Régis D Gougeon

Régis D Gougeon
University of Burgundy | UB · Unité Mixte de Recherche Procédés Alimentaires et Microbiologiques (PAM)

PhD

About

169
Publications
42,049
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3,203
Citations
Citations since 2016
110 Research Items
2184 Citations
20162017201820192020202120220100200300400
20162017201820192020202120220100200300400
20162017201820192020202120220100200300400
20162017201820192020202120220100200300400

Publications

Publications (169)
Article
This study investigates the surface and interfacial properties of the different components of a system composed of an agglomerated cork stopper in a glass bottleneck. Each constituting element has carefully been examined to unveil its underlying complexity. First, there was no effect of supercritical CO2 pretreatment or particle size on the surface...
Article
Full-text available
Integrating fluorescent genes including eGFP in the yeast genome is common practice for various applications, including cell visualization and population monitoring. The transformation of a commercial S. cerevisiae strain by integrating a cassette including a gene encoding an EGFP protein in the HO gene was carried out using CRISPR-Cas9 technology....
Article
Full-text available
White wine’s oxidative stability after several years of bottle aging is synonymous to its organoleptic quality. In order to gain control over the cascade of chemical reactions that are implicated in that phenomenon, fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS)-based metabolomics and sensory evaluation were combined for th...
Article
Full-text available
Molecularly imprinted sol–gel silica (MIS) coupled to a microwave sensor was designed and used to detect phenylacetaldehyde (PAA), a chemical tracer of wine oxidation. The developed method is fast, cheap and could replace the classical chromatographic methods, which require a tedious sample preparation and are expensive. To reach our objective, fiv...
Article
Full-text available
NMR relaxometry is a powerful analytical method that can easily be applied to wine. Proton spin–lattice nuclear magnetic relaxation dispersion profiles of wines have revealed a signature dominated by paramagnetic manganese relaxation. However, manganese is a relatively scarce element in wine. With this study focusing on model wines, we analyse the...
Article
Full-text available
Alcoholic fermentation is known to be a key stage in the winemaking process that directly impacts the composition and quality of the final product. Twelve wines were obtained from fermentations of Chardonnay must made with twelve different commercial wine yeast strains of Saccharomyces cerevisiae. In our study, FT-ICR-MS, GC-MS, and sensory analysi...
Article
SO2 reaction with electrophilic species present in wine, including in particular carbonyl compounds, is responsible for the reduction of its protective effect during wine aging. In the present study, direct ¹H NMR profiling used to monitor the reactivity of SO2 with acetaldehyde under wine-like oxidation conditions. The dissociation of acetaldehyde...
Article
Knowledge of the surface tension of cork and its hydrophobicity is of critical importance in many applications of this material at the interface with solid or liquid phases. The conventional technique based on contact angle measurement by sessile drop is not adapted to this naturally textured material and does not allow to accurately determine its...
Chapter
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In this work, a microwave sensor having a molecularly imprinted silica (MIS) as sensitive material was developed to detect phenylacetaldehyde (PAA), a chemical indicator of wine oxidation. This real time method does not require any sample preparation and represents an alternative to expensive and tedious chromatographic methods. The methodology use...
Article
À partir d’une étude de cas sur des bouteilles de vin blanc vieillies en cave, une approche multidisciplinaire intégrant analyses sensorielles, œnologiques et métabolomiques du vin ainsi qu’étude des transferts d’oxygène a mis en lumière l’importance de l’interface verre / bouchon (Karbowiak et al., 2019). Le transfert d’oxygène au niveau de cette...
Article
The diffusion of CO2 through macro- and micro-agglomerated cork stoppers for sparkling wine was studied by a manometric technique. The effective diffusion coefficients for each part of the stopper (cork body, cork disc and adhesives) were determined for the first time. The results show that a small particle size along with a high adhesive content a...
