The French scientist and university professor Pascal Ribéreau-Gayon (1930-2011) came from a family of oenologists. His grandfather Ulysse Ribéreau-Gayon worked as an assistant to Louis Pasteur (1822-1895) in the 1880s, and his father Jean Ribéreau-Gayon, along with Émile Peynaud (1912-2004), is considered the founder of modern oenology at the University of Bordeaux. Pascal Ribéreau-Gayon carried out groundbreaking research on anthocyanins or phenols in general in grapes, various cellar techniques, especially the processes of alcoholic and malolactic fermentation, as well as on the qualitative difference between hybrids and Vitis vinifera vines, all of which contributed to improving the quality of wines worldwide. He also developed a very simple method for analysing malic acid in wine.
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.Andreas Essl