Nicolas Vivas

Nicolas Vivas
University of Bordeaux - Demptos Research Center

Doctor of wine sciences

About

87
Publications
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2,115
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Introduction
specialized in red wine chemistry, specially on polyphenols and oxidoreduction.

Publications

Publications (87)
Article
Full-text available
Understanding the development of the whisky aroma during maturation in oak casks provides a rational basis for improvements in product quality. While oak wood is an important contributor to the spicy, toasted, and smoky aromatic notes, limited studies have focused on its role in floral and mint notes of matured whiskies. However, achieving consiste...
Article
Full-text available
The qualitative spirit ageing bouquet, developed during maturation in oak casks through a complex transformation process, can result in a broad palette of nuances where roasted and nutty aromas are often identified. Nitrogen heterocycles (pyrazines, thiazoles, pyrroles), produced during the heating step of the barrel-manufacturing, contribute to th...
Article
Full-text available
The aim of this work was to explore how some factors involved in the barrel-making process and during the spirit maturation in oak casks directly impact the release of key roasted aroma compounds from oak wood. More particular attention was paid to pyrazines and pyrroles derivatives since they contribute to the spirit aromatic complexity. Firstly,...
Article
Full-text available
A new electric system of binding/toasting for industrial cooperage facilities was investigated. Application of Radio Frequency pre-heating for binding followed by infrared toasting allowed produce more intense aromas than traditional toasting with more consistency and reproducibility of the temperature impact on the wood composition. This RF/IR com...
Article
Full-text available
In this study, investigation is focused on the soluble part of oak heartwood colour, with the objective of defining its impact on the colour of spirits after a barrel ageing. Colour is an important parameter for estimating the quality of many beverages and food items. Acetone with 30% water permitted a fast and complete extraction of the soluble co...
Article
Full-text available
Oak heartwood provides easily soluble dry extract. The fraction is rich in various polymers including polysaccharides, polyphe- nols and lignin. During cask ageing, spirit composition improves by the addition of oak dry extract. New spirits, such as white rums, develop colour and character such as softness and sweetness. Mouthfeel and presentation...
Article
Full-text available
The increase in colour and solubilisation of extract, polyphenols and ellagitannins were studied in wine spirit in new oak casks over a period of 23 years. Ellagitannins and oak colour were solubilised during the early years of maturation. After five years, the concentration of ellagitannins decreased markedly, while colour increased, although at a...
Article
Full-text available
Résumé : L’élevage en fût de chêne reste un outil de prédilection pour les meilleurs vins et alcools. Le mécanisme le plus important, avant les apports d’arômes et de polyphénols, concerne les réactions d’oxydoréduction, permise par la structure poreuse du bois de cœur de chêne. Pour constituer des lots de fûts dont l’impact sur les vins et les alc...
Article
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During the cooking, processing, and storage of food products, a whole range of browning reactions occurs, initiated by the reaction of a carbohydrate with a compound possessing a free amino group. Melanoidins formed, influence food quality, mainly their colour, their flavour, and their antioxidant activities. Melanoidins are complex Maillard reacti...
Article
As a consequence of their structure, ellagitannins have a high level of activity in terms of their oxidative properties. In particular, their scavenging activity is often presented as a noteworthy parameter, since polyphenols have a beneficial impact on human health. A large variety of spirits, brandies and whiskeys are aged in barrels or receive a...
Article
Analytical pyrolysis was applied to oak wood to provide useful information concerning the structure of oak wood components and the effect of different treatments on the chemical structure of wood components. We have studied the influence of DMSO, H2O2, H2O, acetic acid, and enzymatic treatments focusing on the qualitative and quantitative aspects....
Article
The reactions between (+)-catechin and malvidin-3-glucoside were investigated in the presence of furfuraldehyde and vanillin in model solution using LC/DAD and LC/MS analysis. New oligomeric colored pigments involving both (+)-catechin and anthocyanin moieties were detected, showing thus that the two polyphenols competed in the condensation process...
Article
The study concerns the interactions between (+)-catechin and a representative oak wood aldehyde (5-(hydroxymethyl)furfuraldehyde for furanic aldehydes and vanillin for phenolic aldehydes) in a wine-like model solution in presence or not of SO2. The formed condensation products were characterised by LC/MS, LC/ESI/MSn, and ESI/HR/MS and we studied th...
