Contact details

Researcher at the National Center for Scientific Research ( CNRS)

Faculty of Exact and Natural Sciences - University of Reims Champagne-Ardenne

Institute of Molecular Chemistry (ICMR - UMR CNRS 7312)
Campus du Moulin de La Housse BP 1039 51687 REIMS Cedex 2

Phone 00 33 3.26.91.34.95
E-Mail : christophe.bliard@univ-reims.fr

Website : ICMR

Key words

Chemical modifications; separation ; analysis

Some publications

- Z. Abdallah, V. Aguié-Béghin, K.Abou Saleh, R. Douillard, C. Bliard, Isolation and analysis of macromolecular fractions responsible for the surface properties in native Champagne wines. Food Research International, 2010, 3(4), 982-987.

- Bliard, P-Y Bournerias, M. Luigi, and B. Robillard, Cellulose Gum: a new additive for wine tartaric stability. Tentative of structures determination involved in the haze formation after CMC addition in wine. 7th International Symposium on Cool Climate Viticulture and Enology, (ICCS-7) Washington State Convention Center, Seattle, Washington USA, June 20-22, 2010.

- C. Bliard, R Marchal, B. Robillard Courte mise au point sur les gommes de cellulose CMC après une année d’utilisation, Revue des OEnologues N° 139, AVRIL 2011, pp 45-47.

- Z. Abdallah, V. Aguié, R. Douillard, C. Bliard; Champagne Bubbles: Isolation and Characterization of amphiphilic macromolecules responsible for the stability of the collar at the Champagne / air interface. Proc of the Reims Macrowine I Symposium of May 2006,
pp377-384-, ed. P Jeandet, C Clément, A.Conreux. ISBN : 978-2-7430-0965-6 Lavoisier 2007

- S. Gégou, Z. Abdallah, S. Villaume, K. Abou-Saleh, V. Aguié, R. Douillard, C. Bliard, Protein Analysis of Surface Active Macromolecular Fractions Isolated From Various Champagne Wines. Actes du 9e symposium international d'oenologie de Bordeaux « Oeno 11 » Dunod EAN13 : 9782100575961 (2012)

International conferences

- Abdallah Z., Bliard C., Aguié-Béghin V., Douillard R., Champagne bubbles : Isolation and Characterization of amphiphilic macromolecules responsible for the stability of the collar at the Champagne/air interface Macromolecules and Secondary Metabolites of Grapevine and Wines, Macrowine 2006 Reims, May 18 - 20, 2006.

- Z. Abdallah, C. Bliard, V. Aguié-Béghin, R. Douillard Champagne Bubbles: Characterization of a Polysaccharidic Fraction Involved in the Air/Champagne Adsorption Layers Interfacial Stability; 1st European Chemistry Congress, 27-31 August Budapest, Hungary, 2006.

- Bliard, P-Y Bournerias, M. Luigi, and B. Robillard, Cellulose Gum: a new additive for wine tartaric stability. Tentative of structures determination involved in the haze formation after CMC addition in wine. 7th International Symposium on Cool Climate Viticulture and Enology, (ICCS-7) Washington State Convention Center, Seattle, Washington USA, June 20-22, 2010.

- M., Nieddu, E. Garnier, B. Kurek, Bliard F.D. Vivien “Diversity in biorefinery: an interdisciplinary approach on Science, Business and “doubly green” Chemistry, 2nd International Conference on Sustainability Transitions, Diversity, plurality and changebreaking new grounds in sustainability transition research, June 13-15/ 2011, Lund University, Sweden.

- Nieddu M., Bliard C., Youssef A, Garnier E., (2013) Mapping twenty years of Green Chem: Four Productive Heritages moving towards “Doubly Green Chemistry” International Symposium of Green Chemistry, La Rochelle, 21-24 mai 2013.