Article
The chemical composition and functionality of molecular fractions associated with dry white wines oxidative stability remain poorly understood. In the present study, DPPH assay, electron paramagnetic resonance spectroscopy (EPR) and Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) were used to explore the chemical diversity a...
Article
A fast manometric method has been designed for determining the oxygen transfer rate through cork stoppers. Thanks to this technique, it is possible to measure the effective diffusion coefficient of oxygen through a thin cork wafer in a few days, whereas months are required in the case of a full-length cork stopper. A calculation method has also bee...
Article
Full-text available
The aim of this work was to assess the performances of wine byproduct biomass for hydrogen production by dark fermentation. Grape must deposits from two grape varieties (Pinot Gris and Chardonnay) were considered, either with external microbial inoculum or without. We show that grape must residues contain endogenous microflora, well adapted to thei...
Article
Full-text available
A molecularly imprinted silica (MIS) coupled to a microwave sensor was used to detect three fungicides (iprodione, procymidone and pyrimethanil) present in most French wines. Chemometric methods were applied to interpret the microwave spectra and to correlate microwave signals and fungicide concentrations in a model wine medium, and in white and re...
Article
A comprehensive study was carried out to investigate the critical role played by the interface between the stopper and the bottleneck on oxygen penetration into the bottle, as well as the effect of surface treatment of the stopper. First, the compression of micro-agglomerated cork, at close to 40% (similar to that of a cork stopper in a still wine...
Article
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Botryosphaeria dieback is one of the most significant grapevine trunk diseases that affects the sustainability of the vineyards and provokes economic losses. The causal agents, Botryopshaeriaceae species, live in and colonize the wood of the perennial organs causing wood necrosis. Diseased vines show foliar symptoms, chlorosis or apoplexy, associat...
Article
Understanding the chemical composition of whisky and the impact of each step in the manufacturing process provides a basis for responding to the challenges of producing high quality spirits. In this study, the objective was to discriminate whiskies according to their geographical origin and authenticate the maturation time in cask based on the non-...
Article
Maintaining wine oxidative stability during barrel ageing and shelf life storage remains a challenge. This study evaluated the antioxidant activities of soluble extracts from seven enological yeast derivatives (YDs) with increased glutathione (GSH) enrichment. YDs enriched in GSH appeared on average 3.3 times more efficient at quenching radical spe...
Article
Full-text available
The knowledge about the molecular fraction contributing to white wines oxidative stability is still poorly understood. However, the role of S- and N-containing compounds, like glutathione and other peptides, as a source of reductant in many oxidation reactions, and acting against heavy metals toxicity, or lipid and polyphenol oxidation as ROS-scave...
Article
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In 1665, Robert Hooke was the first to observe cork cells and their characteristic hexagonal shape, using the first optical microscope, which was invented by him at that time. With the evolution of imaging techniques, the structure of cork has been analysed with greater accuracy over time. This work presents the latest advances in the characterizat...
Article
Proton relaxation in model and real wines is investigated for the first time by fast field cycling NMR relaxometry. The relaxation mechanism unambiguously originates form proton interaction with paramagnetic ions naturally present in wines. Profiles of a white Chardonnay wine from Burgundy, a red Medoc, and model wines are well reproduced by Solomo...
Article
Full-text available
The sporadic oxidation of white wines remains an open question, making wine shelf life a subjective debate. Through a multidisciplinary synoptic approach performed as a remarkable case study on aged bottles of white wine, this work unraveled a yet unexplored route for uncontrolled oxidation. By combining sensory evaluation, chemical and metabolomic...
Article
Understanding complex (bio/geo)systems is a pivotal challenge in modern sciences and implies constant development of modern analytical technology with innovative solutions for their resolved analysis. In this introduction paper to the Faraday Discussion “Challenges in the analysis of complex natural systems”, we aim to present concepts of complexit...
