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3. Multi-annual and multi-decadal evolution of sediment accretion in a saltmarsh of the French Atlantic coast: Implications for carbon sequestration

Author

Amann, B., Chaumillon, E., Schmidt, S., Olivier, L., Jupin, J., Perello, M. C., Walsh, J. P., Amann, B., Chaumillon, E., Schmidt, S., Olivier, L., Jupin, J., Perello, M. C., and Walsh, J. P.

Abstract

Coastal marshes offer natural solutions for adapting to and mitigating the effects of climate change and sea level rise. However, the resilience of the marsh physical system and, with it, the ecosystem services that it provides, is largely site specific. This calls for the increase in the spatial cover of coastal marsh studies in order to assess the controlling factors of marsh evolution, and their long-term carbon storage capacities. Here, we study the spatio-temporal variations in sedimentation rates and organic carbon (OC) sequestration capacity of the macrotidal minerogenic saltmarshes in Aiguillon Bay, belonging to one of the largest French coastal marshes. Supported by aerial photographs and satellite image analysis, we first show that saltmarshes of the Aiguillon Bay have prograded at very high rates, up to 14 m yr−1 since 1950. Sediment accumulation rates (SAR) were estimated at both multi-annual to multi-decadal scales based on two approaches: (i) LiDAR-based digital elevation models from multiple acquisition dates (2010–2021); and (ii) depth profiles of 210Pb in excess and 137Cs in sediment cores collected along cross-shore transects in the saltmarshes. Long-term SAR range from 0.8 to 2.2 cm yr−1 and are among the highest reported worldwide for equivalent systems. The positive accretion balance (accretion rate minus local sea-level rise rate) provides important clues on marsh resilience suggesting that the Aiguillon Bay is currently able to adapt to rising sea level. Despite relatively low organic carbon content (1.3–6.0%), high SAR leads to high carbon sequestration rates (99–345 gC m−2 yr−1; or a mean value of 2.5 Mg C ha−1 yr−1). The isotopic signature of sediment OC reveals a significant and rapid decomposition of organic material in surface cores, while allochthonous sediment of marine origin dominates the signature of chemically-stable OC of marsh sediments. This implies that the carbon sequestration capacity of minerogenic saltmarshes, such as those

Published
2023

8. Survival of Wine Microorganisms in the Bottle during Storage

Author

Renouf, V., Perello, M. -C, Revel, G., Aline Lonvaud, Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), and ProdInra, Migration

Subjects
[SDV.SA.STA]Life Sciences [q-bio]/Agricultural sciences/Sciences and technics of agriculture, digestive, oral, and skin physiology, FILTRATION, MICROBIAL ECOLOGY, MICROBIAL SPOILAGE, food and beverages, WINE, BRETTANOMYCES BRUXELLENSIS, [SDV.SA.STA] Life Sciences [q-bio]/Agricultural sciences/Sciences and technics of agriculture, Horticulture, Food Science
Abstract

International audience; Microbial analyses of older and recently bottled wines demonstrated the ability of certain wine microbial species to survive and grow in the bottle. Among them, the spoilage yeast Brettanomyces bruxellensis was predominant, necessitating effective methods for removing these microorganisms before bottling. This work reports on various filtering assays. Each technique was evaluated over several years after bottling by microbial analysis and by volatile phenols measurements. The smaller the pore size, the more microbes were eliminated. Elimination of bacteria required a 0.3-mu m filter, but a 1.0-mu m filter was efficient for yeast elimination. In more tightly filtered wines, volatile phenol concentrations were lower than in less tightly filtered wines and in nonfiltered wines.

Published
2007
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9. A survey of seasonal temperatures and vineyard altitude influences on 2-Methoxy-3-isobutylpyrazine, C13-Norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines

Author

FALCÃO, L. D., REVEL, G. de, PERELLO, M. C., MOUTSIOU, A., ZANUS, M. C., BORDIGNON-LUIZ, M., Leila Denise Falcão, UFSC, GILLES DE REVEL, Université Victor Segalen Bordeaux 2, MARIE CLAIRE PERELLO, Université Victor Segalen Bordeaux 2, Anastasia Moutsiou, Université Victor Segalen Bordeaux 2, MAURO CELSO ZANUS, CNPUV, and Marilde T. Bordignon-Luiz, UFSC.

Subjects
Enologia, Vinho, Brasil, Cabernet Sauvignon, Análise sensorial, Clima, Temperatura
Abstract

This report has investigated the seasonal temperatures influences (winter and summer) of five vineyards at different altitudes on the concentrations of 2-methoxy-3-isobutylpyrazine (MIBP), a- and ß-ionone, and ß-damascenone in 2004 or 2005 vintages of Cabernet Sauvignon wines from Santa Catarina State, Brazil. Sensorial analyses were also carried out on the wine samples and compared to altitude and climate. Significant regression was observed between MIBP concentrations and the vineyard's altitude. No significant relation was observed between a- and ß-ionone and ß-damascenone with the vineyard's altitude. Principal component analysis positively correlated wines from higher altitudes with a bell pepper aroma. Conversely, the wines made with grapes from lower altitudes were correlated with red fruits and jam aromas. An important relation between the bell pepper aroma and the lower winter temperature was observed. A strong negative correlation was also observed between seasonal temperatures and vineyard altitude as well as between MIBP content and seasonal temperature of growing grapevines. Made available in DSpace on 2019-04-18T01:39:56Z (GMT). No. of bitstreams: 1 ASURVEY.pdf: 89286 bytes, checksum: c3ac75a59f3e1cebdc2a307b5817538f (MD5) Previous issue date: 2007

Published
2007

10. Co-inoculation with Yeast and LAB Under Winery Conditions: Modification of the Aromatic Profile of Merlot Wines.

Author

Antalick, G., Perello, M. C., and de Revel, G.

Subjects
*WINES, *MERLOT, *SACCHAROMYCES cerevisiae, *LACTIC acid bacteria, *DIACETYL
Abstract

The present work reports the impact of yeast/LAB co-inoculation on the aromatic profile of Merlot wines made in wineries. This study was carried out over two consecutive years on five Merlot wines in Bordeaux and Swiss wineries, using Saccharomyces cerevisiae and Oenococcus oeni starter cultures. Seventy aromatic compounds were quantified and, in addition, the sensory profiles of two wines were determined in order to compare the aromatic notes of the sequential and co-inoculated wines. The influence of the timing of inoculation with lactic acid bacteria (LAB) on the metabolic profile of wines was observed. It confirmed previous work carried out on a micro-scale but, for the first time, the impact of yeast/LAB co-inoculation was significantly demonstrated from a sensory point of view under winery conditions. In particular, the fruity and lactic notes, as well as the markers associated with these descriptors, such as esters and diacetyl, were altered. Co-inoculation does not always favour fruity expression, nor does it reduce the diacetyl content and lactic aroma intensity. All of the trends were observed either in the production and degradation of metabolites, or by the development of an aromatic mask over the short and long term. [ABSTRACT FROM AUTHOR]

Published
2013

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