N Le Floch

A Boudon

A Chatelet

M C Meunier-Salaun

Impacts of genetics and housing conditions on performance and health of growing pigs

 Production diseases have multifactorial origins

 Influence of genetics ?

 Belief or reality : Animals genetically selected for high productive potential would be more at risk to develop diseases in suboptimal housing conditions ?

 Hypothesis behind this idea ?

 High productive pigs may fail to adapt their physiology, metabolism and immune response to cope with environmental stressors ANAPORC Sevilla

 Our question : do these 2 lines respond in a same way to housing conditions at risk for their health and welfare?

 If no : what are the biological basis of the differences between the 2 lines ?

 Our initial hypothesis : the pigs from the LRFI line, the most efficient, would be more affected by non optimal housing conditions ANAPORC Sevilla September 21st 2017

 Our question : do these 2 lines respond in a similar way to housing conditions at risk for their health and welfare?

• Trial 1 : leg disorders, lameness and osteochondrosis occurrence when pigs are housed on concrete floor and forced to increase their physical activity  Hypotheses of the trial :

• LRFI pigs would be more at risk to develop OC lesions because they deposit more protein as muscle and they are less actif  2 levels of physical activity (between 12 and 22 weeks of age)

• A+ increased physical activity : 2 passages through the sorter to the feeding area • A « normal » physical activity :

1 passage through the sorter to the feeding area  Trial 2. Poor hygiene and the non respect of biosecurity rules is clearly at risk for health and performance of growing-fattening pigs.

 In our experimental conditions : pigs selected for a better feed efficiency are not more susceptible to lameness, inflammatory and respiratory diseases.

ANAPORC Sevilla September 21st 2017 Measurements

 2017 Physical activity : video recording and passages through the automatic feeding device  Body weight  OC lesions at slaughter (22 weeks of age) : humerus and femur of right legs normal) to Score 5 (unable to move) ANAPORC Sevilla September 21st 2017 Effects of Line and Physical Activity on OC lesions 10  LRFI : more severe lesions (Surface examination)  No effect of physical activity  Recommendation : visual inspection of cartilage surface



  of housing conditions • Dirty room : no biosecurity precautions, no cleaning and disinfection after previous occupation by non-experimental pigs, ↘ aeration rate, pigs were mixed with non-experimental pigs • Clean room : cleaning and disinfection, optimal aeration rate, no mixing with non-experimental pigs  Dirty housing conditions : immune stimulation, inflammation, low growth rate, changes in fecal microbiota, in digestion and metabolism Le Floc'h et al, 2014  Hypothesis : LRFI pigs will be more affected because they fail to adapt their metabolism to this challenge ANAPORC Sevilla September 21st 2017 Experimental design 13  160 growing -finishing pigs (50% females 50% males)  4 Experimental groups (40 pigs per groups)  Feed and water ad libitum  Individual pen  13 Weeks (W), 2 periods:  Period 1 : 6 weeks of challenge (12-18 wks of age)  Period 2 : 7 weeks of recovery (18-25 wks of age) • End of Period 1: pneumonia prevalence Dirty n=19/40 > Clean n = 3/40 average score HRFI (11.2) > LRFI (6.8) • End of Period 2 : pleurisy et pericarditis Dirty (20/40) > Clean (2/40) a difference in body weight HRFI > LRFI 9.7kg vs 3.8 kg end of Period 1 13.4kg vs 5.5kg end of Period 2  Feed intake • Period 1 : Dirty > Clean for LRFI  unexpected!Trial 1. High prevalence of OC in both lines with no effect of physical activity. Osteochondrosis is not correlated to lameness in young growing pigs.

of the susceptibility of the 2 RFI lines to osteochondrosis and lameness

• Trial 2 : respiratory and inflammatory diseases caused by poor hygiene of the housing conditions Trial 1 Comparison  Osteochondrosis (OC) Local failure of blood circulation at the top of long bones  lesions of joint cartilage A cause of lameness ?

  Effects of Line and Physical Activity on scores of lameness

	Line				LRFI	HRFI		P
	Prox humeral Physical activity	Prox	A	A+	A	A+	L	Act	L × Act.
	head Lameness average femoral
	score	condyle 0.39	0.49	0.46	0.33	NS	NS	†
	Days with score ≥ 1 Fore-limbs	0.70	Slice examination 0.38 0.49	0.29	Distal femur NS	0.30 *	0.47 NS
	Distal Hind-limbs	Distal 1.95	2.88	2.38	1.81	NS	NS	*
	humeral	femoral
	condyle  Low prevalence and score of lameness # OC lesions condyle
	 No effect of line				# OC lesions
	 Higher score for hind-limbs with a different effect of activity for the 2 lines
							ANAPORC Sevilla September 21st 2017 ANAPORC Sevilla September 21st 2017	11

* * > < Average score  Between 55 and 90% of pigs had OC lesions !!!!!

This project has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under grant agreement no 613574.

This project has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under grant agreement No. 613574.

Nathalie Le Floch


Jérôme J Mariette

Nathalie Villa-Vialaneix

Unsupervised multiple kernel learning to integrate various metagenomic sources

de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.

Unsupervised multiple kernel learning to integrate various metagenomic sources

Jérôme Mariette and Nathalie Villa-Vialaneix MIAT, Université de Toulouse, INRA, 31326 Castanet-Tolosan, France

Abstract

In metagenomic analysis, the integration of various sources of information is a difficult task since produced datasets are often of heterogeneous types. These datasets can be composed of species counts, interaction networks or phylogenetic information. The combinations of all these types of data have been shown relevant to provide a better comparison between communities. However, standard integration methods (like PLS) can take advantage of external information but do not allow to analyse heterogenous multi-omics datasets in a generic way.

We propose to use similarity functions, called kernels, to integrate multiple datasets of various types into a single exploratory analysis. Kernels can be computed for various data types, such as numerical vectors, phylogenetic trees but also any diversity indexes. They can also be combined into a single meta-kernel. In this work, we provide several solutions to learn either a consensual meta-kernel or a meta-kernel that preserves the original topology of the datasets. This kernel is subsequently used in kernel PCA to provide a fast and accurate visualisation of similarities between samples, in a non linear space and from the multiple source point of view. A generic procedure is also proposed to improve the interpretability of the kernel PCA in regards with the original data. We applied our framework to the multiple metagenomic datasets collected during the TARA Oceans expedition. We demonstrated that our method is able to retrieve previous findings in a single analysis as well as to provide a new image of the sample structures when a larger number of datasets from different sources are included in the analysis.


Anthony Fardet

Health and nutritional properties of cereal foods

Nella prima parte del convegno, svolgendo 4 relazioni di oratori autorevoli, si intende fornire un quadro di riferimento ampio, culturale e tecnico scientifico, che consenta di apprezzare le svariate valenze della produzione siciliana, sia quanto a contenuti storici e simbolici che in riferimento a pregi organolettici, nutrizionali e igienico sanitari delle produzioni qualitativamente pregiate. Si evidenzieranno anche le particolarità dei grani "antichi" che oggi sono molto apprezzati e che consentono di ottenere prodotti di trasformazione come, per esempio, il "Pane nero di Sicilia" recentemente ammesso alla certificazione "Qualità Sicura Sicilia".

Si svolgerà inoltre un confronto/dialogo con alcuni esperti esteri che possano apportare elementi di considerazione sull'interesse del mondo tecnico-scientifico e di quello economicocommerciale di alcuni Paesi particolarmente coinvolti nella produzione cerealicola o interessati al consumo dei cereali siciliani.

Una seconda parte del convegno si articolerà con una ampia tavola rotonda con la partecipazione di esperti, imprenditori, rappresentanti di Istituzioni, italiani ed esteri, coinvolgendo anche i Paesi aderenti al Cluster Biomediterraneo.

La manifestazione sarà accompagnata dalla proiezione in video delle opere del maestro Gianbecchina sul "ciclo del pane" e da una degustazione che si svolgerà presso il Cluster Biomediterraneo in collaborazione con il GAL Kalat.

  CEREALI! VIAGGIO NEL MONDO DELLA CEREALICOLTURA SICILIANA IN COLLABORAZIONE CON INTERNATIONAL ASSOCIATION for CEREAL SCIENCE and TECHNOLOGY 4 Luglio | 14.00h -17.30h Palazzo Italia -EXPO2015 MilanoResponsabile: Pietro ColumbaIl convegno si pone l'obiettivo di rappresentare la cerealicoltura siciliana nei suoi molteplici aspetti in modo chiaro e diretto, basandosi su elementi di conoscenza e comprovata scientificità. Si è attivata una sinergia col convegno della Italian Association for Cereal Science and Technology (AISTEC) e della International Association for Cereal Science and Technology (ICC) "Grains for feeding the world" in programma a Milano nei giorni 1-3 luglio.Nell'ambito dell'evento saranno presentati contributi di conoscenza della cerealicoltura siciliana ottenuti congiuntamente dalle Università e da Enti e Istituzioni attive nel campo agricolo, che derivano da diversi progetti di ricerca condotti con risorse finanziarie regionali e nazionali; tra questi: Energie Rinnovabili da Colture Agricole -E.Ri.C.A.; Innovazione per la Cerealicoltura in Sicilia -ICS; Sviluppo tecnologico e innovazione per la sostenibilità e competitività della cerealicoltura meridionale -ISCOCEM; Miglioramento della qualità dei cereali e dei loro derivati attraverso l'utilizzo di risorse genetiche per l'aumento della competitività delle imprese -MICERIGE; Pancrescente; Soluzioni innovative per la sicurezza alimentare in cerealicoltura -SISACER.


C Roubal

S Regis

P C Nicot

Keywords: Expert system, Spilocaea oleagina, IPM, infection, incubation

Peacock eye, caused by Fusicladium oleagineum, is a major disease in most olive production regions, including southern France. Its control relies on up to 6 treatments per season. A more accurate evaluation of disease risk would allow to reduce the frequency of treatments.

