After a Master degree in Food Engineering from the Sciences Institutes of Montpellier and a specialization in Microbiological engineering, Anne joined Lallemand Oenology Division in 1999. Her first work, carried out within the INRA Montpellier in France, in the unity of Sciences for oenology, focused on yeast nutrition in oenological conditions and its impact on yeast physiology. Today in charge of projects of research and development at the international level on yeasts and their nutrients, Anne initiates research collaborations with Research Institutes worldwide, experts on the wine yeast metabolism. After several investigations on wine yeast characterization, and yeast biodiversity leading to yeast selections on the worldwide terroirs, most of the projects are now focusing on improving specific properties of wine yeasts & developing yeast nutrients to optimize the organoleptic quality of the wines.
EXPRESS THE FULL AROMATIC POTENTIAL OF CHARDONNAY WINES THROUGH YEAST TAILORED NUTRITION
Abstract will be online soon