LalVigne under Investigation #2

Skin plays a fundamental role for the grape composition and wine quality along with the viticulture and winemaking processes, as they are the most important source of aroma and polyphenol compounds. Thickness is one of the most important grape skin morphological characteristics affecting the gas exchange regulation, berry susceptibility to fungal diseases and resistance to mechanical injuries. Skins and seeds parameters are crucial for a complete grape ripening that cannot be described solely by the berry pulp chemical parameters. These compounds from the solid parts may ripen differently when compared to pulp parameters and need to be extracted during the wine making process; the maceration stage is determinant in obtaining the secondary metabolites from skins and seeds, especially for red wine production. UI Vineyard Solution #2 2020  

LalVigne under Investigation #1

In the context of current viticulture, the change observed in the climatic records of the last decades, with the rise in temperatures and the unusual rainfall distribution, is challenging for wine growers and winemakers to getting balanced grapes and wines, as these changes are leading to growing differences between technological maturity and aromatic and phenolic maturations. In order to face these changes, wine growers try to apply agronomic practices that can counteract these effects. Often these practices are not selective and have unwanted effects on different parameters of production or quality of the grapes. UI Vineyard Solutions #1 2020  

Wine Yeast Rehydration

Proper wine yeast  rehydration is necessary because grape must is a very hostile environment with its low acidity, high sugar and osmotic pressure, and nutrients or micronutrients limitations is a big challenge for any yeast to conduct AF. Quality, fault free wine is related to a successful AF, and that comes with taking good care of your dry wine yeast.  The Under Investigation explains why and how, and how rehydrating your yeast is key, and especially with a protector like Go-Ferm Protect Evolution. UI Protection and Rehydration ENG

Oxidative Stability

In order to maintain oxidative stability of whites during aging is a real challenge.  This particular study evaluated the antioxidant activities of soluble extracts of a number of oenological yeast derivatives with increased glutathione (GSH) enrichment.  The specific GSH enriched derivatives showed to be on average 3,3 times more efficient in “scavenging” radical species in comparison to the non-enriched derivatives.  This research opened up new insights into the analysis and development of yeast preparations dedicated to improve oxidative stability of wines.  

2020 FC Bahut Antioxidant activity from inactivated yeast Expanding knowledge beyond the GSH related oxydative stability of wine (002)

GLUTASTAR Oxidative stability of white rosé wines Wineland November 2019 https://www.lallemandwine.com/en/south-africa/products/catalogue/specific-inactivated-yeasts/23/glutastar/

CO-INOCULATION OF WINE BACTERIA

Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation. This technique has gained popularity not only because it assures a fast and complete malolactic fermentation, but also because there are numerous other advantages that are recognized by winemakers and wine professionals. In France and Spain for example, close to 50% of MLF is now conductedwith co-inoculation. Co-inoculation plays a key role for a faster and more secure MLF process, an earlier wine stabilization, along with cost and energy saving. It limits the development of spoilage microorganisms and thus reduces off flavor compound production, ensuring wine quality Co-Inoculation - Benefits -ENG