Article
Condensation reactions of malvidin-3-glucoside with two representative oak wood furanic aldehydes (furfural and methylfurfural) were conducted in wine-like model solutions. Methylfurfural led to the formation of malvidin-3-glucoside-methylfurfural (603 m/z), whereas furfural led to the formation of malvidin-3-glucoside-furfural (589 m/z). The latte...
Article
Full-text available
Two types of oxidizing enzymes are present in botrytized white grapes and wines: lacease (PPO) and glucose oxidase (GOX). The evolution of these two enzymes is similar both during the over-ripening of grapes and during wine making. Yet, PPO is severely inhibited by the addition of SO2 following the alcoholic fermentation, and shows a marked instabi...
Article
The isolation and characterization of the lignans from Quercus petraea oak wood are described. This is the first report of isolariciresinol and secoisolariciresinol being detected in oak wood. Lignan trimethylsilyl ether derivatives were characterized by gas chromatography/mass spectrometry. Lyoniresinol lignans (two isomers) are the major lignan i...
Article
The reactions between (+)-catechin and a representative oak wood aldehyde (furfuraldehyde, 5-(hydroxymethyl)furfuraldehyde, 5-methylfurfuraldehyde, vanillin, or syringaldehyde) in a wine-like model solution were studied and the formed condensation products were characterized by LC/MS and LC/MS/MS.
Article
This paper describes the formation and diversity of new compounds resulting from the polymerisation of furanic and phenolic flavanol-aldehydes with HPLC-DAD and LC-ES/MS analysis. Polymerisation, resulting from nucleophilic reactions, formed dimers, trimers, soluble and insoluble polymers. Reactions in hydroalcoholic solution with pure aldehydes (p...
Article
Full-text available
The reactions between (+)-catechin and representative oak wood furanic (furfuraldehyde, 5-hydroxymethylfurfuraldehyde and 5-methylfurfuraldehyde) and phenolic (vanillin and syringaldehyde) aldehydes in a wine-like model solution were studied and the corresponding condensation kinetics at pH 3.0 and 3.5 were compared. A comparative study on the reac...
Article
This paper presents a complete structural investigation into the main extracted lignin of Quercus robur and Q. petraea heartwood. Extensive 1H and 13C homo- and heteronuclear NMR were employed, particularly the TOCSY and HMQC techniques. Three major fractions represented the raw material: lignan, the most degradative form of lignin polymers, the et...
Article
Analytical pyrolysis was applied to oak wood to provide useful information concerning the structure of oak wood components and the corresponding extractable polymers (lignins, polysaccharides). We have established the aromatic profile of the formed products during heating and also the chemotaxonomy of different oak wood species, focusing on the qua...
Article
Full-text available
In this first work, we report on a complete structural study of the condensation dimers formed in a wine like model solution (pH 3.5; H2O:EtOH, 88:12; 14 days of reaction in the dark) between a catechin and a representative oak wood aldehyde:furfuraldehyde. Of the four dimers expected, three were formed in sufficient quantity to be isolated by liqu...
Article
Full-text available
In oak heartwood extracts the typical reaction of proanthocyanidin (PA) tannins occurs, resulting from the oxidative depolymerization of PA into anthocyanidins. Analysis of the anthocyanidins allowed the identification of procyanidins and prodelphinidins. Global quantitative methods allowed the level of oak heartwood PA content to be estimated. We...
Article
A size-exclusion chromatographic method using an aqueous solvent as eluent was developed for the determination of the molecular mass of procyanidins has been developed. Size-exclusion chromatography is a chromatographic technique used to determine molecular weight distribution of polymers. During the development work, PL aquagel-OH columns and seve...
Article
This paper introduces a new fractionation method by selective extractions and precipitations making it possible to collect the three groups of oak heartwood extractable polymers in a single operation. The three families, lignins, polysaccharides and ellagitannins, were obtained and each was characterized by different techniques. We grouped together...
Article
To isolate the bound aroma compounds (BVC fraction) from Quercus petraea Liebl. heartwood, two different methods, XAD-2 adsorption and liquid–liquid extractions, were applied. Only the extraction procedures per-mitted, for the first time, the isolation and separation of this fraction. The free volatiles were first extracted with pentane:dicholorome...
Article
To study the polymerised forms of ellagitannins from Quercus robur and Q. petraea heartwood, we analysed the changes in ellagitannins during wood ageing, then the partially characterized soluble polymeric ellagitannins (EPs) and finally the conditions required for the formation of polymeric forms of ellagitannins (H2O2, Cu2+). Polymeric soluble ell...
Article
