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The use of direct inoculation yeast is less effective and safe than rehydrated yeastSince the development of active dry yeasts for wine in the 70’s, to get the best of them, the best practice has been to rehydrate them in water at 37 °C for a short time, before inoculation of the juice […]
Jul 24, 2024
Bioprotection from grapes to wineLallemand 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 […]
Jul 19, 2024
Exploring non-Saccharomyces universeThe 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 […]
Jul 19, 2024
Enhancing wine aromatic expression through balanced organic yeast nutritionA long story of nutrition expertise 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 […]
Jul 17, 2024
Wine bacteria biodiversity driving sensory profiles of red and whites winesWine bacteria have a more considerable impact on the wine sensory profile than previously thought. New findings have shown that the genetic diversity within the wine bacteria Oenococcus oeni and Lactiplantibacillus plantarum is very rich, and that it can have implications on […]
Jul 17, 2024
A journey into deeper understanding: Malolactic fermentation temperatureTemperature management to conduct the malolactic fermentation (MLF) in wines with high ethanol content is crucial to the success of this critical step of the winemaking process. In this episode of A Journey Into Deeper Understanding, we focus on how […]
Jul 12, 2024
ML PRIME™: The unequalled, unrivalled wine bacteriaThe biodiversity of indigenous lactic acid bacteria combined with our expertise in their selection, characterisation and production has enabled us to develop a unique wine bacteria product: ML PRIME™, 100% pure Lactiplantibacillus plantarum. ML PRIME™ is very efficient in carrying […]
Jul 5, 2024
Managing oxydative risks during pre-fermentation – Part 2: The rise of low SO2 solutionsIn the quest for #winemaking excellence, the search for low SO2 solutions has taken on paramount importance. As the wine industry leans towards more sustainable and consumer-friendly practices, exploring innovative biological solutions come to the fore. ? In this context, […]
Jun 28, 2024
Innovation series on low-SO₂ wines: Part 1? 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 […]
Jun 27, 2024
Speed up your wine yeast rehydration with our revolutionary yeast protectorA 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 […]
Jun 20, 2024