The teacher-searchers

Agri-food and Nutrition Sciences Department

Enology and Sensory Analysis

Mastery the organoleptic profile of wines through holistic analysis of grape and wine macromolecules:

What role do grape and wine macromolecules play in the organoleptic profile of wines? Can we identify levers for action in the vineyard or winery by analytically characterizing these macromolecules and analyzing their impact on the sensory properties of wines?

Specific area of interest in vine-growing and wine production: Wine Business Management

• Biochemistry and Biotechnology Engineer (INSA Lyon) – 2008
• Diplôme National d’Œnologue (National Enology Diploma) (INP / University of Toulouse) – 2016
• PhD thesis (AB7 Industries / University of Toulouse) LGC, Biosym Department – MEGEP Doctoral School) – Implementation of immobilized microorganisms for an innovative continuous winemaking process – 2022

• VIVELYS (2016–2019) – Consultant for the South-West, Bordeaux and Spain.
  Definition and support for wine profiling projects: aligning the various stages of wine production towards a target profile: from farming practices to sensory analysis of the finished product.
• TRANSGENE (2010–2014), process specialist in the Bio Production unit specialized in the production of viral vectors in L3 zones.
  Development, industrialization and transfer of aseptic Bio Production processes: leadership and coordination of project teams, technology transfer, planning and coordination of industrialization trials.
• SANOFI PASTEUR (2008–2009), VIE (French International Business Volunteer Program).
  Scale-up and optimization of the purification process for a new therapeutic vaccine.
  Development of an aseptic process based on single-use technologies.

Gosset, M., Roques, C., & Taillandier, P. (2022). Microbial biofilms in oenology. OENO One, 56(3), 167–184. https://doi.org/10.20870/oeno-one.2022.56.3.5537