{"id":3343,"date":"2021-06-10T16:14:12","date_gmt":"2021-06-10T14:14:12","guid":{"rendered":"https:\/\/www.lev2050.com\/chateau-grand-boise-degustation\/"},"modified":"2025-05-20T11:34:22","modified_gmt":"2025-05-20T09:34:22","slug":"chateau-grand-boise-degustation","status":"publish","type":"post","link":"https:\/\/www.lev2050.com\/en\/chateau-grand-boise-degustation\/","title":{"rendered":"Ch\u00e2teau Grand Boise degustation"},"content":{"rendered":"\n

Ch\u00e2teau Grand Boise degustation<\/strong><\/h1>\n\n\n\n

Hello!<\/p>\n\n\n\n

Today we present another tasting that took place the 17th<\/sup> of May in France. On this occasion it was the turn of the Ch\u00e2teau Grand Boise<\/a> winery, in France. The micro-vinifications of the study on personalised nutrition of the winery were tasted.<\/p>\n\n\n\n

\"Ch\u00e2teau<\/figure><\/div>\n\n\n\n

Due to the current situation, we sent all the wine samples to France, where the wine degustation took place. Julien Ditt\u00e9, LEV2050<\/a> representative in France, was present at the tasting. From the Ch\u00e2teau Grand Boise winery, the following attended: Jean Simonet (director of the winery) and Yoann Aglietti (cellar master).<\/p>\n\n\n\n

Julien Ditte was in charge of explaining the processes through which the different micro-vinifications of the wine from the Ch\u00e2teau Grand Boise winery had gone through.<\/p>\n\n\n\n

WHAT DID THE TASTING CONSIST OF?<\/h2>\n\n\n\n

Firstly, the tasting started with an explanation of the study on personalised nutrition. The study consists in selecting the phylogenetically most diverse genera, species and strains of yeast to produce lysates that act as nutritional, organoleptic and structural agents. In other words, the objective is to obtain personalised nutrients.<\/p>\n\n\n\n

This is the second study carried out for the Ch\u00e2teau Grand Boise winery. The previous year we carried out a study on the selection of autochthonous yeasts, where their yeasts were tested as fermentation starters. The tasting showed that each of the micro-vinifications presented totally different organoleptic profiles. The ones that most pleased and surprised the participants were chosen.<\/p>\n\n\n\n

Finally, using the selected yeasts from the previous study as starters, different yeast lysates have been tested as nutrient agents for the organic nutrition in alcoholic fermentation, achieving results totally differentials in the wine\u2019s profiles.<\/p>\n\n\n\n

Here are some photos of the tasting.<\/p>\n\n\n\n