Work was conducted to develop a field-operational model for disease prediction based on climatic conditions, using data form a 10-year survey. As disease outbreaks are known to be linked to rain, models were evaluated for their ability to predict if infection would occur following a rain event, depending on air temperature and duration of relative humidity above 85%. We examined a total of 134 rain events followed by confirmed leaf infection and 191 rain events not followed by detectable infection. The field data were adequately fitted with two regression models describing high boundary values of high humidity duration, above which no infection occurred over the temperature range, and low boundary values below which no infection occurred. One problem associated with risk prediction of peacock eye is the long latent period (time between infection and the first detection of leaf spots) of this disease. We thus developed a second model to relate the duration of the latent period as a function of air temperature after the beginning of rain. Used together, these two models allowed to predict the numbers of ongoing latent infections. They were included in a decision support system (DSS), referred to as "OPTIPAON", to help farmers optimize the number and timing of their treatments. In addition to estimating the ongoing latent infections, this DSS takes into account six other risk factors related to the location of the orchard and its recent history. This system is currently being evaluated by a group of farmers in Provence.

IntroductIon

Olive production covered over 10 million ha worldwide in 2013 (FAOSTAT -freely accessible at http://faostat.fao. org/). Peacock eye, caused by Fusicladium oleagineum, is a major disease in most olive production regions, including France, where production is located in the South and covers 40,000 ha. In this region, the fungus essentially causes leaf spots and may result in substantial defoliation in severely attacked orchards. The fungus does not produce sexual spores but numerous cycles of conidial production can occur year round. Disease results from leaf infection by airborne conidia and is dependent on the concomitant occurrence of rain and mild temperatures [START_REF] Miller | Development of the leaf spot fungus in the olive leaf[END_REF]. The risk periods in southern France are thus mostly restricted to spring and autumn. Disease control relies mostly on fungicides, requiring up to 6 sprays per season. One possibility to reduce the use of fungicides (usually copper) would be to limit treatments according to the actual risk of disease development. Relationships between climate parameters (temperature and duration of leaf wetness) and leaf infection or symptom development have been reported in previous studies [START_REF] Obanor | Effect of temperature, relative humidity, leaf wetness and leaf age on Spilocaea oleagina conidium germination on olive leaves[END_REF][START_REF] Viruega | Effect of temperature, wetness duration and leaf age on infection and development of olive leaf spot[END_REF][START_REF] Viruega | Factors affectinginfection and disease development on olive leaves inoculatedwith Fusicladium oleagineum[END_REF]. However, these data may be difficult to use directly for field prediction purposes, as they have been produced in stable, controlled conditions. Field conditions In: D. Marčić, M. Glavendekić, P. Nicot (Eds.) Proceedings of the 7 th Congress on Plant Protection. Plant Protection Society of Serbia, IOBC-EPRS, IOBC-WPRS, Belgrade, 2015, pp. 123 -127 can fluctuate widely and are usually heterogeneous within an orchard. Furthermore the reliability of wetness sensors for field use is often considered as questionable [START_REF] Magarey | Grape canopy surface wetness: simulation versus visualisation and measurement[END_REF][START_REF] Sentelhas | Spatial variability of leaf wetness duration in different crop canopies[END_REF].

The purpose of the present study was thus to develop field-based disease prediction models, based on easily measured climatic conditions, and to integrate them into an expert system.

MAterIAls And Methods

Over a 10-year period, climatic parameters and the incidence of peacock eye were monitored weekly in an untreated orchard of southern France (Mas-de-la-Dame, in the Baux-de-Provence Valley). Air temperature, relative humidity (RH) and rain intensity (mm per hour) were recorded continuously with the help of climate sensors linked to a weather station. Disease incidence was assessed one to three times a week on samples of 100 leaves randomly collected in the orchard. The number of leaves with visible spots was recorded and leaves without symptoms were processed as described before to reveal latent infections [START_REF] Roubal | Field models for the prediction of leaf infection and latent period of Fusicladium oleagineum on olive based on rain, temperature and relative humidity[END_REF]. These data were used to develop two types of models.

An initial step prior to model construction was dedicated to linking rain events and leaf infection events. Rain is known to be necessary for leaf infection, but infection will occur only if conditions during and after the rain are favourable. Each rain event between 1999 and 2009 was thus examined to determine if it resulted in an increase in the percentage of infected leaves in the orchard. This assessment was carried out according to two iterative steps described elsewhere [START_REF] Roubal | Field models for the prediction of leaf infection and latent period of Fusicladium oleagineum on olive based on rain, temperature and relative humidity[END_REF]). These steps were based on known effects of temperature on (i) leaf infection by F.oleagineum and (ii) the duration of symptom development. This allowed to identify "high boundary values", representing data points with the longest duration of high humidity (RH>85%) below which infection never occurred after a rain. Similarly, "low boundary values" were identified, defining the shortest duration of high humidity above which infection always occurred after a rain (Figure 1).

The first modelling step consisted in performing regression analysis on the boundary values to establish the relationship between the occurrence of infection and two key climate parameters: (i) the average temperature during the rain and (ii) the duration of high humidity after the beginning of the rain. Six non-linear models were assessed and compared based on the standard error of their estimates and the correlation coefficients.

The second modelling step consisted in estimating the duration of the incubation period (the time needed for symptoms to appear after infection has occurred) as a function of air temperature after the beginning of an "infectious" rain. To this end, polynomial regression analysis was performed.

The two predictive models were then combined to build a software allowing the characterization of the successive cycles of disease and the prediction of symptom outbreaks based on observed and forecasted weather. However, actual risk could vary widely depending on other factors related to the specific location of the orchard and its recent history. For example, the microclimate at orchard level could be somewhat different from that at the reference weather station. To take these additional factors into account, a decision support system (DSS) was developed. The additional risk factors include the susceptibility of the cultivar, the mode of irrigation, the number of previously applied copper treatments, a global climatic risk linked to average rainfall in the production region, the type relief of the orchard and an estimation of disease incidence. This latter information must be provided online by the grower at every use of the DSS. Three risk levels are considered for each criterion (Table 1). Among 376 rain events that occurred in the orchard between 1999 and 2009, 134 were identified as leading to confirmed leaf infection and 191 were clearly not followed by detectable infection by F. oleagineum (Figure 1). In addition, 51 rain events could not be clearly assigned and were not used for model construction.

The best models describing the low and high boundary values were the Logistic and the Vapor Pressure models, respectively. The equations and parameters of these models are presented in Table 2.

The best regression line for the prediction of the incubation period was obtained with a four-degree function. Its equation was: D = 364.76 -89.57 * T +9.12 * T² -0.43 * T 3 + 0.0078 * T 4

Where D and T represent the duration of incubation and the average daily temperature during incubation, respectively.

The software combining the two predictive models allows the user to assess the risk of disease development following a rain event. An example of output from this software for the whole 2013 growing season is shown on Fig. 2. Based on the temperature and RH during the day after rain onset, the first model provides an answer to the question "Is this rain going to lead to leaf infection"? If the model estimates that infection will occur, a red circle is shown on the graph, and a yellow ) indicate rains that did not lead to infection while red triangles (

( ) ( )

) indicate those that did not lead to leaf infection. Green and red squares represent the "high" and "low boundary values" described in the Materials and Methods. The curves represent the regression lines. Farmers can adapt the risk assessment to the specific situations of their own orchards by logging on OPTIPAON and entering the information needed for each of the 6 additional risk factors. The output of the DSS provides an orchard-specific risk index on a scale from 0 to 5. This information can then be used by the farmer to make a rational decision on the pertinence of spraying the orchard.

Table 2. Regression models fitted to the boundary values described in

dIscussIon

The analysis of weather and disease incidence data over a 10-year period has allowed the development of two complementary field-based biological models describing the relationship between easy-to-measure climate parameters and the infection of olive leaves by F.oleagineum and the appearance of symptoms in the orchard. These two predictive models have been validated with additional observations since 2010. They also have been used as a basis to evaluate the risk of disease outbreak, using data provided by more than 20 weather stations distributed throughout the olive production region, and to produceAlert Bulletins widely disseminated to French olive growers.

The development of the OPTIPAON DSS has provided each farmer the ability to adapt the risk assessment to the specific condition of their own orchards. Several elements constitute a favourable context for the wide adoption of OPTIPAON by farmers to devise rational strategies for the protection of their olive orchard and thus reduce the use of fungicides. The epidemic development of the disease is overall slow in southern France and practical damage thresholds are relatively high, with no significant leaf drop if the incidence of diseased leaves remains below 20% and an absence of yield loss if it remains below 10%. As a consequence, a possible occasional underestimation of disease risk by OPTIPAON could efficiently be corrected by the farmer at the occasion of the next Alert Bulletin.

This system is hosted on the website of CIRAME (Centre d'Information Régional Agrométéorologique) and is currently being tested by a group of farmers. Further improvements in the parameterization of the system are envisioned, using the data collected by the testers. In addition, the susceptibility level of a larger number of olive cultivars may be taken into account in the future, on the basis of an ongoing survey.

  events according to temperature and duration of high relative humidity after rain onset. Green circles ( ) indicate rains nfection while red triangles ( ) indicate those that did not lead to leaf infection. Green and red squares represent the "high" and "low b ribed in the Materials and Methods. The curves represent the regression lines.

Figure 1 .

