+961 8 900 047

lari@lari.gov.lb

LARI-LEB

Fanar

Wine Lab

About

The Wine testing laboratory provides a high quality, reliable, economical and fast service (within 48 hours), which it fulfills several tasks: 

  • Checking the quality of wine, champagne, sparkling wine, fruit wines and beverages similar to wine.
  • Analysis for all products from grapes to wine using new techniques FTIR (Fourier –Transform infrared spectroscopy).
  • Carrying out analyses related to the quality of Lebanese wines in order to improve its quality and make it competitive in international markets.
  • Conducting research work in cooperation with wine producers to find solutions to the problems they face, in addition to carrying out research work on local grape varieties that can have an important role in the process of manufacturing Lebanese wine.

Staff

  • Head of department: Dr. Chantal Ghanem (chantalghanem@lari.gov.lb)

Publications

  • Chantal Ghanem, Patricia Taillandier, Ziad Rizk, Nancy Nehmé, Jean-Pierre Souchard, Youssef El Rayess (2019). Evolution of polyphenols during Syrah grapes maceration: time versus temperature effect. Molecules 24, 2845.
  • Ziad Rizk, Youssef El Rayess, Chantal Ghanem, Florence Mathieu, Patricia Taillandier, Nancy Nehmé. New antibacterial peptides produced by Saccharomyes cerevisiae responsible for the inhibition of malolactic fermentation. Oeno/IVAS June 2019, 11th International Symposium of Oenology. Bordeaux-France. Oral presentation with proceedings
  • Ziad Rizk, Youssef El Rayess, Chantal Ghanem, Florence Mathieu, Patricia Taillandier, Nancy Nehmé (2017). Identification of multiple-derived peptides produces by Saccharomyces cerevisiae Uvaferm BDX inhibiting malolactic fermentation performed by Oenococcus oeni Vitalactic F FEMS Journal.
  • Chantal Ghanem, Patricia Taillandier, Lara Hanna-Wakim, Ziad Rizk, Nancy Nehmé, Jean-Pierre Souchard, Youssef El Rayess. Impact of fining agents and oenological additives on the phenolic composition of Cabernet Sauvignon wine. (Poster WAC 2017 International Conference Dijon France)
  • Ziad Rizk, Youssef El Rayess, Chantal Ghanem, Florence Mathieu, Patricia Taillandier, Nancy Nehmé (2016) Role of peptides released by Saccharomyces cerevisiae BDX in the inhibition of the malolactic enzyme extracted from Oenococcus oeni Vitilactic F. International Journal of Food Microbiology, 233: 90-96, doi:10.1016/j.ijfoodmicro.2016.06.018.
  • Chantal Ghanem, Patricia Taillandier, Lara Hanna-Wakim, Ziad Rizk, Nancy Nehmé, Jean-Pierre Souchard, Youssef El Rayess (2017). Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine. LWT-Food Sciences and Technology
  • Paula El Najjar, Chantal Ghanem, Ziad RIZK, Nancy Nehme, SamarAzzi-Achkouty, Youssef El Rayess (2017). Polyphenolic profile and antioxidant activity of commercial Lebanese red wine. (In Progress)
  • Chantal Ghanem, Patricia Taillandier, Lara Hanna-Wakim, Ziad Rizk, Nancy Nehmé, Jean-Pierre Souchard, Youssef El Rayess. Extraction of polyphenols from grapes: impact of couple time/temperature on composition, concentration and antioxidant activity, 22th LAAS scientific conferences, April 16 (Oral speech).
  • Ziad Rizk, Youssef El Rayess, Chantal Ghanem, Florence Mathieu, Patricia Taillandier, Nancy Nehmé. Involvement of Low Molecular Weight Peptides Released by Saccharomyces cerevisiae BDX in the inhibition of malolactic fermentation performed by O. oeni Vitilactic F”, April 12, at LAU, Beirut (poster presentation).
  • Ziad Rizk, Youssef El Rayess, Chantal Ghanem, Florence Mathieu, Patricia Taillandier, Nancy Nehmé. Involvement of yeast-derived peptides in the inhibition of malolactic fermentation and impact of these peptides on the malolactic enzyme activity. Oeno 2015, 10th International Symposium of Oenology, June 29- 1st of July, 2015. Bordeaux-France. Oral presentation with proceedings
  • Chantal Ghanem, Patricia Taillandier, Lara Hanna-Wakim, Ziad Rizk, Nancy Nehmé, Jean- Pierre Souchard, Youssef El Rayess. Impact of maceration time and temperature on the extraction and evolution of polyphenols in Lebanese musts. Oeno 2015, 10th International Symposium of Oenology, June 29- 1st of July, 2015. Bordeaux-France. Poster with proceedings
  • Youssef El Rayess, Ziad Rizk, Chantal Ghanem, Nancy Nehme (2016) Clarification and stabilization of wines using membrane processes. In: Jordao Antonio, Cosme Fernanda (Eds.) Recent advances in wine stabilization and conservation technologies. Nova Science Publishers Inc., New-York.
  • Ziad Rizk, Nancy Nehmé, Youssef El Rayess, Florence Mathieu, Patricia Taillandier. Involvement of yeast-derived peptides in the inhibition of malolactic fermentation and impact of the inoculation strategy on its accomplishment. Macrowine 2014, 6-10 September 2014, Stellenbosch.
  • Chantal Ghanem, Ziad Rizk, Lara Hanna-Wakim, Nancy Nehmé, Jean-Pierre Souchard, Patricia Taillandier, Youssef El Rayess. Characterization of the phenolic composition and the antioxidant activity of Lebanese wines. Macrowine 2014, 6-10 September 2014, Stellenbosch.
  • Youssef El Rayess, Lara Hanna-Wakim, Chantal Ghanem, Ziad Rizk, Jean-Pierre Souchard, Nancy Nehmé, Patricia Taillandier. Trends on the impact of winemaking processes on wine phenolic composition. Macrowine 2014, 6- 10 September 2014, Stellenbosch.