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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. Work done in collaboration with INRA (Montpellier, France) has shown that the type of nutrient, […]
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 will not eliminate it. The goal then is to limit its development, which will in […]
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, B6 vitamins, magnesium and zinc which optimize the volatile ester biosynthesis by the yeast. Use […]
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 – selfs meer as ʼn jaar na bottelering. Lees meer oor OPTIWHITE® / OPTIMUMWHITETM Our Products […]
Apr 5, 2019
BIOCONTROL AGENTS AGAINST BRETTANOMYCESBacteria Under Investigation no #4 The 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. Please read more in the attachment below: UI#4 ENG MLB NF
Mar 7, 2019
The MBR process for wine bacteria – Under InvestigationBacteria Under Investigation No. #3 The high performance MBR process for wine bacteria is a specific production process ensuring optimal conditions for the wine bacteria to develop and carry on malolactic fermentation in wine. The latest research is summarized in the new Under Investigation, please see link below: UI-Bacteria-3-ENG-RSA
Mar 7, 2019
Wine Bacteria & Sensory ProfileBact on Track no. #2 News and Innovation on Wine Bacteria Our wine bacteria can generate a wide spectrum of sensory compounds highlighting the awareness of the importance of the use and choice of selected wine bacteria for MLF. Please read more at the following link: BOT#2 ENG South Africa
Mar 7, 2019
Stimula ChardonnayTo enhance the flavour profile of your Chardonnay Organic nutrients are making a significant contribution to final wine aroma profile of your Chardonnay. However if you are also using DAP, be careful for not adding too much of a “good” thing. Take time to read the attached article for more information on this very relevant […]
Feb 4, 2019
The new OenomagLearn more about Optimum Red wine yeast (SIY) for bioprotection The new Oenomag presents technical information on the yeast autolysate Optimum Red , used as bioprotection during cold maceration of wine. https://www.lallemandwine.com/wp-content/uploads/2019/01/Oenomag-2018-1-ENG-SL.pdf Article-OptiMUM-Red
Feb 4, 2019
Low SO2 levels are key in high quality bulk wine production!Saccharomyces cervevisiae yeasts in winemaking conditions spontaneously produce SO2 during their fermentative activity. The level of production could be higher than 60mg/L. This production depends on many environmental factors such as pH, temperature, grape variety… but it is also linked to the yeast strain genotype. Lalvin has been especially selected for its very low production of SO2 with the security to […]
Feb 4, 2019