 1 Figure 1. Characterization of rain events according to temperature and duration of high relative humidity after rain onset.Green circles ( ( )

  the incubation period, when symptoms remain invisible. Based on the average daily temperature after rain onset, the second model provides an answer to the question: "When will the symptoms become visible?" The estimated date is shown on the graph as a red triangle, which indicates the end of the incubation period.Overall, the user can easily visualize the different ongoing incubation periods and forecast periods when substantial outbreak of leaf spots will occur. Examples of such dangerous periods are shown as wide red bars on Fig.2. Based on this knowledge, an Alert Bulletin is sent to growers and posted online to indicate the occurrence of a general risk.

Figure 2 :

 2 Figure 2: Example of output from the software developed to characterize the successive cycles of disease based on weather data for 2013. Red circles show the estimated dates of leaf infection. Yellow bars show the duration of the incubation period and red triangles the estimated dates of symptom appearance. Blue bars indicate daily rain amounts and the black line shows the average daily temperature. The wide bar above the graphs show the periods of estimated low (green) or high (red) risk based on the occurrence of ongoing disease cycles.

Figure 2 .

 2 Figure 2. Example of output from the software developed to characterize the successive cycles of disease based on weather data for 2013. Red circles show the estimated dates of leaf infection. Yellow bars show the duration of the incubation period and red triangles the estimated dates of symptom appearance. Blue bars indicate daily rain amounts and the black line shows the average daily temperature. The wide bar above the graphs show the periods of estimated low (green) or high (red) risk based on the occurrence of ongoing disease cycles.

Table 1 .

 1 Criteria used in the OPTIPAON decision support system to modulate risk assessment based on the specific conditions of an olive orchard.

	Input criteria	Choice 1	Choice 2	Choice 3
	Current disease incidence (% infected leaves)	< 10 %	>10 % &<20 %	> 20 %
	Cultivar susceptibility	Low (Picholine)	Medium (Aglandau, Verdale)	High (Grossane, Tanche, Lucque, Bouteillan)
	Water management	no irrigation	occasional irrigation	regular irrigation, humid soil
	Climatic risk zone	Low risk (few disease cycles per year)	Medium risk	High risk (many disease cycles per year)
	Environmental situation of the orchard	Open space, well ventilated	Flat land, few wind breaks	Confined, lowland, river, many windbreaks
	Last year's treatments	None	1	2 or more

AcknowledgeMents

Thanks are due to the Centre d'Information Régional Agrométéorologique (CIRAME), the French Economic Committee of Olive (CEO), the French Interprofessional Olive Association (AFIDOL) and the Mas-de-la-Dame.


domain: sdv shs

text:
Institutional Innovations: Learning how to link sustainable agriculture practices to local markets in developing countries

Introduction

A common method of agri-food system innovation has been to develop and advocate the adoption of productivity-enhancing technology, underpinned by improved research and development [START_REF] Lyson | The production function, crop diversity, and the debate between conventional and sustainable agriculture1[END_REF]. Recent theories of innovation and socio-technical change recognize the importance of institutions (including markets) and techno-economic networks in the adoption and diffusion of innovation [START_REF] Callon | Techno-economic networks and irreversibility[END_REF][START_REF] Grin | Transitions to sustainable development : New directions in the study of long term transformative change[END_REF], Smith, Stirling and Berkhout, 2005). Studies of grassroots and social innovations are beginning to illustrate the importance of organizational and spatial arrangements, identities, mobilizations, knowledge and practices (Moulaert, 2013, Smith andSeyfang, 2013). If we take this broader view of agri-food system innovation, we find evidence of smallholders who are able to innovate, to organize themselves for accessing new market opportunities, to upgrade into processing activities and to increase their power in market negotiations (HLPE, 2012). Put simply, innovations for sustainable agriculture are both technological and institutional.

Recent experimentation in these systems push the boundaries of the traditional roles of institutional and market intermediaries who are taking on a wider range of roles in linking farmers with markets for their produce (cf. Vorley, 2013). These intermediaries are part of local infrastructural and institutional environments and include a range of organizations that provide support to producers to learn sustainable techniques and market sustainably produced products and services [START_REF] Hamann | On the role and capabilities of collaborative intermediary organisations in urban sustainability transitions[END_REF][START_REF] Klerkx | Establishment and embedding of innovation brokers at different innovation system levels: Insights from the dutch agricultural sector[END_REF], Steyaert, et al., 2014). For example, within organic agriculture systems, an emerging approach is the participatory guarantee system (PGS), whereby the oversight systems are created by producers, researchers and consumers who collectively ensure that the sustainable practices are adopted [START_REF] Fao | Lessons learnt from field projects on voluntary standards: Synthesis of results[END_REF][START_REF] Ifoam | Participatory guarantee systems: Case studies from brazil, india, new zealand, USA and france[END_REF]. In other contexts, well-established farmer-supported marketing cooperatives are taking on new roles in supporting the adoption of more sustainable practices and technologies. We also see instances where public research and extension organizations are beginning to incorporate marketing aspects to the farmer field school methodology and private traders are also beginning to invest upstream in their value chains to provide infrastructural and organizational support for small-scale producers. This study focuses on these institutional and market intermediaries by asking: how do markets work to create incentives for the adoption of sustainable practices?

Methods

Following a case study method of qualitative research [START_REF] Maxwell | Qualitative research design: An interactive approach[END_REF], in 2013, the authors launched a call for case study proposals on institutional innovations that link sustainable practices with markets for sustainable products. Proposals were evaluated according to the following selection criteria:

1. Relevance of the case to the request for proposals (describing an existing initiative, including sustainable practices, and including a link between sustainable practices and market)

2. Quality of the proposal 3. Time that the innovative approach has been in use (preferably more than two years) 4. Author's institutional affiliation, with preference given to those directly linked to the implementers of the innovative approach

We received 87 proposals, of which 42 were considered relevant for the study. We then evaluated these based on 10 criteria that ranged from geographical priority to quality and innovativeness.

Fifteen detailed case studies were finally selected on innovative approaches (public, private and/or civil society) designed to link sustainable agriculture practices with markets for sustainable products in developing countries across the globe (4 Latin American, 6 African and 5 Asian). The authors are primarily the implementing organisations (10), southern researchers with implementing partners (4), an implementing donor organisation (1) and a northern researcher with the implementing organisation (1). The case development process was iterative where the authors developed a structured outline with guiding analytical questions for the case studies. The first drafts received detailed comments by the authors and followed up consisted of either field visits (for 8 of the cases in 2014), where the authors conducted interviews with the case study authors and the other institutional actors who were identified in each case, or by video conference with the authors. In the six cases where field visits were not possible, peer reviewers who are knowledgeable about the case and its context were identified to review the cases in 2014.

Results

The results from this study are presented in three sections. The first examines the sustainable practices that are adopted by the producers in each of the 15 studies. We find that the majority of farmers are implementing a form of agroecological practices, while the others are focused on good agricultural practices. However, we do see a lot of overlaps between the systems. The second section presents the markets that are used to link producers and consumers. We find a diversity of market channels in use, with the majority of the cases using equally short value chains and national retailor chains. We also note that consumer motivations for purchasing sustainable products can be summarized in order of importance as 1) Safe food, 2) Healthy food and 3) Rare ingredients (biodiversity). The third section focuses on the institutional innovations that employed across the 15 case studies. These innovations are participatory guarantee systems (PGS) in Bolivia, Colombia, India, Namibia, and the Philippines; Multiactor innovation platforms (IP) in Bénin, Indonesia, Iran, Nigeria, Tanzania and Uganda; and Community Supported Agriculture (CSA) in Ecuador, Thailand and Trinidad. We found that each of these mechanisms has a different 'motor' of system innovation, whereby different actors in the system perform a variety of functions (including knowledge creation/sharing, resource mobilization and legitimacy) that set off the entrepreneurial activities in the system.

Discussion and Conclusions

The main research question of this study was to understand how the market-driven approaches enabled the adoption of sustainable practices. The case studies present evidence that these practices are indeed being used by the farmers included in their networks. Nonetheless, it is clear that institutional innovations are long term processes (emergence <5 years, developmental 5-20 years, implementation >20 years). By analyzing the case studies according to the functions of innovation systems [START_REF] Hekkert | Functions of innovation systems: A new approach for analysing technological change[END_REF], it is clear that knowledge creation and diffusion is fundamental to how these market-driven initiatives have been able to keep producers engaged in the adoption of these practices. The results also show that markets become sustainable because of the greater transparency in communication and engagement by producers and consumers in the value chain activities of developing technologies, certification and marketing, and not only in the sale of goods through market transactions.

What is innovative about these cases is that we can identify the importance of network arrangements in all three processes, as well as a range of actors carrying out 'non-conventional' roles in these systems (e.g., farmer-auditors and consumer-auditors). These networks provide the knowledge (creation and training), markets, resources and policy support necessary for local networks that engage with national and international organizations. More importantly, however, they serve as spaces for dialogue around technologies and ways to commercialize products. Therefore, we can conclude that market-driven mechanisms for incentivizing sustainable practices require innovative approaches to experimentation on farms, training through 'learning by doing' and a reorganization of shared responsibilities among value chain actors.

Contact information


domain: sdv info

text:
Summerset Leeson

Keshavarz

Keshavarzet Jackson

Influence of pullet and laying diets on egg

Increased Egg production for the last 50 years

.07

Calculated for Isa Brown eggs, 2012 Training eating capacity -an urgent basis for optimal laying performance post peak dip, too low feed intake => lack of nutrients !!

• Adult pullet weight must be attained before onset of lay • Focus -optimise the growth curve, control body composition and limit fat deposition • Ratio of energy: protein and particle size are important • Selection for increased adult pullet body weight and delaying onset of lay are important strategies for promoting longer laying cycles Heterogeneity of egg production within a flock of aged hens (80 wks)

• Hens can regulate energy content so low producing hens should decrease their feed intake • Mean egg weight is also related to quantity of AA and protein consumed-latter depends on energy level and feed form

• The best strategy is to maintain the AA requirement of the high producing hens but this strategy could have cost implications .030

Influence of laying diets

Vitamins traceelements

Yolk carotenoids

Fatty acid composition

Prop.

