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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
ESL 2019 : Biological tools in winemaking adapting to a changing environmentThe proceedings from the 2019 Entretiens Scientifiques Lallemand held in Weisbaden Germany are now available. the 2019 international meeting focused on different strategies to overcome some of the issues related to climate change. From the vineyards with Lalvigne foliar sprays […]
Feb 26, 2020
Optimal wine yeast nutrition with Stimula Chardonnay™ for maximum aromatic expression in Chardonnay winesWine yeasts are able to produce volatile aroma compounds from precursors found in the grape musts. Despite this ability, the wine yeast needs an adapted nutrition management (type of nutrient and timing of addition) that will maximize this secondary metabolism. […]
May 28, 2019
Co-inoculation of selected wine bacteriaThe advantages of co-inoculation are numerous, such as ensuring a faster more secure process and reducing time for the MLF. Co-inoculation is an important modulator in sensory development, and it helps limit the development of spoilage microorganisms and thus limits off […]
Aug 30, 2017
Co-inoculation of selected wine bacteriaThe advantages of co-inoculation are numerous, such as ensuring a faster more secure process and reducing time for the MLF. Co-inoculation is an important modulator in sensory development, and it helps limit the development of spoilage microorganisms and thus limits off […]
Aug 30, 2017
Wine Expert #8 – the many roles of Nitrogen during alcoholic fermentationWine yeast requires certain essential elements to transform must into wine: sugars, vitamins and minerals, some oxygen, and also very importantly, a sufficient concentration of Yeast Asssimilable Nitrogen. This type of nitrogen (YAN) is composed of amino acids, some small […]
Aug 10, 2015
Wine Expert #7 – H2S PRODUCTION BY WINE YEAST DURING ALCOHOLIC FERMENTATIONHydrogen sulphide (rotten egg) aroma is a serious fault in wine and will result in quality loss in the final product. Its production is mainly found during alcoholic fermentation. H2S production by wine yeast varies based on the yeast used […]
Aug 10, 2015
Winemaking Update #1-2015 A new concept of selected Lactobacillus plantarum for high pH winesThe tendency to harvest higher maturity grapes, resulting in higher pH and alcohol wines, seems more favorable to the development of indigenous bacteria. To limit the development of unknown indigenous flora, which can lead to the production of undesirable sensory […]
Aug 10, 2015