With university-sponsored studies and treatises on wine-related themes, the study and application of winemaking techniques increased during the Age of Enlightenment. The Academy of Bordeaux requested essays from students in 1756 on the subject of wine clarification and the benefits and drawbacks of employing egg whites as a fining agent. The Academy of Dijon in Burgundy funded research on how to raise the standard of Burgundy wine. In the vineyards, vignerons started paying closer attention to which grape types performed best in certain locations and expanding their plantings to take advantage of their discoveries.

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