Filter by
LALVIN NBC™ – For modern white winemakingThe LALVIN NBC™ yeast was selected in collaboration with the Centre Oenologique de Bourgogne, France, for its robust and reliable alcoholic performance and its ability to enhance minerality and crispiness in white wines. Discover why in its dedicated landing page and ask us more information about this innovative wine yeast! Watch Eric Grandjean’s interview on […]
May 21, 2024
The revolution in rehydration, the wine yeast protector that keeps on givingNutrients Under Investigation – Issue 6 GO-FERM STEROL FLASH™ is a revolutionary protectant for wine yeast rehydration. Ever since its availability on the market 2 years ago, winemakers have enthusiastically adopted it. They praise its ease of use, and the significant gain of time in the winery during the busy harvest period as it allows […]
May 20, 2024
Relationships between the wine yeast inoculation method and the composition and sensory profile of winesBy F. Bordet, C. Raynal, A. Ortiz-Julien, A. Silvano, J.M. Heras, A. Dumont Wine yeasts play a crucial role in the winemaking process and are essential to induce and achieve alcoholic fermentation (AF). Different options are available to winemakers, including spontaneous fermentation or fermentations with the use of selected wine yeast. This latter option offers […]
May 19, 2024
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 the vinification process and also the nutritional values for these products. This information could be […]
Feb 4, 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 addition of external nitrogen. Nitrogen for the yeast comes in different forms What is complex […]
Jan 25, 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 biogenic amines found in wine. Red wines tend to have higher biogenic amines content than […]
Apr 12, 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 to managing acidity with non-Saccharomyces yeast, to nutrition and oxidation management. Special guests from the […]
Feb 25, 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. Work done in collaboration with INRA (Montpellier, France) has shown that the type of nutrient, […]
May 27, 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 flavor compound productions. WE4 US2
Aug 29, 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 flavor compound productions. WE4 US2
Aug 29, 2017