Special Issue "Wine Metabolomics and Proteomics"
A special issue of Beverages (ISSN 2306-5710).
Deadline for manuscript submissions: closed (30 September 2017)
Prof. Dr. Philippe Jeandet
Research Unit Induced Resistance and Plant Bioprotection, SFR Condorcet FR CNRS 3417, Faculty of Sciences, University of Reims, PO Box. 1039, 51687 Reims cedex 02, France
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Phone: + 333 26 91 33 41
Interests: plant defense mechanisms and phytoalexins; particularly study of the grapevine (Vitis spp.) phytoalexins (resveratrol and derivatives): chemical synthesis; biosynthesis; chemical analyses; phytoalexin metabolism by Botrytis cinerea; bioproduction by plant cell suspension systems; antifungal activity and molecular engineering of resveratrol in plants and microbial cells
Prof. Régis Gougeon
Institut Universitaire de la Vigne et du Vin, Université de Bourgogne, France
Prof. Dr. Philippe Schmitt-Kopplin
In life sciences, metabolomics, as the comprehensive study of metabolic reactions in biology has grown very rapidly and integrates the knowledge of earlier developed omics-branches such as genomics, proteomics, and transcriptomics. The complex metabolic composition of grapes and related wines results from a close interplay between environmental, genetic and human factors which are not easily or possibly resolvable into their unambiguous individual contributions. In addition, bottles of wine appear as remarkable examples of combinatorial chemistry which can occur in such sealed micro-laboratories, the analysis of which requires non-targeted analyses by ultrahigh resolution mass spectrometry. Metabolomics is thus needed to decipher the chemodiversity of grapevine, grape juices or wine. On the other hand, the wine proteome is the entire set of proteins produced either by grapevine or by wine microorganisms such as yeast and lactic acid bacteria. Phytopathogenic microorganisms can also interact with the wine proteome by secreting their own proteins or by degrading some vine and wine proteins. Metabolomics and proteomics have already been applied to the analysis of grape berries during ripening, of grapevine tissues, grape berries or yeast under environmental stresses. These have also been used to the compositional study of wines as modified by aging in barrels, oxidation, as well as for the characterization of ancient wines or whiskies (archaeochemistry).
Original and review papers dealing with all aspects of metabolomics or proteomics applied to the study of the chemical composition of grapevine, grape juices and wines are welcome for inclusion in this Special Issue of Beverages.
Prof. Philippe Jeandet
Prof. Régis Gougeon
Prof. Philippe Schmitt-Kopplin
Manuscript Submission Information
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