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Biological tools in the vineyard to improve varietal expressionLalVigne under Investigation #1 In the context of current viticulture, the change observed in the climatic records of the last decades, with the rise in temperatures and the unusual rainfall distribution, is challenging for wine growers and winemakers to getting balanced grapes and wines, as these changes are leading to growing differences between technological maturity […]
Nov 9, 2020
Berry skin thickness: a Key factor for grapegrowers and winemakersLalVigne under Investigation #2 Skin plays a fundamental role for the grape composition and wine quality along with the viticulture and winemaking processes, as they are the most important source of aroma and polyphenol compounds. Thickness is one of the most important grape skin morphological characteristics affecting the gas exchange regulation, berry susceptibility to fungal […]
Nov 9, 2020
The crucial step for a successful alcoholic fermentation in wine – Wine Yeast RehydrationProper wine yeast rehydration is necessary because grape must is a very hostile environment with its low acidity, high sugar and osmotic pressure, and nutrients or micronutrients limitations is a big challenge for any yeast to conduct AF. Quality, fault free wine is related to a successful AF, and that comes with taking good care of your dry […]
Aug 30, 2020
Co-inoculation of wine bacteria during Wine fermentation: From new fad to a recognized practiceCo-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation. This technique has gained popularity not only because it assures a fast and complete malolactic fermentation, but also because there are numerous other advantages that are recognized by winemakers and wine professionals. In France and […]
Mar 4, 2020
Alcoholic and malolactic fermentations: what impact on freshness?In the context of climate change, increased pH and alcohol content can result in heavier wines, while some consumers are moving towards a lighter, fresher style of wine. Beyond the notion of acidity, the sensory aspect must also be taken into account (fresh fruit aromas, vegetal notes, etc.). From veraison to bottling, each step can […]
Mar 4, 2020
Management of malolactic fermentation to enhance red wine color and reduce the risk of Brettanomyces spoilageMalolactic fermentation (MLF) is an integral step in red winemaking, which not only is wine de-acidification, as it will also influence the composition of volatile fermentation-derived compounds with concomitant effects on wine sensory properties and the wine color profile. Long-established winemaking protocols for MLF induction generally involve inoculation of bacteria starter cultures post-alcoholic fermentation, however, […]
Mar 4, 2020
An original and new specific inactivated yeast to improve the oxidative stability of white and rosé winesIn this paper we present research work carried out in collaboration with the University of Burgundy, which has highlighted the impact of a new specific inactivated yeast developed for the protection of musts and wines against oxidation. This results from the application of an optimized production process to a unique strain of Saccharomyces cerevisiae yeast […]
Mar 4, 2020
Unique specific autolysate to help with Pinot noir colour and texture managementRecent research has given us a much better understanding of how yeast and phenolic compounds interact in red wine, enabling us to better characterize the biochemical and biophysical properties of yeast with unique wine-relevant characteristics. We have described the development of a specific yeast autolysate with unique wine sensory impacting properties. A yeast autolysate (MEX-WY1) […]
Mar 4, 2020
Custom nutrition for specific wine yeasts in Sauvignon blancIn an increasingly competitive market, optimizing the quality of wines, especially the sensory properties, is a major challenge for winemakers. Wine aroma is one of the principal attributes determining wine consumers’ preferences. The importance of nutrients such as nitrogen or lipids in alcoholic fermentation is well known in the wine industry. Indeed, to assure a […]
Mar 4, 2020
Using the wine yeast Saccharomyces cerevisiae for acidity management in wineAdaptive evolution and crossing are powerful non-GMO approaches for selecting yeast strains with properties of interest, making it possible to go beyond classic phenotypes. In the case of IONYS™, these strategies made it possible to obtain a new yeast with a lower yield in terms of the conversion of sugars to ethanol and with overproduction […]
Mar 4, 2020