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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 […]
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 […]
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 […]
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, […]
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 […]
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 […]
Dec 14, 2020
Biological tools in the vineyard to improve varietal expressionLalVigne under Investigation #1 In the context of current viticulture, the change observed in the climatic records of the last decades, with the rise in temperatures and the unusual rainfall distribution, is challenging for wine growers and winemakers to getting […]
Nov 10, 2020
Berry skin thickness: a Key factor for grapegrowers and winemakersLalVigne under Investigation #2 Skin plays a fundamental role for the grape composition and wine quality along with the viticulture and winemaking processes, as they are the most important source of aroma and polyphenol compounds. Thickness is one of the […]
Nov 10, 2020
The crucial step for a successful alcoholic fermentation in wine – Wine Yeast RehydrationWine Yeast Rehydration Proper wine yeast rehydration is necessary because grape must is a very hostile environment with its low acidity, high sugar and osmotic pressure, and nutrients or micronutrients limitations is a big challenge for any yeast to conduct AF. Quality, fault […]
Nov 9, 2020