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ESL 2016: Biodiversity meets terroirProceedings of the XXVIth Entretiens Scientifiques Lallemand held in Osoyoos, Canada focused on understanding that microbiological diversity is essential for controlling the production of quality wine. Topics presented included the diversity of microbial populations in the vineyard and in winery […]
Feb 20, 2020
ESL 2017: Technical overview on cider productionProceedings of the XXVIIth Entretiens Scientifiques Lallemand held in Tallinn, Estonia focused on cider production. Topics presented included overviews of cider production in different countries illustrating the wide range of styles produced worldwide. Cahier ESL 2017 complet
Feb 20, 2020
ESL 2018: Micobiological strategies to optimize wine regionality and personalityProceedings of the XXVIIIth Entretiens Scientifiques Lallemand held in Blenheim, New Zealand focused on Sauvignon blanc and Pinot noir wine production. Topics presented included aroma profiles of Sauvignon blanc, yeast to help shape Sauvignon blanc styles and the challenges of […]
Feb 20, 2020
The New Winemaking Update – Organic Version: Copper sulfate use in organic vineyards – are wine yeast and bacteria affected by this fungicide?In 2017, the organic vineyard areas had tripled in 10 years and approximately 5% of worldwide vineyards are now under organic certifications. For organic growers, who cannot use other fungicide sprays, copper sulfate is still an effective tool against downy […]
Feb 12, 2020
LalVigne : Improving ripening from veraisonLalVigne : Grow Your Wine Two new and innovative products from Lallemand’s research and development team is Lalvigne AROMA and Lalvigne MATURE. Lalvigne AROMA for whitesincreases and advances the accumulation of aroma precursors and skin thickness, but reduces aggressive herbaceous […]
Jun 14, 2019
Optimal wine yeast nutrition with Stimula Chardonnay™ for maximum aromatic expression in Chardonnay winesWine yeasts are able to produce volatile aroma compounds from precursors found in the grape musts. Despite this ability, the wine yeast needs an adapted nutrition management (type of nutrient and timing of addition) that will maximize this secondary metabolism. […]
Jun 4, 2019
Optimal wine yeast nutrition with Stimula Chardonnay™ for maximum aromatic expression in Chardonnay winesWine yeasts are able to produce volatile aroma compounds from precursors found in the grape musts. Despite this ability, the wine yeast needs an adapted nutrition management (type of nutrient and timing of addition) that will maximize this secondary metabolism. […]
May 28, 2019
Biocontrol agents against BrettanomycesThe contaminating yeast Brettanomyces is a problem, notably for red wines. This yeast is very opportunistic and can survive and multiply in difficult conditions throughout the life of the wine. Hygienic conditions and microbiological controls can inhibit its growth, but […]
May 28, 2019
Nutrienst and Protectors Under Investigation 2nd EditionStimula ChardonnayTM StimulaTM is a new range of 100% yeast autolysate formulated to supply the optimal levels of amino acids, sterols, vitamins and minerals known to optimize the aromatic metabolism of the yeast. Stimula ChardonnayTM is particular rich in biotin, […]
May 9, 2019
ONDERSTEUN WITWYNE SE HOUVERMOë EN BESKERM KLEUR EN GEUROPTIWHITE® en OPTIMUMWHITETM is spesifieke geïnaktiveerde gis ryk aan werklik beskikbare glutatioon en poli-sakkariede. Die gebruik van hierdie produkte met die aanvang van die alkoholiese fermentasie beskerm wyn aromas, kleur en ondersteun ook goeie mondgevoel vir baie lang tydperke – […]
Apr 5, 2019