Article
Wines aged in oak wood barrels with various uniform tannin contents (which were classified according to their total ellagitannins contents as predicted by Near Infrared Spectroscopy on the untoasted wood) and different toasting levels (high precision toasting by radiation) were distinguished according to their overall abilities to resist against ox...
Article
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Chardonnay wine malolactic fermentations were carried out to evaluate the chemical transfers occurring at the wood/wine interface in the presence of two different bacterial lifestyles. To do this, enococcus oeni was inoculated intomust and wine in its planktonic and biofilm lifestyles, whether adhering or not to oak chips, leading to three distinct...
Article
Glutathione-rich inactivated dry yeasts (GSH-IDY) are purported to accumulate glutathione intracellularly and then released into the must. Glutathione is beneficial for wine quality, but research has highlighted that GSH-IDYs have a synergic antioxidant effect similar to that of molecular GSH. Combination of negative mode ultra-high-resolution Four...
Article
Full-text available
The DPPH (2,2-Diphenyl-1-picrylhydrazyl) assay is an easy and efficient method commonly used to determine the antioxidant capacity of many food matrices and beverages. In contrast with red wines, white wines are poorer in antioxidant polyphenolics, and the more hydrophilic sulfur-containing compounds in them may contribute significantly to their an...
Article
Free radical theory of aging hypothesizes that oxygen-derived radicals are responsible for the storage-related flavor instability in wine. In an optimal situation, a balanced-distribution exists between oxidants and antioxidants among wines intrinsic/extrinsic metabolites. Based on the kinetic study of POBN-1-hydroxyethyl spin adduct (POBN-1-HER) f...
Article
Full-text available
This paper is a comprehensive study regarding the role of glutathione as a natural antioxidant on white wines aging potential. It includes sensory and ultrahigh resolution mass spectrometry (FTICR-MS) metabolomics of aged chardonnay wines from 2008 to 2009 vintages, made after glutathione spiking at alcoholic fermentation or bottling. The closure e...
Article
The mechanics of agglomerated cork is a key issue for application to sparkling wine stoppers. Industrial samples were produced by varying the chemical nature of polyurethane adhesives (aliphatic and aromatic), the adhesive concentration and the size of the cork particles (macro and microagglomerated). Uniaxial compression and traction were performe...
Presentation
Full-text available
About the course Open Wine University is the viticulture and wine university open to all. Created in 2015 by the University of Burgundy, the MOOC OWU1 was a pioneer in the field of viticulture and wine. Today, this MOOC returns with the version OWU2, including new content and activities, all fully available in four languages: French, English, Spani...
Article
Background: Gas transfer, and especially oxygen, through wine closures has been studied since the 90's. It started with the problem of premature oxidation in wine. To that purpose, different techniques, issued from food packaging and wine analysis, have been developed to measure gas permeation through wine stoppers. Scope and approach: The objectiv...
Article
Full-text available
Chardonnay wines from Burgundy, obtained from musts with three levels of clarification (Low, Medium and High) during two consecutive vintages (2009 and 2010) and for two kinds of closures (screw caps and synthetic coextruded closures) were analyzed chemically and sensorially. Three bottles per turbidity level were opened in 2015 in order to assess...
Article
The distribution of lithium ions in heated synthetic montmorillonites was studied by using ¹⁹F, ⁷Li MAS and ⁷Li{¹⁹F} TEDOR nuclear magnetic resonance technics. To get the best of NMR spectroscopy, Na-montmorillonites, free of paramagnetic centres (Fe²⁺, Fe³⁺), were synthesized in fluoride medium, in order to have substitution of some hydroxyl group...
Article
Full-text available
Chardonnay wines have a long-standing reputation regarding their aging potential. However, in some cases, they face premature oxidation a few years after bottling. Scientific reports are, for now, multiparametric and unclear. Polyphenols seem to be an important factor involved in the oxidative stability of white wines, but their role has not yet be...
