The CEDRE program, a French-Lebanese Hubert Curien partnership, fosters scientific exchanges between French and Lebanese laboratories, encourages interdisciplinary collaboration, and supports young researchers through joint PhD programs. It also prioritizes projects that contribute to Lebanon’s development and address the challenges posed by the current crisis. As part of this initiative, the Faculty of Science (FS) at the Saint Joseph University of Beirut (USJ) is collaborating with Institut Agro-Dijon on an innovative project. Prof. Maher Abboud, Dean of the FS and project director, provides further insights into this development.

Interview by Roger Haddad

Could you explain the focus of this project, co-funded by the USJ Research Board?

This joint PhD project focuses on developing an “active” cork for wine bottles to improve oxidative stability through advanced mechanisms.

How do these mechanisms help maintain wine quality?

One of their main functions is trapping harmful molecules that degrade wine. These molecules, especially radical species, accelerate oxidation and deterioration. Our active cork integrates agents that neutralize these elements while preserving the wine’s taste and aroma, ensuring its organoleptic qualities remain intact.

This project takes a multidisciplinary approach. What scientific fields are involved?

Indeed, this project combines physical chemistry, microbiology, food matrix studies, and release kinetics. This combination of expertise optimizes the cork’s performance and ensures a controlled release of active compounds, enhancing its overall functionality.

What role do antioxidants play in this process?

Antioxidants are key. We have selected compounds that neutralize radical agents, helping maintain wine quality. What makes this even more innovative is that these antioxidants are derived from food waste. At USJ’s Faculty of Science, a team led by Prof. Richard Maroun, Vice-Rector for Research, has been working for years on extracting these substances. Their integration into this project marks a significant step toward both sustainability and innovation.

How are these antioxidants incorporated into the cork, and what is their effect?

We have developed a process to embed them directly into the cork, ensuring a slow, controlled release. This targeted approach provides long-term protection against oxidation, extending the wine’s shelf life while maintaining its quality.

How does this project showcase innovation and scientific collaboration?

It perfectly bridges fundamental research and practical application, merging scientific expertise with the sustainable use of natural resources. Our partnership with Institut Agro-Dijon, supported by the CEDRE program, demonstrates how synergy between research and industry can lead to groundbreaking solutions, and how international collaboration drives meaningful innovation in the wine industry.

Read also: Une innovation pour préserver la qualité du vin à la Faculté des sciences de l’USJ