Gcxgc-Tofms Lucile Allamy

Alexandre Pons

Didier Thiebaut

Philippe Darriet

José Miguel Avizcuri

Marivel Gonzalez
email: marivel.gonzalez@alum.unirioja.es

Dominique Valentin

Vicente Ferreira

Purificación Fernández- Zurbano

María-Pilar Sáenz-Navajas

Irina Balga
email: balgairina@gmail.com

Attila Kiss

Lajos Gál

Annamária Leskó

Miklós Kállay

Christian Coelho
email: christian.coelho@u-bourgogne.fr

Said DANDACH b Nicolas Sok

Jordi Ballester

Hervé Alexandre

Michèle Guilloux-Benatier

Marivel Gonzalez-Hernandez

Jose Miguel Avizcuri-Inac

Maria- Pilar Saenz-Navajas

Marta Dizy

Markus Herderich
email: markus.herderich@awri.com.au

Mango PARKER Christine Mayr

Yoji Hayasaka

Leigh Francis

Aurélie Loison

Christine Fant
email: christine.fant@agrosupdijon.fr

Thierry Thomas-Danguin

Laurence Guerin
email: laurence.guerin@vignevin.com

Ronan Symoneaux
email: r.symoneaux@groupe-esa.com

Yves Le Fur
email: yves.le-fur@agrosupdijon.fr

Belén Puertas
email: mariab.puertas@juntadeandalucia.es

Jesús Jiménez

Esther Rodríguez

Zulema Piñeiro

Jesús Cantoral

Emma Cantos

Alessandra Rinaldi
email: alessandra.rinaldi@unina.it

Angelita Gambuti

Michael Jourdes
email: michael.jourdes@u-bordeaux2.fr

Pierre-Louis Teissedre

Luigi Moio

Liming Zeng

EVOLUTION DES COMPOSES VOLATILS DES RAISINS NOIRS AU COURS DE LEUR MATURATION ET SURMATURATION PAR

Keywords: TOFMS, Surmaturation, quality, sensory properties, non-volatiles, sensory Polyphenols, organoleptic attribute, Cabernet franc, Blaufrankisch agmatine, vanillin, Schiff-base compounds, woody flavor wine, clustering, sensory analysis, preference mapping smoke taint, volatile phenols, glycosides, grape metabolites exemplarity, typicality, interjudge agreement, Protected Designation Chardonnay, sensory-analyses, mixed-culture-fermentation, cold-prefermentative-maceration Red wine, phloroglucinolysis, pigments, tannins

Mots clés : Arômes, GCxGC

Les modifications climatiques au cours de cette dernière décennie, sont un des facteurs à l'origine du changement des conditions de maturation des raisins. Au cours de la maturation le caractère végétal du raisin s'estompe puis disparait lorsque celui-ci atteint sa maturité pour ensuite laisser place à des nuances de fruits cuits lorsque les raisins sont récoltés plus tardivement en état de surmaturation. En effet, à la faveur d'étés chauds et secs, il est empiriquement admis que les phénomènes de surmaturation des baies entraînent le développement de ces nuances caractéristiques retrouvées à la fois dans les moûts et les vins jeunes, et le plus souvent ceux élaborés à partir de raisins de Merlot.

Pour étudier l'évolution des composés volatils des raisins noirs au cours de leurs maturations et surmaturations, nous avons choisi d'utiliser la technique de GCcompréhensive couplée à un détecteur de masse de type TOF. Nous avons réalisé des extraits (liquide-liquide) de moûts issus de raisins récoltés à différents stades de leur maturation (de la maturation optimale à la surmaturation poussée) et les vins issus de leurs vinifications. Ces échantillons ont ensuite été analysés par GCxGC-TOFMS.

Les premiers résultats montrent que les profils chromatographiques des moûts obtenus par GCxGC-TOFMS sont spécifiques de chaque stade de maturation. A partir du choix judicieux du jeu de colonne, nous montrons que cette technique permet de « cartographier » l'état de maturation des raisins selon la distribution des composés volatils mais aussi d'identifier de nouveaux marqueurs moléculaires caractéristiques de l'état de surmaturation des raisins.

INTRODUCTION

Understanding the factors that drive wine quality perception of experts is important as wine experts´ influence consumers´ final buying decisions [1,2]. Wine experts have been shown to have aligned quality concepts [3] which can beQuality [4,5] correlated to aroma, taste and in-mouth sensory profiles obtained from trained panels. In this context, external preference mapping technic that has been used successively over the last two decade to describe the characteristics that contribute to the liking of consumers sems to be a promising tool to better understand the sensoty drivers of quality [6]. The aim of the present work is to evaluate to potential of this tool to better understand experts` quality judgements. We first seek to establish the relationships between in-mouth sensory attributes and non-volatile composition of wines and then we use, quality mapping strategies to relate non-volatile chemical composition of red wines to experts´ quality judgments.

MATERIALS AND METHODS

Wines

Sixteen Spanish red wines from different wine making areas, varieties, vintage and with different aging periods in both bottles and oak barrels were selected. A wide range of nonvolatile chemical composition expected to induce different sensory properties and thus different quality perception are therfore expected.

Conventional analysis and analysis of polyphenols

The analyses of conventional parameters were determined by Infrared Spectrometry with Fourier Transformation (IRFT) with a WineScanTM FT 120 (FOSS®, Barcelona). UPLC analyses were performed using a Waters Acquity Ultra Performance LC system (Milford, MA, USA) by direct injection of wine samples.

Descriptive analysis by a trained panel

Fifty-two panelists were recruited to participate in the study during approximately 9 months. Trained panelists described wines following the procedure described in Sáenz-Navajas et al. [5]. They were asked to rate sweetness, acidity, bitterness, astringency, overall intensity and persistence of samples using structured scales as described in [5,[START_REF] Sáenz-Navajas | [END_REF].

Quality evaluation by experts

The panel of experts was composed of 21 established winemakers from DOCa Rioja (Spain). Each participant completed one session in individual booths. Experts evaluated the in-mouth wine quality of the 16 samples. They were asked to wear nose clips to avoid aroma interaction.

RESULTS AND DISCUSSION

Sensory activity

Results show that sour taste presents exponential relationships with tartaric (R 2 = 0.36; P < 0.05) and succinic (R 2 = 0.35 P < 0.01) acids. The present results demonstrate that the predictions are considerably improved by considering an quadratic rather than a linear trend as was recently suggested for volatile composition and aroma perception [8]. There are 15 bitter compounds analyzed that are not likely to contribute to bitterness in the studied set of wines since their content is well below their sensory threshold. Interestingly, both succinic acid (R 2 = 0.62; P < 0.01) and to a lesser extent the alcohol content (R 2 = 0.55; P < 0.01) present exponential and linear relationships, respectively, with the perceived bitter taste. As regards to astringency, a significant positive linear trend (R 2 = 0.78; P < 0.001) is observed between the total polyphenol index (TPI) and the astringency scores. Among this, total polyphenolic composition both protein-precipitable proantocyanidins (PAs) (R 2 = 0.62; P < 0.01) and polymeric PAs (higher than trimmers) (R 2 = 0.47; P < 0.05) present exponential trends with astringency. Procyanidins B1 (R 2 = 0.63; P < 0.01) and B3 (R 2 = 0.60; P < 0.01) show a positive correlation with astringency. Among phenolic acids present at concentrations above their sensory threshold, a systematic relationship with astringency was not found, contrary to that observed for the organic acid, t-aconitic acid, which presents an exponential trend (R 2 = 0.35; P < 0.05) with astringency sensation evaluated by the trained panel.

Quality assessment by experts

A cluster analysis calculated on the 21 experts´ scores has yielded three main clusters. The fact that expert quality judgments based on exclusively in-mouth properties derives in three main clusters demonstrates the heterogeneity among experts in the in-mouth quality construct. Previous research has shown that for experts in-mouth properties seem to be less relevant than aroma stimuli, when evaluating wine quality [4]. This could have led to develop dissimilar criteria when evaluating exclusively in-mouth sensations.