Yolk/ Albumen

Shell and bone strength

Egg mass 4 to 4.5 g day (Leghorn) (Kezhavarz, 1998;Scott, 1999;Liu et al., 2007) No evidence of any improvement at high calcium level (5%), or when using high Ca step-up phase feeding system (3.5-4.5-5.5% Ca) (Keshavarz, 1986;Valkonen et al., 2010) 33 33 33 33 33

.033

Improve SYNCHRONIZATION between dietary Ca supply and shell deposition Deposition rate of various carotenoids in the egg yolk Bauernfeind et al., 1981, Hammershoj et al., 2010, Sirri et al. 2007, Fru et al., 2006, Fru et al., 2007 Min Max Yellow

o

  Control of egg quality o Adjust diets for insuring hen genetic potential is to improve persistency in lay and to extend the laying cycle of existing flocks (+ 40daysbetween 2000 and 2011; financial and environmental interest



  Medullary bone is a special type of woven bone, mostly appearing in the marrow of long bones (12% of total bone, especially the femur (21%)and tibia (12%)) at hen sexual maturity. Its mineral composition is similar to cortical a labile reservoir for the supply of eggshell calcium. MB can be metabolized at a rate 10-15 times faster than cortical bone Osteoclastic resorption of MB can supply as much as 40% of the calcium for eggshell formation

Feed

  <35 and >35 wks of age, respectively P^0.75 mean metabolic weight, kg E mean egg mass, g/d GP daily body weight gain, g/d (calculated for ISA Brown (F Galea, P Joly, 2009) Changes in egg energy requirement with hen age • Energy requirement tend to slightly decrease with age due to decrease in egg production but compensated by increased egg weight and hen maintenance. • Demand in energy for growth in young hen (<30 weeks) • Egg production, requirement of 1,8kcal/g • Requirements change with temperature, feathering, fattening of hens • Dietary energetic concentration affected little the egg number • Hens globally able to adjust feed consumption to energy concentration in the diet 16 Nys Y., Lescoat P., 2011, Improving the safety and quality of eggs and egg products, Vol1, Chap12, Hen nutrition for sustained egg quality.Woodhead Publishing Nys Impacto de la nutrition de las ponedoras soble la production y caledad de huevo Amino acid requirements for optimizing egg production

Feed presentation and egg weight 25

 25 Laying hens select their food intake according to:-relative size of particles in relation to the beak -ability to recognize particular components of diets diet in relation to initial concentrationDisappearance of particlesPortella et al., 1988Preference for larger particles is reduced with a homogeneous meal [2,36 -0,6mm]  Best nutritional balance: the nutrient composition varies with particle size  Use of oil allows particles to stick together



  Higher stability of microbial phytase  High activity for a large range of pH  Microbial phytase twice more active than plant phytase COMPARAISON PLANT AND MICROBIAL PHYTASE Plant phytase Microbial phytase (3 commercial products) Negative effect of high temperature: How to improve feed intake and shell quality. -Ventilation combined with evaporative cooling -Increase in energy concentration alleviate lost in egg production until 25°C, until 29°in white hens -Increase protein and specific AA level positive only when moderate increased temperature -Separate calcium feeding improve feed consumption and shell strength -Short burst of light during the night -Vitamins A, C in drinking water -linoleic acid can improve egg weight -Vitamin E (60UI) improve egg production, Vitelline Membrane Strength, yolk and albumen solids (Kirunda et al., 2001) -Increase concentration minor elements to correct decreased feed consumption (carotenoids, vitamins, trace elements) on ingested carotenoids (quantity, colouring capacity, efficiency, stability) Numerous natural and manufactured pigments: variable efficiency depending on their digestibility, metabolism and colour hue Effort to produce more stable, efficient, concentrated sources 40 40 40 40 Nys Yves / Impact of Laying hen nutrition on egg quality 14/ 03/ 2014.040



  Large variation coefficient for vitamins and minerals -High transfer for vit A until 8000UI -Vit D and 25 OH D3 : until 10 fold -Vit E from 150 to 500 µg/ g yolk (0 to 400 mg/kg diet) -Riboflavin: curvilinear with plateau at 10 mg  Possibility of enrichment of egg in vitamins -for I (x60) -Se (x5-10), F, Mn -Zn and Cu (lower magnitude because of binding proteins)  Possibility of enrichment of egg in minerals To conclude No new egg quality criteria : productivity, egg weight, shell strength, appearance but need to adapt to genetic (increased duration laying period) and environmental changes (nutrition more crucial at high temperature) to avoid metabolic disorders (liver) And need to better take into account: pullet stage, feeding behaviour New techniques to meet challenges of sustainability Increased duration of laying period Using local feedstuffs Sequential feeding improves efficiency  reduces cost and environmental impacts Possibilities to enrich microcomponents of eggs for human health

*control 0.8-1.1 % Ca  early sexual maturity (less 4 weeks in 10 years) Calcium EFFECT OF HIGH DIETARY CALCIUM OR PHOSPHORUS LEVEL BEFORE THE ONSET OF EGG PRODUCTION ON LAYING HEN PERFORMANCE 13 NPP 18-24 wks, g/kg 1.8 2.3 2.8 3.2 4.8 Egg prod at 24W 85c

	% Ca*	Age (wks)	Egg prod. %	Shell quality	Bone mineral Authors
	3*	15-2 1 +	+	+	B r o o k s et al., 1985
	3,5*	19-2 3 +	+	=	L e e s o ne t al., 1986
	3,5*	18-2 0 =	=	=	K e s h a v a r z , 1987
	3,75*	16-2 1		+	+	H u d s o n and Britton 1989
	3.9/2,2 15-19	= (15-65)	=	n d	B a r et al., 1998
						88b	89ab	93ab	94a
		Feed intake		85b	86b	88ab	92a	92a
		Egg weight		49b	49b	49.4ab 50.1a 50.3a
		Bone breaking strength * kg	12b	14ab	16ab	18a	19a
		Bone density g/cm2	0.26b	0.3ab 0.36ab	0.4b	0.4b
						Rao

et al 1992 PS 71 691 Phosphorus

	 pre-laying diet (2,2% Ca, 0.35 NPP) or layer diet should be introduced before the
	first eggs (5 %)
	 Favour the formation of medullary bone and avoid any cortical bone resorption
	induced by Ca deficiency in early mature hens
	 If any delay in pullet transfer, however better to start immediately with a layer
	type feed !

EFFECT OF HIGH DIETARY CALCIUM OR PHOSPHORUS LEVEL BEFORE THE ONSET OF EGG PRODUCTION ON LAYING HEN PERFORMANCE

Cumulated Exportation of egg mass, phosphorus and calcium through a laying period 32 Weeks of age Egg Mass* Phosphorus (g) Calcium (g) Kg X body weigth egg urine shell 60 15,7 X 8 32 136 750**

	80	22,6	X 12	45	205	1130**
	weeks of age	15	25	50	70
	Medullary bone (%)	0	11.1b	12.1b 16.8a
	Tibia BBS (N)	26.5a	28.2a	18.2b

*Calculated for Brown eggs, 2012 ** Corresponding to 1,89 and 2,82 kg eggshell

19.5b Change in egg bone quality with hen age Effect of age on bone and shell quality Risk of osteoporosis and bone fractures Normal bone Osteoporotic bone Decrease in eggshell quality with age Effect Of Dietary Calcium Levels On Eggshell And Bone Quality

		Dietary calcium (%)
	<2.5	3.5	>4

Shell thickness (µm) 1 1 : Hãrtel, 1990; 2 : Cheng and Coon, 1989 Bone ash (mg/ml) 2 348 a 374 b 378 b 316 a 369 b 403 c

 Coarse Ca particles Nys, 1999 FACTORS Percentage of positive responses on eggshell quality (eggshell thickness or breaking strength) * *>300 trials

	EFFECT OF CALCIUM PARTICLE SIZE ON LAYING HEN'S BONE
			Particle size	Source origin
	Bone quality	ground	coarse	marine	limestone
	Bone breaking strength (N)	97b		114a	103	108
	Stiffness (N/cm)	930b		1099a	995	1058
	Ash content (%)	50.1b		53.4	51.6	52.5
						Guinotte and Nys, 1993
		calcium 15wks	25ws	50wks	70wks
	Medullary bone (%)	powder	0	11.1b	12.1b	16.8a
	Medullary bone	particle	0	11.5	14.8	21.4
	Tibia BBS (N)	Powder 26.5a	28.2a	18.2b	19.5b
	Tibia BBS (N)	particle 26.1ab	28.2a	22.5b.	23.6b
				Fleming et al. 1998 BPS 39, 434-440
	Particle size	>1.2 mm				0.1-1 mm
		77%				42%
	Ca dietary level	<3.5				>3.5%
		48%				39%
	Laying hen age	>70 wk				<39 wk
		62%				22%
	Temperature	>25°C				20°C
		77%				42%
							.034
							34 34 34 34 34

Différence ME, % Walker et al., 1991 Van Krimpen et al., 2009 Van Krimpen et al., 2008 Valkonen et al., 2008 Valkonen et al., 2008 Valkonen et al., 2008 Peguri et Coon, 1991 Leeson et al., 2001 Joly et Bougon, 1997 Joly et Bougon, 1997 Joly et Bougon, 1997 Joly et Bougon, 1997 Jalal et al., 2007 Jalal et al., 2006 Harms et al., 2000 Grobas et al., 1999a -30 -20 -10 -30 -20 -10 0 10 20 30 Différence ME, % Walker et al., 1991 Van Krimpen et al., 2009 Van Krimpen et al., 2008 Valkonen et al., 2008 Valkonen et al., 2008 Valkonen et al., 2008 Peguri et Coon, 1991 Leeson et al., 2001 Joly et Bougon, 1997 Joly et Bougon, 1997 Joly et Bougon, 1997 Joly et Bougon, 1997 Jalal et al., 2007 Jalal et al., 2006 Harms et al., 2000 Grobas et al., 1999a R²=0,87 Difference in consumption, % 16 14/ 03/ 2014

