WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 Multispectral fluorescence sensitivity to acidic and polyphenolic changes in Chardonnay wines – The case study of malolactic fermentation

Multispectral fluorescence sensitivity to acidic and polyphenolic changes in Chardonnay wines – The case study of malolactic fermentation


In this study, stationary and time-resolved fluorescence signatures were statistically and chemometrically analyzed among three typologies of Chardonnay wines with the objectives to evaluate their sensitivity to acidic and polyphenolic changes. For that purpose, a dataset was built using Excitation Emission Matrices of fluorescence (N=103) decomposed by a Parallel Factor Analysis (PARAFAC) and fluorescence decays (N=22), mathematically fitted, using the conventional exponential modeling and the phasor plot representation. Wine PARAFAC component C4 coupled with its phasor plot g and s values enable the description of malolactic fermentation (MLF) occurrence in Chardonnay wines.  The combination of multispectral fluorescence parameters opens a novel routinely implementable methodology to diagnose fermentative processes.


Publication date: June 27, 2022

Issue: WAC 2022

Type: Article


Maxime, Pacheco, Ambroise, Marin, Jean-Marie, Perrier-Cornet, Christian, Coelho

Presenting author

Maxime, Pacheco – UMR PAM

UMR PAM – Dimacell Imaging Facility | UMR PAM – Dimacell Imaging Facility | UMR PAM – Dimacell Imaging Facility | UMR PAM – Vetagro Sup

Contact the author


Malolactic fermantation – Traceability – PARAFAC components – Fluorescence lifetime – Phasor plot


IVES Conference Series | WAC 2022


Related articles…


Fruity notes play a key role in the consumer’s appreciation of Bordeaux red wines. If literature provides a lot of knowledge about the nature of volatile compounds involved in this fruity expression, the sensory phenomena involving these compounds in mixture still need to be explored. Considering previous sensory works about the impact of esters and some overripening compounds, the goal of this work was to study the implication of perceptual interactions involving red wine odorant compounds of diverse origins and described as potentially affecting fruity aromatic expression.

Aroma compounds involved in the fruity notes of red wines potentially adapted to climate change.

Currently, climate change represents one of the major issues for the wine sector. The increasing temperature already recorded and expected in the upcoming years reduce the vegetative cycle of the grape varieties planted in Bordeaux area, affecting the physicochemical parameters of grapes and consequently, the quality of wine. From a sensory point of view, the attenuation of the fresh fruity character in some varietals is accompanied by the accentuation of dried-fruit notes [1]. As a new adaptive and ecological strategy on global warming, some winegrowers have initiated changes in the Bordeaux blend of vine varieties using late-ripening grape varieties [2]. 

Agronomic and oenological behavior of the minority Mandón variety on two rootstocks in the D.O. Arribes

A large population of vines of the Mandón minority red variety (synonymous with Garró) has been located in old vineyards of the D.O. Arribes (Zamora and Salamanca) to conserve and recover this minority variety. The wines made with this variety are characterized by their good structure and color, interesting harmony, an excellently low pH, with high acidity, as well as complex aromas of blue fruits and a marked and expressive minerality.

Analysis of mousy off-flavour wines

Winemakers are increasingly experimenting with new techniques, such as spontaneous fermentation, prolonged yeast contact, higher pH, minimal sulphur dioxid, filtration and clarification or oxidative ageing. Along with this, the risk of microbial spoilage increases, and so the off-flavour mousiness, long time underestimated, is becoming more frequent. Characteristic of the mousy off-flavour is the delayed perception after swallowing the wine. After a few seconds the flavour appears, reminiscent of a dirty mouse cage. There are three known compounds that cause mousy off-flavor: 2-ethyltetrahydropyridine, 2-acetyltetrahydopyridine, and 2-acetylpyrroline. Yeasts such as Dekkera/Brettanomyces and heterofermentative lactic acid bacteria like Lactobacillus hilgardii can release these compounds.

Etude des effets millésime, situation et sol à partir d’un observatoire du Gamay en beaujolais

Des expérimentations sur Gamay ont été réalisées en Beaujolais de 2000 à 2006 sur 10 parcelles d’AOC différentes. De nombreuses mesures ont été effectuées à différents stades (vigne, baies récoltées, vinification et bouteille avec ou sans vieillissement). Ces mesures sont également de natures différentes (données phénologiques, analytiques, dégustation). Des analyses de la composition des sols sont également disponibles.