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Jules Chauvet (1907-1989) was a wine négociant. He worked from La Chapelle-de-Guinchay in the Beaujolais. Jules Chauvet was a winemaker and a taster. He also possessed the skills of a chemist, which he obtained at the school of chemistry at Lyon, then with Otto Warburg, with whom he maintained a long correspondence. He worked particularly on yeast, malolactic fermentation and carbonic maceration.

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  • Jules Chauvet (fr)
  • Jules Chauvet (en)
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  • Jules Chauvet (1907-1989) was a wine négociant. He worked from La Chapelle-de-Guinchay in the Beaujolais. Jules Chauvet was a winemaker and a taster. He also possessed the skills of a chemist, which he obtained at the school of chemistry at Lyon, then with Otto Warburg, with whom he maintained a long correspondence. He worked particularly on yeast, malolactic fermentation and carbonic maceration. (en)
  • Jules Chauvet (1907-1989) est un négociant-éleveur de vin, installé à La Chapelle-de-Guinchay dans le Beaujolais. Outre ses qualités de vigneron et de dégustateur, il possédait des compétences de chimiste, acquises à l'école de chimie de Lyon puis auprès de Otto Warburg, avec lequel il entretint une longue correspondance. Il travailla notamment sur les levures, la fermentation malolactique et la macération carbonique. (fr)
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  • Jules Chauvet (1907-1989) was a wine négociant. He worked from La Chapelle-de-Guinchay in the Beaujolais. Jules Chauvet was a winemaker and a taster. He also possessed the skills of a chemist, which he obtained at the school of chemistry at Lyon, then with Otto Warburg, with whom he maintained a long correspondence. He worked particularly on yeast, malolactic fermentation and carbonic maceration. He also was a teacher in winemaking. As such he later inspired the movement of natural wines. He leaves books of quality, including The aroma of fine wine, the text of a lecture he delivered at the wine fair of Mâcon in 1950. (en)
  • Jules Chauvet (1907-1989) est un négociant-éleveur de vin, installé à La Chapelle-de-Guinchay dans le Beaujolais. Outre ses qualités de vigneron et de dégustateur, il possédait des compétences de chimiste, acquises à l'école de chimie de Lyon puis auprès de Otto Warburg, avec lequel il entretint une longue correspondance. Il travailla notamment sur les levures, la fermentation malolactique et la macération carbonique. Pédagogue, spirituel, animé d'une grande force de conviction, il est considéré aujourd'hui comme le père du mouvement des vins naturels. Il laisse une œuvre scientifique sur la chimie du vin et la dégustation, unique au monde. Le tri des archives de ses recherches est toujours en cours. Pour se rendre compte, lire L'Arôme des vins fins, texte d'une conférence prononcée à la foire des vins de Mâcon en 1950.Une amicale a été créée après sa mort, en 1990. (fr)
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