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3. Large-scale proteomic analysis of the grapevine leaf apoplastic fluid reveals mainly stress-related proteins and cell wall modifying enzymes

Author

Delaunois, Bertrand, primary, Colby, Thomas, additional, Belloy, Nicolas, additional, Conreux, Alexandra, additional, Harzen, Anne, additional, Baillieul, Fabienne, additional, Clément, Christophe, additional, Schmidt, Jürgen, additional, Jeandet, Philippe, additional, and Cordelier, Sylvain, additional

Published
2013
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5. Efficiency of a pilot stormwater pond for reducing pesticideconcentrations in surface and groundwaters

Author

DOUSSET, Sylvie, Caner-Chabran, Anne, Marin, Béatrice, Conreux, Alexandra, David, Billet, Laboratoire Interdisciplinaire des Environnements Continentaux (LIEC), Institut Ecologie et Environnement (INEE), Centre National de la Recherche Scientifique (CNRS)-Centre National de la Recherche Scientifique (CNRS)-Institut national des sciences de l'Univers (INSU - CNRS)-Observatoire Terre et Environnement de Lorraine (OTELo), Institut national des sciences de l'Univers (INSU - CNRS)-Université de Lorraine (UL)-Centre National de la Recherche Scientifique (CNRS)-Institut national des sciences de l'Univers (INSU - CNRS)-Université de Lorraine (UL)-Centre National de la Recherche Scientifique (CNRS), Groupe d'Étude sur les Géomatériaux et Environnements Naturels, Anthropiques et Archéologiques - EA 3795 (GEGENAA), Université de Reims Champagne-Ardenne (URCA)-SFR Condorcet, Université de Reims Champagne-Ardenne (URCA)-Université de Picardie Jules Verne (UPJV)-Centre National de la Recherche Scientifique (CNRS)-Université de Reims Champagne-Ardenne (URCA)-Université de Picardie Jules Verne (UPJV)-Centre National de la Recherche Scientifique (CNRS)-Maison des Sciences Humaines de Champagne-Ardenne (MSH-URCA), and Université de Reims Champagne-Ardenne (URCA)-Université de Reims Champagne-Ardenne (URCA)

Subjects
[SDU.STU.GC]Sciences of the Universe [physics]/Earth Sciences/Geochemistry, GEOF, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

6. Champagne Bubbles : Isolation and Characterization of amphiphilic macromolecules responsible for the stability of the collar at the Champagne / air interface

Author

Véronique Aguié-Beghin, Zouleika Abdallah, Véronique Aguié, Roger Douillard, Christophe Bliard, Fractionnement des AgroRessources et Environnement (FARE), Université de Reims Champagne-Ardenne (URCA)-Institut National de la Recherche Agronomique (INRA), Institut de Chimie Moléculaire de Reims - UMR 7312 (ICMR), SFR Condorcet, Université de Reims Champagne-Ardenne (URCA)-Université de Picardie Jules Verne (UPJV)-Centre National de la Recherche Scientifique (CNRS)-Université de Reims Champagne-Ardenne (URCA)-Université de Picardie Jules Verne (UPJV)-Centre National de la Recherche Scientifique (CNRS)-SFR CAP Santé (Champagne-Ardenne Picardie Santé), Université de Reims Champagne-Ardenne (URCA)-Université de Picardie Jules Verne (UPJV)-Université de Reims Champagne-Ardenne (URCA)-Université de Picardie Jules Verne (UPJV)-Université de Reims Champagne-Ardenne (URCA)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), Isolement, structure, transformations et synthèse de substances naturelles (ISTSSN), Université de Reims Champagne-Ardenne (URCA)-Centre National de la Recherche Scientifique (CNRS), JEANDET Philippe, CLÉMENT Christophe, CONREUX Alexandra, Fractionnement des AgroRessources et Environnement - UMR-A 614 (FARE), Université de Reims Champagne-Ardenne (URCA)-Institut National de la Recherche Agronomique (INRA)-SFR Condorcet, Université de Reims Champagne-Ardenne (URCA)-Université de Picardie Jules Verne (UPJV)-Centre National de la Recherche Scientifique (CNRS)-Université de Reims Champagne-Ardenne (URCA)-Université de Picardie Jules Verne (UPJV)-Centre National de la Recherche Scientifique (CNRS), Université de Reims Champagne-Ardenne (URCA)-Université de Picardie Jules Verne (UPJV)-Université de Reims Champagne-Ardenne (URCA)-Université de Picardie Jules Verne (UPJV)-Université de Reims Champagne-Ardenne (URCA)-Centre National de la Recherche Scientifique (CNRS), and Université de Reims Champagne-Ardenne (URCA)

Subjects
Chemical Physics (physics.chem-ph), [PHYS.PHYS.PHYS-OPTICS]Physics [physics]/Physics [physics]/Optics [physics.optics], Interface air/liquid, Champagne wine, amphiphilic macromolecules, [SDV]Life Sciences [q-bio], FOS: Physical sciences, [SDV.BBM.BM]Life Sciences [q-bio]/Biochemistry, Molecular Biology/Molecular biology, Condensed Matter - Soft Condensed Matter, champagne bubbles, [CHIM.POLY]Chemical Sciences/Polymers, Macromolecules, [CHIM.ANAL]Chemical Sciences/Analytical chemistry, Physics - Chemical Physics, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SDE]Environmental Sciences, Soft Condensed Matter (cond-mat.soft), Adsorption layer, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, structure, [PHYS.PHYS.PHYS-CHEM-PH]Physics [physics]/Physics [physics]/Chemical Physics [physics.chem-ph], [CHIM.OTHE]Chemical Sciences/Other, isolation, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract

The effervescence and the stability of the ring of fine bubbles crowning the surface of a champagne glass, the "collar", constitute one of the hallmarks of Champagne. Defects in the stability of this collar are not well understood and account for a significant proportion of bottle return. This study aims to better understand the surface properties of champagne wine such that the foaming properties can be controlled more effectively. Early studies on Champagne foaming properties using the "Mosalux" measurement of the foam level formed by air flow in champagne through fritted glass pointed to a link between protein concentration and foam level [5] but no satisfactory correlation between protein content and foam stability was established. Later measurements were conducted with either ultra-filtrates or ultra-concentrates [4]. The authors demonstrated that macromolecule concentration was an essential parameter in the foam stability. The stability of bubbles is usually ascribed to the presence of an adsorption layer formed at the gas/liquid interface and its properties [3]. Thus surface properties of Champagne were analysed by ellipsometry and tensiometry. Measurements conducted on base wine, on ultra-filtered base wines and degassed champagne samples showed the presence of an adsorption layer formed at the air/champagne wine interface [6] and that adsorption layer being composed of macromolecules in a 104 to 105 molecular range [7]. Previous studies on champagne wine macromolecules had shown wine macromolecules to be mostly proteins and polysaccharides [8] with very little insight as to the chemical constitution. The present study describes the isolation and characterization of these macromolecules and their link with the adsorption layer., https://www.lavoisier.fr/livre/agro-alimentaire/macromolecules-and-secondary-metabolites-of-grapevine-and-wine-fruit-development-biotic-and-abiotic-stresses/jeandet/descriptif-9782743009656

Published
2019

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