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ince more than 20 years, the Collection Avenir Oenologie managed by H.L. Arnould, agronomist ingeneer publishes and broadcasts technical and cultural books on viticulture and oenology.
At your disposal, today, more than 110 titles that we present you by theme.

Download the full list with prices in PDF format.:
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Le Nez du Vin

The 12 typical aromas of grape varieties : Chardonnay of the World

his year marks the tenth anniversary of Chardonnay du Monde in Burgundy. This event offers a unique opportunity for the world's best Chardonnays to be judged in a qualitative confrontation.
Our first meeting with Jean Lenoir in the 1980s is undoubtedly one of the reasons for the success of this event. His rigorous approach to the description of our sensory perceptions has been a guide for better appreciating the nature of "true wine".

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Le Nez du Vin : Faults

ur aim is to provide twelve objective scent references that will enable you to memorize and better identify the phenomena that can contaminate wine. Producers ans customers will now be able to consult this vade mecum as soon as a problem presents itself. The reference molecules selected in the bottles are directly linked to the molecular composition of faults wines. May they become the bench marks for cellars the world over.

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Educvin - Developing
your skills as a wine taster

by Jean-Claude BUFFIN

his book is like no other! It uses fun
and meaningful exercises to improve YOUR tasting ability and YOUR knowledge of wine.
With more than 200 pages of diagrams, photos and descriptions, Educvin acts as YOUR guide as you discover and expand YOUR tasting abilities. With each sentence, you discover a new way of talking about the sensory, economic, political and commercial aspects of wine. Myths are debunked, and wine labels are explained, going far beyond the clichés of many wine « guides ».

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Wine Active Compounds 2011

Proceedings of the WAC2011 International Conference

Chaire Unesco « Culture et Traditions du Vin » - Université de Bourgogne

The WAC 2011 International Conference on the Wine Active Compounds has just ended. In a brilliant follow-up of the 2008 edition, this 2nd edition has gathered more than 250 scientists and wine professionals during 3 days around 36 speakers coming from 16 different countries. More than 80 posters were also presented from scientists coming from 25 different countries were also shown. The University of Burgundy and the UNESCO Chair "Culture and Traditions of Wine" warmly thank all the participants for the very high quality of the exchanges.
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Practical Handbook of Grapevine Fertilization
Must and Wine Quality

This practical handbook of grapevine fertilization gives an overview of all these approaches, which are not mutually exclusive. What grower would think of neglecting the soil or not satisfying the needs of the plant or ignoring the requirements for producing good wines?
For the first time, the mineral analysis of wines is used here to clarify fertilization problems, and practical solutions are offered. This represents an advance in well-reasoned grape growing, and while recommendations will undoubtedly have to be adjusted in the future, they do form the basis for a dialogue between growers and winemakers.

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Practical Handbook of Grapevine Pruning

One of the best illustrations of the negative effects that occur when traditional practices continue unabated in the face of climate change can be found with Grenache in the Côtes de Rhône, Costières de Nîmes and Coteaux du Languedoc appellations. In these vineyards, Grenache now ripens extremely quickly, but with such little colour that it is hard to compensate through blending with other varieties.

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International Syrah Symposium

Proceedings of International Syrah Symposium 2008

Knowledge of Syrah Grape Growing and Winemaking
Syrah marketing: innovations and future outlook

13 & 14 May 2008, Lyon, France.

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15th International Enology Symposium

Proceedings of the International Association of Enology, Management and Wine Marketing Symposium.

15e Symposium International d’Œnologie à Trèves du 14 au 16 Avril 2008

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Yeast's contribution to the sensory profile of wine

Lallemand - La Rioja - April 2005

he role of yeast in winemaking is for much more than alcoholic fermentation. The impact of yeast on the sensory quality of wines became abundantly clear at the XVIIes Entretiens Scientifiques Lallemand held in La Rioja, Spain, on April 27 and 28, 2005.

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LexiVin - 5th Edition

exiVin® is 18 years old. It is of age in the year 2005 !
More than ever, LexiVin® stands out as the authoritative wine lexicon at the beginning of the 3rd millenium, with its over 7,000 words and phrases used throughout the world of wine.

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General Viticulture
General viticulture

by Pierre Galet

he late 19th century saw profound crises in European grape growing, caused primarily by the introduction or spread of various grapevine parasites. These crises were followed in the mid-20th century by the progressive mechanisation of viticultural practices and, in the last 15 years, by the incredible growth in the use of chemicals- fungicides, insecticides, herbicides, growth hormones and fumigants-and of plastic materials- ties, films, pipes, anti-hail and anti-bird netting." As in the previous French editions, my primary concern has been to provide precise definitions for common technical terms in order to facilitate comprehension.

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