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ESL 2005: Yeast’s contribution to the sensory profile of wineProceedings of the XVIIth Entretiens Scientifiques Lallemand held in La Rioja, Spain discusses how to maintain regional typicity and biodiversity with increasing globalisation. Topics presented included role of yeast in release of aroma compounds from glycosides, biodiversity of yeast, wine […]
Feb 20, 2020
ESL 2006: New trends in the use of specialty inactivated yeast during winemakingProceedings of the XVIIIth Entretiens Scientifiques Lallemand held in South Africa discusses the role and contribution of specifically inactivated yeast and their products in winemaking. Topics presented included effects of inactivated dried yeast in fermentation, the complexities of yeast cell […]
Feb 20, 2020
ESL 2007: Global warming brings new oenological challengesProceedings 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 […]
Feb 20, 2020
ESL 2008: Production and sensory impact of Sulphur compoundsProceedings of the XXth Entretiens Scientifiques Lallemand held in Horsens, Denmark discusses how Sulphur compounds impact wine aromas – positively and negatively. Topics presented included prevalence of wine faults from a blind tasting perspective (International Wine Challenge held annually in […]
Feb 20, 2020
ESL 2009: Sensory of cool-climate varietalsProceedings 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 […]
Feb 20, 2020
ESL 2011: Sensory of hot-climate red varietals and Rosé wine fermentation managementProceedings 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 […]
Feb 20, 2020
ESL 2012: The use of non-conventional microorganisms in winemakingProceedings 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 […]
Feb 20, 2020
ESL 2013: Understanding varietal aromas during fermentationProceedings 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 […]
Feb 20, 2020
ESL 2014: New outlook in viticulture and the impact on wine qualityProceedings 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 […]
Feb 20, 2020
ESL 2016: Biodiversity meets terroirProceedings 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 […]
Feb 20, 2020