Dr. Chantal Maury

Ecole Supérieure d'Agricultures

Dr. Chantal Maury

Ecole Supérieure d'Agricultures

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Academic Career Length

26Years (2001-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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12 October 2011 in American Journal of Enology and Viticulture

Journal Article

Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review

Frédérique Jourjon

Texture analysis is a well-established analytical technique in the food industry for evaluating the mechanical and physical characteristics of both raw ingredients and finished products. Instrumental mechanical properties of table grapes, acquired using universal testing machines equipped with specific probes, may be of interest in the viticulture and postharvest sectors to recognize the potential of each variety and help satisfy market requirements. The measured parameters are related to some sensory properties and, therefore, indirectly to consumer acceptability of the product. As texture analysis is a rapid and low-cost analytical technique, it can also be favorably applied in enology as a routine tool for monitoring winegrape quality. Among the different mechanical parameters measurable, berry skin thickness and hardness are indices that reflect anthocyanin extractability and dehydration kinetics with adequate reliability. This review collects the most recent research results from grape texture studies, emphasizes the potentiality and limits of this analytical technique when applied to grape studies, and highlights trends that require further understanding.

1 March 2008 in Food Quality and Preference

Journal Article

Sensory and instrumental characterisation of Cabernet Franc grapes according to ripening stages and growing location

Marine Le Moigne

Chantal Maury

Dominique Bertrand

Frédérique Jourjon

30 December 2012 in Food and Bioprocess Technology

Journal Article

Stability of Individual Phenolic Compounds and Antioxidant Activity During Storage of a Red Wine Powder

Mara Galmarini

Chantal Maury

Emira Mehinagic

Virginia Sanchez

Rosa I. Baeza

Jorge Chirife

The addition of maltodextrin DE 10 to red wine (Cabernet Sauvignon) followed by freeze-drying allowed to obtain a free-flowing (dealcoholized) wine powder (WP) having a phenolic concentration about 3.6 times higher than the original liquid red wine. The powder, having a water activity (a _w) of 0.053 and 0.330 was stored at 28 °C and 38 °C and the content of ten different phenolic compounds was determined by HPLC. Caftaric acid, quercetin 3-glucoside, caffeic acid, gallic acid and resveratrol contents in the WP stored at 28 °C and 38 °C, remained almost constant during 70 days of storage, while epicatechin gallate, catechin, malvidin 3-G and epicatechin showed slight losses (about 15–25 %) during storage. On the contrary, epigallocatechin experienced a strong loss of concentration (around 61 % loss) during storage at the same conditions. A moderate decrease of antioxidant activity, determined by free radical scavenging capacity of the 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH*) and ferric reducing antioxidant power (FRAP) was observed along storage. This decrease was more important at higher temperature (38 °C) and higher a _w (0.33). These results would allow the feasibility of using this WP as a healthy ingredient in alcohol-free powder drinks.

1 February 2010 in Analytica Chimica Acta

Journal Article

Determination of the impact of bottle colour and phenolic concentration on pigment development in white wine stored under external conditions

Chantal Maury

Andrew C. Clark

Geoffrey R. Scollary

24 September 2009 in Journal of Texture Studies

Journal Article

DEVELOPMENT OF A MECHANICAL TEXTURE TEST TO EVALUATE THE RIPENING PROCESS OF CABERNET FRANC GRAPES

Chantal Maury

Emmanuel Madieta

Marine LE Moigne

Emira Mehinagic

Rene Siret

Frederique Jourjon

1 July 2008 in Analytica Chimica Acta

Journal Article

Front face fluorescence spectroscopy and visible spectroscopy coupled with chemometrics have the potential to characterise ripening of Cabernet Franc grapes

Dominique Bertrand

Frédérique Jourjon

About Me

- Since Sept 2020: Vice-Director of the Grappe Research Unit, ESA, INRAE. - 2017-today: Lecturer and Researcher in viticulture in oenology, at Ecole Supérieure d’Agricultures (ESA), Angers, France. Departement of Viticulture and Oenology. Head of Vine and Wine Major (master program). Leader of theme 1 (on 3) about the objectivation of physico-chemical properties of products. - July 2019: HDR (Habilitation à Diriger les Recherches): Native and oxidized phenolic compounds as markers of grape and wine quality. - From 2006: Lecturer and researcher at ESA, Angers. Interest of the maturity evolution of Cabernet franc and Chenin grapes, link between texture, phenolic compounds and sensory analysis. - 2015-2017: International Vintage Master’ Studies Manager - From 2009-2015: Head of the International Vintage Master - 2004 – 2006: Post-doctoral researcher, ESA, Angers. The aim was to set up a method of grape texture assessment and implement the phenolic compound analysis. - 2003 – 2004: Post-doctoral researcher at National Wine and Grape Industry Centre, Wagga Wagga, Australia. The study aimed to understand the oxidation of catechin and epicatechin in the presence of ascorbic and erythorbic acids. - Ph.D in Food Sciences at Ecole Nationale Supérieure Agronomique of Montpellier in September 2001. Thesis title: “Study of phenomena involved in protein fining treatments in oenology » . - Member of the Scientific committees of IVAS and Enoforum symposia.

Dr. Chantal Maury

Dr. Chantal Maury

Research Focus & Metrics

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Representative Publications

About Me