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

• 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.

Creation of the technical sheets of these different natural enological yeasts:

ICV-D47	ICV-D254	ICV-GRE
ICV-D80	ICV-D21
Mannoprotein Sensory Effect (Bordeaux 2003)		Yeast Inoculation

• Microbiology of the malolactic fermentation, ecological study of the indigenous microflora, isolation and selection of natural enological lactic bacteria: ICV-Elios 1.

Malolactic Management	Yeast-Bacteria Interactions
Spec sheet ICV-Elios1

• 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.
  • Vinifications en rouge (RFO)
  • The Delestage
  • Sulfur Like Off-Odors Prevention (Bruce Zoeklin, Enology Notes, p. 11-12)
• Macro and micro oxygenation during the fermentation.
  • The Diverse Functions of Oxygen - part 1
• 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.
  • Spec sheet Booster Rouge
  • Spec sheet Booster Blanc

Aging

• Work on the lees, racking and stirring procedures.
  • Working with Lees (AGW)
• Macro and micro oxygenation during the aging.
  • The Diverse Functions of Oxygen - part 2
• Use of alternative oak and barrels during the aging.
• Use of inactive yeasts during the aging to enhance the colloidal matrix of the wines.
  • Spec sheet Noblesse
  • Fresh Fine Lees Protocol

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 consulting and monitoring of wines markets.
  • Analyse sensorielle (RdO)
  • Colloïdes et volume en bouche
• Analysis of consumers' preferences.
  • Cartographie des préférences (RFO)

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 consulting to evaluate the aromatic, phenolic and cellular ripeness of the berries.
  • Analyse sensorielle des raisins (RFO)

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.