Research area RU Sciences for Oenology (SPO) main themes cover (i) the integrative biology of industrial yeasts,
and the control of alcoholic fermentation, (ii) the structure, physico-chemistry and interactions of phenolic compounds and (iii) the biosynthesis of flavonoids and its regulation. Close interactions
with Pech Rouge Experimental Unit (UE 999) makes it possible to conduct research projects at pilot
and pre-industrial (fermentation, fractioning of grape components, stabilization of Wine, .) and forms a unique structure in terms of innovation and transfer. Website:
Research highlights Metabolic engineering and functionnal genomics of industrial yeast strains.
Modeling and control of alcoholic fermentation Interactions and molecular assemblies involving polyphenols and their effect on the sensory
attributes (colour, astringency) and colloïdal stability of wines.
Staff profile 73 30 15 5 16
*Scientists per member institution: 1CNRS, 18 INRA, 7 Montpellier SupAgro, 4 UM I
Research teams
Platforms and other tools
• Structural analysis of Polyphenols platform
Most important international partnerships AWRI, Adelaide, Australie (E. Waters)
Dep of Chemistry, Univ New Orleans, USA, (R.B. Cole) Université Catholique de Louvain, Belgique (D. Dochain)
Institute of Molecular Systems Biology, Zurich, Suisse (U. Sauer)
1 French university degree for confirmed thesis supervisor
Facts and figures Publications in international ranking journals Representative publications
Camarasa, C., V. Faucet, et al. (2007). “Role in anaerobiosis of the isoenzymes for Saccharomyces
cerevisiae fumarate reductase encoded by OSM1 and FRDS1.” Yeast 24(5): 391-401.
Guillaume, C., P. Delobel, et al. (2007). “Molecular basis of fructose utilization by the wine yeast
Saccharomyces cerevisiae: a mutated HXT3 allele enhances fructose fermentation.” Applied and Environmental Microbiology 73(8): 2432-2439. Mané, C., N. Sommerer, et al. (2007). “Assessment of the molecular weight distribution of tannin
fractions through MALDI-TOF MS analysis of protein-tannin complexes.” Analytical Chemistry 79(6): 2239-2248.
Pascal, C., C. Poncet-Legrand, et al. (2007). “Interactions between a non glycosylated human
proline-rich protein and flavan-3-ols are affected by protein concentration and polyphenol/protein ratio.” Journal of Agricultural and Food Chemistry 55(12): 4895-4901.
Pourcel, L., J.-M. Routaboul, et al. (2007). “Flavonoid oxidation in plants: From biochemical properties to physiological functions.” Trends in Plant Science 12(1): 29-36.
Preys, S., E. Vigneau, et al. (2007). “Multivariate prototype approach for authentication of food products.” Chemometrics and Intelligent Laboratory Systems 87: 200-207. Total annual budget 2006 2007
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Sciences for Oenology (Sciences pour