Régis D. Gougeon
Institut Universitaire de la Vigne et du Vin – Jules Guyot
Université de Bourgogne
Rue Claude Ladrey BP 27877
21078 Dijon Cedex

Régis D. Gougeon is Professor of Chemistry & Enology at the Institut Universitaire de la Vigne et du Vin https://iuvv.u-bourgogne.fr/, in the Physical Chemistry for Food and Wine team (Deputy director) at Université de Bourgogne in Dijon, https://www.umr-pam.fr/en/. He is also scientific head of the Burgundy Vine and Wine cluster (BVV), which coordinates interdisciplinary research on Vine and Wine at Université de Bourgogne https://www.bourgogne-vigne-vin.fr/. With his group, he is particularly interested in the chemistry of wine stability and aging, including research on barrier properties of closures, and in the development and applications of targeted and non-targeted analytical tools to understand the mechanisms at the origin of the long-lasting oxidative stability of great wines. In close collaboration with the Analytical BioGeoChemistry research unit of Prof. Dr. Philippe Schmitt-Kopplin at Helmholtz Center and Technical University Munich, he has introduced and developed the concept of oenolomics, based on the consideration of wine as whole complex biological system constantly evolving under environmental conditions, which requires integrated methodologies such as ultra-high resolution FTICR-MS for the development of non-targeted comprehensive analyses. R. Gougeon is author or co-author of +100 international peer-reviewed publications, and coordinator of the Wine Active Compounds (WAC) international conference series https://ubwac.com/.



The water status of the vine as an indicator of the evolution of the quality of the grapes in a context of climate change.

Sébastien Nicolas (1,3), Benjamin Bois (2,3), Mourad Harir (4), Marianna Lucio (4), Roy Urvieta (5), Fernando Buscema (5), Olivier Mathieu (2), Anne-Lise Santoni (2), Philippe Schmitt-kopplin (3), Régis D. Gougeon (1,3)

1UMR Procédés Alimentaires et Microbiologiques, PAM UMR A 02.102, Université Bourgogne Franche-Comté, AgroSup Dijon, 6, Bd Gabriel, 21000 Dijon, France
2UMR Biogeosciences, Université Bourgogne Franche-Comté / CNRS, 6, Bd Gabriel, 21000 Dijon, France
3Institut Universitaire de la Vigne et du Vin – Jules Guyot, Université Bourgogne Franche-Comté, rue Claude Ladrey, 21000 Dijon, France
4Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany
5Catena Institute of Wine, Bodega Catena Zapata, Mendoza, Argentina

The water status of the vine has been widely explored, as it strongly affects the physiology of the vine and the metabolic composition of the grape. Many studies have focused on its impact either on the physiological characteristics of the vine, or on the concentration in major metabolites of the berries, or on the quality of the wine as well.
In this study, the hydric status of the vine was evaluated by isotopic discrimination of carbon, on juices of berries of Vitis vinifera cv. Pinot noir (PN) and Chardonnay (CH), during 3 vintages (2019, 2020 & 2021). A total of 220 samples were taken from 5 wine-growing countries around the world. The same grape juices were analyzed by Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) leading to the detection of thousands of elemental compositions. Multivariate statistical analyzes revealed hundreds of elemental compositions significantly related to observed gradients in water status. Abscisic acid (ABA) and various derivatives are examples of chemical markers, which are part of complex fingerprints, whatever the variety. These results provide an unprecedented representation of the grape juice chemical diversity related to the vine water status. They could contribute to a better knowledge of the mitigation strategy of the vine in a context of climate change.