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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 21, 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 20, 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 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 addition of external nitrogen. Nitrogen for the yeast comes in different forms What is complex […]
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 biogenic amines found in wine. Red wines tend to have higher biogenic amines content than […]
Apr 13, 2021
Inoculating with yeast to acidifyA non-Saccharomyces yeast, Laktia, can naturally acidify white and red musts by converting a small amount of sugar into lactic acid at the start of alcoholic fermentation. This is a new way to acidify wine. The article is published with the permission of La Vigne TAP-ANG Levure
Mar 4, 2020
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 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 wines and the LAB genome project. Cahier Lall 5
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 aging on yeast lees and wine yeast strain development. Cahier05 Lall
Feb 20, 2020
ESL 2006: New trends in the use of specialty inactivated yeast during winemakingProceedings of the XVIIIth Entretiens Scientifiques Lallemand held in South Africa discusses the role and contribution of specifically inactivated yeast and their products in winemaking. Topics presented included effects of inactivated dried yeast in fermentation, the complexities of yeast cell walls and what they offer to wine, and how mannoproteins interact with wine polyphenols. Cahier18e […]
Feb 20, 2020