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Reducing Spoilage by Quantifying and Modelling the Dynamics of Volatile Sulfur Compound Formation in Wine

Project description

Reducing volatile sulphur compounds for better wine

Wine spoilage causes economic losses and raises sustainability concerns. Volatile sulphur compounds (VSCs) play a key role in wine quality. Most lead to undesirable faults like cabbage or rotten egg odours. Current methods for detecting these compounds fall short, and there is no model to understand sulphur metabolism in wine. Supported by the Marie Skłodowska-Curie Actions programme, the REDUSULF-Wine project aims to develop effective strategies to accurately measure and manage VSCs during fermentation. The project will identify the sources of VSCs, track their production in real time with a monitoring device, and create model-based approaches to predict and control their formation. The results will help improve quality control and boost production efficiency.

Objective

Wine spoilage poses a significant threat to the global wine industry, leading to substantial economic losses and jeopardising its sustainability. This sector is already under strain, contending with issues including climate change, global competition, increasing production costs, declining consumption and evolving consumer preferences. Volatile Sulphur Compounds (VSCs) influence wine quality with their abundance and low perception threshold. While some VSCs enhance wine aromatic complexity, most of them cause negative wine faults such as aromas of cabbage and rotten eggs leading to discarded wine and substantial economic losses. Despite their significance, current methods for detecting and quantifying VSCs (particularly light VSCs) are inadequate. Additionally, a comprehensive model of sulfur metabolism is lacking. This project aims to develop innovative strategies for the accurate quantification, assessment, and management of VSCs during wine fermentation. The specific objectives are: (1) to identify VSC origins and characterise their production dynamics using a novel real-time monitoring device; (2) to assess sulfur compound flux distribution within yeast metabolic networks; and (3) to create the first model-based strategies for predicting and controlling VSC formation. The project includes a secondment to experts at the CSIC in Spain, where I will refine the model. This experience will significantly enhance my skills in analytical techniques and metabolic modelling while expanding my professional network and career prospects. The results of the project will offer valuable tools for both researchers in yeast metabolism and the wine industry, leading to improvements in quality control and production efficiency to mitigate the challenges faced. This pioneering research will provide a solid foundation for future projects in yeast metabolism and winemaking where the developed tools can be utilised.

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HORIZON-TMA-MSCA-PF-EF - HORIZON TMA MSCA Postdoctoral Fellowships - European Fellowships

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Call for proposal

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(opens in new window) HORIZON-MSCA-2024-PF-01

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Coordinator

UNIVERSITE DE MONTPELLIER
Net EU contribution

Net EU financial contribution. The sum of money that the participant receives, deducted by the EU contribution to its linked third party. It considers the distribution of the EU financial contribution between direct beneficiaries of the project and other types of participants, like third-party participants.

€ 226 420,56
Address
163 RUE AUGUSTE BROUSSONNET
34090 Montpellier
France

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Region
Occitanie Languedoc-Roussillon Hérault
Activity type
Higher or Secondary Education Establishments
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Total cost

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