Van Krimpen et al., 2008Valkonen et al., 2008Valkonen et al., 2008Valkonen et al., 2008Peguri et Coon, 1991Leeson et al., 2001 Joly et Bougon, 1997 Joly et Bougon, 1997 Joly et Bougon, 1997 Joly et Bougon, 1997Jalal et al., 2007Jalal et al., 2006Harms et al., 2000Grobas et al., 1999a Egg weight, g 260 280 300 320 340 360 Energy consumption, Kcal/d Walker et al., 1991Van Krimpen et al., 2008Valkonen et al., 2008Valkonen et al., 2008Valkonen et al., 2008Peguri et Coon, 1991Leeson et al., 2001Joly et Bougon, 1997Joly et Bougon, 1997Joly et Bougon, 1997Joly et Bougon, 1997Jalal et al., 2007Jalal et al., 2006Harms et al., 2000Grobas et al., 1999a Relationship between energy consumption and egg weight

Effect of raw materials on egg weight

Use of leguminous seeds can reduce egg size

Peas included at 10 to 30 % slightly reduced egg weight (-3% ) (Lacassagne, 1988) Faba beans at levels higher than 7% reduced egg weight due to the presence of vicine-convicine (anti nutritional factors) (Lessire et al., 2005) Varieties without vicine-convicine no negative effect until 30 % inclusion (Dänner, 2003) Rapeseed reduced egg weight (up to 8-9 %) in proportion to its dietary level (related to presence of glucosinate) (Lacassagne, 1988) Can induce a fishy taste in brown eggs (due to trimethyl amine), tends to disappear through genetic selection.

Wheat included at 50 % does not influence egg weight, yolk/albumen (Safaa et al., 2009) 23 23

.023

14/ 03/ 2014

Dehulled Lupin (18%) can replace soybean without affecting performance and egg weight egg but slight increased FCR (p=0,09) (Laudadio, Tufarelli, 2011) Sunflower meal (+lysine) can replace soja without affecting egg mass but slightly increases feed conversion (increased feed consumption due to fibers)

Nutrition and egg weight


Aurore Bontemps

Julie Gaüzère

Etienne Klein

Hendrik Davi

François Lefèvre Field

Nicolas Mariotte

William Brunetto

Frank Rei

Frédéric Jean

Jean Thévenet

Mehdi Pringarbe

Norbert Turion

Olivier Gilg

Patrice Brahic

Marie De Castro

LINKTREE TipTree

 ~14 studied traits → most traits have significant h² + similar h² + Ritland's method OK  Maternal effect : budburst phenology, growth, biomass (+LMA-N1)

•

  What are the rate and scale of adaptation? How do existing patterns of local adaptation play on the future adaptive response? fecundity + population size +gene flow But… Demonstration : (Provenance tests) (Savolainen et al. 2007, Kremer et al. 2012) Ideal experimental sites to study ongoing adaptation in face of gene flow  Large environmental variations over short geographical distance Area (LMA) (g.m -²)  Foliar physiology -Intrinsic water use efficiency (proxy =δ13C ) -Nitrogen content (%N) -Carbon content (%C)  Maximum at medium elevation -Phenology -Date of vegetative budburst -Date of foliar senecence -Duration of vegetation season FONCTIONAL TRAITS PLASTIC REPONSE ALONG VENTOUX ALTITUDINAL GRADIENT  With elevation (6-12 days/km) despite the short scale (~1 km) [Brousseau et al 2013, Audigeos et al. 2012] [Vitasse et al. 2009, Gomory et Paule 2011] Altitudinal gradient + micro-local variation? the altitudinal gradient Management favoring asexual reproduction in beech Local scale → gene flow/ genetic drift /selection ? Extension to {seed + pollen} * {dispersal + fecundity} estimates from established seedlings (Oddou-Muratorio & Klein 2008) • Extension to individual fecundity estimates in a Bayesian framework (Klein et al. 2008) δ P-N1 = 50 m δ P-N2 = 71 m δ P-N4 = 35 m δ S-N1 = 16 m δ S-N2 = 21 m δ S-N4 = 17 m  Pollen immigration increases with elevation  + Protogyny+ T° : directional gene flow δ PVariance of fecundities ♂< ♀ (SEMM, ongoing genetic drift)  Historical effective population size N e ~2,000 individus (Lander et al. 2011) for N obs ~150,000 individus (Nobs/Ne~80) 13 Bontemps et al. 2013, Gauzère et al.

elevation ×20 mother-tree ×100 offspring ~5600 seedlings Progeny test, Aix en Provence 8 Gaüzère (2014)

Potential response to selection


NABAB project How does it work in cheese?

 [ 1 ; 5 [ [ 5 ; 20 [ [ 20 ; 50 [ [0 ; [ [1 ; [ [5 ; 20 [ [20 ; [ 43 %9 % 10 % 5 %

.08 The expression of some toxin genes is controlled by the agr system (e.g. tst, seb, sec, sed). Some other virulence genes are not controlled by agr (e.g. sea)

.031

Growth

Conclusions

L. lactis is able to inhibit S. aureus virulence expression through the inhibition of the agr system.

Both acidification and redox potential are involved in the inhibition.

S. aureus agr expression is not induced in a cheese matrix.

The expression of agr dependent enterotoxin genes is inhibited, but that of sea is not.

  Increase the knowledge on molecular and supramolecular structure of milk and egg components (casein micelle, fat globule, minor proteins) Understand protein-protein, protein-lipid, protein-mineral interactions leading to expected technological and bioactivity functionalities (whey proteins, casein, fat globule and egg white proteins) and understand their digestibility .010 Characterize biological reactions (enzymatic, microbial) & diffusion in food matrix (cheese) Analyze transfers during technological processes (membrane technologies, spray drying)Characterize interactions between bacteria/environment (cheese, egg, gastrointestinal tract and mammary gland) with regard to product quality, food safety, animal health and probiotic activity are the primary reservoirs (nasal passages and throats and on the hair and skin of 50 percent or more of healthy individuals).Causes numerous infections in humans and animalsMajor cause of nosocomial infections Extensively studied (virulence factors, bacteria-host interactions, antibiotic resistance…)Complete genome sequence for hundreds of S. aureus strains (human origin) Genome sequence of animal strains:

  disease. Bring microbial solutions to microbial problems « mammary probiotics » or natural-killer starter LAB


Anna Katharine Mansfield

David C Manns

Lauren M Thomas

Coquard Lenerz

Matteo Marangon
email: marangon.matteo@gmail.com

Paul A Smith

Axel Marchal
email: axel.marchal@u-bordeaux2.fr

Pierre Waffo-Teguo

Eric Genin

Jean-Michel Merillon

Denis Dubourdieu

Thomas Salmon

Richard Marchal
email: richard.marchal@univ-reims.fr

Julien Michel

Michael Jourdes

Thomas Giordanengo

Nicolas Mourey

Pierre-Louis Teissedre
email: p.teissedre@u-bordeaux2.fr

Laurent Pechamat

Liming Zeng

Rémy Ghidossi

Yuri Romboli
email: yuri.romboli@unifi.it

Silvia Mangani

Giacomo Buscioni

Massimo Vincenzini

Chloé Roullier-Gall
email: c.roullier.gall@gmail.com

Philippe Schmitt-Kopplin

Régis D Gougeon

Doreen Schober
email: doreen.schober@dlr.rlp.de

Michael Wacker

Hans-Georg Schmarr

Ulrich Fischer

Aurélie Tachon

Thomas Karbowiak

Dominique Champion

Jean-Pierre Bellat
email: jean-pierre.bellat@u-bourgogne.fr

EXTRACTION AND RETENTION OF TANNINS IN RED HYBRID WINE PRODUCTION

Keywords: , phenolic extraction, enological tannins, tannin sorption wine, protein, haze, mechanism Sweetness, oak wood, Quercotriterpenosides, HRMS Proteins, pectins, flocculation, pectinases, proteases, foam Oxygen, Ellagitannins, Red wine, Oak wood, Organoleptic properties, Astringency, Bitterness Oxygenation, Acidity, Red Wine, Pyranoanthocyanins, screw caps, synthetic corks Saccharomyces cerevisiae, Candida zemplinina, bioactive compounds, higher alcohols pinot noir grapes, wine, terroir, vintage, FTICR-MS Aroma, precursors, yeast, sparkling wine cork stopper, compression, water, sorption, visco-elasticity

Red hybrid wines

Securing wine stability is an essential step of the winemaking process. Wine grapes contain proteins that, when not removed during winemaking, can make their way into the bottled wines in a soluble state, in which case the wine is seen as clear. With time, and particularly after exposure to high temperatures, the proteins can slowly denature and subsequently aggregate. As these aggregates become larger they scatter more light and they are seen as haze. Haze from wine contains mainly chitinases, thaumatin-like proteins and non-proteinaceous compounds, and is the result of a complex interplay between a range of proteins and chemical and physical factors. Since hazy wines are not saleable, this instability is generally prevented via bentonite fining, a treatment effective in removing the grape proteins responsible for haze formation, but with drawbacks such as wine volume loss and disposal costs, as well as perceived effects on wine flavor and quality. Hence, alternatives are sought. So far, the search for alternatives to bentonite has not yet resulted in commercially viable solutions able to compete with bentonite's efficacy and low cost. It is believed that a better comprehension of the causes for haze is needed, because a thorough understanding of the mechanisms of protein haze formation has the potential to lead to the development of novel, efficient, and environmentally sustainable winemaking processes to prevent haze from forming. Here we present an overview of the recent advances on the study of protein instability of white wines, with particular attention to those obtained by our group. This will include: i) notions on the role of purified wine proteins, ii) explanation of the role of some non-proteinaceous wine components, iii) notions on the effect of different unfolding temperatures and unfolding/aggregation behaviour of grape proteins. A revisited mechanism of haze formation accounting for the several recent breakthroughs in the field will be presented.

