Charles Sturt University
Charles Sturt University

Professor Alain Deloire

Professor Alain Deloire

Alain Deloire obtained his PhD in 1982 at the University of Montpellier II, France. He worked as a team leader in Viticulture at Mo√ęt & Chandon (Champagne) and was associate professor at the University of Reims, France. He has been working for 14 years as professor in grapevine physiology and biochemistry at Montpellier SupAgro, France. He is co-author of a book on grapevine physiology and terroir and participated to the writing of 4 book chapters, 42 peer review publications, 65 popular articles and travelled worldwide to attend international conferences.

His research topics include grapevine physiology and grape berry biochemistry. Prof Deloire received the ANVAR award for his contribution towards the establishment of a company that specializes in grapevine innovations and the optimization of harvest potential in relation to wine styles.

He worked as Professor in Viticulture at Stellenbosch University (Department of Viticulture and Oenology) from 2009 to 2012 and was head of the department from 2011 to 2012. Alain was the Director of the National Wine and Grape Industry Centre (Charles Sturt University, Wagga Wagga, Australia) from January 2013 to September 2016.

Top of page


Specialisation: Ecophysiology of grapevine fruit growth and composition

Focus area: Grapevine physiology and berry ripening

Managing harvest potential of grapes to obtain a desired wine style is complex. The first step requires a scientific understanding of grapevine functioning in its environment (mainly in relation to influences of light, water, temperature and wind). Physiological and biochemical studies with regard to the plant's source-sink relationships and the dynamic of berry development and ripening allow the development of a comprehensive understanding that assists in the definition of practical rules for vineyard management, site/cultivar adaption, and harvest date prediction. Decision-making tools and indicators of plant functioning which are derived from research, are necessary to help professionals make decisions at the vineyard level, leading to the timing of harvest to suit potential wine flavours/style.

Top of page