Uvaferm 43

The ability of wine yeast to consume fructose.

Article written by Ann Dumont, Céline Raynal, Françoise Raginel & Anne Ortiz-Julien Research has shown how certain fermentation conditions, such as nutritional deficiencies, high initial levels of sugar, and the presence of inhibiting compounds, can lead to fermentation problems. Under oenological conditions, the main sugars fermentable by Saccharomyces cerevisiae are glucose and fructose. Both of these hexoses are generally present in musts in equivalent quantities, but the proportions may vary in some musts. S. cerevisiae prefers to consume glucose, which ex -plains why, when fermentations become stuck, the remaining sugar is mainly fructose. The frequency of stuck fermentations showing residual fructose raises the question of the ability of yeast to consume this hexose.  The kinetics of sugar utilization by S. cerevisiae during fermentation is largely driven by sugar transport, and glucose is typically consumed at a faster rate than fructose. In sluggish fermentations, the maximal rate of fermentation is reduced after most of the glucose is consumed, and fermentation can become stuck with a significant con-centration of fructose remaining. Please click on the link below for an in-depth explanation of this topic. Ability of Wine Yeast to Consume Fructose

Bacteria Under Investigation

Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation, usually 24 to 48 hours after yeast inoculation. This technique is advantageous because not only will it secure the malolactic fermentation (MLF), but also because there are definite advantages that are recognized by winemakers and professionals. For a successful co-inoculation, some parameters are crucial for its success – choosing the right wine yeast, correctly rehydrated, good temperature management and the proper yeast nutrition strategy are keys point to integrate for any fermentations. Well-fed and heathly wine yeast and bacteria leads to complete and regular alcoholic and malolactic fermentations Based on 20 years of experiences, and from the results of many collaborations between Lallemand and research center from France, Spain, Italie, South Africa, Argentina and Germany has shown the benefits of co-inoculation with either Oenococcus oeni or Lactobacillus plantarum UI-Bacteria-1-co-inoculation-South Africa-2018    

It's unique. There is nothing else like it!

FERMAID^TM  K⁺ is a blended complex yeast nutrient suitable for use in the alcoholic fermentation of grape must. Developed by the technical oenology group from Lallemand. Propper use of FERMAID^TM  K⁺ helps compensate must deficiency in nitrogen & micronutrients and drastically reduces the occurrence of sluggish and stuck fermentations. Fermaid K+ marketing

A yeast that reduces sulphites in wines

Implemented, for the first time on a large scale, during the recent northern hemisphere harvest, LEVEL2 INITIA, a non-fermentative yeast which consumes oxygen, has proved to be very interesting in reducing sulphites. For the vinification of wines without sulphites or with reduced doses sulphites, winegrowers have a new weapon: LEVEL2 INITIA. This non - Saccharomyces yeast , selected by Lallemand in partnership with the Institut Français de la Vigne et du Vin (IFV) and distributed by the Institut Coopératif du Vin (ICV), showed promising results during the last harvest. To read the French article about the winemaker's experiences please click on the link below (remember to translate it to English when asked): https://www.vitisphere.com/actualite-95790-une-levure-reduisant-le-sulfitage-des-vins.html

Also a yeast for bioprotection.

The pre-fermentation phase during the vinification of white and rosé wines significantly increases the quality of the wines, but also carries the risk of oxidation and the development of spoilage microorganisms. These risks may result in loss of quality. In recent years, changes in winemaking practices, regulations and consumer demand have resulted in a significant decrease in the use of sulphites. Increasingly, winemakers are considering bioprotection of musts using non-Saccharomyces yeast. Each species of these yeast has its own specific contribution and differences between strains can also be observed within the same species. For more information on this new exciting product please click on the link below: Level2 Initia Article Wineland December 2021  

Beyond looking at nutrition or completing #fermentation, Lallemand Oenology has developed a range of #nutrients which aim at optimizing the aromatic expression of your #wines, by nourishing the #yeast and stimulating the yeast cell functions involved in aroma metabolism: the #Stimula range. 🔬 Each of the 4 products already available in the range are based on 4 wine yeast strains optimized with amino acids, vitamins and minerals to target specific varietals, like     #Sauvignon blanc,   #Chardonnay,   #Cabernet or #Syrah. 🍷  Together with our knowledge of yeast metabolism and with recent results from our research partners, we have defined the optimal moment to add our Stimula solutions, which differs from one product to the other and has been specifically finetuned to expand the aromatic complexity and the expression of your wines. ➡️  Jason Amos, one of the Area Managers for #lallemandoenology, tells you all about the Stimula range: https://lnkd.in/dQiPYfRu

STIMULA