expertise-document

ESL 2017: 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…

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…

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…

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…

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…

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…

ESL 2009: Sensory of cool-climate varietals

Proceedings of the XXIst Entretiens Scientifiques Lallemand held in Geisenheim Institute in Germany focused on cool-climate varietals and to understand how wine…

ESL 2008: Production and sensory impact of Sulphur compounds

Proceedings of the XXth Entretiens Scientifiques Lallemand held in Horsens, Denmark discusses how Sulphur compounds impact wine aromas – positively and negatively. …

ESL 2007: Global warming brings new oenological challenges

Proceedings of the XIXth Entretiens Scientifiques Lallemand held in Margaux, France discusses how climate change is impacting grape and wine production.  Topics…

ESL 2006: New trends in the use of specialty inactivated yeast during winemaking

Proceedings of the XVIIIth Entretiens Scientifiques Lallemand held in South Africa discusses the role and contribution of specifically inactivated yeast and their…