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Thesis Defense: Congratulations Viwe Tyibilika On Oct 4th @Viwe Tyibilika brilliantly defended his thesis entitled “Exploring the management of redox status in wine yeast species: impact on the production of aromatic compounds” at the University of Stellenbosch. This thesis, co-financed by Lallemand Oenology and SA Wine, was carried out as part of a collaboration between the UMR Sciences pour l’œnologie, […]

Thiols in red wines?Red thiols in wine, what do we talk about? Research has highlighted the ability of red grape varieties to release thiols. Extracting them produces fresher, fruitier wines.While many of us associate volatile thiols with Sauvignon Blanc, Mansengs, Riesling and Colombard, far fewer of us associate them with red wines.Yet thiol precursors are much more widespread […]

Biological solutions to control contaminants in wine Managing the risk associated with microbial spoilage is a key point throughout the life of a wine. This Under Investigation edition will explain the mode of action and the efficiency of our chitosan-based products, 100%-natural, biodegradable, non-GMO and non-allergenic. The commonly used product to limit microbial contaminants associated with sensory deviationis SO2 although the market […]

Acceleration Life-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 […]

Ageing The 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: esters The 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 terpenes Thiols 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 […]

Bioacidification Global 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 […]

Bioprotection As an expert in the selection and production of non-Saccharomyces yeasts and lactic acid bacteria, we have developed many natural and efficient solutions from vine to wine to bioprotect grapes, musts or wines against spoilage microorganisms or against oxidation. The use of some specific non-Saccharomyces wine yeast on grapes or musts instead of adding SO2 […]

Canned wines In response to the need for wine packaging materials that are more sustainable than glass bottles, aluminium is a key alternative. This is why, in recent years, canned wines have been increasingly popular on the global market. This change of material is not trivial and can have an impact on the quality of the wine, […]