




RESEARCH
30 years of research and expertise on
The flavors of fermented foods
according to 4 research axes :
R1. Organoleptic quality and stability during aging
R4. Environmental issues
R2. Polyphenols and antioxidant power
R3. Discovery of new molecules in hops
To better understand the expertise of the laboratory, browse HERE our research history.
The matrices of interest
BEER
Beer and its raw materials, brewing technologies
WINE
Belgian wines and interspecific grape varieties
CHOCOLATE
From cocoa bean to chocolate bar
PUBLICATIONS
Between 2021 & ...
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Carlos Silva Ferreira, Margaux Simon & Sonia Collin. Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability. J. Am. Soc. Brew. Chem. 81 (2023). 255-264. DOI: 10.1080/03610470.2022.2062156.
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Jules Christian Djoko Kouam, Jude Manga Ndjaga, Simon Perrez Akoa, Martine Louise Ondobo, Pierre Efa Onomo, Pierre François Djocgoue, Nicolas Niemenak, Sonia Collin. Flavan‑3‑ol and favonol analysis in healthy and infected parents and progenies of cocoa leaves (Theobroma cacao L.) with Phytophthora megakarya Bras. and Grif. Tropical Plant Pathology, 47 (2022), 646-658. https://doi.org/10.1007/s40858-022-00521-0
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Margaux Simon & Sonia Collin. Why Oxidation Should Be Still More Feared in NABLABs: Fate of Polyphenols and Bitter Compounds. Beverages 8 (2022), 61-74. DOI: 10.3390/beverages8040061
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Sonia Collin. Traité de Brasserie, Tome 1. La bière et ses matières premières. Ed DUNOD, France (2022), 552 pp. ISBN:978-2-10-083186-9.
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Sonia Collin. Traité de Brasserie, Tome 2. Etapes du procédé brassicole . Ed DUNOD, France (2022), 681 pp. ISBN:978-2-10-083189-0.
https://doi.org/10.3390/beverages9030067
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Cécile Chenot and Sonia Collin. Full complementary of three aroma extraction methods and two GC detection techniques for the analysis of natural odorants in fermentation media: focus on terpenoids, phenols, esters, and polyfunctional thiols. Analyse chimique des parfums, Imperial College Press, England (2024), sous presse.
Between 2016 & 2020:
Between 2011 & 2015:
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Sonia Collin & Jean Crouzet.Polyphenols and processes.Ed. Tec & Doc, Lavoisier, France (2011), 337pp. ISBN: 978-2-7430-1338-7, ISSN: 0993-3948. Including:
Sonia Collin, Christine Counet, Delphine Callemien & Vesna Jerkovic. Nomenclature and synthetic routes of the main polyphenols.Part 1. Chapter 1, 5-27.
Sonia Collin, Delphine Callemien & Sabrina Nizet. Extraction and analysis of polyphenols.Part 1. Chapter 2, 29-43.
Sonia Collin, Delphine Callemien & Vesna Jerkovic. Properties of polyphenols. Part 1. Chapter 3, 45-65.
Sonia Collin, Meike Brohan, Julie Laille, Christine Counet & Fanny Nguyen. Polyphenols in cocoa products and in chocolate. Impact of fermentation, roasting and conching processes.Part 2. Chapter 1, 69-101.
Sonia Collin, Delphine Callemien, Aurore Timmermans, Meike Brohan, Sabrina Nizet & Vesna Jerkovic. The polyphenols of malt, sorghum, hops and beer. Impact of grain malting, hop conditioning processes and beer making steps.Part 2. Chapter 3, 159-230.
Cédric Saucier, Vesna Jerkovic & Sonia Collin. Grape polyphenols. Impact of wine making steps.Part 2. Chapter 4, 231-276.
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Sonia Collin, Sabrina Nizet & Jacques Gros.The dry hopping of Belgian specialty beers is much more than just dissolving the aromatic compounds of the hops.Cerevisia, 36 (2012), 119-124.
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Jacques Gros & Sonia Collin.Identification of a new light-struck off-flavor in “light-stable” beers. Cerevisia,37 (2012), 10-14.
Between 2006 & 2010:
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Vesna Jerkovic & Sonia Collin.Occurrence of resveratrol and piceid in American and European hop cones. J. Agric. Food Chem., 55 (2007), 8754-8758.
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Delphine Callemien & Sonia Collin.Better knowledge of flavanoids in fresh lager beers: comparison of extraction methods and use of thiolysis-RP-HPLC-ESI(-)-MS/MS.European Brewery Convention,Fachverlag Hans Carl, Nürnberg, Germany (2007), n°116, 1040-1048 (ISBN-798-90-70143-24-4).