Article
Wine chemistry inspires and challenges with its complexity and intriguing composition. In this context, the composites based on the use of a model protein, a polyphenol of interest and montmorillonite in a model hydroalcoholic solution have been studied. A set of experimental characterization techniques highlighted the interactions between the orga...
Article
Full-text available
Whisky can be described as a complex matrix integrating the chemical history from the fermented cereals, the wooden barrels, the specific distillery processes, aging, and environmental factors. In this study, using Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) and liquid chromatography coupled with tandem mass spectrometry...
Data
UV-Vis spectra of ellagic acid and gallic acid standards, and comparison of MS/MS spectra (10, 20, and 40 eV) from whisky, ellagic acid, and gallic acid standards.
Data
Evaluation of the repeatability of FT-ICR-MS analysis overtime. Comparison of spectra between m/z 100 and 600 Da and at nominal masses m/z 321 for the ten QC samples injected every ten samples during the running time. PCA scores plot of FT-ICR-MS of the 106 whiskies samples (gray) and the 10 QCs (red) showing the very high similarity of QCs. Coeffi...
Data
Key features discriminating Bourbon (BB—Figure 3C) and Sherry (SB—Figure 3D) cask matured whiskies based on PLS-DA (Figure 3B).
Article
The alveolar structure of cork confers to this natural material specific physical properties such as low permeability to liquids and gases, advanced thermal and acoustic insulation, and high elasticity. In this paper, a morphological analysis of natural cork cells is presented including statistical distributions of structural quantities. These resu...
Article
Full-text available
Restoration works in the old Clunisian Saint-Vivant monastery in Burgundy revealed an unidentified wine bottle (SV1) dating between 1772 and 1860. Chemical evidence for SV1 origin and nature are presented here using non-targeted Fourier Transform Ion Cyclotron Resonance Mass Spectrometry and Nuclear Magnetic Resonance analyses. The SV1 chemical div...
Article
Full-text available
Bioactive peptides play critical roles in regulating many biological processes. Recently, natural short peptides biomarkers are drawing significant attention and are considered as “hidden treasure” of drug candidates. High resolution and high mass accuracy provided by mass spectrometry (MS)-based untargeted metabolomics would enable the rapid detec...
Conference Paper
The alveolar structure of cork confers to this natural material specific physical properties such as low permeability to liquids and gases, thermal and acoustic insulation, high elasticity. These properties make this material particularly interesting for sealing wine. We focused in this study on the compression properties of cork along the radial a...
Article
In a context of societal concern about food preservation, the reduction of sulfite input plays a major role in the wine industry. To improve the understanding of the chemistry involved in the SO2 protection, a series of bottle aged Chardonnay wines made from the same must, but with different concentrations of SO2 added at pressing were analyzed by...
Article
Molecularly imprinted polymers are often used in aqueous medium in order to recognize specifically a target molecule. The molecular recognition is usually based on hydrogen bonding. In this case, water molecule presents a serious competition towards the target molecule. In this study, the water sorption by molecularly imprinted polymers was studied...
Article
We report herein an efficient synthesis of news naphtalimide-based fluorescent derivatives functionalized with an α,β-unsaturated carbonyl group. Probes were synthesized from reaction of an amino-naphtalimide precursor with maleic anhydride. Photophysical study of fluorescent probes and cells labelling were performed, and showed that the reactive d...
Article
Full-text available
Significance In this study we report the discovery of a previously unrecognized chemical class, dihydroxymagnesium carboxylates, [(HO) 2 MgO 2 CR] ⁻ , gained from nonterrestrial meteoritic analyses. The existence of such low-coordination organomagnesium anionic compounds expands our knowledge and understanding of extreme environments from which the...
Article
Full-text available
Induction of plant resistance against pathogens by defense elicitors constitutes an attractive strategy to reduce the use of fungicides in crop protection. However, all elicitors do not systematically confer protection against pathogens. Elicitor-induced resistance (IR) thus merits to be further characterized in order to understand what makes an el...