A deeper Look into Wine Yeast Nutrients

👍 As consumer preferences shift towards healthier, more sustainable choices, Lallemand Oenology is rising to the challenge. Starting this week, we’re delighted to bring you a seven-part series on pioneering solutions for making exceptional wines with minimal SO2. 🔎Lallemand Oenology has always responded to the wine industry needs with daring innovations that help shape and […]

Alongside our expertise in wine yeast production, we have built know-how in the production and characterisation of inactivated yeast derivative fractions. Over the years, we have developed yeast nutrients that are increasingly specific, in line with changes in must composition, more respectful of yeast sensory metabolism, wine quality and the aromatic expression of certain grape […]

Yeast 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 […]

Winemakers face many challenges associated with climate changes. Better quality nutrients are required to overcome those issues. Higher sugars and pHs can lead to a higher level of contaminants, and specific nutrients can assist to manage the alcoholic fermentation (AF). Research has shown that a well-balanced organic nutrition can increase yeast viability and vitality, improves […]