{"id":1375,"date":"2011-07-14T13:23:30","date_gmt":"2011-07-14T18:23:30","guid":{"rendered":"https:\/\/www.coleparmer.com\/blog\/?p=1375"},"modified":"2019-09-24T11:29:42","modified_gmt":"2019-09-24T17:29:42","slug":"about-winemaking-fermentation-emile-peynaud-and-bastille-day","status":"publish","type":"post","link":"https:\/\/www.coleparmer.com\/blog\/about-winemaking-fermentation-emile-peynaud-and-bastille-day\/","title":{"rendered":"About Winemaking, Fermentation, \u00c9mile Peynaud, and Bastille Day"},"content":{"rendered":"<p>In honor of Bastille Day, Cole-Parmer salutes French scientist \u00c9mile Peynaud, an enologist and researcher with a formidable legacy. A former professor at the University of Bordeaux, Peynaud is largely credited for revolutionizing winemaking.<\/p>\n<p>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\u2019s work brought discipline to the winemaking process.<\/p>\n<p>As comfortable in cellars as he was in the classroom, Peynaud\u2019s legacy lives on through his influence in the industry, his books\u2015and the appreciation of wine connoisseurs around the world. Mr. Peynaud passed away on July 18, 2004.<\/p>\n<p><strong>More about Fermentation<\/strong><\/p>\n<p>The <a href=\"https:\/\/www.coleparmer.com\/products\/fermentation\/fermentation.asp?referred_id=5618\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">fermentation process<\/a> 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.<\/p>\n<div id=\"attachment_1377\" style=\"width: 160px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/www.coleparmer.com\/blog\/wp-content\/uploads\/2011\/07\/cole-parmerantifoamandcarbondioxide-meterscontrollers.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1377\" class=\"size-thumbnail wp-image-1377\" title=\"Cole-Parmer Antifoam and Carbon Dioxide Meters\/Controllers\" src=\"https:\/\/www.coleparmer.com\/blog\/wp-content\/uploads\/2011\/07\/cole-parmerantifoamandcarbondioxide-meterscontrollers.jpg?w=150\" alt=\"\" width=\"150\" height=\"82\" srcset=\"https:\/\/www.coleparmer.com\/blog\/wp-content\/uploads\/2011\/07\/cole-parmerantifoamandcarbondioxide-meterscontrollers.jpg 350w, https:\/\/www.coleparmer.com\/blog\/wp-content\/uploads\/2011\/07\/cole-parmerantifoamandcarbondioxide-meterscontrollers-300x165.jpg 300w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a><p id=\"caption-attachment-1377\" class=\"wp-caption-text\">Cole-Parmer Antifoam and Carbon Dioxide Meters\/Controllers<\/p><\/div>\n<p>Successful fermentation processes require tight control of parameters such as aeration\/dissolved oxygen (DO), carbon dioxide (CO<sub>2<\/sub>), pH, temperature, and foam. Accurate control is imperative to maximize cell growth and productivity.<\/p>\n<p>For a selection guide to cell culture fermentation systems, <a href=\"https:\/\/www.coleparmer.com\/techinfo\/techinfo.asp?htmlfile=SelectingCellCulFerm.htm&amp;ID=660&amp;referred_id=5618\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">read this<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In honor of Bastille Day, Cole-Parmer salutes French scientist \u00c9mile 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&#8230;<\/p>\n","protected":false},"author":20,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,12],"tags":[124,247,106,560,561,562,991,1704,1778],"class_list":["post-1375","post","type-post","status-publish","format-standard","hentry","category-events","category-food-beverage","tag-bastille-day","tag-cell-culture-fermentation-systems","tag-emile-peynaud","tag-fermentation","tag-fermentation-process","tag-fermentation-systems","tag-malolactic-fermentation","tag-vinification-practices","tag-winemaking"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>About Winemaking, Fermentation, \u00c9mile Peynaud, and Bastille Day | from Cole-Parmer Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.coleparmer.com\/blog\/about-winemaking-fermentation-emile-peynaud-and-bastille-day\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"About Winemaking, Fermentation, \u00c9mile Peynaud, and Bastille Day | from Cole-Parmer Blog\" \/>\n<meta property=\"og:description\" content=\"In honor of Bastille Day, Cole-Parmer salutes French scientist \u00c9mile 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...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.coleparmer.com\/blog\/about-winemaking-fermentation-emile-peynaud-and-bastille-day\/\" \/>\n<meta property=\"og:site_name\" content=\"Cole-Parmer Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/antylia\" \/>\n<meta property=\"article:published_time\" content=\"2011-07-14T18:23:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-09-24T17:29:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.coleparmer.com\/blog\/wp-content\/uploads\/2011\/07\/cole-parmerantifoamandcarbondioxide-meterscontrollers.jpg?w=150\" \/>\n<meta name=\"author\" content=\"Cole-Parmer Blog Team\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@antylia\" \/>\n<meta name=\"twitter:site\" content=\"@antylia\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cole-Parmer Blog Team\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"About Winemaking, Fermentation, \u00c9mile Peynaud, and Bastille Day | from Cole-Parmer Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.coleparmer.com\/blog\/about-winemaking-fermentation-emile-peynaud-and-bastille-day\/","og_locale":"en_US","og_type":"article","og_title":"About Winemaking, Fermentation, \u00c9mile Peynaud, and Bastille Day | from Cole-Parmer Blog","og_description":"In honor of Bastille Day, Cole-Parmer salutes French scientist \u00c9mile Peynaud, an enologist and researcher with a formidable legacy. A former professor at the University of Bordeaux, Peynaud is largely credited for revolutionizing winemaking. 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