be trace chemicals, from the vast number o...

The perception of eating quality of three apple cultivars was investigated at three different stages of ripening (three weeks before commercial maturity, at commercial maturity, and three weeks after commercial maturity) and for different lengths of storage. The principal objective of this study was to analyze the relationship between sensory perce...

Adsorption of Ni(II), Cu(II), Zn(II), Pb(II) and Cd(II) ions on a polydiphenylamine resin prepared at a strongly oxidizing controlled potential of 3.2 V (vs. ECS) was studied in aqueous solutions. The optimum sorption conditions were determined. The optimum pH for the removal of metal ions was between 4 and 6 for Ni(II), 6 for Cu(II) and Pb(II) and...

In a previous work, the impact of harvest date on apple quality by considering the correlations between acoustic measurements (stiffness coefficient) and sensory evaluation by a trained panel has been studied. The relationships with other destructive measurements were studied as well. Three different stages of ripeness were chosen. For each variety...

The use of sensory analysis for the winemaking industry is an interesting tool for objective evaluation of wine quality. Its development forces us to properly define and to adapt the methodology of tasting to this particular product – wine. The development of methodology of sensory analysis adapted to the wine industry constitutes one of the object...

In a more and more regulated and socially pressured environment, the durable management of winery effluents must take into account their characteristics and their potential impact on their natural setting. The object of this exploratory study is to establish an inventory of the microbiological composition of winery effluents coming from different t...

The texture and taste of three different apple cultivars were analysed by sensory and instrumental analysis (penetrometry, double compression, spectroscopy) after prolonged storage. The main objective of the study was to investigate the possibility of predicting the sensory perception of apple texture by instrumentally measured parameters. This stu...

Nineteen French apple cultivars were characterised by sensory profiling, penetrometry and visible/near infrared (vis/NIR) spectroscopy. The main purpose was to investigate the relationships between sensory attributes, including apple texture and flavour, and destructive penetrometric measurements and non-destructive vis/NIR spectroscopy. Sensory cr...

On one hand, usual physical and chemical analyses take heterogeneity of opposite sides of apples into account. On the other hand, sensory analyses don't. So, first of all, if we want to do the same and in order to make a more reliable sensory analyse of apple, we have to verify that assessors are also able to bring to the fore this difference insid...

Reed bedding on sewage sludge attract many companies for its facility of use and the green image it diffuses. As we have little experience of these techniques, some people wonder about the benefits of using treated sludges in agriculture. The GRAPPE laboratory has developped a scheme to assess the impact of reeds on spreaded soils. Although many fa...

As the laboratory of the Grappe is working on wine effluent needed it demonstrated a correlation between COD and turbidity measures in order to optimize their analysis. To go further, we controlled with some effluents from food indusry the validity of that correlation. It would seem that the relation is linked to the origin of the effluent and extr...

An ecological analysis of sludge is one of the means of monitoring the activity of a sewage plant. Among the microscopic agents within the trophic chain, the protozoa, easily identifiable, are considered to be good indicators of sludge condition. The impact of winery wastewater on the faunistic groups of ciliates has been studied in a laboratory pi...

In oenology, sensory characterisation of wines is more and more used. To obtain a characterisation of the products, the sensory analyst generally uses the competences of a trained panel that carries out conventional profiling. This method requires a long period to train judges, that generally takes over several months. In the particular case of win...

Apple consumers continuously demand better quality apples and texture (i.e. hardness, cohesiveness, fracturability,) is a critical aspect of apple quality. Apples texture was studied by various methods (penetrometry, compression, sonic transmission, sensory) and impact of factors (storage temperature, light, conditioning atmosphere, maturity…) but...

Includes bibliographical references (leaves 179-186). Thesis (Doctorat)--Université de Bordeaux II, 1990.