Expertise documents

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

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 fermentation impacts their sensory properties.  The meeting also celebrates the 115th anniversary of the Geisenheim Research Centre with a presentation by Prof Manfred Grossmann. 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. CahierGeisenheimComplet

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 presented included climate change and viticulture, challenges faced by yeast with higher alcohol, malolactic fermentation and grape phenolic maturity. Cahier19 Lall

ESL 2004: Wine quality and malolactic fermentation

Proceedings of the XVIth Entretiens Scientifiques Lallemand held in Porto, Portugal discusses the role lactic acid bacteria and malolactic fermentation in winemaking.  Topics presented included yeast-bacteria interactions, impact of S-containing amino acids and glutathione on LAB and MLF, producing buttery wines and the LAB genome project. Cahier Lall 5