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 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, New Zealand presented on ‘Merging Ecology of Wine Microbiology’.

Cahier 2013-2014 final