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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 fermentation, with no risk of increased volatile acidity. Discover how in its dedicated landing page […]
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 and ask us more information about this innovative wine yeast! Watch Eric Grandjean’s interview on […]
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 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
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
Co-InoculationCo-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation, usually 24 to 48 hours after yeast inoculation. This technique is advantageous because not only will it secure the malolactic fermentation (MLF), but also because there are definite advantages that are recognized by winemakers and […]
Mar 22, 2021
Managing oxidative risk with biological tools – Glutastar™ in Pre-fermentationThroughout winemaking, several steps are known as strategic key points where oxidation mechanisms can occur: transport of grapes, at pressing, stabulation, racking, at the beginning of AF, during cold stabilization, storage and transport. This Winemaking Update will focus on biological tools available to winemakers to control oxidation prior to the onset of alcoholic fermentation, more specifically on […]
Jan 21, 2021