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Victor Jos Eyamo Evina, Cedric De Taeye, Nicolas Niemenak & Sonia Collin.Degradation of natural flavan-3-ols of "German cocoa" during incubations mimicking the production of lactic and acetic acids during fermentation. Proceedings of the Doctoral College: Plant Biotechnology and Agrifood – Agence Universitaire de la Francophonie(2017), 111-114.
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Caroline Scholtes, Sabrina Nizet & Sonia Collin.How sotolon can impart a Madeira off-flavor to aged beers. J. Agric. Food Chem.,63 (2015), 2886-2892.
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Thi Thu Hang Tran, Marie-Lucie Kankolongo Cibaka & Sonia Collin.Polyfunctional thiols in fresh and aged belgian special beers. Fate of hop S-cysteine conjugates. J. Am. Soc. Brew. Chem.,73 (2015), 61-70.
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Nicolas Declercq, Sonia Collin, Marc Maudoux, Anne Fumanal, André Prieto & Philippe Cario.A new alternative for the optimization of the organoleptic profile of the cerveza. Cerveza y Malta,45(2) (2007), 35-38.
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Nicolas Declercq, Olivier Duthoit, Sonia Collin, Marc Maudoux & Philippe Cario. ATnew alternative to increase the flavor stability of the beer.Beer Today,2 (2009), 64-69.
Between 2001 & 2005:
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Laurence Gijs & Sonia Collin.Review-Occurrence and formation pathways of sulfur aromas in beer. 3. Terpenes and sulfur heterocycles. Cerevisia.,28 n°3 (2003), 31-39.
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Amale Benzekri, Rafika Iraqi, Amina Bouseta & Sonia Collin.Demonstration of VOCs produced by toxigenic fungi.Journal of Catalytic Materials and Environment,2 (2003), 25-29.
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Catherine Vermeulen, Delphine Callemien, Sabine Bailly & Sonia Collin.Occurrence of polyfunctional thiols in fresh and aged lager beers. New additional synthesis pathway for 3-methyl-2-buten-1-thiol (MBT).European Brewery Convention,Fachverlag Hans Carl, Nürnberg, Germany (2005), n°93, 829-832 (ISBN 90-70143-23-2 and ISBN-13 978-90-70143-23-7).
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Vesna Jerkovic, Delphine Callemien, Denis Dubois & Sonia Collin.Determination of stilbenes contents in various hop cultivars and conditionings.European Brewery Convention,Fachverlag Hans Carl, Nürnberg, Germany (2005), n°111, 979-983 (ISBN 90-70143-23-2 and ISBN-13 978-90-70143-23-7).
Between 1996 & 2000:
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Laurent Mélotte, Thierry Vanhavre, Sonia Collin & Stéphane Dupire.Hop aroma: fate of humulene epoxides and caryophyllene oxide in the brewing process. EBC Brewery Convention-Brewing Science Group-Bulletin 1996, Zoeterwoude, Holland (1996), 57-74.
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Shou Yan, Marc Maudoux, Sonia Collin, Jean-Louis Van Haecht & Jacques Mayaudon.Study on yeast enzymatic activities by near infrared spectroscopy and radiorespirometry. Near Infrared Spectroscopy: The Future Waves, NIR Publications, AMC Davies & Phil Williams Ed., Charlton, United Kingdom (1996), 255-258.
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Marc Maudoux, Shou He Yan & Sonia Collin.Quantitative analysis of alcohol, real extract, origin gravity, nitrogen and polyphenols in beers using NIR spectroscopy. J. Near Infrared Spectroscopy, 6 (1998), A363-A366.
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Geneviève Piraprez, Marie-France Hérent & Sonia Collin.The use of RP-HPLC capacity factor as lipophilicity index for aroma compounds. Food Science and Technology COST96, Interactions of food matrix with small ligands influencing flavor and texture,J. Bakker Ed., Office for Official Publications of the European Communities, Luxembourg (1998), vol. 1, 94-98.
Between1991 & 1995:
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Sonia Collin, Marcello Montesinos, Eric Meersman, Wim Swinkels & Jean-Pierre Dufour.Yeast dehydrogenase activities in relation to carbonyl compounds removal from wort and beer. European Brewery Convention, IRL Press, OOxford University Press, Oxford, United Kingdom (1991), 409-416.
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Christine Guyot, Vincent Scheirman & Sonia Collin.Floral origin markers of heather honeys: Calluna vulgaris and Erica arborea.Food Chemistry, 64 (1999), 3-11.
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Frédéric Evellin, Philippe Perpète & Sonia Collin.Yeast ADHI disruption: a way to promote carbonyl compounds reduction in alcohol-free beer production.J. Am. Soc. Brew. Chem., 57 (1999), 109-113.