Émile Peynaud (29 June 1912 – 18 July 2004) was a French oenologist and researcher who has been credited with revolutionizing winemaking in the latter half of the 20th century, and has been called "the forefather of modern oenology".

[1] At Calvet he worked under the chemical engineer Jean Ribéreau-Gayon, and they developed methods of analysing the wines that were to be purchased.

While at the University of Bordeaux, where he became a professor of oenology, Peynaud worked at providing scientific explanations for many problems encountered in the process of winemaking.

The practice of also picking underripe or rotten grapes was abandoned, so that the selected fruit arriving at the winery was of the best possible quality.

Because he proposed methods that ran counter to many traditions, in the 1950s and 1960s, skeptics would use the term "Peynaudization" of Bordeaux, but as his advice usually produced superior wines, criticism came to an end.