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Publication date: Oct 23, 2023

Discover the winner of the OENO One Young Scientist Award 2023

OENO One, published in Open Access by the International Viticulture and Enology Society (IVES), is a journal dedicated to advancing research in the fields of viticulture and enology. We greatly value the contributions of young scientists and researchers, and the “OENO One Young Scientist Award” is a testament to our commitment to supporting the future leaders in these fields. The objectives of the “OENO One Young Scientist Award” are to recognize and encourage outstanding research contributions from young scientists in viticulture and enology. This year, the award goes to Pierre Moulis, for the article Which microorganisms contribute to mousy off-flavour in our wines? (published in May, 2023).

– Please tell us about yourself!

I defended my thesis in enology in June 2023. My PhD project was entitled “Exploration of the phenomena associated with the production of pyrrole and pyridine derivatives responsible for mousy off-flavours in wine”. This thesis was carried out between the Institut des Sciences de la Vigne et du Vin, University of Bordeaux (France) and Hochschule Geisenheim University (Germany). The award-winning research paper is my first published article. 

– How did you feel after the results were announced?

The announcement of the publication of my work in OENO One, and later being awarded the Young Scientist Award, has evoked a strong sense of satisfaction and pride in me. It signifies the recognition from my peers regarding the quality and relevance of my research in the field of enology.

Regarding my participation in the IVES meeting in California, I am particularly excited about presenting my work there. It presents an exceptional opportunity to exchange innovative ideas and receive valuable feedback from professionals. Moreover, the prospect of visiting cutting-edge universities and facilities in California is extremely stimulating. I am convinced that this enriching experience will contribute to deepening my understanding and commitment to the continuous development of research in this exciting field.

– Why did you choose OENO One to publish your first article?

As a young researcher, I strongly believe in the importance of sharing knowledge in accessible ways. Therefore, I chose to submit my article to the journal OENO One, which perfectly aligns with this vision due to its open access, allowing for broad dissemination of research within the scientific community and beyond.

– What’s the take-home message from your research article?

This paper confirms that only three species of microorganisms are associated with the production of N-heterocycles, responsible for the mousy off-flavour: Brettanomyces bruxellensis, Lentilactobacillus hilgardii, and Oenococcus oeni. All tested strains of these 3 species, encompassing individuals representing genetic diversity, were capable of producing at least 2 of the markers for the alteration.

The results show that the levels and ratios of the three N-heterocycles exhibit significant variations depending on the species. Furthermore, it has been demonstrated that in the majority of wines presenting mousiness during tasting, B. bruxellensis was not found. 

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