OUR HISTORY AND PEOPLE
At SEGUIN MOREAU, the workshops cooperate with the R&D and Quality departments. This constant collaboration is the cradle in which research results are turned into new products, using processes that are vigilant regarding quality standards monitoring, respect for the environment and food safety.
- Coordinating various fundamental research programs carried out in partnership with:
- The lnstitute of Vine and Wine Sciences (ISVV, Bordeaux),
- The University Institute of Vine and Wine (IUVV, Dijon) and
- The University of Adelaide (Australia)
- Concrete implementation of results from these research programs.
In cooperation with a panel of partner customers spread across the world, Andrei sets up ageing tests and carries out tasting sessions, and then collects and analyzes the results.
SEGUIN MOREAU aims to ensure that theoretical research progress is expressed in tomorrow's world by increasingly reliable and accurate techniques for wine and alcohol ageing, coming closer each day to meeting winemakers' expectations.
Valerie holds a PhD in enology from the University of Bordeaux II and has been a research associate for Seguin Moreau Cooperage since 1990.
In 1996, she defended her PhD thesis entitled: 'Volatile Sulfur Compounds Formed by Yeast during the Wine-Making Process and Ageing of Dry White Wines'. She won the Amorim* Academy award in 1997. Valérie is on secondment to the Faculty of Enology of Bordeaux and is working on several areas of research at the general enology laboratory run by Professor Denis Dubourdieu:
This latter research has led to the chemical characterization of volatile compounds responsible for this type of fault. The ageing conditions in which the appearance of this fault in wines is likely to be avoided or delayed have also been defined.
Valérie regularly publishes in international scientific journals and attends many conferences.
Alexandre is a physicist and enologist who obtained his PhD in enology from the University of Bordeaux II in 2006.
He collaborates with Valérie Lavigne and is currently working on several areas of research:
Alexandre's research on the premature ageing of white wines received recognition in 2007, when he won the Amorim Academy* award.
Alexandre is currently working on new olfactory markers for oak wood, which are enabling Seguin Moreau to refine its rough stave selection process. The central theme of these various areas of research is the discovery of new odorous molecules for ongoing improvement of the quality of white and red wines aged in barrels.
* This Academy gives awards to young researchers whose work helps improve understanding of wine and wine quality.