R&D is an integral part of Lamothe-Abiet’s DNA.
For both fundamental and applied research, this service enables us to be at the heart of the latest enological developments. The research projects we lead give Lamothe-Abiet’s teams a global and critical view of winery practices.
This division is separated into two sectors:
• «Microbiology»: this department studies the fermentation and its environment, working on the selection and characterisation of new organisms (yeasts, bacteria), as well as better understanding their nutrition.
• «Colloidal chemistry»: this division studies the colloidal phenomena in musts and wines to better control wines’ stability, their filterability, and the effectiveness of finings.