Correlation between chemical and quality variables: External quality mapping

A total of 22 chemical variables have been demonstrated to have a potential sensory impact in the studied set of wines and thus were submitted to a PCA. The quality scores of the three clusters were regressed onto the six PCs obtained from the PCA. Results show that quality evaluated by experts belonging to cluster 1 (33% of the panel) is adjusted to a vector model. This means that the chemical variables correlated with this vector have to be maximized for achieving high quality wines. The correlation matrix shows a significant and negative correlation between cluster 1 and PC5 (R 2 = -0.60). Hence, high contents in proteinprecipitable PAs and c-aconitic acid result in high quality scores. Both compounds have been reported to be important drivers of astringency in wines [9]. Thus, this result is well in accordance with previous work carried out with Spanish [5] and Australian [4] experts showing that sensory astringency of wines is positively correlated with quality perception. The group of experts that constitute both cluster 2 (33% of the panel) and cluster 3 (34%) are significantly fitted by the elliptical model (P < 0.05) with an anti-ideal (-) and ideal (+) quality point, respectively. Thus, experts belonging to cluster 2 have an anti-ideal point on high negative values for PC1. This anti-ideal quality wine is found near the wine AY_C and is characterized by a higher concentration in reducing sugars, alcohol content, titratable acidity and gallic acid ethyl ester, while low in pH-values, t-aconitic, coutaric and lactic acids. Besides, the anti-ideal point is on the origin of the map for PC2 and PC3. This means that the anti-ideal quality wine would have average concentrations in volatile acidity, glycerol, polymeric PAs, malic acid, IPTs, caftaric acid and quercetin-3-O-galactoside. For cluster 3 an ideal point is found near the wines SO_C and CT_B. Interestingly, both wines are among the most aged wines (vintage 2007). Both wines have in common that they present higher than the average content in reducing sugars and titratable acidity. On the contrary, these quality wines have lower than the average values for: alcohol content, pH, lactic acid, IPTs, polymeric PAs, procyanidin B1, coutaric acid and quercetin-3-Ogalacatoside. The positive physiological effects of the bioactive compounds of red wines have been known for a long time. Besides that, the polyphenolic compounds of red wines represent one of the most important factors for oenology. With a special chemical analysis, we discover the relationship between the chemical and sensory compounds. This way, we explore which compounds influence sensory properties. The phenolic compounds are the quality attributes of the wine. They contribute to the forming of colour, clarity and the elaboration of the organoleptic properties, such as aroma and bitterness [1].

The aim of this study was to analyze the chemical and organoleptic characteristics of Cabernet franc (CF) and Blaufrankisch (BF) wines and to evaluate the connection between the two parameters in a cool climate wine district (Eger, Hungary) in the vintage of 2008. In addition, we also examined the influence of the polyphenolic content on sensory perception.

We measured the wines in two states: first as a new wine (NW), and a year later, as an ageing wine (AW). Total phenolic compounds (TP), anthocyanins (A), leucoanthocyanins (LA), catechins (C), colour intensity (CI), the shade (S), were detemined by spectrophotometer.

Resveratrol concentrations (R), were identified and quantified by HPLC. The organoleptic analysis of the wines was carried out by a five-man expert jury, using a hundred point evaluation system. Within cultivars, the LA and C values, which impact the astrigency and bitterness flavours, showed a growing trend in CF wines, as a result of ageing. These values were in good correlation with the profil analysis results. The variety effect doesn't apply.

During ageing the R values became higher in both vareties. As an effect of ageing, the CI values decreased, while the S results increased. In AW wines in both varieties the anthocyanin concentration decreased, which caused policondensation. The results of the organoleptic analysis are in correlation with the chemical data.

L'AROME VARIETAL DES VINS DE SAUVIGNON BLANC : IMPACT DES S-CONJUGUES SUR LA LIBERATION DES THIOLS VOLATILS

Caroline Böcker 1,2 , Cécile Thibon Le 3-sulfanylhexan-1-ol (3SH), composé clé de la typicité aromatique des vins de Sauvignon blanc, est libéré au cours de la fermentation alcoolique sous l'action de Saccharomyces cerevisiae et est retrouvé dans les moûts sous formes de S-conjugués (Sconjugué à la cystéine [1], et S-conjugué au glutathion [2]). Ces composés présentent un pourcentage de transformation en thiols volatils relativement faible.

Depuis quelques années, l'impact de ces composés sur la libération de 3SH est controversé. En effet, il semblerait que ces composés précurseurs ne contribuent pas de façon majoritaire à la libération des thiols [3,4]. Ainsi d'autres formes précurseurs seraient à ce jour encore inconnues. Ceci pourrait expliquer que la libération de 3SH ne soit pas directement corrélée à ces composés [5].

Il est donc nécessaire de mieux comprendre les déterminants moléculaires et les mécanismes impliqués dans la libération des thiols volatils dans les vins. Dans ce travail, nous démontrons grâce différentes techniques de fractionnement (chromatographie Flash et chromatographie de partage centrifuge), que d'une part l'origine des précurseurs peut fortement influencer leur biotransformation en thiols volatils au cours de la fermentation et d'autre part que d'autres composés pourraient participer à cette libération. D'un point de vue technologique, l'identification de l'ensemble des composés précurseurs d'arômes pourrait alors permettre de quantifier le potentiel aromatique complet des raisins et ainsi d'optimiser certaines pratiques vitivinicoles.

SENSORY IMPACT OF TWO VOLATILE THIOLS ON THE FRUITY CHARACTER OF GAMAY WINES

Bertrand CHATELET

1IFV-SICAREX Beaujolais, 210 bd Vermorel 69661 Villefranche sur Saône cedex. 2 Centre des Sciences du Goût et de l´Alimentation, UMR6265 CNRS -Inra-UD, 9E Boulevard Jeanne d´Arc, 21000 Dijon, France. 3 IUVV Jules Guyot, Université de Bourgogne, 1 rue Claude Ladrey, 21078 Dijon.

1 , Valérie LEMPEREUR 1 and Jordi BALLESTER 23 .

E-mail:Bertrand.CHATELET@vignevin.com Key words: Gamay, volatile thiols, blackcurrant, sensory analysis

Fruity aroma is one of the most valuable sensory characteristics of wine. In the case of Gamay from Beaujolais esters and acetates are mostly responsible of the fruity aroma . However thiols have recently been pointed out as important contributors to the fruity aroma of red wine in particular the blackcurrant note. The aim of the present study is to explore the sensory impact of two volatile thiols (3MH and ac3MH) on the fruity character of Gamay wines, in particular on the intensity of the blackcurrant note. All the samples belonged to the Beaujolais Nouveau appellation.

Shortly after the bottling, a pre-test consisting on a sensory profile was conducted on 25 Beaujolais Nouveau wines by 15 wine experts in transparent ISO glasses. Ten samples were then selected: the five wines presenting the most intense blackcurrant odor and the five presenting the lowest intensity of this attribute. The two thiols and isoamyl acetate (IAA) were quantified in the ten wines. As an external validation of the sensory impact of the thiols, a free sorting task followed by a description of the groups was carried out by a second panel of 28 enology students.

The averages of blackcurrant intensities given by the expert panel were significantly correlated to ac3MH but not to 3MH. As expected, isoamyl acetate was significantly correlated to the intensity of the amylic note. The first dimension of the MDS resulting from the sorting task carried out by the enology students was significantly correlated to wine experts' blackcurrant scores and to the ac3MH concentrations, which confirms the result obtained by wine experts. Moreover students' description also confirmed the link between ac3MH and thiol-related fruity aromas as blackcurrant and passion fruit. However as the correlation between blackcurrant and ac3MH is basically due to three of the samples, further studies are needed in order to validate this result.

Moreover, other thiols like 4MMP should be studied as possible contributors to the blackcurrant note in Beaujolais nouveau wines.

