MARCHAL Richard

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MARCHAL Richard

Fonction

Maître de Conférences - HDR

Coordonnées


U.F.R. SCIENCES EXACTES ET NATURELLES, Campus du Moulin de La Housse, BP 1039 51687 REIMS Cedex 2

Laboratory : 00 33 (0)3 26 91 80 64

Mobile (pro) : 00 33 (0)6 25 27 39 80


Mèl : richard.marchal@univ-reims.fr

Activités de recherche


Colloïdes ; mousse des vins effervescents ; arômes des vins blancs

Mots-clefs de recherche


Protéines ; botrytis cinerea ; polysaccharides ; mousse ; arômes ; vins effervescents

Enseignement


DNO et Master 1 « Vins et Champagne »

Programmes nationaux et internationaux


Collaborations avec 1 centre INRA et 3 UMR CNRS-Université

Publications principales


1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.