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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
Wine Enzymes Under Investigation #4: the colour of red winesIn this 4th edition of Wine Enzymes Under Investigation, we look at the colour of red wines: where does come from and how can it be improved and protected? The colour of red wines is one of the most important […]
Sep 11, 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
Which compounds are effective during yeast rehydration?Have you ever wondered what does specifically happen during yeast rehydration and how this can make a difference between a good or bad fermentation? Read the answers from the yeast’s point of view in our new format : a Journey […]
Aug 20, 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
Wine bacteria biodiversity driving sensory profiles of red and whites winesWine bacteria have a more considerable impact on the wine sensory profile than previously thought. New findings have shown that the genetic diversity within the wine bacteria Oenococcus oeni and Lactiplantibacillus plantarum is very rich, and that it can have implications on […]
Jul 17, 2024
A journey into deeper understanding: Malolactic fermentation temperatureTemperature management to conduct the malolactic fermentation (MLF) in wines with high ethanol content is crucial to the success of this critical step of the winemaking process. In this episode of A Journey Into Deeper Understanding, we focus on how […]
Jul 12, 2024
ML PRIME™: The unequalled, unrivalled wine bacteriaThe biodiversity of indigenous lactic acid bacteria combined with our expertise in their selection, characterisation and production has enabled us to develop a unique wine bacteria product: ML PRIME™, 100% pure Lactiplantibacillus plantarum. ML PRIME™ is very efficient in carrying […]
Jul 5, 2024