In wine biogenic amines are mainly produced by lactic acid bacteria through amino acids decarboxylation. Hence, one of the most present amino acid, arginine could be transformed into agmatine. A specific strain of Oenococcus oeni has been shown to produce in wine synthetic solution up to 120 mg.L -1 of agmatine even if smaller values were detected in wine [1]. A recent study indicated that more than 50 % of consumers from a trained panel perceived a default in wines containing amines compounds [2]. It is also well-known that red wine presents highest values of amines compared to white wine due to the malolactic fermentation [3]. Our study focus in the olfactive perception of agmatine spiked Chardonnay and Pinot Noir wines. This approach was combined to a chemical interpretation of interaction occurring between agmatine and vanillin, a wellknown compound associated to woody flavor. No difference was observed in the woody flavor perception of agmatine in red wine up to 120 mg.L -1 . Results were different in white wine, where an agmatine supplemented wine present a decrease in the woody flavor perception. Interestingly, this perception seems to be agmatine concentration dependant. Hence, we look for specific interactions between these two compounds by molecular spectroscopy (NMR, fluorescence). It was found that a Schiff base di-, tri-or tetramer formed between both compounds, emitting at 400 nm for an excitation set at 270 nm, was possible in our conditions. By increasing the concentrations of agmatine, the emitting wavelength of the formed imine shifts down to 10 nm towards lower wavelengths. This traduces the lowest degree of condensation of the formation product, that could be associated to steric restriction The presence of mannoproteins at the concentration of 100 mg.L -1 in solution also stabilizes the dimer, even when agmatine is present at very low concentration. This implies that such imine compound should be stabilized by electrostatic interactions and could be the major form encountered in red wine where no sensorial difference was observed. This paper aims at discussing the meaning, the relevance, and the status of the lexeme minerality in consumers' and wine professionals' discourses within the French-speaking world. It takes as a starting point the obvious role played by such a lexeme in wine tasting notes, in prescriptive texts, and in the marketing sector. Following previous studies [1]- [2] that have shown the instability of the notion for many speakersincluding wine professionals-the discussion will focus on the status of this so-called term for each target group.

The study is based on the analysis of two sub-corpora collected through a questionnaire addressed on the one hand to consumers and on the other hand to experts working in the wine sector. The questionnaire was intended to generate metalinguistic data especially in terms of definition elements and of synonyms without any extralinguistic input (i.e. not in a wine tasting situation). The data are made of 50.253 words for the consumer corpus and 84.550 words for the expert one, distributed over all French regions and the French-speaking part of Switzerland. The study combines automatic text mining with lexical semantics approaches. The analysis discusses the common definition strings, the way they are interrelated and the special role of exemplification in those two discourse spheres. It focuses on the status of the lexeme for the concerned speakers in order to produce a semantic map of the notion for further sensory and wine components analyses. (i) Consumers seem much more aware of the instability of the meaning of the lexeme when applied to wine as well as of the lack of specialized definition. Furthermore, some of them challenge the relevance of such a common word for a specialized notion. (ii)

Experts seem to consider it as a term like any other wine descriptor, even if it lack any consensual definition. Professionals also don't seem to pay much attention to the induced semantic transfer from the common meaning of the adjective to the so-called term.

[1] Le Fur, Y., Gautier, L. 2013. De la minéralité dans les rosés ? Revue Française d'oenologie. 260.

The PCA carried out on the wine*consumers matrix showed a wide dispersion in quality perception among consumers. The HCA indicates the presence of three well defined groups of consumers (QC1, QC2 and QC3) Pearson correlation coefficients show no significant correlations between the three groups of consumers indicating a quality concept different between them.

The concept of quality of the three groups of consumers when they evaluate wines aged in oak barrels is directly related to the presence of "toasted/wood" and the absence of the veggie/animal attributes. It is noteworthy that only the consumers Q C2 considered positive the concept of fruity and floral aromas as quality in a wine barrel aged. Mouthfeel attributes described for these wines were considered in a different way for the quality assessment carried out by the three consumer groups. Foaming properties were analysed by Mosalux method [1]. Monomeric phenols, proanthocyanidins amino acids and biogenic amines were analysed by HPLC-DAD [2][3][4][5]. Monosaccharides forming polysaccharide families were analysed by GC-MS [6].

RELATIONSHIP BETWEEN FOAMING PROPERTIES AND CHEMICAL COMPOSITION OF SPARKLING WINES

Evaluating the exemplarity of wines constitutes a holistic approach to supplement their description or sensory profile. Two families of French red wines are studied: Burgundy Pinot noir and Loire Valley Cabernet franc. For each family, short-listing criteria are used to collate 40 starting-price and middle-range wines differing a priori in olfactory terms. The judges are local wine professionals, respectively from Burgundy and the Loire Valley. They assess the wines first orthonasally and then, independently, by global evaluation. We concentrate here on the degree of interjudge agreement or disagreement as to the exemplarity of each of the two sets of wines. A pool of descriptive and inferential statistics (Principal Components Analysis, Kendall's coefficients of concordance, Analysis of variance, Intraclass Correlation Coefficients) indicates there is generally neither complete divergence nor real agreement among judges. Yet the two sets of wines give rise to two different situations. For Burgundy Pinot noir, the weak agreement observed and measured for orthonasal evaluation strengthens slightly for global evaluation. Contrariwise, for Loire Valley Cabernet franc wines, agreement is poorer for global evaluation than for nose-feel alone. With orthonasal evaluation, responses are more consistent for Cabernet franc than for Pinot noir, whereas for global evaluation, the levels of interjudge agreement are of the same order for both sets of wines. The subjectivity of sensory responses is interpreted for each situation. The personal judgment of exemplarity (or typicality) may therefore be defined as a demanding cognitive decision varying with the circumstances of the experiment and responding to a process of perceptual categorization based on previous knowledge and on an intuitive comparison between a sample and an abstract but conscious image of the category. Mots clés : Bois de chêne, polysaccharides, vin Le bois de chêne est utilisé en tonnellerie pour ses propriétés mécaniques, sa porosité à l'air, favorisant les oxydations mais aussi pour ses composés extractibles. Trois types de macromolécules sont présentes dans le bois de chêne : les ellagitanins qui apportent structure et astringence au vin, les lignines dont la dégradation par le brûlage du bois conduit à la formation de phénols volatils [1] ainsi que les polysaccharides (cellulose et hémicellulose) qui constituent la structure du bois. Des études ont montré l'importance de ce dernier type de composés provenant du raisin, des levures ou encore de Botrytis sur la qualité du vin, mais l'importance des polysaccharides du bois de chêne n'a, à ce jour, pas été mise en évidence [2]. L'étude s'est portée sur ces polysaccharides, susceptibles, via des hydrolyses et réactions chimiques de libérer des composés extractibles. Il s'agissait d'évaluer d'une part la teneur en saccharides extractibles par et au contact du vin ou d'une solution modèle, d'autre part la teneur en saccharides extraits. Ces derniers pouvant atteindre des teneurs allant de quelques mg/L à près de 500 mg/L dans les eaux-de-vie [3]. Il s'agit notamment de monosaccharides, principalement le glucose, le fructose, l'arabinose, le xylose et le mannose. Bien que les teneurs mesurées soient inférieures à leurs seuils de perceptions, des analyses sensorielles en solution modèle du vin (12% éthanol) ont mises en évidence l'impact de ce type de composés sur les perceptions gustatives, et ce, notamment sur les descripteurs astringence/amertume en bouche. Ces composés ont été quantifiés grâce à une méthode HPLC couplée à un détecteur à indice réfractométrique suite à une extraction solide/liquide. Ces dosages ont concernés différents types de bois de chêne utilisés pour la fabrication de barriques et de produits dérivés (copeaux, staves, …) en tonnellerie. Ces résultats mettent en avant l'importance de la composition du bois de chêne en polysaccharides, pouvant être à l'origine de composés ayant un véritable intérêt sensoriel.

ETUDE DE LA COMPOSITION EN POLYSACCHARIDES ET OLIGOSACCHARIDES DU BOIS DE CHENE UTILISE EN

1. Cadahía E., Fernández de Simón B., Jalocha J., 2003. Volatile compounds in Spanish, French, and American oak woods after natural seasoning and toasting. Journal of Agricultural and Food Chemistry, 51 (20), pp. 5923-5932.

