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Wine Enzymes Under Investigation #4: the colour of red winesIn this 4th edition of Wine Enzymes Under Investigation, we look at the colour of red wines: where does come from and how can it be improved and protected? The colour of red wines is one of the most important criteria for consumers and influences their purchasing decision. All winemakers seek to enhance, improve, stabilise and […]
Sep 11, 2024
Interview of José-Maria Heras, technical directorAn interview was published in La Prensa del Rioja with our colleague, José Maria Heras, director of application (oenology). It highlighted several of our milestones, including our 50-year anniversary of the production of active wine dry yeast, revolutionising winemaking as well as our 35 years of malolactic fermentation experience. The interview also touches on our […]
Sep 18, 2024
Low SO2 wine series: Fermentation managementNatural Solutions for Low SO2 Wines: Managing fermentation with specific yeasts preventing acetaldehyde production Our series on Low SO2 wines today explores the fermentation management and highlights a key strategy: How to reduce the production of by-products such as acetaldehyde (SO2 binding) and H2S (wine defects, rotten-egg aroma) during alcoholic fermentation. 🏆 Our innovative and patented […]
Sep 25, 2024
How to produce Blanc de Noir wine – read our complete protocolBased on our in-depth knowledge of winegrowing and winemaking, we have developed a complete protocol which details the steps to be taken to produce a successful blanc de noir and gives our best practices and recommendations. The rise of still blancs de noirs Worldwide consumption of white wine is on the rise compared to red […]
Oct 10, 2024
AccelerationLife-Sized Acceleration Validating research results is a key step to which we dedicate both time and resources. We are supported by our network of external technical institutes as well as our partner distributors. We validate all the solutions we develop. Yeasts, bacteria, nutrients, yeast derivatives, vineyard solutions, chitin-based solutions and enzymes, are all tested to […]
AcidificationGlobal warming affects winegrowing, grapes and wine composition. One of the impacts of climate change is the loss of acidity and freshness in wines which is a real concern to winemakers and a challenge for the wine industry. Acidity balance impacts microbial stability, wine quality but also the ability of the wine to age well. To answer […]
AgeingThe ageing potential of a wine depends on various factors, including the grape variety, winemaking techniques, and storage conditions. If proper storage and timing are crucial for achieving the desired ageing outcomes, microbiological tools also play a significant role in wine ageing. Based on our expertise on yeast derivatives fine characterisation and production, we have developed innovative solutions to help the […]
Aromas: estersThe majority of esters are primary flavour compounds, mainly formed during fermentation via enzymatic or non-enzymatic esterification of carboxylic acids. The two main classes of esters important to wine are ethyl esters and acetate esters. With their specific metabolisms, certain wine yeasts produce these aroma compounds. A proper nutrition management (i.e. type of nutrient and […]
Aromas: thiols and terpenesThiols are a family of aroma compounds that are widely known for their contribution to typical notes of citrus (3MH), passion fruit (3MH-A) and gooseberry/boxwood/cassis (4MMP). These aromas are highly characteristic of some white grape varieties, such as Sauvignon Blanc, Colombard or Verdejo and represent an important part of their typicity. They also contribute to […]