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Institut Georges Chappaz de la vigne et du vin en Champagne

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Institut Georges Chappaz de la vigne et du vin en Champagne

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  • Who is George CHAPPAZ ?
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    • Champagne Viticulture
    • Chemistry
    • Economics
    • Effervescence
    • Law
    • Materials
    • Oenology
    • Pedology, Geochemistry and Hydrology
    • Shared heritage and society
  • Research areas
  • Courses offered
  • International cooperation
  • IVV
  • IGC Members
  • French version
  • News & events
  • About us
  • Who is George CHAPPAZ ?
  • Missions and aims
  • Organisation and contacts
Who is Who?
  • Champagne Viticulture
  • Chemistry
  • Economics
  • Effervescence
  • Law
  • Materials
  • Oenology
  • Pedology, Geochemistry and Hydrology
  • Shared heritage and society
  • Research areas
  • Courses offered
  • International cooperation
  • IVV
  • IGC Members
  • French version
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MARCHAL Richard

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  3. Effervescence
  4. MARCHAL Richard

Contact details

Head of the Laboratory of Oenology and Applied Chemistry – University of Reims Champagne-Ardenne

E-mail : richard.marchal@univ-reims.fr

Phone: 00 33 3 26 91 80 64

Website : Research Unit on Grapevine and Wines in Champagne - URVVC EA 4707

Research themes

Colloids – Sparkling wine foam and effervescence – White wines aromas

Key words

Proteins, Botrytis, polysaccharides, foam, aromas, sparkling wines

Teaching activities

National Diploma of Oenology - Master « Wines and Champagne »

National and international collaborations

1 INRA and 3 CNRS-University.

Main publications

- Marchal R., Tabary I., Valade M., Moncomble D., Viaud L., Robillard B. et Jeandet, P. Effects of Botrytis cinerea infection on Champagne wine foaming properties, Journal of the Science of Food and Agriculture,2001, 81, 1371-1378.

- Marchal R., Lallement A., Jeandet P. et Establet G. Clarification of Muscat musts using wheat proteins and the flotation technique, Journal of Agricultural and Food Chemistry, 2003, 51, 2040-2048.

- Dambrouck T., Marchal R., Cilindre C., Parmentier M. et Jeandet P. Determination of the grape invertase content (using PTA-ELISA) following various fining treatments vs changes in the total protein content of wine. Relationships with wine foamability, Journal of Agricultural and Food Chemistry, 2005, 53, 8782-8789.

- Marchal R., Warchol M., Cilindre C. et Jeandet P. Evidence for protein degradation by Botrytis cinerea and relationships with alteration of synthetic wine foaming properties, Journal of Agricultural and Food Chemistry, 2006, 54, 5157-5165.

- Cilindre, C.; Castro, A. J.; Clement, C.; Jeandet, P.; Marchal, R. Influence of Botrytis cinerea infection on Champagne wine proteins (characterized by two-dimensional electrophoresis/immunodetection) and wine foaming properties. Food Chemistry, 2007, 103, 139-149.

- Cilindre C.; Jegou S.; Hovasse A.; Schaeffer C.; Castro A.J; Clement C.; Van Dorsselaer A.; Jeandet P.; Marchal R Proteomic approach to identify champagne wine proteins as modified by Botrytis cinerea infection. Journal of proteome research, 2008, 7, 1199-1208.

- Cilindre C.; Liger-Belair G.; Villaume S.; Jeandet P.; Marchal R.Foaming properties of various Champagne wines depending on several parameters: grape variety, aging, protein and CO2 content. Analytica Chimica Acta, 2010, 600, 164-170.

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