Expertise documents

YSEO process: a unique yeast production process

Brochure-YSEO3

Lallemand Oenology: Bacteria

Maquette_Bacteries16pp_versionAnglaise_v12 Lallemand is recognized as a world specialist in microbiology, an expert in the development and production of yeast and bacteria. We develop solutions that ensure the control of winemaking processes and optimize the quality of wines according to desired sensory profiles.  See attached booklet for more information....    

Wine Bacteria under Investigation #1: Co-Inoculation

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. BoT#1 South Africa

CERTAIN SELECTED WINE BACTERIA ACT AS BIOCONTROL TOOL AGAINST BRETTANOMYCES

The concept of biological control or protection also called  "biocontrol"  is a method known and applied since the beginning of agriculture even without knowing it. Agriculture development was necessarily linked with the need to protect cultures with various methods including biocontrol. With the development of chemistry applied to the agri-food sector biological control tools were put aside for many years. With a growing awareness of the environmental and health issues due to the use of chemicals, alternative methods such as biocontrol were studied again with improved knowledge and scientific approach. Biocontrol appears to be a great natural way to protect crops against pests and diseases. For more information on the subject, please read the attached article.WE#10 Certain selected wine bacteria act as biocontrol tool

STUCK FERMENTATION

WE #9 Stuck Fermentation A stuck fermentation is one in which fermentation has ceased prematurely or the rate of fermentation is considered too low for practical purposes, leaving a higher residual sugar content than desired in the wines at the end of the fermentation (Bisson, 1999; Henschke, 1997). Not only does it delay the completion of the AF, but it can also lead to off-aromas formation. A residual sugar concentration of less of 2 g/L is considered dry or completed by winemakers (Bisson, 1999). What are the factors leading to a stuck fermentation? Continue reading the attached article on Stuck Fermentation.
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