HomepageReferences & ResourcesExploring non-Saccharomyces universe

Exploring non-Saccharomyces universe

The word “non-Saccharomyces” hides in fact a tremendous diversity of species and strains inside each species, with unique characteristics and features for each one.

Exploring and understanding their individual potential and benefits for winemakers has been and still is one the main focuses of Lallemand Oenology. Apart from exploring and selecting new strains, mastering their production requires a unique know-how to offer winemakers an optimal “non-Saccharomyces” experience and satisfaction.

Lallemand Oenology has started this journey of exploring the non-Saccharomyces universe and potential benefits for wine sensorial profile more than 20 years ago and was one of the first ones to rise the challenge of offering them in a active dry form, as a result of a flexible and patient approach.

Being one of the first ones to dedicate continuously its efforts in developing specific production process customized to each strain has allowed Lallemand Oenology to gain an unparalleled expertise in the production of non-Saccharomyces yeasts.

Let’s dive into the fascinating world of non-Saccharomyces and explore the various oenological benefits of the LEVEL2™ range, the Lallemand Oenology non-Saccharomyces natural selected wine yeasts, such as bioprotection, bioacidification and maximizing wine quality potential.  

Get deeper understanding on the non-Saccharomyces universe 

Published Jul 18, 2024

AcidificationBiodiversityBioprotectionNon-SaccharomycesProtection against wine spoilageProtection of must and wine against oxidationWine Yeast
 

Related content

Brochure
Bioprotection from grapes to wine

Lallemand Oenology, the trailblazer in bioprotection from grapes to wine Bioprotection has been officially defined in March 2024 by the microbiology expert group at the OIV as the use of specific oenological microorganisms to control the development of other undesirable microorganisms and/or to avoid oxidations. Bioprotection tools can be found in various strains in different […]

Jul 19, 2024
Brochure
Enhancing wine aromatic expression through balanced organic yeast nutrition

In the context of climate change, grape musts exhibit chemical changes with micronutrient imbalances. Managing yeast nutrition become again crucial to address these challenges. As well-known, Yeast Assimilable Nitrogen (YAN) significantly impacts alcoholic fermentation, influencing kinetics and wine quality. But other key parameters are vitamins and minerals, vitamins promote yeast growth and stress resilience, while […]

Jul 17, 2024
Landing pages
Speed up your wine yeast rehydration with our revolutionary yeast protector

A micro-agglomerated yeast protector for yeast rehydration GO-FERM STEROL FLASH™ is the innovative natural yeast protector, based on a unique yeast autolysate with a high concentration and bioavailability of ergosterols, and developed with an innovative specific Lallemand process leading to a micro-agglomerated form. With its specific properties, GO-FERM STEROL FLASH™: GO-FERM STEROL FLASH™ enhances fermentation […]

Jun 20, 2024
Landing pages
Ensure double bioprotection of your wines

Double bioprotection, what does it mean? To face the multiple challenges of bioprotection of white and rosé wines in the pre-fermentation stages, we have developed natural microbiological bioprotection solutions which prrotect wine quality, from the growth of undesirable microorganims and from oxidation. Metschnikowia pulcherrima yeast offer an excellent alternative to the use of SO2 to […]

Jun 19, 2024
More resources