During 20 years of Research and Development in Viticulture and Enology, Dominique Delteil has led more than 3000 pilot vinifications in the experimental winery of the ICV. He led these works in connection with both the Biotechnology group and the Scientific group of the ICV to gather practical research needs of the wineries and produce the following works, publications and training:
Microbiology
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Microbiology of the alcoholic fermentation, ecological study of the indigenous microflora, isolation and selection of natural enological yeasts: ICV-D47, ICV-D254, ICV-GRE, ICV-D80, ICV-D21.
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Microbiology of the malolactic fermentation, ecological study of the indigenous microflora, isolation and selection of natural enological lactic bacteria: ICV-Elios 1.
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Microbiology of contaminants. Ecological study of Brettanomyces, Pediococcus, Lactobacillus, Oenococcus and Acetobacter in wineries. Creation and fine tuning of analytical methodology.
Winemaking
- Complete winemaking procedures for white, red and rosé wines.
- Macro and micro oxygenation during the fermentation.
- Use of alternative oak and barrels during winemaking.
- Use of inactive yeasts during the fermentation to enhance the colloidal matrix of the wines. Develop and fine tuning of ICV-Booster Rouge and ICV-Booster Blanc.
Aging
- Work on the lees, racking and stirring procedures.
- Macro and micro oxygenation during the aging.
- Use of alternative oak and barrels during the aging.
- Use of inactive yeasts during the aging to enhance the colloidal matrix of the wines.
Sensory Analysis
- Development of a methodology of sensory analysis of wines used for more than 15 years in R&D and still in use today for international coaching and monitoring of wines markets.
- Analysis of consumers' preferences.
Evaluation of Grape Ripeness
- Analytical criteria to define the phenolic and technical ripeness.
- Development of a methodology of sensory analysis of grape berries. Dominique Delteil has used this methodology for more than 10 years in R&D and international coaching to evaluate the aromatic, phenolic and cellular ripeness of the berries.
Evaluation of Enological Potential of Grape Varieties
- Study of ripeness levels and winemaking methods for Syrah, Grenache Noir, Sauvignon, Chardonnay. Determination of segmentation criteria on vines and wines to respond to different market objectives.
- Study of enological potential of varieties Marselan, Petit Verdot and Pinot Noir in Mediterranean climatic conditions.
