After studying chemistry at the Ecole Normale Sup\u00e9rieure, Axel Marchal obtained a PhD in oenology from the University of Bordeaux in 2010, under the supervision of Professor Denis Dubourdieu. He was recruited as a lecturer in 2013, then as a university professor in 2020, at the Institut des Sciences la Vigne et du Vin. <\/p>\n\n
In this capacity, he has chaired or acted as rapporteur on several doctoral thesis juries and habilitations to direct research. His work, the subject of over 50 scientific publications, focuses on the molecular determinants of wine taste. He is deputy director of the \u0152nologie joint research unit and head of the Dipl\u00f4me Universitaire d’Aptitude \u00e0 la D\u00e9gustation (DUAD). He teaches a wide range of courses at ISVV, including the Dipl\u00f4me National d’\u0153nologue, covering vinification, tasting and wine analysis. <\/p>\n\n
At the same time, he works as an oenology consultant for some thirty wineries in Bordeaux, Burgundy, Beaujolais and Tuscany. In this capacity, he puts his scientific knowledge and passion for fine wines at the service of the revelation of terroirs and the most precise expression possible of places with strong identities. <\/p>\n","protected":false},"template":"","member_country":[95],"member_affiliation":[94],"class_list":["post-1744","member","type-member","status-publish","hentry","member_country-france-en","member_affiliation-science-en"],"acf":[],"yoast_head":"\n