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WINE YEAST PRODUCTION – A DIRECT LINK TO ALCOHOLIC FERMENTATION SUCCESSUNDER INVESTIGATION NO4 The use of selected wine yeast in dry form dates to the mid-1960’s (Kraus et al, 1983). Gradually, this practice has been one of the most important innovation in winemaking. It allowed winemakers reliability and security during alcoholic fermentation (AF), as well as a tremendous choice of different yeasts, without the concern […]
Jun 4, 2021
Biogenic Amines in Wine and how to control themBiogenic amines are found in fermented food and beverages, including wine. Of the many biogenic amines, histamine, tyramine and putrescine are the most important in wine. It is the metabolism of amino acids by lactic acid bacteria that produce the biogenic amines found in wine. Red wines tend to have higher biogenic amines content than […]
May 6, 2021
Biogenic Amines in Wine and how to control themBiogenic amines are found in fermented food and beverages, including wine. Of the many biogenic amines, histamine, tyramine and putrescine are the most important in wine. It is the metabolism of amino acids by lactic acid bacteria that produce the biogenic amines found in wine. Red wines tend to have higher biogenic amines content than […]
Apr 13, 2021
SPECIAL YEAST DERIVATES WITH GUARANTEED GLUTATIONE LEVELSGLUTASTAR™ is a new natural SPECIFIC INACTIVATED YEAST WITH GUARANTEED GLUTATHIONE LEVEL, dedicated to the protection of white and rosé wines against oxidation. Added to the grapes or the must at the earliest stage in winemaking process, before the fermentation, the unique properties of GLUTASTAR™ confer to the wine an efficient protection against browning and […]
Mar 3, 2021
Selected wine-making bacteria MBR ™: performance and adaptability for successful MLF’sMBR Process Direct Inoculation #Innovation #Microbiology #Fermentations Theme in the spotlight during the very first Lallemand Screen Tour, the choice of the selected wine bacteria is an essential parameter for the realization of Malolactic Fermentations (MLF) in the technical itinerary. Lallemand Oenology has been working for many years to produce selected high-quality wine bacteria and has developed cutting-edge […]
Feb 16, 2021
NON-SACCHAROMYCES: BIODIVERSITY UNDER CONTROLWine Yeast Under Investigation #3 The initial microbial population present in grape must is very diverse. During the early stages of alcoholic fermentation, Saccharomyces cerevisiae is not the dominant specie and other species (non-Saccharomyces) are present. Non-Saccharomyces yeasts are part of the must microflora and represent an important reservoir of the wine sensory potential. While […]
Feb 9, 2021
Managing oxidative risk with biological tools – Glutastar™ in Pre-fermentationManaging oxidative risk Throughout winemaking, several steps are known as strategic key points where oxidation mechanisms can occur: transport of grapes, at pressing, stabulation, racking, at the beginning of AF, during cold stabilization, storage and transport. This Winemaking Update will focus on biological tools available to winemakers to control oxidation prior to the onset of alcoholic fermentation, […]
Jan 25, 2021
Managing oxidative risk with biological tools Post-fermentation with Pure-Lees™ LongevityManaging Oxidative Risk We have seen in Part I of Managing oxidative risk with biological tools how to fight #oxidation in must with specific inactivated #yeast, such as Glutastar™, during pre-fermentation stages. But there are also sensitive stages post fermentation, where #wine needs to be protected from oxidation. A research conducted by the INRAE, under the […]
Jan 21, 2021
Glutastar improves freshness and increases shelflife in your aromatic whites and rose.The GlutaStar Journey Our video retraces the history of our latest glutathione-rich inactivated yeast, Glutastar, developed to protect white and rosés #musts and #wines from oxidation while reducing the use of SO2. The video showcases how this innovative tool was researched and developed in a 5-year fruitful collaboration with the #IUVV in Dijon, France, and notably with Regis Gougeon team and particularly Florian Bahut thesis. You will […]
Dec 15, 2020
A NATURAL TOOL TO FIGHT BRETTANOMYCESNoBrett Inside Brettanomyces bruxellensis constitutes a permanent threat to the quality of wines. These wine alteration yeasts can develop in difficult environments and at any time during the life of a wine, but particularly during the aging phase. Different means are currently used to fight against Brettanomyces, with varying degrees of success. However,…… NBI Chitosan […]
Dec 14, 2020