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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 London), genetics of Sulphur-containing compounds in Saccharomyces and production by O. oeni during MLF. Cahier20 […]
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 a presentation by Prof Manfred Grossmann. Topics presented included Margaret River cool-climate Chardonnay, yeast and […]
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 and France, and how MLF impacts cool-climate varietals. Rosé winemaking covered topics including yeast and […]
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 Lactobacillus species in winemaking. Cahier Monestier 2012 entier
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 their greatest potential in wine. Dr Matthew Goddard, School of Biological Sciences, University of Auckland, […]
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 management, irrigation practices, and phenolic maturity, and how these factors influence final wine quality. Cahier […]
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 fermentations. ESL 2016 Canada – ENG
Feb 20, 2020
ESL 2017: Technical overview on cider productionProceedings 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
Feb 20, 2020
ESL 2018: Micobiological strategies to optimize wine regionality and personalityProceedings 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 […]
Feb 20, 2020
The New Winemaking Update – Organic Version: Copper sulfate use in organic vineyards – are wine yeast and bacteria affected by this fungicide?In 2017, the organic vineyard areas had tripled in 10 years and approximately 5% of worldwide vineyards are now under organic certifications. For organic growers, who cannot use other fungicide sprays, copper sulfate is still an effective tool against downy mildew. With the increased production of organic vineyards in the world, the use of this […]
Feb 12, 2020