LOSSES OF DISSOLVED CO 2 FROM CHAMPAGNE SERVED IN LASER-ETCHED INAO GLASSES

Gérard LIGER-BELAIR E-mail : clara.cilindre@univ-reims.fr ; gerard.liger-belair@univ-reims.fr Keywords : Champagne, carbon dioxide, tasting glass, effervescence, bubble nucleation

The concentration of dissolved CO 2 in champagne and sparkling wines is a parameter of importance since it directly influences bubbles' formation under standard tasting conditions, as well as the chemosensory excitation of nociceptors in the oral cavity (via the conversion of dissolved CO 2 to carbonic acid) [1]. Both losses of dissolved CO 2 , and fluxes of gaseous CO 2 escaping from a Champagne wine served in laser-etched INAO glasses showing an increasing number of bubble nucleation sites, were examined, all along the first 10 minutes following pouring. Logically, the more intense the effervescence is into a glass, the more rapid its progressive loss of dissolved CO 2 . Moreover, during the first minutes following pouring, the higher the number of laser beam's points of impact is in glasses, the higher the fluxes of gaseous CO 2 escaping from the champagne surface. Nevertheless, and quite counter intuitively, from approximately 3 min after pouring, the highest levels of gaseous CO 2 fluxes escaping champagne were not sustained from glasses with the highest number of bubble trains. This experimental observation was discussed on the basis of a theoretical bubbling model. It was finally demonstrated that the flux of gaseous CO 2 desorbing from the liquid phase is the result of a balance between the intensity of effervescence, and the dissolved CO 2 concentration found in champagne [2]. One characteristic of fine wines is that their bouquet develops complexity during ageing. This is one of the most fascinating, but least known phenomena in oenology.

Our first investigation consisted of the sensory definition of the wine bouquet concept in the case of red Bordeaux wines. A panel of experienced wine tasters categorized 30 red wines (vintages from 1994 to 2005) according to their own concept of wine bouquet.

Results highlighted the agreement between tasters and the most frequently cited descriptors were: truffle, licorice, mint, and toasted. These descriptors referred respectively to undergrowth, spicy, freshness, and empyreumatic notes.

The exact contribution of volatile compounds and their correlation with aromatic notes in the wine bouquet were explored from a chemical standpoint. It is well known that significant chemical changes in volatile composition occur during wine ageing. These reactions depend on the redox balance, which is strongly influenced by pH, temperature, and storage time. Our investigation focused on the formation of active odorous molecules, formed under reducing conditions and which make a positive contribution to the final wine bouquet.

Liquid-chromatography fractionation of the previous selected wines was performed. Analysis mainly focused on fractions with empyreumatic sensory notes, particularly roasted hazelnut flavor. The selected fractions were characterized by GC-MS. Specific attention was paid to heterocyclic compounds, such as thiazoles, pyrazines and furans, considered to be key "roasted" aroma compounds and formed through the Maillard reaction. Moreover, as their concentration increases during bottle ageing, the aromatic impact of weak sulfur compounds such as hydrogen sulfide and methanethiol was also considered.

Finally, the role of dimethyl sulfide as an enhancer of bottle aged bouquet was studied. La question de la classification des vins a donné lieu à une abondante littérature qui s'attache à (i) proposer des méthodes théoriques d'agrégation des préférences des évaluateurs et (ii) fournir des résultats empiriques d'évaluation en fonction d'un protocole de dégustation à l'aveugle. Les utilisations des résultats, notes et/ou classements, sont maintenant diffusés par des guides, des magazines, des blogs et des films diffusés sur internet et dans les réseaux sociaux. Cette médiatisation peut avoir des impacts économiques de grande ampleur sur les marchés. De fait, de plus en plus d'acheteurs et consommateurs, de producteurs, de financiers s'intéressent aux classements des vins, récents ou anciens, et les utilisent avant de décider pour les premiers de leurs stratégies économiques, financières, patrimoniales, pour les deuxièmes de leurs stratégies en matière de production, de management ou de développement sur le marché mondial, et pour les derniers dans leurs stratégies de la constitution de fonds d'investissement incluant le vin comme actif. De telles utilisations des résultats des dégustations suivies de classements révèlent l'intérêt de la crédibilité de la totalité des procédures retenues.

CLASSIFICATION DES VINS BIAIS D'EXPERIENCES ET CONTRADICTIONS

Nous montrons dans la présentation comment la mise en place de ces expérimentations ne tient généralement pas compte des biais élémentaires à éviter dans ce type d'analyse : biais liés au choix des vins, au choix des membres du jury, au protocole utilisé au cours de la dégustation, et enfin au choix de la méthode de traitement des données et des notes "hédoniques" fournies par les dégustateurs. Un tour d'horizon critique des méthodes d'agrégations utilisées est suivi d'une réflexion sur les incohérences présentes dans les procédures employées pour arriver à un classement. Une discussion de la philosophie et des principes anciens et récents appliqués par le Grand Jury Européen permet de mieux comprendre les conditions qui permettent de limiter les biais relevés ci-dessus. Key words: astringency, protein precipitation, commercial tannin, wine phenolics.

Astringency is an important sensory characteristic of food and beverages containing polyphenols. This mouthfeel is mainly due to the interactions of polyphenols with salivary proteins, causing complexes formation and their further precipitation, which leads to a reduction of the lubricating properties of saliva. As a consequence, sensations of dryness, hardness, and constriction are felt in the mouth. Therefore, protein precipitation is a phenomenon at the basis of the astringency sensation and it depends on the chemical features of wine phenolics. In this work tannins of different origin such as grape (seeds and skins), wood and tannic acid were analysed by HPLC-MS in order to reveal their chemical composition. Tannins were dissolved in synthetic wine at a concentration of 1 g/L and were used for the binding reaction with human saliva (37°C; 5 min). After the interaction, supernatant was loaded on C18 cartridge and the eluted was analysed by HPLC. For each typology of tannin the phenolics mainly involved in the precipitation with human saliva were investigated, and the protein-bound phenolics quantified. In the same way the reactivity of these tannins toward salivary proteins was analysed by the Saliva Precipitation Index (SPI). This method is based on the electrophoresis of human saliva after the binding reaction with tannin wine solutions, and the percentage of reduction of selected proteins after the interaction represents a way to chemically measure astringency. The SPI values, expressed as gallic acid equivalent, refer to the tannins capacity to confer astringency. Moreover, the SPI was performed to relate the phenolic characteristics with the astringency perception of tannin. In fact, the same tannin wine solutions were evaluated by sensory analysis for quantitative and qualitative astringency. The commercial tannins greatly differed not only for their composition and SPI but also for their perception in the subqualities of astringency. Les participants devaient également répondre à un questionnaire sur leurs pratiques et leurs représentations à l'égard des vins rouges de Bourgogne. Enfin, une analyse conjointe a été menée afin de déterminer les attributs extrinsèques (prix, nom de marque, appellation d'origine,…) les plus importants aux yeux des professionnels dans la discrimination et le positionnement commercial de tels vins.

REPRESENTATIONS DES VINS ROUGES DE BOURGOGNE

Anthocyanins and condensed tannins are two important classes of polyphenolic compounds in wine. During wine aging, both anthocyanins and condensed tannins undergo chemical changes leading to the formation of polymeric pigments which modify wine color from purple-violet for young red wine to brick-orange in aged red wine. Generally, the high anthocyanin content is considered to be responsible for the color of young red wines, while the colors of older red wines are thought to be due to polymeric pigments which exhibit batochromic or hypsochromic effect resulting in color modulation. Studies have showed that the anthocyanin content of wines decreases to very low level during aging and the aging process involves a slow, continuous interaction between anthocyanins and reactive tannin which transform pigments from the monomeric to a polymeric form [1]. Pigment deriving from their reaction between anthocyanins and monomeric or dimeric flavanol has been extensively studied in red wine as well as in wine model solution [2].

