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The ability of wine yeast to consume fructose.Article written by Ann Dumont, Céline Raynal, Françoise Raginel & Anne Ortiz-Julien Research has shown how certain fermentation conditions, such as nutritional deficiencies, high initial levels of sugar, and the presence of inhibiting compounds, can lead to fermentation problems. Under […]
Mar 30, 2022
Co-InoculationBacteria Under Investigation Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation, usually 24 to 48 hours after yeast inoculation. This technique is advantageous because not only will it […]
Mar 22, 2022
Use Fermaid K+ to compensate must deficience in nitrogen and micronutrientsIt’s unique. There is nothing else like it! FERMAIDTM K+ is a blended complex yeast nutrient suitable for use in the alcoholic fermentation of grape must. Developed by the technical oenology group from Lallemand. Propper use of FERMAIDTM K+ helps […]
Feb 17, 2022
A non-fermentative yeast, the new LEVEL2 INITIAA yeast that reduces sulphites in wines Implemented, for the first time on a large scale, during the recent northern hemisphere harvest, LEVEL2 INITIA, a non-fermentative yeast which consumes oxygen, has proved to be very interesting in reducing sulphites. For […]
Feb 15, 2022
Enhance aromatic expressions in your wineBeyond looking at nutrition or completing #fermentation, Lallemand Oenology has developed a range of #nutrients which aim at optimizing the aromatic expression of your #wines, by nourishing the #yeast and stimulating the yeast cell functions involved in aroma metabolism: the #Stimula range. Each of the 4 products already available […]
Feb 7, 2022
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 […]
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 […]
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 […]
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, […]
Mar 3, 2021