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Are Lallemand Oenology products concerned by new labelling rules from Dec. 8th 2023?1. Wine Labelling Context The European Commission published Regulation (EU) 2021/2117 amending labelling rules for wine and aromatised wine products by, among other things, making mandatory to communicate the list of ingredients (including additives, and excluding processing aids), used during […]
Feb 5, 2024
The various nitrogen sources as wine yeast nutrient: The importance of organic nutritionYeast needs nitrogen, among other things, to grow and ensure a smooth and complete alcoholic fermentation (AF). If the assimilable nitrogen is less than 140 mg/L, the grape must is considered deficient, and in this case wine yeasts need an […]
Jan 26, 2024
Biogenic Amines in Wine and how to control themBiogenic amines are found in fermented food and beverages, including wine. Of the many biogenic amines, histamine, tyramine and putrescine are the most important in wine. It is the metabolism of amino acids by lactic acid bacteria that produce the […]
Apr 13, 2021
Biogenic Amines in Wine and how to control themBiogenic amines are found in fermented food and beverages, including wine. Of the many biogenic amines, histamine, tyramine and putrescine are the most important in wine. It is the metabolism of amino acids by lactic acid bacteria that produce the […]
Mar 26, 2021
Co-InoculationCo-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation, usually 24 to 48 hours after yeast inoculation. This technique is advantageous because not only will it secure the malolactic […]
Mar 22, 2021
Managing oxidative risk with biological tools – Glutastar™ in Pre-fermentationThroughout winemaking, several steps are known as strategic key points where oxidation mechanisms can occur: transport of grapes, at pressing, stabulation, racking, at the beginning of AF, during cold stabilization, storage and transport. This Winemaking Update will focus on biological tools available […]
Jan 21, 2021
Biological tools in the vineyard to improve varietal expressionLalVigne under Investigation #1 In the context of current viticulture, the change observed in the climatic records of the last decades, with the rise in temperatures and the unusual rainfall distribution, is challenging for wine growers and winemakers to getting […]
Nov 10, 2020
Berry skin thickness: a Key factor for grapegrowers and winemakersLalVigne under Investigation #2 Skin plays a fundamental role for the grape composition and wine quality along with the viticulture and winemaking processes, as they are the most important source of aroma and polyphenol compounds. Thickness is one of the […]
Nov 10, 2020
The crucial step for a successful alcoholic fermentation in wine – Wine Yeast RehydrationProper wine yeast rehydration is necessary because grape must is a very hostile environment with its low acidity, high sugar and osmotic pressure, and nutrients or micronutrients limitations is a big challenge for any yeast to conduct AF. Quality, fault free wine is […]
Aug 31, 2020
Co-inoculation of wine bacteria during Wine fermentation: From new fad to a recognized practiceCo-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation. This technique has gained popularity not only because it assures a fast and complete malolactic fermentation, but also because there […]
Mar 5, 2020