The research of key-compounds involved in wine aromas and tastes constitutes a major field of investigation in enology. Although sweetness is a subtle but crucial feature of dry wines quality, its molecular origin has been poorly studied. This lack of knowledge might partly originate from the high chemical complexity of wine. Therefore, the study of tasteactive compounds appears as a great challenge for the understanding of wine flavors and requires the implementation of efficient and sensitive analytical techniques. Within this context, High Resolution Mass Spectrometry (HRMS) has recently seen impressive developments based on a metabolomic-inspired approach [1,2].

The present study reports a complementary use of Orbitrap-HRMS aimed at identifying isomers and derivatives of the triterpenic molecules Quercotriterpenoids (QTT) I and II recently discovered in oak wood and established as sweeteners [3]. An oak extract was screened by high accuracy molecular mass measurement in order to research targeted empirical formulas corresponding to putative structural analogues to QTT I and II. These researched compounds were observed in our extracts. So far, these derivatives of QTT have never been identified in nature. Their purification was performed by combination of centrifugal partition chromatography and high performance liquid chromatography guided both by HRMS. Thereafter, their structures were confirmed by NMR and their sensory properties assessed.

This study highlights the first identification of several triterpenoic compounds, some of them exhibiting sweet properties, and improves our chemical knowledge of oak wood and wine composition. Furthermore the approach described in this work arises as a promising methodology to discover new taste-active compounds. within a grape variety. Sensory analysis also proved that yeasts species alter the attribute intensities of wine within a single grape variety. Proteins secreted by yeasts during and shortly after alcoholic fermentation contribute to wine composition. The impact of extracellular enzymes in particular has been largely documented but the entire proteome has also been shown to relate the history of the process that led to the generation of a specific wine. The contribution of non-Saccharomyces yeasts towards some aspects of wine quality has been explored but although their ability to secrete enzymes of oenological interest has been reported, little is known about their global contribution to the wine proteome and if proteins can be regarded as markers of interactions with Saccharomyces sp., especially in the context of co-inoculation.

In this study, the proteins of different non-Saccharomyces yeasts released under fermentative conditions either on their own or co-inoculated with S. cerevisiae were identified. The results revealed that the number of proteins varies greatly between species. In mixed culture fermentation, proteins from both Saccharomyces cerevisiae and the non-Saccharomyces yeasts present were identified but although cell wall proteins could expectedly be identified in all wines, others were either only present in some of the wines or completely absent.

Proteins of obvious oenological interest identified in this study include various βglucosidases, endochitinase and invertase. All of these have been reported in literature to have potential implications on wine quality. The identity of several proteins also suggests that specific interactions occurred between S. cerevisiae and the non-Saccharomyces yeasts. The nature of these interactions was dependent on the non-Saccharomyces species.

The untargeted approach used in this study to characterize proteins released by yeasts during wine fermentation broadened our knowledge and understanding of selected non-Saccharomyces yeasts, their interactions with S. cerevisiae and their potential impact on wine properties.

STATISTICAL ANALISYS OF METAL CONTENT OF WINES OF HUNGARY

Zoltán MURÁNYI a , Csaba CSUTORÁS a , Attila KISS a a Eszterházy Károly College, , Food Science Institute, EGERFOOD Knowledge Centre, Eger, Hungary E-mail: mzperx@ektf.hu; Phone: 36-36-520-400/4134; Fax: 36-36-523-464 Key words: Tokaj-wines trace elements statistical methods On the basis of the experience gained during the course of the recent years within the European Union and in Hungary as a part of it, in order to strenghten the reliability of the protection of origin of wine currently operating, it is obviously expected by the customers that the results achieved via analytical identification be announced.

Wine is considered as a highly complex balance system involving thousands of components which is objected to constant alteration until the moment of its consumption. Its quality seems to be influenced by four factors, or rather group of factors.

The physical and chemical compositions of growing areas appears to have an exceptionally crucial significance in the formation of the wine's features. Beyond the production of these sorts of wines, not only organoleptic but also analytical identification has a great importance. Browsing through technical literature one may provide the readers with several references to the applicability of various methods investigation or certain compounds for the identification of origin, a system capable of solving the problem with the necessary level of reliability at a reasonable price, on the other hand, has not been discovered yet.

One of the potential solutions is the determination of the fingerprint of wine samples.

Our experiments have been conducted in the case of Tokaj-wines produced in different fields, processed in the similar ways. The results of the wines' organoleptic qualification and those of main and trace element analysis have been evaluated by the application of statistical methods. Brettanomyces bruxellensis and the consequences of its development in wines are a continuous threat for wine quality. This undesirable yeast is able to develop during aging under difficult conditions. It is also responsible for the production of negative aromatic compounds such as volatile phenols related to sensory descriptors such as animal-like, horse, barnyard, band aid and medicinal. Nowadays at an international scale, volumes concerned by this defect become significant. Several strategies are useful in order to control Brettanomyces and its development in musts and wines. However these strategies are not always sufficient. In this context, chitosan of fungal origin has been introduced as a new potential interesting tool to control Brettanomyces in the context of winemaking [1]. Recent studies have showed the impact of a fungal origin chitosan application on wines contaminated with Brettanomyces, leading to the elimination of Brettanomyces cells, even at high levels of populations up to 10 5 -10 6 CFU/mL and at the dosage of 4 g/hL [2]. In these studies, the chitosan preparation was added and the wine racked off after 10 days and the efficiency of the treatment was evaluated in a short delay after the treatment. Due to the necessity to control wine microbiological stability during the period of aging, especially in the context of red wine aging in barrels, our research focuses on the application of an enological chitosan preparation in order to prevent wine from Brettanomyces contamination along the aging period at both pilot winery-and at winery-scale. This communication presents the evaluation of the impact of different addition protocols of an enological chitosan preparation on Brettanomyces population evolution and volatile phenols content along the aging, up to 9 months. To conclude, the results confirm the interest of chitosan as a preventive tool to control Brettanomyces in the context of wine aging.

EVALUATION OF THE IMPACT OF A FUNGAL ORIGIN CHITOSAN PREPARATION ON BRETTANOMYCES IN THE CONTEXT OF WINE AGING

Microoxygenation is a widespread technique in winemaking. Indeed, it is known that oxygen can impact wine positively by decreasing herbal and reductive notes, as well as induce colour stabilization [1]. Chemically, the dissolved oxygen is able to produce ethanal by oxidizing the ethanol. Then, this ethanal can make ethyl bridges between flavonoids such as tannins and anthocyanins which can lead to huge polymeric structures [2]. The ethanal is also responsible for generating new pigments, called pyranoanthocyanins (vitisin B). These compounds result of a cycloaddition reaction between a vinyl group and the 5-OH group and C-4 of the anthocyanin followed by an oxidation step leading to the aromatization of pyranic ring D [3]. The aim of this work was to determine the impact of both oxygen and pH levels on the chemical composition and organoleptic properties on a young Merlot wine during 4 months.

The red wine pH was adjusted at 3, 3.5 and 4 with sulphuric acid and sodium hydroxide. For each pH, four quantities of pure oxygen were studied : 0, 2, 8 and 20 mg/L. Each week, oxygen was added according to wine consumption in order to keep the chosen amounts at the same levels.

First, global chemical impacts of both oxygen and pH were studied over a period of four months. Samples were analyzed each month in order to perform chemical follow-up of the wine. Free anthocyanins amounts showed a decrease related to oxygen as well as acidity. The same impact was observed on the evolution of free and total SO 2 . Colorimetric analyses showed an increase in color intensity according to oxygen amounts. However, the trend of evolution was clearer at acidic pH.

Secondly, after the period of four months, a pyranomalvidin-3-O-glucosideprocyanidin dimer was quantified in all the modalities. The results showed that, for the same pH, its quantity was correlated with oxygen concentrations. Moreover, for the same quantity of oxygen, the concentration of this pigment was related to acidity. The physical chemistry of sparkling beverages, such as champagne, is a field of research that has been well advanced experimentally in recent years [1]. Indeed, several phenomena, such as diffusion, have been extensively studied [2]. Accompanying theoretical investigations which could further elucidate the experimental findings, are nevertheless rare, and hence the role of each type of molecule in the diffusion process remains unclear although diffusion is considered the main physical process responsible for the nucleation and growth of carbon dioxide bubbles in sparkling beverages.

APPROACHING CARBON DIOXIDE DIFFUSION IN CHAMPAGNE WINES THROUGH MOLECULAR DYNAMICS

In the present work we report a theoretical study of the CO 2 diffusion coefficient in a liquid, with a composition close to that of champagne. We have performed molecular dynamics simulations (integrating Newton's equations of motion) of CO 2 molecules in water and in a water/ethanol mixture respecting Champagne wine proportions. It is shown that, for champagne, generalized Fick's law for the determination of multicomponent diffusion coefficients can be approximated by standard Fick's law valid for binary systems. Diffusion coefficients computed from the Stokes-Einstein formula are in very good agreement with theoretical and experimental data from the literature. The addition of ethanol to a CO 2 /water mixture is found to be the main factor responsible for the value of the CO 2 diffusion coefficient in champagne, despite the fact that these sparkling beverages are multicomponent drinks. This implies that the CO 2 diffusion coefficient in Champagne wines should not depart significantly from a value of about 1.5-1.6×10 -9 m 2 /s, at 20°C, since the percentage of alcohol is restricted to within a narrow range of 12-12.5 % v/v in this emblematic hydro-alcoholic sparkling beverage. Molecular dynamics simulations were also performed in a wide range of champagne temperature, namely from 4 °C to 20 °C. As expected, the diffusion coefficient of CO 2 was found to increase with increasing temperature.

