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Impact of skin maceration with Lallzyme Cuvée Blanc – Under InvestigationMaceration enzymes are used for skin maceration of different varieties to extract as muchas the grapes have to offer. Recent studies on maceration enzymes and their impact on thiols of Sauvignon Blanc is summerised in this Under Investigation.
Nov 18, 2024
More aromatic expression in white wines with Lallzyme Beta™Volatile aroma compounds such as terpenes and norisoprenoids (floral and fruity) are present in grapes as odourless glycosides (aroma compound bound to sugar molecules). Release of the aroma compounds byglycosidases and impact on white wines are described in this Under […]
Nov 18, 2024
The use of Lallzyme enzymes during the production of ciderLallemand’s pectolytic enzymes, LALLZYME Cider L® and LALLZYME Fruit®, are adapted to apple cidercultivars and to different process conditions. They are used to breakdown pectins with their pectolytic activity to obtain more juice from the apple processing, help with the […]
Nov 11, 2024
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
Our protocol to restart stuck malolactic fermentationWe have developed a specific protocol with Lactiplantibacillus plantarum (ML PRIME™) to restart a stuck malolactic fermentation (MLF).
Oct 22, 2024
Our protocol to restart stuck alcoholic fermentationWho said restarting a stuck alcoholic fermentation was a long process? We have developed an easy and short protocol to restart stuck alcoholic fermentation (AF) with the specific selected yeast UVAFERM 43 RESTART™.
Oct 22, 2024
How to produce Blanc de Noir wine – read our complete protocolBased on our in-depth knowledge of winegrowing and winemaking, we have developed a complete protocol which details the steps to be taken to produce a successful blanc de noir and gives our best practices and recommendations. The rise of still […]
Oct 10, 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