In honor of Bastille Day, Cole-Parmer salutes French scientist Émile Peynaud, an enologist and researcher with a formidable legacy. A former professor at the University of Bordeaux, Peynaud is largely credited for revolutionizing winemaking.
Through hundreds of papers and consultations with wineries in France, Italy, Spain and the US, Peynaud shared his expertise in vinification practices. He advocated for a balance of acidity, tannins, fruit, and alcohol to produce flavorful wines. Though initially criticized, Peynaud advised winemakers to encourage and control malolactic fermentation. He also offered insights on the scientific processes of winemaking, including the timing of harvests, choosing the best grapes, controlling fermentation temperatures, and more. One colleague asserted that Peynaud’s work brought discipline to the winemaking process.
As comfortable in cellars as he was in the classroom, Peynaud’s legacy lives on through his influence in the industry, his books―and the appreciation of wine connoisseurs around the world. Mr. Peynaud passed away on July 18, 2004.
More about Fermentation
The fermentation process refers to the production of a large culture of a microorganism. Either the microorganism itself or the byproducts of the microorganism may be used for further manipulation and product development.
Cole-Parmer Antifoam and Carbon Dioxide Meters/Controllers
Successful fermentation processes require tight control of parameters such as aeration/dissolved oxygen (DO), carbon dioxide (CO2), pH, temperature, and foam. Accurate control is imperative to maximize cell growth and productivity.
For a selection guide to cell culture fermentation systems, read this.
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