Le Big Data dans sa dimension informatique peut être la source d'une modification des relations entre vendeurs et acheteurs grâce à l'interprétation qu'il permet des connaissances et des émotions de l'individu, de création de valeur dans le E-commerce (avec en particulier une modification potentielle des conditions de formation des prix). De plus, le contrôle et l'extraction des informations par les vendeurs modifient le degré de concurrence entre ceux-ci car si rapidement Internet a révolutionné le marketing en le dotant de nouveaux outils et en enrichissant la connaissance client, jamais les entreprises n'ont disposé d'autant de données sur leur environnement. Elles sont aujourd'hui face à un énorme défi pour les exploiter.

Le rapide développement du Big Data devient une problématique centrale au sein des organisations, et en particulier au sein des directions marketing, des services "commercial" et "client". En effet, le Big Data suit à la trace le consommateur dans sa vie quotidienne notamment au travers de son surf sur Internet. Les données traitées automatiquement accouchent d'informations inédites, issues du croisement de données hétérogènes (géolocalisation, abonnement, niveau de revenu, etc.).

La question de la transparence de l'information est aussi importante : si le E-commerce voit les coûts de recherche d'information diminués (particulièrement avec les sites comparateurs ce qui incite à la diminution des prix), en revanche des effets pervers de la transparence apparaissent en raison de la forte hétérogénéité des prix. Ainsi les commerçants obtenant par le web des informations détaillées sur le consommateur, ceux-ci peuvent plus facilement personnaliser l'offre et donc ensuite accroitre la dispersion des offres et des prix. D'où : l'accentuation des phénomènes de discrimination des prix (avec auto-sélection2 ) avec élaboration d'une tarification hétérogène.

Le monde du vin n'est donc pas à l'écart de ce bouleversement en cours des relations marchandes et sociétales. Notre article visera à repérer dans la pratique, comment s'illustre ou va s'illustrer ce Big Data dans le monde du vin ?

-Certes la révolution en cours de la relation client est le plus souvent évoquée : par exemple, la prise en compte directe des préférences du consommateur en matière de vins et son impact sur ses achats de vin (d'où déjà : la multiplication des sites sensés faciliter le choix d'un vin et/ou l'alliance vins/nourriture) -Mais il ne faut pas non plus ignorer l'impact sur la concurrence entre les négociants et leur stratégie des prix grâce à la mise en place de logiciels de prévisions de récolte. -Les effets dévastateurs sur la réputation d'un vin de certaines informations déposées sur les réseaux sociaux comme la rapide modification des conditions de cotation des vins les plus prestigieux, voire le Big Data au service de l'élasticité des prix sont sans doute encore sousestimés. -La potentialité accrue de suivis des conditions climatiques dans les vignes ne doit pas être réservé à quelques producteurs, etc.

PREDICTION OF THE EFFECTS OF ENVIRONMENTAL FACTORS ON THE SYNTHESIS OF FERMENTATIVE AROMAS

Stephanie Most volatile compounds of organoleptic interest for young and white wines are synthesized by yeast metabolism. Their production depends both on yeast strain and on fermentation conditions. The objective of this work was to study the combined effects of temperature, initial assimilable nitrogen and lipid contents on the production of fermentative aromas. Fermentations were performed using Lalvin EC1118 ® strain and thirty compounds (higher alcohols, acids, ethyl and acetate esters) were measured by GC-MS.

To identify the most discriminating factors in the production of each flavor compound and possible interactions between those factors, experiments were carried out according to a Box-Behnken matrix. This experimental design limits the number of experiments while allowing the calculation of the response surface for each studied parameter and therefore estimating the conditions leading to a maximum (or minimum) production of volatile compounds.

In addition, the "weight" of each environmental factor was calculated. We found that nitrogen had the greatest impact on a large number of flavor compounds, but the synthesis of several compounds (isobutanol, ethyl esters) was also highly influenced by the lipid content and temperature. To better assess the impact of strain genetic background and to evaluate the genericity of the results, we compared the aroma production of several other yeast strains under the two extreme conditions predicted by the model (330 mg/L of assimilable nitrogen, 2 mg/L of phytosterols at 20°C and 70 mg/L of assimilable nitrogen, 8 mg/L of phytosterols to 28°C) and leading to the highest and lowest production of esters, respectively.

Tyrosol, hydroxytyrosol and tryptophol, three higher alcohols produced by yeast during alcoholic fermentation, are reported to possess several health-enhancing activities, deriving from their free radical scavenging, anticarcinogenic, cardioprotective and antimicrobial properties [1; 2]. Some Authors reported that the final contents of tyrosol, tryptophol and hydroxytyrosol in wine could be influenced by the microbial ecology of the alcoholic fermentation [3]. However, also aeration of musts during alcoholic fermentation could influence the production of higher alcohols in wines [4]. In the present work, the concentration of the three bioactive molecules were determined in wines obtained under laboratory conditions by varying both yeast species (Saccharomyces cerevisiae alone or sequential inoculum of Candida zemplinina and S. cerevisiae) and aeration conditions of grape must during fermentation. Since several Authors, in literature, discussed about fermentative activity and production of higher alcohols by wine yeasts [5], the first part of the study was aimed to describe the kinetics of the experimental fermentations. The values of two kinetic parameters, fermentative vigor (FV48h) and maximum fermentation rate (Vmax), demonstrate that the presence of C. zemplinina had a negative effect on fermentation kinetics in both aerated and nonaerated conditions. Moreover, aeration improves significantly the values of FV48h and Vmax.

In the experimental wines, the highest concentrations of tyrosol, hydroxytyrosol and tryptophol were found when grape musts were fermented by S. cerevisiae alone, under non-aerated conditions. Two-way ANOVA demonstrated that the type of inoculum and aeration affected significantly tyrosol and hydroxytyrosol concentrations in wine, whereas the type of inoculum resulted the sole variable affecting tryptophol concentration In conclusion, the concentrations of tyrosol, hydroxytyrosol and tryptophol in wine depend markedly on yeast species and to a lower extent on aeration conditions of must during alcoholic fermentation. Indeed, the dominance of C. zemplinina in the first stage of alcoholic fermentation strongly affects the contents of all the bioactive molecules here taken into consideration.

The flavour of wine and sparkling wine is significantly influenced by glycosidically bound aromaprecursors in grapes, must and base wines Quantitative analysis of glycosylated aromaprecursors allows an evaluation of the aroma potential of a given must or base wine. Furthermore, yeast strains can be assessed regarding their liberation of aromaprecursors.

Glycosylated precursors from juice and wine samples are obtained and concentrated by an automated solid phase extraction (SPE) system. An aliquot was analysed by FT-MIR, while the other underwent enzymatic cleavage. The extracted free aroma compounds were analysed by gaschromatography/mass spectrometry (GC/MS). Application of a large-volume injection allowed the detection of trace amounts without any further concentration step. Overall 40 substances were quantified using stable isotope dilution assay (SIDA) and combined in the following categories: monoterpenes, C 6 -alcohols, benzene derivatives, C 13 -norisoprenoids and volatile phenols.

Extraction and liberation of aroma compounds from glycosylated precursors were monitored during skin maceration of Riesling and Muscat grapes and varying press regimes. Chemical and sensory analysis of Riesling, Muscat and Chardonnay wines fermented by different yeast strains revealed a significant impact on their composition. Even during secondary fermentation, significant changes were observed in sparkling wines due to the application of various yeast strains.

The use of cork as sealing for wine bottles is due to its low permeability to liquids and gases, imputrescibility and good mechanical properties, in particular its remarkable elasticity [1]. We focused in this study on the compression properties of cork along the radial or the tangential direction at 298 K when cork is stored under various relative humidity environments, from 0 to 100 %.

All stress-strain curves were characterized by an elastic region up to approximately 5 % strain, followed by a large plateau up to 60 % strain caused by the progressive buckling of cell walls.

Firstly, it is worthy to note that the direction of compression significantly affects the Young modulus, with a higher value in radial compression, as already reported by Anjos and Pereira [2,3]. This corresponds to the orientation of the lenticels, which reinforces the rigidity of the material when the strain is applied along their growth direction.

More surprising is the effect of water sorption in cork on its mechanical properties. Both radial and tangential direction exhibit the same behavior, characterized by an increase in the Young modulus up to around 50 % relative humidity and followed by a decrease in rigidity. Maximum observed values are 46.9±8.1 MPa and 22.1±2.0 MPa for radial and tangential directions, respectively. Below that point, the increase in water content leads an antiplasticizing effect while above it gives a more classical plasticizing effect. This is in favor of the existence of an amorphous fraction in cork which goes across the glass transition in this relative humidity range.

  ROLLERO a,b,c,d , Jean-Roch MOURET a,b,c , Isabelle SANCHEZ a,b,c , Anne ORTIZ-JULIEN d , Jean-Marie SABLAYROLLES a,b,c and Sylvie DEQUIN a,b,ca : INRA, UMR1083 Sciences pour l'oenologie, Montpellier, France b : SupAgro, UMR1083 Sciences pour l'oenologie, Montpellier, France c : Université Montpellier I, UMR1083 Sciences pour l'oenologie, Montpellier, France d : Lallemand SAS, Blagnac, France Corresponding author: Stephanie Rollero, rollero@supagro.inra.fr UMR Sciences pour l'oenologie 2 place Viala 34060 Montpellier Cedex 02 France Tel: +33 (0)4 99 61 22 74 Fax: +33 (0)4 99 61 28 57 Keywords: Saccharomyces cerevisiae; fermentative aromas; Box-Behnken design; environmental factors

[ 1 ]

 1 . These odorless precursors are liberated by enzymatic activities of yeast during alcoholic fermentation [2] which triggers the formation of the varietal bouquet during the first or second fermentation [3].

