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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
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 […]
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 […]
Feb 12, 2020
Optimal wine yeast nutrition with Stimula Chardonnay™ for maximum aromatic expression in Chardonnay winesWine yeasts are able to produce volatile aroma compounds from precursors found in the grape musts. Despite this ability, the wine yeast needs an adapted nutrition management (type of nutrient and timing of addition) that will maximize this secondary metabolism. […]
May 28, 2019