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UNIQUE SPECIFIC AUTOLYSATE TO HELP WITH PINOT NOIR COLOUR AND TEXTURE MANAGEMENTCOLOUR AND TEXTURE MANAGEMENT Recent 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. […]
Apr 24, 2020
MANAGEMENT OF MALOLACTIC FERMENTATION TO ENHANCE RED WINE COLOR AND REDUCE THE RISK OF BRETTANOMYCES SPOILAGEMALOLACTIC FERMENTATION Malolactic 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 […]
Apr 24, 2020
CO-INOCULATION OF WINE BACTERIA DURING WINE FERMENTATION: FROM NEW FAD TO A RECOGNIZED PRACTICECO-INOCULATION OF WINE BACTERIA Co-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 […]
Apr 24, 2020
Inoculating with yeast to acidifyA non-Saccharomyces yeast, Laktia, can naturally acidify white and red musts by converting a small amount of sugar into lactic acid at the start of alcoholic fermentation. This is a new way to acidify wine. The article is published with the permission of La Vigne TAP-ANG Levure
Mar 4, 2020
ESL 2019 : Biological tools in winemaking adapting to a changing environmentThe proceedings from the 2019 Entretiens Scientifiques Lallemand held in Weisbaden Germany are now available. the 2019 international meeting focused on different strategies to overcome some of the issues related to climate change. From the vineyards with Lalvigne foliar sprays to managing acidity with non-Saccharomyces yeast, to nutrition and oxidation management. Special guests from the […]
Feb 26, 2020
ESL 2005: Yeast’s contribution to the sensory profile of wineProceedings of the XVIIth Entretiens Scientifiques Lallemand held in La Rioja, Spain discusses how to maintain regional typicity and biodiversity with increasing globalisation. Topics presented included role of yeast in release of aroma compounds from glycosides, biodiversity of yeast, wine aging on yeast lees and wine yeast strain development. Cahier05 Lall
Feb 20, 2020
ESL 2006: New trends in the use of specialty inactivated yeast during winemakingProceedings of the XVIIIth Entretiens Scientifiques Lallemand held in South Africa discusses the role and contribution of specifically inactivated yeast and their products in winemaking. Topics presented included effects of inactivated dried yeast in fermentation, the complexities of yeast cell walls and what they offer to wine, and how mannoproteins interact with wine polyphenols. Cahier18e […]
Feb 20, 2020
ESL 2007: Global warming brings new oenological challengesProceedings of the XIXth Entretiens Scientifiques Lallemand held in Margaux, France discusses how climate change is impacting grape and wine production. Topics presented included climate change and viticulture, challenges faced by yeast with higher alcohol, malolactic fermentation and grape phenolic maturity. Cahier19 Lall
Feb 20, 2020
ESL 2008: Production and sensory impact of Sulphur compoundsProceedings of the XXth Entretiens Scientifiques Lallemand held in Horsens, Denmark discusses how Sulphur compounds impact wine aromas – positively and negatively. Topics presented included prevalence of wine faults from a blind tasting perspective (International Wine Challenge held annually in London), genetics of Sulphur-containing compounds in Saccharomyces and production by O. oeni during MLF. Cahier20 […]
Feb 20, 2020
ESL 2009: Sensory of cool-climate varietalsProceedings of the XXIst Entretiens Scientifiques Lallemand held in Geisenheim Institute in Germany focused on cool-climate varietals and to understand how wine fermentation impacts their sensory properties. The meeting also celebrates the 115th anniversary of the Geisenheim Research Centre with a presentation by Prof Manfred Grossmann. Topics presented included Margaret River cool-climate Chardonnay, yeast and […]
Feb 20, 2020