TECHNICAL SUPPORT
All Pipwin customers who use IOC products in their wine-making are eligible for no-cost technical support. This support is initially provided in confidence by our consultant winemaker in Australia who may refer the matter to the IOC oenologists and wine science researchers.
Our support covers protocols for the use of IOC products as well as troubleshooting and problem solving at all stages of wine production.
Responses to technical support queries are rapid and comprehensive. Customers wishing to use this email facility are requested to register using the form below.
Technical Support Key Personnel
Pierre-Yves Bournerias Consultant Oenologist
Pierre-Yves Bournerias is a winemaker and consultant oenologist with the Institut Oenologique de Champagne based in Epernay at the centre of the Champagne region. He currently advises some 40 Champagne producers a number of whom produce a million bottles a year. Pierre-Yves undertakes laboratory sample analyses, tasting at all stages of production including blending, tasting to build the cuvées as well as descriptive tastings for some customers who use the results in marketing material....more info
Pierre-Yves works with clients from harvest to a wine’s release to the market. He also oversees the further development of the Institut Oenologique de Champagne in the Loire Valley and Jura regions of France as well as the UK, Czech Republic and a number of Balkan and North African countries. Pierre-Yves has provided technical support to local winemakers in association with Pipwin for nearly two decades and is a regular visitor to Australia and New Zealand. He is in contact with the major producers in each region conducting oenological product trials with yeasts, enzymes, bacteria, fining agents and tannins. He is also consults on sparkling wine projects including the first sparkling wines produced in Morocco, Tunisia and Serbia.
An international wine judge, Pierre-Yves has officiated at many wine shows including the UK’s International Wine & Spirit event, Mondial of Brussels, Chardonnay du Monde, France as well as national and local events. Pierre-Yves lectures on winemaking and tasting, and hosts a weekly radio programme about terroir, wine and food which is broadcast to four French provinces.
Bertrand Robillard PhD – Head of Research
Bertrand received his PhD degree in biological organic chemistry in 1985. After two years as a post-doctoral fellow in the National Research Council of Canada (Ottawa), he joined Champagne Moët & Chandon group as researcher and became later head of oenological researches....more info
A major part of his work has been dedicated to the understanding of bubble and foam in sparkling wines: glass impact on foam stability ... and also various oenological treatments on bubble quality. He has also worked on the crystallisation (potassium and calcium salts stabilisations) and oxydo-reduction phenomena which are occurring during process, aging on lies (air exchange in the bottle).
He is presently working for the Institut Oenologique of Champagne (in Epernay) as R&D manager. Most of his work is focused on off-flavours including oxidative phenomena, novel technological aids and processes for sparkling (or not...) wines.
He is the author of more 40 national and international technical papers.
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