To control and identify with confidence the principal enological tannins (ETs), we have devised a specific method based on the characterization of proanthocyanidin composition. We started by controlling the red colouring produced by hydrochloric acid butanolysis (e.g. Bate–Smith reaction), due to the formation of anthyocyanidins, typical of proanth...
Article
The presence of carotenoids (principally β-carotene and lutein) in oak wood is an important factor when selecting wood for barrel making. Amounts are generally small and vary considerably between samples, depending on several parameters and notably the colour of the piece of wood. Among the samples studied, pinkish oak woods were significantly rich...
Article
In this work, we wanted to devise a reliable method to characterize polymerized forms of tannins, their structural information and mass distribution. Size-exclusion chromatography (SEC) is a chromatographic technique used to determine molecular mass (weight) distributions of polymers. One important step in the data treatment is the modeling of the...
Article
Vescalagin and castalagin are two diastereoisomers. The variability of their principal physicochemical properties, compared with their small structural differences, suggests important conformational variations. This study shows, experimentally, that vescalagin has a greater effect on polarity, oxidizability in solution, and thermodegradability than...
Article
Polyphenols are electroactive compounds, each molecule having reductive (Rd) and oxidative forms (Ox) due to the presence of several phenolic hydroxyls. Direct study of Rd/Ox forms was conducted using potentiometric titration in two steps: First, a complete reduction of the polyphenol Rd/Ox couples by titanium III chloride TiCl3 (100 % Rd), and the...
Article
Full-text available
This paper presents a new system for measuring the transfer of oxygen through a piece of wood, in atmospheric conditions. Basically, two rooms were separated by a wood samples of different thickness. External room was in contact with ambient air and internal room containing nitrogen gas. During the experiment we recorded the oxygen concentration of...
Article
Monomeric flavan‐3‐ols and dimeric procyanidins of red wine were oxidised by two processes, chemical and enzymatic. Unstable quinonic forms were stabilised by sulphonation, and the resulting sulphones were quantified by coupled HPLC/ESI‐MS. The effects of temperature and UV light on the oxidation of phenolic compounds were also investigated. The co...
Article
Full-text available
Three varieties of red grapes have been analysed on the basis of their anthocyanin content to search a relation between this parameter and selected terroirs. For that, we compared their anthocyanin evolution during maturation. Then we analysed by HPLC the anthocyanin content of grapes at maturity and of their corrresponding wines. So, we establishe...
Article
Red wine polyphenols and ethanol reduce fatty streak formation (early atherosclerosis) in various animal models. These experimental results support the observation that alcoholic beverages protect against myocardial infarction in humans. However, fatty streaks may not reflect the pathology of mature and clinically relevant atherosclerosis. The pres...
Article
Full-text available
Procyanidin A2 was identified in grapes and wines of Cabernet Sauvignon and Merlot noir. But the quantification show a limited presence of this compounds in wine, near the mg/L. In this concentration the procyanidin A2 was not able to participate to the bitterness character of red wines.
Article
Full-text available
Grape tannins, procyanidins, and oak wood tannins, ellagitannins, do not have the same effect on Œnococcus œni. Oligomer procyanidins which are extracted from grape seeds are powerful inhibitors, affecting bacterial viability in non-growing conditions, bacterial growth and malolactic activity. Pure ellagitannins on the contrary appear to be propiti...
Article
The effect of pure monomeric and dimeric procyanidins on superoxide anion radicals (O2°−) was studied with an enzymatic method and their IC50 was determined. A comparative study of the results suggested that the antiradical potential of these phenolic compounds closely depends on their stereochemical structure. Modification of the chiral carbon, C3...
Article
Free radicals are extremely harmful to living organisms in that, they attack different constituents of the cell, leading to acceleration of the ageing process and sometimes even its destruction, or if the DNA is affected, irreversible malfunctions. It is now widely recognised that the phenolic compounds of wine have very high free radical scavengin...
Article
A phenolic derivative, atraric acid, was identified by GC/MS and quantified by GC/MS/MS in the outer parts of wood from oaks specifically colonised by lichens. This compound was correlated to the presence of a bitter depside, atranorin, which is a natural metabolite of the lichen species belonging to the genus Parmelia.
Article
The effect of procyanidin solutions on superoxide anion radicals was studied with an enzymatic method and their EC(50) values were determined. A comparative study of the results suggested that the free radical scavenger potential of these phenolic compounds closely depends on their chemical and stereochemical structures. Oligomeric procyanidins wer...
