Expertise documents

Managing oxidative risk with biological tools – Glutastar™ in Pre-fermentation

Throughout winemaking, several steps are known as strategic key points where oxidation mechanisms can occur: transport of grapes, at pressing, stabulation, racking, at the beginning of AF, during cold stabilization, storage and transport. This Winemaking Update will focus on biological tools available to winemakers to control oxidation prior to the onset of alcoholic fermentation, more specifically on how the specific yeast derivative, Glutastar™ can support the process of managing oxidation in white and rosé wines in a strategy to reduce chemical intrant such as SO2. WUP - Oxidation - Glutastar ENG  

Berry skin thickness: a Key factor for grapegrowers and winemakers

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  

Biological tools in the vineyard to improve varietal expression

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  

The crucial step for a successful alcoholic fermentation in wine – 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 VUSA

Inoculating with yeast to acidify

A non-Saccharomyces yeast, Laktia,  can naturally acidify white and red musts by converting a small amount of sugar into lactic acid at the start of alcoholic fermentation. This is a new way to acidify wine. The article is published with the permission of La Vigne TAP-ANG Levure