However, kinetic of formation and evolution of polymeric pigment resulting from the reaction between anthocyanins and polymeric tannins are poorly known during aging. Thus, to clarify the formation of these polymeric pigments, the acid catalyst depolymerisation (phloroglucinolysis) was carried out on wine fractions which results in the liberation of monomeric anthocyanins as well as the malvidin-3-O-glucoside-(epi)catechin adducts, both of which were detected and quantified by HPLC-UV-MS. Besides, a phloroglucinol adduct of the mentioned flavanol/anthocyanin dimer was also detected. Identification of the malvidin-3-O-glucoside-(epi)catechin adducts as flavanolanthocyanin (F-A + ) or anthocyanin-flavanol (A + -F) adduct has been realized by comparison with hemisynthesized model compounds. These polymeric pigments have been quantified on several red wines from the same winery of different vintages which results in characteristic kinetic pattern and composition according to the wine age.

Figure 1 .

 1 Figure 1. Projection of the three clusters on the external quality mapping on (a) factors 1 and 2. The vector of cluster 1 indicates a vector model. The plot of (-) and (+) show the location of the ideal and anti-ideal quality point for clusters 2 and 3, respectively. (b) Projection of the 16 wine samples on the external quality mapping on factors 1 and 2.

  TONNELLERIE Alexandra LE FLOCH (a,b,c) , Michael JOURDES (a,b) , Thomas GIORDANENGO (c) , Nicolas MOUREY (c) and Pierre Louis TEISSEDRE (a,b)* a. Univ. Bordeaux, ISVV, EA 4577, OEnologie, 210 chemin de Leysotte, F-33140 Villenave d'Ornon, France b. INRA, ISVV, USC1366 OEnologie, F-33140 Villenave d'Ornon, France c. R&D Tonnellerie Radoux -Pronektar, 10, avenue Faidherbe, BP 1113 -17503 Jonzac cedex *Email : p.teissedre@u-bordeaux2.fr

2 .

 2 Martinez A, Trione D., 2001. Élevage sur lies des vins rouges : la voie enzymatique, Revue Fr OEnol n° 101. 3. Viriot C., 1995. Polyphénols et polyosides du bois de chêne, contribution au vieillissement des cognacs.

  THEORIQUES Eric GIRAUD-HERAUD a and Marie-Claude PICHERY b a -INRA-Aliss, 65 boulevard de Brandebourg, 94205 Ivry-sur-Seine b -Laboratoire d'Economie et Gestion (CNRS), Pôle d'Economie et Gestion, BP 26611, 21066 DIJON Cedex marie-claude.pichery@u-bourgogne.fr, tél 03 80 39 54 34 ; fax 03 80 39 54 43 Mots clefs : agrégation ; classement ; dégustation ; notes hédoniques

1, 3 , Denis Dubourdieu 1 , Philippe Darriet 1

	1. Université de Bordeaux, ISVV, EA4577 OEnologie, F-33882 Villenave d'Ornon, France.
	2. BIO-LAFFORT, Bordeaux, France
	3. INRA, ISVV, USC 1366 OEnologie, F-33882 Villenave d'Ornon, France.
	E-mail : cecile.thibon@u-bordeaux2.fr
	Mots clés : thiols volatils, Sauvignon blanc, précurseurs d'arômes

THE LEXEME IN WHICH SITUATIONS? Laurent GAUTIER a , Pascale DENEULIN b , Guillaume Le BRAS d and Yves LE FUR c

				THE MINERALITY OF WINE:
	T Topic of the WHICH STATUS FOR a Centre Interlangues Texte Image Langage (EA4182), Université de Bourgogne, Dijon, France P conference Preference: e: Sensory re oral (otherw elated activ wise poster e compound r) ds
	SCRE EENING F FOR FLAV VOUR DIV VERSIFICA ATION DU URING FER RMENTAT TION Email : laurent.gautier@u-bourgogne.fr b Ecole d'Ingénieurs de Changins, Nyon, Suisse
	WI ITH NON--CONVEN NTIONAL Y YEAST ST TRAINS AN ND MIXED D CULTUR RES Email : Pascale.Deneulin@eichangins.ch c Centre des Sciences du Goût et de l'Alimentation (UMR 6265 CNRS, UMR 1324 INRA-Université de
	Bourgogne), AgroSup Dijon, Dijon, France
	Ampar ro GAMER RO, Carolin ne INGOGL LIA, Lucie e A. HAZE Email : yves.le-fur@agrosupdijon.fr	LWOOD a and Catrie enus DE
	JONG.
	NIZO fo ood research, P P.O. Box 20, 6 6710 BA Ede	, The Netherla ands.
	*catrienu us.dejong@niz zo.com
	Key wor rds: Micro-sc creening plat tform, flavou ur analytics,	yeast, LAB,	wine, beer,	cheese, brea ad
	High-thr roughput scr reening offer rs the opport tunity for m more rapid inn novation in	terms of sel	ecting of
	strains,		cultures or		ingredients	with novel	functionaliti ies. Howeve er, the predi ictive value	of high-
	throughp put screenin	g is highly i influenced b by the enviro onment unde er which the e screening i is carried
	out. The erefore a rang ge of realistic c screening m models were e developed t to improve th he predictive e value of
	high-thr	oughput scr eening for c cheese [1], y yogurt, beer r[2], wine[3] ], bread [4]	fermentation n, a true
	Micro-D Dinner.
	In wine	, the organo oleptic prope erties such a as mouthfeel l, appearance e, bouquet,	aroma, and	taste are
	determin ned significa antly by hun ndreds of me etabolites pro oduced durin ng fermentat tion. Next to o flavour
	masking g and enhanc cing strategie es, the balan nce of flavou urs produced d during alco oholic and m malolactic
	fermenta ation can be	controlled a and influence ed by the se lection of th he right starte er strains (ye easts and
	lactic ac cid bacteria (L LAB)).
	Besides		the develop pment of the e microvinif fication and	flavour ana alytics (meth hodology com mparison
	[5]), ex xamples of t the non-con nventional y	east and LA AB screenin ng are given n, displayin ng aroma
	characte eristics in bot th pure and m mixed culture es.
	1.		Bachmann, H H.; Kruijswijk, , Z.; Molenaar r, D.; Kleereb	ezem, M.; Vli ieg, J. E. T. va an H.; 2009,. J Journal of
			Dairy Science e Vol. 92 No. . 12 pp. 5868--5882.
	2.		Gamero, A an nd de Jong, C C. 2013, Proce eedings 34rd In nternational C Congress of th he European B Brewery
			Convention, 2 26 -30 May 2 2013, Luxemb bourg, Luxem mbourg, In pres ss.
	3.		de Jong, C., H Hazelwood, L	., Dijkstra, A.	, Pepin, L. Pro oceedings 13t th Weurman F Flavour Resea arch
			Symposium,	September 27 7th -30th, 201 11, Zaragoza,	Spain; In pres ss.
	4.		Gamero, A, In ngoglia, C. an nd de Jong, C C, 10th Wartbu urg Symposiu um, April 16th h-19th, Eisena ach,
			Germany; in p press
	5.		Gamero, A, W Wesselink, W. . and de Jong,	C. 2013, Jour rnal of Chrom matography A, , Vol. 1272; 1 1-7

d IOC Key words: minerality, perception, discourse, semantics

Leticia MARTÍNEZ-LAPUENTE a , Zenaida GUADALUPE a , Belén AYESTARÁN a , Silvia PÉREZ-MAGARIÑO b , Miriam ORTEGA-HERAS b

	a Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), C/ Madre de Dios
	51, 26006, Logroño, La Rioja, España. b Estación Enológica. Instituto Tecnológico Agrario de Castilla y León. Consejería de Agricultura y Ganadería, C/
	Santísimo Cristo, 16. 47490 Rueda, Valladolid, España.
	Phone: +34-941-299726. Fax: +34-941-299721. E-mail: zenaida.guadalupe@unirioja.es
	Key words: sparkling wines; foaming properties; chemical compostion
	Sparkling wines elaborated following the champenoise method undergo a second fermentation in

closed bottles of base wines, followed by aging of wines with lees for at least 9 months. The foam of sparkling wines is a key parameter of their quality. However, the compounds that are directly involved in foam quality are not yet completely established. Various studies have attempted to correlate specify family of compounds in sparkling wines with the quality of their foam properties.

