The South African Society for Enology and Viticulture recently celebrated 40 years of existence with an international congress hosted at the Allee Bleue wine estate. Four international renowned guest speakers and a number of local scientists were taking part. For many years Lallemand South Africa have been a sponsor/contributor to the SASEV congresses. Prof. Maret Du Toit from the University of Stellenbosch focussed with her contribution on the changes in winemaking over the past 40 years. It was very interesting to note the significant contributions Lallemand made to winemaking in that period of time. Please see the attached slides. For instance: – Active dried yeast was supplied by Lallemand to the wine industry in the early 1970’s and malolactic starter cultures to the Champagne industry in 1985. Lallemand have also taken the leading role in the development of rehydration nutrients for yeast. As a result Go-Ferm® was developed in 2001 and patented in 2002. The Lallemand R+D team also played a leading role in the development of special inactive yeast products (1999/2000]. For instance OptiWhite® is a patented product.
The latest Lallemand developments include:
- the selection of yeast strains with very reduced SO2, H2S and acetaldehyde.
- The development of a yeast strain with lower alcohol and higher acidity production, and
- Yeast based products for the treatment of vineyards.