patrons
Context
The Dubourdieu Chair, established in honour of Denis Dubourdieu – an oenologist, agronomist, winegrower and professor who founded the ISVV – aims to strengthen applied oenological research in support of the Bordeaux wine sector.
It operates at the interface between fundamental research and the practical needs of industry stakeholders (winegrowers, wine merchants and suppliers), transforming scientific knowledge into innovations that can be put to immediate use.
Led by Philippe Darriet, head of the Oenology Research Unit, the chair embodies a collective commitment to combining winemaking tradition, scientific rigour and high quality standards, with a view to safeguarding the sustainability, distinctive character and identity of Bordeaux wines, whilst supporting innovation and the sector’s international competitiveness.
Team Members
Axel Marchal, University Professor of Oenology, lecturer, researcher and oenology consultant, Deputy Director of the UMR Oenology and Head of the DUAD (University Diploma in Wine Tasting). He completed his PhD under the supervision of Denis Dubourdieu. His research focuses on the aroma, chemical composition and sensory perception of wines.
Institutional partners: University of Bordeaux, ISVV, Inno’vin.
- Prof. Philippe Darriet, Director of the ISVV
- Prof. Patrick Lucas, Director of the UMR Oenology
- Dr Nathalie Sans, Vice-President for Research at the University of Bordeaux
- Dr Olivier Pujolar, Vice-President for Partnerships and Regional Affairs at the University of Bordeaux
- Professor Stéphane Quideau, Professor of Molecular Chemistry at the University of Bordeaux
- Professor Pierre-Marie Lledo, Professor of Neuroscience at the Pasteur Institute, Paris
- Dr Eric Giraud-Héraud, Researcher in Economics, INRAE Bordeaux
scientific ambitions
- To push the boundaries of knowledge in oenology, drawing on cutting-edge methods and techniques.
- To advance our understanding of the molecular determinants, aromas, flavour components and phenolic compounds associated with the uniqueness and complexity of a wine’s organoleptic profile.
- To support research into the physico-chemical, biochemical and microbiological processes that contribute to the formation of compounds with an organoleptic impact in the fruit, during winemaking or ageing.
- To identify new molecular markers of quality responsible for the aromas and flavours of red and white wines.
- To develop new analytical methods and interdisciplinary approaches combining chemistry, microbiology, molecular biology, genetics, grape biochemistry and sensory analysis
- To produce applicable, rigorous and innovation-oriented science, whilst ensuring its relevance to the wine sector.
ongoing research
Institut des Sciences de la Vigne et Vin - 210 Chemin de Leysotte