However, in complex mixtures such as sparkling wines, foaming behavior results from the balance of the different families of molecules. It would be necessary to evaluate the influence of the global sparkling wine chemical composition in the foam properties. Therefore, the aim of this work was to correlate the foaming properties with the chemical composition in different sparkling wines elaborated during three consecutive vintages.

a,b and Clara CILINDRE a,b

	a Equipe Effervescence, Champagne et Applications, GSMA UMR CNRS 7331, Université de Reims Champagne
	Ardenne, Reims, France. b Laboratoire d'Oenologie et Chimie Appliquée, URVVC EA 4707, Université de Reims Champagne Ardenne,
	Reims, France.
	Tel. : + 33 3 26 91 32 58

  Sensorialité des molécules actives du vin et analyse des perceptions, acceptions, prescriptions et discours.

	Présentation Orale
	WINE "BOUQUET": FROM SENSORY INVESTIGATION TO MOLECULAR
	ANALYSIS
	Magali PICARD a,b , Stéphanie MARCHAND a,b , Gilles de REVEL a,b
	a Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche OEnologie, 33882 Villenave d'Ornon, France
	b INRA, ISVV, USC 3666 Oenologie, 33882 Villenave d'Ornon, France
	E-mail : magali.picard@ensiacet.fr
	Keywords: Wine bouquet, sensory analysis, redox balance, roasted aroma compounds

Session :

CHEZ LES ACTEURS DE LA FILIERE : UN EFFET AMONT vs AVAL ? Monia SAIDI a , Georges GIRAUD a & Yves LE FUR b

  Mots clés : vins rouges, espace sensoriel, analyse conjointe, Bourgogne Les différents segments de professionnels de la filière vitivinicole partagent-t-ils les mêmes représentations vis-à-vis des vins rouges de Bourgogne ? Telle est la question à laquelle nous avons souhaité répondre. Afin d'évaluer dans un premier temps le degré de convergence des réponses sensorielles, visuelles et olfacto-gustatives, deux familles d'acteurs de la filière bourguignonne ont été étudiées : celle des professionnels amont (viticulteurs, oenologues, techniciens) et celle des professionnels aval (restaurateurs, sommeliers, cavistes, commerciaux grande distribution). L'approche sensorielle convoquée ici reposait sur la mesure intrinsèque d'exemplarité.[1] Pour ce faire, 40 vins rouges de Bourgogne d'entrée et de moyenne gamme, de cépage Pinot noir, du millésime 2010 illustrant la diversité de l'offre (appellations régionales et certaines communales, zones viticoles, type d'acteurs, prix, facteurs technologiques et humains,…) ont été présentés aux deux panels professionnels. Au total, 38 sujets ont été réunis : 20 professionnels amont et 18 professionnels aval. L'enjeu était double : (i) déterminer le degré d'accord ou de désaccord entre sujets, cela en fonction de la famille d'acteurs considérée, (ii) bipolariser les vins à l'issue des mesures d'exemplarité.

	a Département Sciences Humaines et Sociales ; UMR CESAER INRA-AgroSup Dijon, France.
	26 Boulevard du Dr Petit jean, 21000 Dijon. Tél : (+33)380 772 357
	b Centre des Sciences du Goût et de l'Alimentation ;-UMR 6265 CNRS, UMR 1324 INRA -Université de
	Bourgogne ; AgroSup Dijon, France.
	E-mail : monia.saidi@dijon.inra.fr

CARACTERISATION AROMATIQUE DES VINS D'ALSACE DE RIESLING ET DE GEWURZTRAMINER

Of the descriptors employed to characterise wine organoleptically, minerality is arguably the most enigmatic. Unlike wine descriptors such as "fruity" or "acidic", sensorial characterisation of minerality is metaphorical, given that geologists have argued that we cannot literally be smelling or tasting minerals from the vineyard that have been transmitted through the vine and into the wine [1]. As well, percepts interpreted by tasters as "mineral" in character have ability to evoke via associative memory wider concepts including the powerful marketing tool of provenance or wine source-of-origin. The presentation will describe current research aimed at delineating the nature of perceived minerality in white wine, its sensorial reality for experienced wine professionals in France and New Zealand, and potential physico-chemical sources of perceived minerality. Data will be presented from sensory experiments conducted in Marlborough, New Zealand and in three regions of France, namely Bordeaux, Burgundy, and the Sancerre/Loire areas. The experiments involved sensory evaluation of 16 Sauvignon blanc wines (8 French; 8 New Zealand) by 63 wine professionals (31 New Zealanders and 32 French) under three conditions, bouquet only (ortho-nasal olfaction), palate only (Nose-clip condition), and full tasting (orthonasal olfaction, retronasal olfaction, taste, Trigeminal stimulation). The same wines were subjected to extensive physico-chemical analyses. Key results include (i) that minerality was perceived under all three modes of evaluation including via smell alone, (ii) that perceived mineral character associated significantly with other key wine descriptors, (iii) that there was substantial agreement conceptually between French and New Zealand participants in terms of the sensorial experience of minerality, and (iv) that several aspects of wine physico-chemical composition associated statistically with perception of mineral character in the wines. The results will be discussed in relation to potential sources of mineral character in wines including reductive phenomena and qualitative and quantitative aspects of wine acidity. The accidental occurrence of strong blackcurrant aroma in certain wines has caused problems when consumers give particular care to the local flavor. Several studies reported that the red-berry aroma in red wines resulted from the additive and synergistic effects of compounds from a same chemical family such as ethyl esters or alkyl acetate [1,2,3,4]. But the direct impact of a particular volatile compound on the blackcurrant aroma development in wine could not be demonstrated. However, similar blackcurrant aroma was previously identified in white wine and attributed to the presence of thiol compounds which make them potential markers of the blackcurrant aroma in red wine.

Concentration of thiols such as 4-methyl mercaptopentanone (4MMP), 3 mercaptohexanol (3MH) and 3-mercaptohexyle acetate (3MHA) were quantified by GC/MS in ten wines that may have typical blackcurrant aroma using a well validated analytical method with standard isotopic dilution assay. Descriptive and quantitative sensory analyses of the blackcurrant aroma intensity were performed on the same wines by a trained panel. Data analyses by ANOVA revealed that 4MMP concentration was very well correlated to the blackcurrant aroma intensity and that 3MHA and 3MH present at high concentrations act as enhancers of the perception of this aroma. This correlation was further supported after performing a sensory comparison by classification test between a neutral wine and the same wine spiked with thiol compounds at different concentrations. To our knowledge, it is the first time that one compound is identified for playing a major role in the perception of blackcurrant aroma.

Wine making process conditions such as prolonged skin contact, high maceration temperature, and reductive conditions of wine conservation may explain the presence of thiols at very high concentration in certain red wine.

COMPLEXITY IN WINE

Barry C Smith

Centre for the Study of the Senses Institute of Philosophy, University of London email: Barry.Smith@sas.ac.uk Key words: complexity, blending, flavor, aroma, temporal perception What makes a wine complex? And how do we recognize it? Complexity is a mark of quality in a wine and plays a role in people's comparative evaluation of different producers or vintages.. And yet, without knowing anything about the underlying chemistry, and often without being able perceptually to discriminate the component flavours of a wine, tasters are able to judge that one wine is more complex than another. How do they do it? What properties or qualities of a wine are they detecting when they judge a wine to be complex? Are judgements of complexity mostly olfactory judgements, or do we need contributions from taste and touch?

A challenge to our understanding of complexity is that many complex and satisfying wines have highly unified flavors, where the components are so well integrated that tasters cannot easily identify their constituent parts. The wine strikes us as having a single yet distinctive taste. Such harmonious combining of flavours is another mark of quality, but what signals to tasters that the wine they are drinking is complex? It requires more than balance since simple wines can be well balanced. It requires more than diversity of components. Blended wines are not necessarily more complex than single varietal wines.

To explain complexity we need to compare different explanations of complexity from complex relations between volatile compounds, to configurations of sapid, odorous and tactile stimuli, to ease of perceptual processing and the dynamic time course of tasting. We shall consider whether there must be perceptual contrasts between competing elements and if so, why we experience the flavours of wines as both complex and unified. To date, most of the sensory studies about off-flavors focus on their detection or rejection thresholds. Supra-threshold as well as sub-threshold off-flavor components in odorous mixtures could change their perceptions [1] [2] [3].

