To obtain en enhance the quality of wines, we need to identify specific markers or aromatic precursors with positive or negativ impact.
The research focuses on monitoring the evolution of grapes since the beginning of maturation, to the bottling of wines, using in particular global, indirect or non-destructive methods as for example infrared spectrometry, fluorescence and electronic nose.
The main research area include monitoring of metabolites representative of the sanitary indexes phenolic potential of grapes, flavor precursors (grape and wine) and markers responsible for off-flavors (reduction, water or nitrogen deficient-stress) in wines, in particular the phenolic and sulfur compounds.
