Scientific Studies and Other Communications | Jules Chauvet

This work gathers the scientific studies of Jules Chauvet. Foreword by Philippe Pacalet and introductory notes for each conference by Mathilde Magne. Jules Chauvet, a child of Beaujolais, was the first oenologist to introduce fundamental research combined with experimentation. With a scientific background (Laboratory of chemistry and biology at the University of Lyon), he had to interrupt his studies in 1942 following his father's death to take over the family wine trading business. From 1942 until his death in June 1989, Jules Chauvet managed both his business and oenological research. His studies quickly focused on the mechanisms and laws governing wine tasting. He became the world's leading specialist, and his work was taken up by prominent researchers. Chauvet then conducted a study on aromatic yeasts, demonstrating the specificity of winemaking in Beaujolais. He later experimented with red winemaking using carbonic maceration. A meeting with Mr. Bréchot from the Fermentation Laboratory at the Pasteur Institute, who had been involved in his work since 1960, directed some of the research towards fermentations. "This man, of great modesty, with exemplary scientific rigor, passionate about wine, dedicated his entire life to oenological research. He also trained young interns who participated in his work, as well as many personalities from the world of wine: scientists, oenologists, technicians, and restaurateurs. For oenologists, he was always a helpful, enlightened advisor, and his expertise was matched only by his affability." Roland IRRMANN. National Congress of Oenologists, Macon, June 16, 1990.