MISE EN EVIDENCE D'UN « ACCORD AROMATIQUE » IMPLIQUANT DES COMPOSES CLES DE L'AROME DES VINS LIQUOREUX DE POURRITURE NOBLE

In this context, the aim of the present study was to determine the impact of two wine defects, on the fruity note, namely "Bretty" character (ethylphenols) and cork taint (2,4,6trichloroanisole) presented below and above threshold concentrations. The fruity aroma was modeled by ethyl heptanoate (EH -pineapple note) presented at a supra-liminar concentration. This study included sensory (triangular tests), psychophysical (detection threshold measurements, intensity and hedonic perception tests) and chemical (GC-MS) measurements.

The results showed that the infra-and supra-liminar off-flavors could interfere with the perception of the EH notes. Actually, the tests showed that a sub-threshold concentration of ethylphenols or 2,4,6-trichloroanisole decreases significantly the general perceived intensity of the mixtures and the ability to discriminate the variation of fruity note intensity. At supra-liminar concentration of the two defects, asymmetric odor suppression was observed: both tested odorants had a masking effect on the fruity note. The origin was not chemical (i.e. chemical interactions in the mixture). Complementary experiments examine whether these interactions have a peripheral or a central neurophysiological origin.


Research questions and hypotheses

• How crop mosaic composition and configuration influence vegetation diversity at the field scale?

• Are these relationships dependant on the field position ?

  all plant species (except bryophytes) Sampling between 2011 and 2014 according to regions. all plant species (except bryophytes) Sampling between 2011 and 2014 according to regions.



  Higher species richness at field border  Different patterns between « field border » and « field inner » transects  Plant diversity was largely made up of beta field diversity [ ]

To conclude

Unexpectedly, crop mosaic configuration had a negative effect on plant diversity.

Field position influences the diversity of plants in farmland mosaics.

-Higher diversity at field border -Landscape effect on species diversity is higher in field inner than in field border

Beta field diversity is the major contributor to overall species richness. Differences in management practices between fields (even within crop) may explain these results.

Perspective: Deepening results with a functional approach See next talk ! Thanks for attention


PTS AND AckA + AND Pta AND AND AND CitC CitZ Mdh AND AND CitB AND CitT off CitT

A fundamental goal, Understanding the way living organism work Computer Science challenge Designing formal models from data with predictive and explanatory power Major developments in molecular research technologies and bioinformatics Experimental data deluge in genetics, proteomics, metabolomics (omics), physiology, environment Public results (articles, reports, databases) in all related domains Complex knowledge spread in millions of documents (often scarce) to be combined with other data Technological semantic solutions required for information extraction and formalization SUCC FUM Glutamate synthesis Arginine catabolism

Rich gene regulation model

Fine--grained information needed that is expressed in the texts (GRN task, BioNLP--ST'13) . -Ontology language for knowledge inference (deduction, validation) Languages that should all be compatible. Not that easy to convert the text knowledge all along the process Relational Database N--ary representation. The types and the roles of the arguments cannot be both represented.

Basic

In both representation, the value of the table cells are not be surface forms but IDs. additional tables needed for distinction among the instances of the same class

••

  Discrete elements, number, database, text. Information. Data that have been filtered, contextualized, interpreted et locally related to domain knowledge for reuse. Knowledge. Information, organized, synthetized, related into a unified system of formal definitions and fundamental principles, for shared understanding and action. Information extraction as a modeling activity Extraction of information = interpretation guided by the domain knowledge + representation in formal language Information Bacteria: Bifidobacterium longum hosted by: newborn infant [baby] lives_in: gut [intestine] Population of the ontology with new information on known relations • Enrichment of the ontology with the text knowledge (concepts, relations) • Inference of new knowledge from the ontology and the text information • Discovery of new knowledge hypothesized from ontology and text information Illustration with microbial biodiversity study Huge amount of information on biodiversity • Data: public resources (biological sample banks, sequence databases) • Documents: reports, scientific papers (1,16 million PubMed references on micro--organism habitats) More and more genomics information with high throughput genetics Millions of bacteria biotope descriptions available ⇒ Comparative studies of genetic sequences wrt biotopes Bacteria are specific to environments. Acid, hot, rich in oxygen, ... What are the gene roles in bacteria adaptation? Highly useful information for health, food, ecology Vibrio parahaemolyticus strains were isolated from the water of an abalone farm in Guangdong Province. OntoBiotope project OntoBiotope, an habitat ontology relevant to microorganism studies Information extraction technologies Mapping rich biotope descriptions to the ontology BioNLP Shared Task '13, 77% F--measure /2013! C.!Nédellec!et!al.!/!!OntoBiotope!! bibliome.jouy.inra.fr/demo/ontobiotope/alvisir2/webapi/search http://bibliome.jouy.inra.fr/demo/alvisdb/obt/browse2 knowledge in the OntoBiotope database Q? Which bacteria are mesophile? (medium temperature growth) if a bacteria X lives in the habitat Y, the temperature of which is 37°C then the growth temperature of X is 37°C and X is mesophile ∀ X, Y, bacteria (X), lives in (X,Y) habitat(Y), has_temperature(Y,T) → growth_temperature(X,T) ∀ X, Y, bacteria (X), growth_temperature(X,37) → phenotype(X,mesophile) bacteria in 5 822 gastrointestinal tract parts (47 OntoBiotope concepts), • Assumed to be mesophile GOLD database, JGI reference database for genomics experimental projects • 705 bacteria with growth temperature = 37°C (99% mesophile). • 88% bacteria (2 290) from OntoBiotope, not known in GOLD Information on properties of bacteria habitat in articles • Inference on habitat properties derives useful information on bacteria phenotypes • Potentially a powerful way to complete experimental genomics databases • Manual curation and formal validation needed Population of the database by abduction If two bacteria, X and Z lives in the same habitat Z and X has phenotype P then bacteria Z has the same phenotype P ∀ x, y, bacteria(x), bacteria(z), habitat(y), lives_in(x,y), lives_in(z,y), phenotype(x,p) →phenotype (z,p) Q? What bacteria survives in highly acid environment? Text Acidobacteriaceae bacterium lives in acidic sphagnum peat Ontology sphagnum peat is highly acid Inference Acidobacteriaceae bacterium is acidophile Text Acidobacteriaceae bacterium and Proteus mirabilis both lives in termite gut Abduction (hypothesis) termite gut is acid and Proteus mirabilis is acidophile Reinforcement of the hypothesis by the number of shared habitats extracted from the text Rule Gene Regulation Network Key knowledge in biology, described in thousands of scientific papers. Extraction of regulatory networks, one of the first IE goals in Biology (LLL, BioCreative, BioNLP--ST)

•

  We show that GerE binds to two sites that spanThe -35 region of the cotD promoter Main source of errors: network edge types.• Shape of the network found with 75% F--measure by relaxing the types (Shape) and the modalities (Effect)Extract more and more complex and useful knowledge from text High potentialContribution of IE to Systems BiologyComplementary of experimental dataBy closer integration of ontologies and text knowledge Knowledge inference with expressive knowledge representation languages different needs -Annotation language for manual annotation of the reference corpus -Annotation language of the corpus for automatic information extraction -Query language for information management (RDF store, relational database)

•

  marker--assisted selection in bread wheatSeed companies use genetic markers to select novel varieties with a phenotype of interest (e.g. resistance to disease, high water use efficiency) Long and costly selection process: field experiments, genotyping and phenotyping Published results on previous experiments is largely Entities: id, type, surface form (discontinuity allowed) and text position• Events: Type, id, arguments are entities or events with their roles • Reference to linked events and entities through ids BioNLP ST event representation is similar to AlvisAE editor relation representation E1 Gene expresses phenotype in variety: Agent:

•

  Focus: construct a model of seed storage reserve and maturation • Major issue for crop improvement and plant biology research Information Extraction expected outcome, towards systems biology (IMSV) • Multi--scale: genetic, physiological, phenotype and environment levels • Rich regulation model needed IMSV GRNA seed development model Many entity types (hierarchies of types) GRNA seed development model Many N--ary relation types (116), combination of + Modalities : speculation, negation + Hierarchies of relations: presence, increase, decrease, involvement, activation, inhibition, requirement level relations • Fusion of relations (i.e. conditions on genotypes, development phases and tissues) • Modalities and relation restrictions assigned apart Rewriting into BioNLP--ST relations, not straight forward • According to entity types • Modalities represented as regular arguments Conclusion IE contribution to Life Science research can goes far beyond ontology population and database filling Systems biology research builds explanatory and predictive knowledge models from data An opportunity to IE to contribute to knowledge modeling and discovery This requires the design of consistent representations for all processing steps, from text to knowledge model, raising many theoretical and practical issues @univ-tln.fr | http://www.warnier.net | http://linkedin.warnier.net ch interests: connexionist models; curriculum learning; handwriting recognition cademic or industrial partnership for co-financing my research. earch; teaching; project management; NLP; machine learning; optimization; data mining; earch, relevant experience plete list: http://linkedin.warnier.net) complete list: http://linkedin.warnier.net) ✓ PhD Candidate >> 2010 -2013 (expected)

Acknowledgments

MEM Méta--omiques des

Ecosystèmes Microbiens

IMSV

Example of ternary relation in SamBlé project

Gene expresses phenotype in variety

A relation with 3 arguments: the gene that controls the phenotype in given varieties.


Nicolas Delchier

come

Degradation and leaching relevance for folate losses in green beans during processing

Catherine.renard@avignon.inra.fr Folates (vitamin B9) are described to be sensitive to different physical parameters such as heat, oxygen, light, pH and leaching. However most studies on folates degradation during processing or cooking treatments were carried out on model solutions or vegetables only with thermal treatments. Our aim was to identify which steps were involved in folates loss in industrial processing chains, and which mechanisms were underlying these losses.

For this, we first monitored the folates contents along an industrial canning chain of green beans. A second series of experiments studied folate diffusivity and degradation in green beans.

During industrial processing, folates contents decreased significantly by 30% in green beans canning process after sterilisation, with 20% of the initial amount being transferred into the covering liquid. Folate diffusivity constant, calculated according to Fick's second law, was 5.8×10-10 m2/s for green beans, which is the same order of magnitude as for sugars and acids in the vegetable considered. Folate thermal degradation kinetics was not monotonous in green beans especially at low temperatures (45 °C) and did not follow a first order reaction. The proportion of vitamers changed markedly after thermal treatment, with a better retention of formyl derivatives. Presence of oxygen was a major factor in folates degradation, with pseudo-first order degradation being observed for 5-methyltetrahydrofolate in presence of oxygen while other derivatives were more stable.

Limiting the contact between vegetables and both water and oxygen seems to be an important measure to limit folates losses during processing.

For oral presentation For poster presentation (please tick one)

Degradation and leaching relevance for folate losses in green beans during processing

	N.Delchier 1,2 , C.M.G.C. Renard 1,2*
	1 INRA, UMR408 SQPOV, 84000 Avignon, France; 2 Université d'Avignon et des Pays
	du Vaucluse, UMR408 SQPOV, 84000 Avignon, France


Keywords:

Stochastic Graphical Models

Markov Random Fields, Bayesian Networks Random variables X with discrete domains joint probability distribution p(X ) defined through the product of positive real-valued functions:

p(X = t) ∝ c S ∈C c S (t[S])
Massively used in 2/3D Image Analysis, Statistical Physics, NLP, planning/reasoning under uncertainty. . .

Maximum a Posteriori MAP-MRF

MRF≡ CFN up to a (-log) transform.

Binary MRF/CFN as 01LP (infinite k, finite costs)

01 LP Variables, for a binary MRF/CFN 1 x ia : value a used for variable x i .

2 y iajb : pair (a, b) used for x i and

x j Minimize i,a c i (a) • x ia + c ij ∈C a∈D i ,b∈D j c ij (a, b) • y iajb subject to a∈D i x ia = 1 ∀i ∈ {1, . . . , n} b∈D j y iajb = x ia ∀c ij ∈ C , ∀a ∈ D i x ia , y iajb ∈ {0, 1}
Linear relaxation : the local polytope 47,25,53 Graphical Model Processing

Exact approaches (beyond ILP)

1 Full dynamic programming (Variable elimination,

1 optimum cost from x 1 to a ∈ D i knowing those for x i-1 2 min x i-1 (c i-1 + c i,i-1 )
3 Use external functions (messages) to store DP results

x i-1 x i a b c d a b c d 1 4 3 2 5 0 2 2 1 1 optimum cost from x 1 to a ∈ D i knowing those for x i-1 2 min x i-1 (c i-1 + c i,i-1 )
3 Use external functions (messages) to store DP results

x i-1 x i a b c d a b c d 1 4 3 2 5 0 2 2 1 3 0 0 0 3 optimum cost from x 1 to a ∈ D i knowing those for x i-1 min x i-1 (c i-1 + c i,i-1 )
Use external functions (messages) to store DP results Everything is connected :-)

Solves

Questions ?

  Berge acyclic MRF/BN (acyclic Factor Graphs) Does not converge on graphs (Loopy Belief Propagation) Massively used to produce "good" solutions (turbo-decoding 42 ) More recently introduced in Distributed COP 18 Not an equivalence preserving transformation 40 Soft Arc Consistency ˜MP with reformulation Soft AC as Dynamic programming 1 MRF message passing but. . .

23∅

  use c ∅ and c i (•) to store optimum cost from x 1 to x i Preserves equivalence by "cost shifting"Soft Arc Consistency ˜MP with reformulationSoft AC as Dynamic programming 1 MRF message passing but. . .

23∅

  use c ∅ and c i (•) to store optimum cost from x 1 to x i Preserves equivalence by "cost shifting"Soft Arc Consistency ˜MP with reformulationSoft AC as Dynamic programming 1 MRF message passing but. . .

23∅

  use c ∅ and c i (•) to store optimum cost from x 1 to x i Preserves equivalence by "cost shifting"Soft Arc Consistency ˜MP with reformulationSoft AC as Dynamic programming 1 MRF message passing but. . .

23

  use c ∅ and c i (•) to store optimum cost from x 1 to x i Preserves equivalence by "cost shifting" ˜MP with reformulation Soft AC as Dynamic programming 1 MRF message passing but. . .

23

  use c ∅ and c i (•) to store optimum cost from x 1 to x i Preserves equivalence by "cost shifting" Project ({ij}, {i}, a, α) Shifts α units of cost between c i (a) and c ij .Shift direction: sign of α.α constrained: no negative costs! Precondition: -c i (a) ≤ α ≤ min t ∈D ij ,t [i]=a c ij (t ); Procedure Project({i, j}, {i}, a, α) c i (a) ← c i (a) + α; foreach (t ∈ D ij such that t [i] = a, c ij (t ) < k) do

AC as Dynamic programming

LP Variables, for a binary CFN 1 u i : amount of cost shifted from c i to c ∅ 2 p ija : amount of cost shifted from c ij to a

See [47, 25, 7, 53, 11].

OSAC is the dual of the local polytope 01 LP Variables, for a binary CFN 1 x ia : value a used for variable x i .

2 y iajb : pair (a, b) used for x i and x j

The MRF local polytope 53

Minimize

u i multiplier for (1) and p ija for (2).

Better understanding

Soft ACs (MP with reformulation) are approximate greedy Block Coordinate Descent solvers of the dual LP (OSAC).

They find feasible (but non necessarily optimal) solutions of the dual.

optimal does not mean more efficient for tree search.

Properties of VAC

Solutions of Bool(P) are optimal in P.

VAC solves tree-structured problems, solves CFNs with submodular cost functions (Monge matrices)

solves CFNs for which AC is a decision procedure in Bool(P).

if P is VAC and one value a in each domain such that c i (a) = 0 is solved.

There is always at least one such value (or else not VAC).

In practice -Solvers By far most used: simulated annealing (Rosetta 21 ).