Research areas

Research for biobased sustainability innovations for the sector Champagne - ANAXAGORE programme

Lignocellulose biodegradation and bioconversion

Ethnography of wine growers associations

Biological control of vine disease. Factors influencing wine quality (microbial-vine interaction, biological control and climate change, biological control and wine quality)

Effervescence, Champagne and applications. Physicochemical process of wine effervescence and foam

Pedology: wine-growing soils of the Champagne region

Geochemistry: trace metal behaviour in soils and sediments

Hydrology: water and pollutant transfer from runoff and infiltration

Application of fluid mechanics to effervescence: the study of mixing flow phenomena induced by bubble columns in champagne glasses - visualisation of CO2 flow patterns intrinsic to fluid motion.

Vibratory mechanics: optimizing the riddling process of bottles on vibration benches; spatial-temporal shifts in sediment

Molecular aspects of vini-viticulture: dispersion of phytosanitary products in soils and aquifers. New biodegradable materials in vine growing; custom-made natural vine defence elicitors; the study of wine constituents using metabolomics. Use of cellulose gum for tartaric precipitation prevention. Analysis of the surface-active macromolecules responsible for stabilizing Champagne foam. Analysis of the oxidation of compounds in aging wines using NMR. Isolation and purification of bioactive compounds in vine and wine. Manufacturing derivatives of tartaric acid synthons

Economics, institutional and identity dynamics of the wine industry. Stake holder interplay in the economics and management of cultural goods, and the construction of cultural heritage. Promoting wine heritage through wine tourism. Wine, gastronomy, "biens du goût", luxury industry, marketing and the cultural behaviour of consumers. Short marketing circuits. The dynamics of innovation. The rationale of sustainable development. Marketing and brand management, distribution, social media

Reims Economic Sciences Laboratory (REGARDS, EA 62 92)

Scientific considerations in the Champagne region's long history of winemaking. Vine and Wine in Antiquity. Vine and wines in the Middle Ages. History of landscape and the environment. Situating Champagne wine within the history of society

Transformation towards sustainability. Territorial dynamics around land use changes: winegrowing versus residential development. Disturbances and conflict in coexisting landuses in the transformation towards sustainability

Institut d'Aménagement des Territoires, d'Environnement et d'Urbanisme de Reims (IATEUR, EA 2076)

Wine sector regulation. Protection of registered designation of origin (AOC) wine. Public health and alcohol consumption. Wine trade. Promotion of winegrowing territories. Terroir, wine and culture

Restructuration of jobs, professional activities, trades and professions. Professionalization and social and organizational transformation: issues of professional identity, career paths and professional rhetoric

Social representations, language (lexicon for describing odours and wine); neurocognitive effects of alcohol

Technology platforms

Flow cytometry (analysis and cell sorting):

Utilisations des cookies

Research areas

Research for biobased sustainability innovations for the sector Champagne - ANAXAGORE programme

Lignocellulose biodegradation and bioconversion

Ethnography of wine growers associations

Biological control of vine disease. Factors influencing wine quality (microbial-vine interaction, biological control and climate change, biological control and wine quality)

Effervescence, Champagne and applications. Physicochemical process of wine effervescence and foam

Pedology: wine-growing soils of the Champagne region

Geochemistry: trace metal behaviour in soils and sediments

Hydrology: water and pollutant transfer from runoff and infiltration

Application of fluid mechanics to effervescence: the study of mixing flow phenomena induced by bubble columns in champagne glasses - visualisation of CO2 flow patterns intrinsic to fluid motion.

Vibratory mechanics: optimizing the riddling process of bottles on vibration benches; spatial-temporal shifts in sediment

Scientific considerations in the Champagne region's long history of winemaking. Vine and Wine in Antiquity. Vine and wines in the Middle Ages. History of landscape and the environment. Situating Champagne wine within the history of society

Transformation towards sustainability. Territorial dynamics around land use changes: winegrowing versus residential development. Disturbances and conflict in coexisting landuses in the transformation towards sustainability

Wine sector regulation. Protection of registered designation of origin (AOC) wine. Public health and alcohol consumption. Wine trade. Promotion of winegrowing territories. Terroir, wine and culture

Restructuration of jobs, professional activities, trades and professions. Professionalization and social and organizational transformation: issues of professional identity, career paths and professional rhetoric

Social representations, language (lexicon for describing odours and wine); neurocognitive effects of alcohol

Technology platforms

Flow cytometry (analysis and cell sorting):