Émile Peynaud (29 June 1912 – 18 July 2004) was a French oenologist and researcher who has been credited with revolutionizing winemaking in the latter half of the 20th century, and has been called "the forefather of modern oenology".[1]
Peynaud entered the wine trade at the age of fifteen with the négociant Maison Calvet.[1] At Calvet he worked under the chemical engineer Jean Ribéreau-Gayon, and they developed methods of analysing the wines that were to be purchased. In 1946, Peynaud completed his Doctorate at the University of Bordeaux and joined its faculty as a lecturer. Ribéreau-Gayon at this time was also teaching at the University, and the two shifted their previous focus of problems faced by Calvet to the problems faced by the winemakers themselves.
While at the University of Bordeaux, where he became a professor of oenology, Peynaud worked at providing scientific explanations for many problems encountered in the process of winemaking. He convinced the wineries to begin picking grapes at vineyards up to two weeks later than usual, and to complete the picking as quickly as possible. The practice of also picking underripe or rotten grapes was abandoned, so that the selected fruit arriving at the winery was of the best possible quality.[2]
Peynaud introduced crushing and fermenting fruit in separate batches based on vine age, vineyard location, or any other factor that resulted in fruit of differing qualities in order to control tannin extraction. He then applied the cool fermentations used in Champagne to still white Bordeaux in order to control fermentation temperatures.
Because he proposed methods that ran counter to many traditions, in the 1950s and 1960s, skeptics would use the term "Peynaudization" of Bordeaux, but as his advice usually produced superior wines, criticism came to an end.[2]
Peynaud considered the control of malolactic fermentation to be one of his most important contributions to winemaking. It was commonly believed that malolactic fermentation was a sickness. He helped the wineries realize that they needed to encourage and control malolactic fermentation. He also stated, "Using only the very best grapes is a new phenomenon," considering this "the crowning achievement of [his] work."[2]
Peynaud, Émile; J. Blouin (2005) [1971]. Connaissance Et Travail Du Vin (in French) (4th ed.). Dunod. ISBN2-10-049296-9.
Peynaud, Émile (1984). Knowing and Making Wine. trans. Alan Spenser. Wiley-Interscience. ISBN0-471-11376-X.
Peynaud, Émile; J. Blouin (1996) [1983]. Le goût du vin (in French). Paris: Dunod. ISBN2-10-002750-6.
Peynaud, Émile (1996). The Taste of Wine: The Art and Science of Wine Appreciation. Translated by Michael Schuster. London: Macdonald Orbis. ISBN0-471-11376-X.
^ abcStyles, Oliver, Decanter (20 July 2004). . Archived from the original on 21 February 2010. Retrieved 15 June 2007.{{cite web}}: CS1 maint: multiple names: authors list (link)
^ abcSteinberger, Mike, Slate (30 July 2004). "The distorted legacy of Émile Peynaud". Slate.{{cite journal}}: CS1 maint: multiple names: authors list (link)
April 10, 2024
Émile, peynaud, june, 1912, july, 2004, french, oenologist, researcher, been, credited, with, revolutionizing, winemaking, latter, half, 20th, century, been, called, forefather, modern, oenology, born, 1912, june, 1912madiran, hautes, pyrénées, francedied18, j. Emile Peynaud 29 June 1912 18 July 2004 was a French oenologist and researcher who has been credited with revolutionizing winemaking in the latter half of the 20th century and has been called the forefather of modern oenology 1 Emile PeynaudBorn 1912 06 29 29 June 1912Madiran Hautes Pyrenees FranceDied18 July 2004 2004 07 18 aged 92 Talence near BordeauxNationalityFrenchAlma materUniversity of BordeauxOccupationOenologist Contents 1 Biography 2 Selected bibliography 3 See also 4 ReferencesBiography editPeynaud entered the wine trade at the age of fifteen with the negociant Maison Calvet 1 At Calvet he worked under the chemical engineer Jean Ribereau Gayon and they developed methods of analysing the wines that were to be purchased In 1946 Peynaud completed his Doctorate at the University of Bordeaux and joined its faculty as a lecturer Ribereau Gayon at this time was also teaching at the University and the two shifted their previous focus of problems faced by Calvet to the problems faced by the winemakers themselves While at the University of Bordeaux where he became a professor of oenology Peynaud worked at providing scientific explanations for many problems encountered in the process of winemaking He convinced the wineries to begin picking grapes at vineyards up to two weeks later than usual and to complete the picking as quickly as possible The practice of also picking underripe or rotten grapes was abandoned so that the selected fruit arriving at the winery was of the best possible quality 2 Peynaud introduced crushing and fermenting fruit in separate batches based on vine age vineyard location or any other factor that resulted in fruit of differing qualities in order to control tannin extraction He then applied the cool fermentations used in Champagne to still white Bordeaux in order to control fermentation temperatures Because he proposed methods that ran counter to many traditions in the 1950s and 1960s skeptics would use the term Peynaudization of Bordeaux but as his advice usually produced superior wines criticism came to an end 2 Peynaud considered the control of malolactic fermentation to be one of his most important contributions to winemaking It was commonly believed that malolactic fermentation was a sickness He helped the wineries realize that they needed to encourage and control malolactic fermentation He also stated Using only the very best grapes is a new phenomenon considering this the crowning achievement of his work 2 Peynaud was the Decanter Man of the Year in 1990 1 He taught Michel Rolland and Patrick Leon Selected bibliography editPeynaud Emile J Blouin 2005 1971 Connaissance Et Travail Du Vin in French 4th ed Dunod ISBN 2 10 049296 9 Peynaud Emile 1984 Knowing and Making Wine trans Alan Spenser Wiley Interscience ISBN 0 471 11376 X Peynaud Emile J Blouin 1996 1983 Le gout du vin in French Paris Dunod ISBN 2 10 002750 6 Peynaud Emile 1996 The Taste of Wine The Art and Science of Wine Appreciation Translated by Michael Schuster London Macdonald Orbis ISBN 0 471 11376 X See also editList of wine personalitiesReferences edit a b c Styles Oliver Decanter 20 July 2004 Emile Peynaud dies at 92 Archived from the original on 21 February 2010 Retrieved 15 June 2007 a href Template Cite web html title Template Cite web cite web a CS1 maint multiple names authors list link a b c Steinberger Mike Slate 30 July 2004 The distorted legacy of Emile Peynaud Slate a href Template Cite journal html title Template Cite journal cite journal a CS1 maint multiple names authors list link Retrieved from https en wikipedia org w index php title Emile Peynaud amp oldid 1203350608, wikipedia, wiki, book, books, library,
