Expertise documents

ESL 2016: 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

ESL 2014: New outlook in viticulture and the impact on wine quality

Proceedings of the XXVth Entretiens Scientifiques Lallemand held in Mendoza, Argentina focused on the how the complexity of fruit composition, vine genetic factors and viticultural practices influence wine quality. Topics presented discussed the effect of fruit physiology at harvest, grape management, irrigation practices, and phenolic maturity, and how these factors influence final wine quality. Cahier ESL 2014 complet

ESL 2013: 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

ESL 2012: 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

ESL 2011: Sensory of hot-climate red varietals and Rosé wine fermentation management

Proceedings of the XXIInd Entretiens Scientifiques Lallemand held in Dubrovnik, Croatia focused on cool-climate varietals and to understand how wine fermentation impacts their sensory properties.  Topics presented included Margaret River cool-climate Chardonnay, yeast and its role terroir expression in Germany and France, and how MLF impacts cool-climate varietals.  Rosé winemaking covered topics including yeast and bacteria, nutrition strategies, managing colour and sensory profiles. Cahier Dubrovnik 2011Complet spb