Laurent Riquier’s research while affiliated with French National Institute for Agriculture, Food, and Environment (INRAE) and other places

... Using culture stored at − 80 • C, the strain LO417 isolated from Bordeaux red wine by the Institut des Sciences de la Vigne et du Vin (Bordeaux, France), belonging to a triploid genetic group particularly resistant to SO 2 (Avramova, Cibrario, et al., 2018), producing ethyl-4-phenol andethyl-4-guaiacol (Coulon, Raffestin, Bellan, &Lonvaud-Funel, 2013) and 2-acetyltetrahydropyridine and 2,2-ethyltetrahydropyridine responsible of mousy off-flavours (Moulis et al., 2024) was used. The strain was grown on yeast peptone dextrose (YPD) agar (5 g/L yeast extract, 10 g/L peptone, 20 g/L glucose, and 20 g/L agar supplemented with chloramphenicol at 0.2 g/L to inhibit the development of bacteria) at 28 • C for 6 days. ...

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Ultra-high irradiance (UHI) blue light treatment: A promising method for inactivation of the wine spoilage yeast Brettanomyces bruxellensis

... Nuclear magnetic resonance, which has commonly been used in food sciences for several decades (Hatzakis, 2019), has gained in popularity in recent years as a tool for wine organic compound screening and analysis (Le Mao, 2023). Another technique that is used is the combination of gas chromatography and mass spectrometry to establish the organic profile (Schartner, 2023). Both methodologies rely on organic component analysis, but because these molecules are sensitive to natural evolution (ageing) or premature changes (oxidation, impacts of storage conditions) to the wine , it is challenging to compare the same sample over time. ...

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Enhancing wine authentication: leveraging 12,000+ international mineral wine profiles and artificial intelligence for accurate origin and variety prediction

... 3.3. Diluted to 13.5 °Bé high ACE treatment can produce preferred vegetal smell, and diluted to 13.5 °Bé mod ACE treatment can produce preferred odour intensity Wine aromas will also play an important role in the acceptability of wine and will influence consumer preferences (Sáenz-Navajas et al., 2016;André et al., 2023). For this study, treatment wines without ACE (15.5 °Bé (non-diluted no ACE) and diluted to 13.5 °Bé (no ACE)) have the lowest preference relating to vegetal smell. ...

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Moderating impacts of water addition in must by the use of Accentuated Cut Edges (ACE) vinification for Vitis vinifera cv. Shiraz winemaking

... The quantification was carried out following the internal standard quantification method. The 2-octanol was chosen as internal standard, due to the fact that it did not exist in the analyzed wines, and is used to determine the profile of volatile organic compounds in alcoholic beverages [2,11,18]. The concentration of the identified component was obtained by interpolation of the relative areas of these compounds versus the internal standard area in calibration graphs obtained for reference compounds, similarly to other studies [2,10,11,16,18]. ...

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CHARACTERISTIC OF VOLATILE COMPONENTS PROFILE IN POLISH WINES BY GC-MS

... However, concentration at higher level can produce undesirable "buttery" off-flavor. During fermentation, diacetyl is produced by yeast cells in the early stages AF and by LAB in the later stages MLF, resulting in levels of diacetyl that can easily exceed threshold value in wine [1][2][3][4][5][6]. Therefore, adequate control of diacetyl levels is crucial for improving the flavor quality of wine. ...

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Research on Engineering the Saccharomyces uvarum for Constructing a High Efficiency to Degrade Malic Acid and Low Yield of Diacetyl Biosynthesis Pathway

... Eugenol [24] and D-limonene [25] are the main flavor substances in apricot, imparting strong lemon, citrus, and floral-fruity flavors to apricot, while the latter imparts a floral flavor to peaches. The primary process for producing eugenol is the phenylalanine metabolic pathway [26], and monoglucosides are typically found as its precursors [27]. Thus, at the beginning of fermentation, eugenol may be present mainly in its precursor form. ...

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Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice

... and Cladosporium spp. (Abbaszadeh et al., 2014), and inhibition of the patho-gens Botrytis cinerea (Hastoy et al., 2023;Wang et al., 2010), Fusarium oxysporum f. sp. vasinfectum (Abd-Elsalam and Khokhlov, 2015), and Rhizoctonia solani (Zhao et al., 2021). ...

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Phenolic compounds inhibit viability and infectivity of the grapevine pathogens Diplodia seriata, Eutypa lata, Fomitiporia mediterranea, and Neofusicoccum parvum

... Several strains of B. bruxellensis, have been shown to produce a mousy taint associated with fermenting grape juice, synthetic media, or finished wine (Grbin and Henschke, 2000;Heresztyn, 1986;Moulis et al., 2023;Peynaud and Domercq, 1956;Romano et al., 2008). Their ability to produce ATHP and ETHP and their inability have been confirmed using different chemically defined media (Grbin, 1998;Moulis et al., 2023). ...

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Impact of Pediococcus parvulus and Saccharomyces cerevisiae on Brettanomyces bruxellensis mousy compound production

... N-heterocycles (APY, ATHP, ETHP) were analysed using the method by SBSE-GC-MS optimised by Moulis et al. (2023) from Kiyomichi et al. (2023) ...

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Impact of Pediococcus parvulus and Saccharomyces cerevisiae on Brettanomyces bruxellensis mousy compound production

... Since SPME Arrow is a new technique, it is not widely used in the analysis of wine volatiles. Lisanti et al. (2021) optimised SPME Arrow extraction conditions for the analysis of compounds contributing to minty aromas in red wines. However, the optimisation process included only nine compounds as targeted analytes, which disenables the usage of the developed method for untargeted analysis and profiling of wine volatiles. ...

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Optimisation of SPME Arrow GC/MS method for determination of wine volatile organic compounds