Lalvin ICV OKAY- for young, fresh and aromatic rose, white and red wines
Winemaker and market needs, especially for bulk early released wine, focus on regular aromatic profile and analytical characteristics such as volatile acidity, SO2, level, sulfur compounds, etc…
In order to respond to such demand, Lallemand and ICV have selected with collaboration of INRA and Sup’ Agro Montpellier, Lalvin ICV OKAY® for its special ability to avoid SO2 and negative sulfur compounds production, with the security to complete rapid alcoholic fermentation in a large range of winemaking conditions.
Moreover the low acetaldehyde production of Lalvin ICV OKAY® will be a good asset to stabilize most of wines with moderate SO2 level.
Adapted to fresh aromatic rose, white and red wines usually obtained in low temperature and NTU conditions, Lalvin ICV OKAY® produces very low level of volatile acidity.
Lalvin ICV OKAY® selection has been the aim of a PhD. related to Identification of a new mechanism responsible for the control of SO2 and H2S production.
UVAFERM EXENCE®: An explosion of aromas for white and rosé wines
In collaboration with the Institute for Wine Biotechnology in Stellenbosch, South Africa, Lallemand is proud to introduce Uvaferm Exence®, a new wine yeast obtained through natural crossing. Developed for such high aromatic-potential grape varietals as Sauvignon Blanc, this wine yeast unleashes an explosion of aromas. Uvaferm Exence® wine yeast has shown excellent results with grape varietals for white and rosé wines that are highly aromatic or have high thiol potential. The resulting wine has a richly aromatic nose full of lively exotic and citrus fruit. The fruit is expressive, with a textured palate and real richness, depth and concentration of flavour. Many winery trials have shown a clear preference for wines fermented with Uvaferm Exence® compared to other thiol-releasing yeasts. For example, in trials carried out in France on Sauvignon Blanc, the results showed a significant impact on the revelation and conversion of volatile thiols, and therefore on the levels of 3-MHA and, consequently, the citrus and passion fruit notes, as well as on the high levels of ethyl esters, bringing out a strong expression of fruity and floral notes, and high aromatic intensity. Other varietals fermented with this wine yeast, including Colombard, Grenache Blanc, Chardonnay, Grenache Gris and Verdejo, showed similar results, with high levels of aromatic compounds. Uvaferm Exence® is particularly well adapted for white and rosé wine fermentation conditions such as low temperature and low turbidity. Furthermore, this wine yeast is recognized for producing low final levels of volatile acidity and low levels of SO2.
MANNOLEES is a specific yeast mannoproteins preparation
Nowadays the consumer is demanding soft and round wines. A balance of sweetness, structure and astringency are key factors.
In that context and considering the potential of yeast contribution beyond alcoholic fermentation (including aging on lees), mannoproteins have been investigated and their impact on wine sweetness was validated. Moreover, mannoproteins contribute
to tartaric and proteic stability of wines.
version new product GER