Article
Proceeding with a similar way as previous works, we characterised the presence of lignins in wines. This natural polymer was chosen as biomarker. It's a remarkably stable in time and typical wood component. We used the thioacidolysis reaction with ethanethiol and boron trifluoroetherate as reagents, to obtain some characteristic phenylpropane units...
Article
In this work, authors present a structural investigation of two extractible heartwood lignins from Q. robur: LE, extractable by acidic hydroalcoholic medium (MW 23 kDa) and LD, extractable by acidified dioxan (MW 45 kDa). NMR spectrum analysis with 2D TOCSY and HMQC experiments performed the structural characteristics of this two lignins fractions....
Article
In this work, authors present a structural investigation of two extractible heartwood lignins from Q. robur: LE, extractable by acidic hydroalcoholic medium (MW 23 kDa) and LD, extractable by acidified dioxan (MW 45 kDa). NMR spectrum analysis with 2D TOCSY and HMQC experiments performed the structural characteristics of this two lignins fractions....
Article
Various methods were used to characterize three kinds of lignin fractions from the heartwood of Quercus robur and Q. petraea. UV analysis and determination of the mean molecular mass showed that the first fraction, soluble in a hydroalcoholic medium and extractable with dichloromethane, is a mixture of oligomer lignins with a mass below 800 Da, hig...
Article
Seed extracts of one clone of Merlot Noir were studied during maturation using low‐pressure and high‐performance liquid chromatography to observe changes in composition and to follow the evolution of the main procyanidins. These observations have prompted our laboratory to investigate the polymerisation of procyanidins associated with their extract...
Article
At usual oenological concentrations SO: does not have a scavenger effect on superoxide anion. Ascorbic acid is an antiradical the effect of which varies with concentration. Different tannins, e.g. castalagin, pentagalloylglucose, procyanidins B2 and B4. (+)- catechin and gallic acid, are shown to have significant antiradical effects. In red wines i...
Article
Six samples of grapes and their corresponding monovariety wines were analysed and their procyanidin contents were determined. Two varieties, merlot noir and cabernet sauvignon, which are the most used and representative of the Bordeaux vineyard, were selected. First, a method to separate the phenolic constituents of the skins, seeds and wine was de...
Article
Pyrolysis-mass spectrometry was used, with temperature programmed, to study the macromolecular compounds of oak heartwood. We identified the main molecules producted by depolymerisation and thermodegradation of polysaccharides and lignins.
Article
Development of microorganisms in the oak heartwood (Quercus petraea Liebl) during air drying in open air conditions. Different samples of oak heartwood Quercus petraea Liebl species were observed by scanning electron microscopy and transmission electron microscopy. We studied four durations of air drying (6, 12, 18 and 24 months) and different dept...
Article
The composition of various commercial tannin extracts were determined by liquid secondary ion mass spectrometry (LSIMS). Spectra were obtained directly from tannin extracts without any pre-separation. Eight different tannin powders were analysed: three gallotannins (Chinese, Turkish, tara), three ellagitannins (sweet chestnut, pendunculata oak, ses...
Article
Structural and conformational study of A2 procyanidin is presented. By using NMR and molecular mechanics. A demonstration of the C4–C8 bond and of an additional C2-O-C7 ether linkage, characteristics of the procyanidin of A-series, was achieved.
Article
Two major ellagitannins from Quercus robur, vescalagin and castalagin, were studied by 1HNMR and LSI-mass spectrometry, and molecular mechanics. A plausible 3D-structure is proposed for each of the two diastereoisomers. These structures were the most stable ones found after a conformational analysis study and their calculated NMR spectra are in goo...
Article
Full-text available
Les auteurs proposent une nouvelle technique d'estimation du degre de polymerisation des tanins du raisin et du vin, utilisant un aldehyde specifique des structures phenoliques renfermant des noyaux phloroglucinols ; la ρ-dimethylaminocinnamaldehyde (DMACH). Cet aldehyde est utilise pour la premiere fois pour la determination du degre de condensati...
Article
Five species were kept: Aureobasidium pullulans, Trichoderma harzianum, Trichoderma koningii, Rhyzopus stolonifer and an unidentified species. Over 80% of the total population was A. pullulans. -from English summary
Article
Los sistemas de medida del potencial redox han evolucionado mucho en los últimos años, con nuevos enfoques analíticos que permiten evaluarlo en diferentes momentos de la elaboración del vino. Aquí se describe el cálculo del potencial normal del vino como una expresión del equilibrio entre las formas reducidas y oxidadas, mediante ejemplos de la med...

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