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Biological solutions to control contaminants in wineManaging the risk associated with microbial spoilage is a key point throughout the life of a wine. This Under Investigation edition will explain the mode of action and the efficiency of our chitosan-based products, 100%-natural, biodegradable, non-GMO and non-allergenic. The […]
Oct 28, 2024
Thiols in red wines?Red thiols in wine, what do we talk about? Research has highlighted the ability of red grape varieties to release thiols. Extracting them produces fresher, fruitier wines.While many of us associate volatile thiols with Sauvignon Blanc, Mansengs, Riesling and Colombard, […]
Oct 25, 2024
How to produce Blanc de Noir wine – read our complete protocolBased on our in-depth knowledge of winegrowing and winemaking, we have developed a complete protocol which details the steps to be taken to produce a successful blanc de noir and gives our best practices and recommendations. The rise of still […]
Oct 10, 2024
Using thiols to make red wines more drinkableRed grape varieties can release thiols, as evidenced by various studies. Their extraction results in wines with fresher, fruitier profiles. Many of us associate volatile thiols with sauvignon blanc, manseng, riesling or colombard. Fewer of us associate them with red […]
Sep 6, 2024
The use of direct inoculation yeast is less effective and safe than rehydrated yeastSince the development of active dry yeasts for wine in the 70’s, to get the best of them, the best practice has been to rehydrate them in water at 37 °C for a short time, before inoculation of the juice […]
Jul 24, 2024
Enhancing wine aromatic expression through balanced organic yeast nutritionA long story of nutrition expertise Alongside our expertise in wine yeast production, we have built know-how in the production and characterisation of inactivated yeast derivative fractions. Over the years, we have developed yeast nutrients that are increasingly specific, in […]
Jul 17, 2024