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ML PRIME™ for the co-inoculation in high pH red mustML PRIME™ is a unique and effective 100% pure Lactiplantibacillus plantarum suited for co-inoculation in high pH red must. It is an innovative concept of selected wine bacteria with a very high malolactic activity. It completes malolactic fermentation during alcoholic […]
Jun 4, 2024
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 […]
May 22, 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 […]
May 21, 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 […]
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
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
ESL 2004: Wine quality and malolactic fermentationProceedings of the XVIth Entretiens Scientifiques Lallemand held in Porto, Portugal discusses the role lactic acid bacteria and malolactic fermentation in winemaking. Topics presented included yeast-bacteria interactions, impact of S-containing amino acids and glutathione on LAB and MLF, producing buttery […]
Feb 20, 2020
ESL 2005: Yeast’s contribution to the sensory profile of wineProceedings of the XVIIth Entretiens Scientifiques Lallemand held in La Rioja, Spain discusses how to maintain regional typicity and biodiversity with increasing globalisation. Topics presented included role of yeast in release of aroma compounds from glycosides, biodiversity of yeast, wine […]
Feb 20, 2020