<p style="text-align: justify;">The effect of skin contact on the composition of volatiles in the three varieties Chenin, Chardonnay and Bourboulenc was studied using gas chromatography. 32 components were identified in all the musts : 6 alcohols with 6 carbon atoms, 12 other alcohols, 4 carbonyl compounds, 2 lactones, 1 phenol, 6 terpenols and 1 ester. These were assayed in triplicate. Analysis of variance was carried out to determine whether skin contact made a significant contribution to the variability observed in the extracts. Musts prepared with skin contact were all richer (2.3 to 2.8 times) in all the volatiles assayed than the control musts. Aldehydes and alcohols with 6 carbon atoms were quantitatively the most important (2 to 3 times more plentiful in skin contact musts) and formed 58 to 93 p. 100 of the components determined. Principal component analysis was carried out to classify the musts according to the neutral volatiles that they contained ; this was effected using the components that were significantly different quantitatively according to the type of must.</p>

In humans, urinary hydroxytyrosol (OHTyr) concentrations have been associated to alcohol and wine consumption. To explore the role of wine components on promoting an endogenous OHTyr generation we performed a cross-over, double-blind, randomized controlled clinical trial (n = 28 healthy volunteers). Ethanol (wine and vodka), dealcoholized wine, and placebo were administered. Alcohol, dealcoholized wine, and particularly wine promoted a de novo OHTyr generation in vivo in humans. Potential OHTyr precursors (tyrosine, tyrosol, tyramine) were investigated in rats. Tyrosol was metabolized to OHTyr. Collating both studies, it is postulated that an increased Tyr bioavailability, a shift to a reductive pathway in dopamine and tyramine oxidative metabolism, and the biotransformation of Tyr to OHTyr were mechanisms involved in the OHTyr endogenous generation.

The disease resistant grapevine varieties (ref A. Bouquet) were obtained by INRA from 4 or 5 generations of backcrossing between Muscadinia rotundifolia and Vitis vinifera and exhibit a high level of resistance against downy and powdery mildew. These varieties carry the resistance genes RUN 1 and RPV1, with several other secondary genes at one chromosomal locus. Agronomic criteria were studied for all these selections. Among the selected grapevine species, some have high levels of polyphenols. Some (white and red) have a high aromatic potential, while others have low sugar contents (135 g/L to 150 g/L) and adapted sugar/acidity ratio. All these characteristics were combined to design a new set of vine cultivars dedicated to the production of either low-alcohol wines, grape juices, or classical wines. Since 2012, within a France Agrimer/CIVL/INRA financial framework, 10 plots (0.5 ha each) were planted at INRA Pech Rouge with 8 resistant grape varieties (ref A. Bouquet) in order to examine long-term resistance to diseases and to define quality criteria for the classification of the wines obtained from these new grape varieties.

Research in the area of emerging food science and technology is still often carried out in agri-food chain perspectives, as presented here in four different ways for dairy, meat, wine and cereal cases. The key focus is on the concept of food quality throughout the chain, and the meaning of added value and food functionalities for consumers. Technology innovation approaches essentially address ways to optimize and maintain food quality according to consumer preferences, needs and acceptances. However, they also strive to reduce the environmental impact of the transformation of agroresources into food products, via targeted and intensified processing schemes requiring minimal energy and water usage, as well as value-streaming co-products of used agroresources—which holds for all the chains presented. Another key area that emerges from the cases is protein science, which concerns agroresources rich in specific protein and, protein heterogeneity, structural changes, profiles, functionalities and nutritional value. This analysis further highlights the importance of linking food science and technology to agronomy, genetics, and socioeconomic sciences. Finally, knowledge management is becoming increasingly integral to food chain research in order to increase transparency and capitalize data in a consistent manner

The search for grape varieties resistant to diseases and to climatic changes notably concerns the wine industry. Nine monovarietal wines from new red grape varieties resistant to cryptogamic diseases (downy and powdery mildews) were evaluated in terms of their total phenolic, anthocyanin and proanthocyanidin contents, anthocyanin profile, volatile composition, and sensory attributes. Thus, the question remains, will these hybrid grapes (≥97.5% of Vitis vinifera genome) lead to wines with organoleptic properties similar to those of Vitis vinifera wines that consumers are used to? Total phenolic (1547–3418 mg GA/L), anthocyanin (186–561 mg malvidin/L), and proanthocyanidin (1.4–4.5 g tannins/L) contents were in broad agreement with those previously described in the literature for monovarietal wines produced with well-known red grape varieties (Cabernet Sauvignon, Merlot, Syrah). With regard to fruity aroma, ethyl esters of straight-chain fatty acids (530–929 μg/L) stood out clearly as the major volatile components for all hybrid wines considered. Sensory analysis revealed significant differences (p < 0.05) for visual aspect, aroma, flavor, global balance, astringency, and body. Overall, these new hybrid grape varieties are not only resistant to cryptogamic diseases, but also present enough potential to become quality wines, since their phenolic and volatile attributes are close to those of common red monovarietal wines.