Expertise documents

expertise_documents

Micobiological strategies to optimize wine regionality and personality

Proceedings of the XXVIIIth Entretiens Scientifiques Lallemand held in Blenheim, New Zealand focused on Sauvignon blanc and Pinot noir wine production.  Topics presented included aroma profiles of Sauvignon blanc, yeast to help shape Sauvignon blanc styles and the challenges of Pinot noir wine.  Master of Wine student, Ms Sarah Benson (Manchester, UK) presented her study ‘Creating Marlborough Sauvignon blanc in different styles, and assessing UK consumer and journalist preferences for these wines’. ESL_Proceedings_2018

Technical overview on cider production

Proceedings of the XXVIIth Entretiens Scientifiques Lallemand held in Tallinn, Estonia focused on cider production.  Topics presented included overviews of cider production in different countries illustrating the wide range of styles produced worldwide. Cahier ESL 2017 complet

Biodiversity meets terroir

Proceedings of the XXVIth Entretiens Scientifiques Lallemand held in Osoyoos, Canada focused on understanding that microbiological diversity is essential for controlling the production of quality wine.  Topics presented included the diversity of microbial populations in the vineyard and in winery fermentations. ESL 2016 Canada - ENG

Understanding varietal aromas during fermentation

Proceedings of the XXIVth Entretiens Scientifiques Lallemand held in Lisbon, Portugal focused on the impact of alcoholic and malolactic fermentations on varietal aromas.  Topics presented included the extensive different classes of varietal aromas and how yeast and bacteria can reveal their greatest potential in wine.  Dr Matthew Goddard, School of Biological Sciences, University of Auckland, New Zealand presented on 'Merging Ecology of Wine Microbiology’. Cahier 2013-2014 final

The use of non-conventional microorganisms in winemaking

Proceedings of the XXIIIrd Entretiens Scientifiques Lallemand held in Monestier, France focused on non-Saccharomyces and other ALB species for wine fermentation and their impacts on wine sensory properties.  Topics presented included non-Saccharomyces species and yeast hybrids, and the diversity of Lactobacillus species in winemaking. Cahier Monestier 2012 entier