Karine Pedneault, Université Sainte-Anne

Research

Flavours Fruit biochemistry Hybrid grapes Metabolomics Sensory perception Wine chemistry

Latest papers

Different Temperature and UV Patterns Modulate Berry Maturation and Volatile Compounds Accumulation in Vitis sp.
Frontiers in plant science · 2022 · senior author
Pomace limits tannin retention in Frontenac wines.
Food chemistry · 2019 · senior author
Co-fermentation of red grapes and white pomace: A natural and economical process to modulate hybrid wine composition.
Food chemistry · 2018 · senior author

All 3 publications

Latest funding

Extraction and valorization of high-value phytochemicals from Nova Scotia seaweeds
NSERC · 2019 · Principal investigator
$25,000
Understanding flavour development in interspecific hybrid grapes and wines
NSERC · 2017 · Principal investigator
$208,000

All 2 grants and awards

3 publications.

01

Different Temperature and UV Patterns Modulate Berry Maturation and Volatile Compounds Accumulation in Vitis sp.

Campos-Arguedas F, Sarrailhé G, Nicolle P, Dorais M, Brereton NJB, Pitre FE, Pedneault K

Frontiers in plant science2022Senior author

DOI: 10.3389/fpls.2022.862259 PMID: 35845654

02

Pomace limits tannin retention in Frontenac wines.

Nicolle P, Marcotte C, Angers P, Pedneault K

Food chemistry2019Senior author

DOI: 10.1016/j.foodchem.2018.10.116 PMID: 30502168

03

Co-fermentation of red grapes and white pomace: A natural and economical process to modulate hybrid wine composition.

Nicolle P, Marcotte C, Angers P, Pedneault K

Food chemistry2018Senior author

DOI: 10.1016/j.foodchem.2017.09.053 PMID: 29037718

Extraction and valorization of high-value phytochemicals from Nova Scotia seaweeds

Principal investigatorNSERC2019Engage Grants Program

Principal investigators: Pedneault, Karine

$25,000

Understanding flavour development in interspecific hybrid grapes and wines

Principal investigatorNSERC2017Discovery Grants Program - Individual

Principal investigators: Pedneault, Karine

Keywords: hybrid grapes; fruit biochemistry; metabolomics; flavours; sensory perception; wine chemistry

$208,000

From CIHR, NSERC and SSHRC funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998, including their latest published competition results.

Frequent collaborators

Sciences
Sciences des aliments
Phytologie

Co-authors at Université Sainte-Anne, colored by department. Thicker lines mean more shared papers; select anyone to open their profile and their own map.

Paul Angers

Sciences des aliments

2 shared papers, latest 2019

Martine Dorais

Phytologie

1 shared papers, latest 2022

Write to this professor

A short, specific email works best. This draft uses one of their recent papers; replace the parts in brackets with your own details before sending.

Applying for

Paper to mentionMention their NSERC grant from 2019

Subject: Prospective PhD student: Flavours Dear Professor Pedneault, My name is [your name], and I am a [your current degree or role] at [your institution]. I am applying for a PhD position starting in [term and year]. I read your paper "Different Temperature and UV Patterns Modulate Berry Maturation and Volatile Compounds Accumulation in Vitis sp." (2022), and it connects closely to my own work on [your research topic]. [One or two sentences on what you did and what you learned.] I also saw your NSERC-funded project "Extraction and valorization of high-value phytochemicals from Nova Scotia seaweeds" (2019), and I would be glad to contribute to work in that direction. Are you accepting new PhD students for [term and year]? I have attached my CV and transcripts, and I would be glad to talk at a time that suits you. Thank you for your time. Kind regards, [your name]