Tiziana Nardi a , Paola Vagnoli a , Andrea Minacci b , Sandrine Gauthier c , Nathalie Sieczkowski d

	tel +39 045 512 555, fax +39 045 519 419
	b ISVEA, Poggibonsi (SI), Italy
	c Kitozyme, Herstal, Belgium
	d Lallemand SAS, Blagnac, France
	E-mail : tnardi@lallemand.com
	Keywords : Brettanomyces, chitosan, aging

a Lallemand Italia, Castel d'Azzano (VR), Italy -via Rossini 14/B,

Discrimination par auto-sélection = basée sur les informations obtenues sur les préférences des acheteurs => l'entreprise propose des prix différents associés à des conditions différentes ce qui conduit à s'auto-sélectionner.

OENOLOGICAL ASPECTS OF SANGIOVESE GRAPES VINIFIED WITH OTHER NATIVE VARIETIES

Sergio PUCCIONI , Alessandra ZOMBARDO, Franco GIANNETTI, Paolo STORCHI Consiglio per la Ricerca e la Sperimentazione in Agricoltura -Unità di Ricerca per la Viticoltura, Via Romea 53, 52100 Arezzo, Italy. Tel: +39-0575-987081 -Fax: +39-0575-987069. E.mail: sergio.puccioni@entecra.it Key words: : Cofermentation, wine colour, native vines.

It was a Tuscan winemaking tradition to mix Sangiovese with other varieties. It's still the opinion of some producers that this practice allows to soften the harshness of Sangiovese and it makes the wine more harmonious. The white grape musts have a low polyphenol content, mainly represented by hydroxicinnamiltartaric acids. With the maceration, however, it's possible to obtain musts/wines rich in procyanidins and flavans. These molecules have the ability to react with the anthocyanins, forming coloured polymers more stable and less susceptible to oxidation and to discolouration [1][2]. In this study, two wines (vintage 2012), obtained from a Sangiovese blend (85% w/w), respectively with Colorino and Malvasia, were compared with a pure Sangiovese wine. The analysis, in addition to general parameters, have focused on the evaluation of the phenolic profiles and the colour compositions [3,4]. The results obtained in this study indicate that the addition of Malvasia bianca lunga to Sangiovese in vinification resulted in a decrease of the concentration of anthocyanins. The colour intensity, however, is not affected significantly, in this case, by the addition of white grapes in the winemaking process. The use of Colorino, instead, integrated the anthocyanic concentration, with consequent improvement in the chromatic parameters.

Metabolomics characterization of the chemical evolution of bottled wines

Chloé Roullier-Gall a,b , Michael Witting b , Régis D. In the present study, combined non-targeted metabolomics approaches were used for the analysis of a vertical series of Burgundy wines, representing natural bottle evolution in cellars. The purpose of this study was to characterize in a non-targeted way the evolution of the chemical diversity of white wines after bottling. FTICR-MS analyses led to a matrix composed of more than 10 000 distinct masses for the different wines from the vertical series. Each of these wines exhibited numerous similarities with all other wines in the vertical, but also specific masses to each vintage. Differences between wines increased during the bottling period, or aging. Specific masses that influenced most this differentiation were extracted, identifed and structurally characterized by UPLC-MS and UPLC-MS 2 .

DIFFUSION OF OXYGEN IN CORK: KNUDSEN OR FICK REGIME?

Aurélie TACHON a,b,c , Thomas KARBOWIAK a , Jean-Marc SIMON c , Régis GOUGEON Key words: diffusion, permeation, cork stopper, oxygen transport During post bottling aging, oxygen transfer occurs through the stopper and can lead to oxidation reactions. Studying diffusion of oxygen through the cork is of a relevant interest. At present, there is still a misunderstanding in the transport mechanism. Some authors claim that oxygen transport follows Knudsen law [1], while others say that diffusion is governed by Fick law [2]. Moreover the limiting step of oxygen transfer is not clearly identified: is it the diffusion through the cells, the cell walls, the lenticels, the plasmodesms…? The aim of this work is to clearly identify which law governs the oxygen transfer and what is the limiting step.

Oxygen transfer through cork wafers was measured using a manometric permeation technique. The experimental device and the procedure used have been described in detail [2]. In the present work, permeation of oxygen was studied at 298 K on 3 mm cork wafers and for various initial pressures of oxygen (50 < p < 800 hPa).

Results show that the diffusion coefficient of oxygen decreases as the initial pressure increases. This means that oxygen transport through cork does not follow Knudsen regime because the Knudsen diffusion coefficient is independent on the pressure. On the contrary, the dependence of the pressure on the diffusion coefficient is well taken into account by the Fick law considering mass transfer as an activated process. Analysis of data shows that the limiting step in the transfer of oxygen is the Fick diffusion in the cell walls and that the oxygen molecules go through a gas phase in large spaces which could be lenticels or more probably the inside of empty cells when moving from one site to another.

HOW METABOLITE PRODUCTION CAN BE MODULATED IN WINE BY AN INTERACTION BETWEEN TWO YEASTS? EXAMPLE OF ACETATE PRODUCTION BY SACCHAROMYCES CEREVISIAE CO-CULTURED WITH METSCHNIKOWIA PULCHERRIMA

Mohand SADOUDI, Sandrine ROUSSEAUX, Hervé ALEXANDRE, Raphaëlle TOURDOT-MARECHAL UMRA 02 102 PAM Université de Bourgogne /AgroSup Dijon EquipeVALMIS, IUVV -Institut Jules Guyot -21078 Dijon cedex, France E-mail :tourdot@u-bourgogne.fr Key words: yeasts interaction, non-Saccharomyces yeast, acetate production Previous studies reported that the use of non-Saccharomyces yeasts in mixed culture with S. cerevisiae in wine fermentation leads to reduce volatile acidity contents, however, their impact on the metabolic pathway involved in acetic acid formation in S. cerevisiae have never been investigated. In this context, we compared the acetic acid production kinetics of S. cerevisiae pure culture and S. cerevisiae/Metschnikowia pulcherrima mixed culture during alcoholic fermentation, in parallel with the study of the expression of six genes involved in acetic acid metabolic pathway using a reverse transcription-quantitative PCR (RT-qPCR) method with relative quantification. The results showed that interaction occurred between the two yeasts reducing acetic acid amount. The mixed S. cerevisiae/M. pulcherrima culture at 1:10 ratio produced 37% less acetic acid than S. cerevisiae pure culture. At transcriptomic level, we observed, despite the complexity to correlate gene expression levels to the acetic acid kinetic formation, that the expression levels of these genes were significantly affected. We show for the first time that the entire acetic acid metablic pathway in S. cerevisiae can be altered by the presence of a non-Saccharomyces yeast.

THE INFLUENCE OF WILD YEASTS BIODIVERSITY AND GRAPE PROCESSING ON AROMA COMPOUNDS IN WINES OF THE GRAPE VARIETIES "RIESLING" AND "SPÄTBURGUNDER"

Daniel GERHARDS, Caroline LEHNIGK and Christian VON WALLBRUNN Hochschule Geisenheim University, Institute for Microbiology and Biochemistry, Von-Lade-Str.1, 65366

Geisenheim, Germany, phone: 0049-6722-502331, fax: 0049-6722-502330

Email: christian.wallbrunn@hs-gm.de Keywords: biodiversity of yeasts, yeast identification by FTIR spectroscopy, grape processing, aroma compounds About the influence of different enological grape processing methods on the biodiversity of yeasts in spontaneous fermentations and later on in the resulting wines only less data are available. The aim of this project sponsored by the AiF/FEI was to investigate the influence of several grape processing methods like different maceration times, mash heating, mash fermentation on yeast populations and later on the spontaneous fermentations. How are the aroma compounds and the taste of resulting "Riesling" and "Spätburgunder" wines influenced?

To check the influence on yeast populations and resulting aroma compounds by the processing of white grapes, grounded "Riesling" grapes would be compared to approaches with different maceration times of mash of the same variety. Effects on yeast populations and aromas would be analyzed using the processing methods of mash heating, mash fermentation and the combination of cold maceration followed by mash fermentation for "Spätburgunder" as a red grape variety. Sample material was taken at different time points of the processing, the fermentation and the resulting wines to analyze yeast populations and typical compounds. For each sampling point 100 randomly isolated yeasts were identified by FTIR spectroscopy. Chemical analyzes of the different aroma compounds were done by FTIR, HPLC, enzymatic measurements, and GCMS. All produced wines were tasted and sensorial described by a tasting panel. All collected data are the basis to correlate the different grape processings to the occurring yeast populations and the aromas of the spontaneous fermented wines. With the knowledge of the processes of the several steps of grape, mash and must processing, also the spontaneous fermentations and the possibility to control these steps, it would be an important precondition for the wine industry to make the risks of spontaneous fermentations more calculable and controllable.


> A threefold challenge: combining economic, social, and environmental performance in the sector.

> A global approach: from integrated production, to marketing, processing and consumption of fresh and processed fruits. P Accompany innovations in the field. P Disseminate results of actions. P Provide information for the general public. P Enlighten public policy with scientific knowledge acquired by the GIS. P Organisation of stakeholders and sector competitiveness.

P Societal expectations:

consumer and buyer behaviour, citizens' needs. P Understanding of the functioning of fruit production systems and pest control. P Adaptation to, and anticipation of, climate change. P Systems approach on 3 levels: field, farm and territory. P Develop and maintain the quality of fresh and processed fruits.

A multi-actor approach