Expertise documents

expertise_documents

Fermenting positive effects on colour, mouthfeel and fruitness.

The early application of OPTIMUMRED makes polysaccharides available for complexing with polyphenols, thus enabling a better colour stabilisation and improved fullness and roundness. BAT flyer SIY Optimum red

The new Oenomag – learn 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. http://www.lallemandwine.com/wp-content/uploads/2019/01/Oenomag-2018-1-ENG-SL.pdf Article-OptiMUM-Red

Specific Inactivated Yeasts Under Investigation, July 2018

See our first edition of Specific Inactivated Yeasts Under Investigation here: SIY Under Investigation July 2018

SIY for red wines

A consise explanation of the production process and the sensory contribution of Lallemand Specific Inactivated Yeast products for red wine.

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Rosé fermentation

In 2006, the world production of rosé wines was estimated at 21.5 million hL – 9% of the total world production of wine (Aigrain 2009). Production has been increasing for several years. In the United Kingdom, for example the main sellers are rosé wines from the United States – almost half of the total wines sold in supermarkets. From a technical point of view, the production of rosé wine involves particular considerations as rosé is mid-way between white wine (avoiding the extraction of phenolic compounds at the tannin level) and red wine (involving potential problems with colour extraction and structure). When short maceration times are used in the production of high quality rosé wines, the wines can be fragile and evolve rapidly. One of the most frequent developments is the appearance of premature lactic and creamy aromas that can override the fruity aromas in the nose and the refreshing sensation in retronasal perception. Download PDF