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Science & Practice

Various articles

Lallemand Scientific Meetings n° 10. Yeast-Bacteria Interactions

Biarritz, April 2002

- Studies on yeast - Bacteria interaction in wine (K. Arnink, L. Conterno, T. Henick-Kling - Cornell University, Enology Program, New York State Agricultural Experiment Station, Geneva, Usa
- Developing a standardized method for testing malolactic bacteria and wine yeast compatibility (Peter J. Costello - AWRI Australia ; Paul A. Henschke, Andrew J. Markides - Adelaide University, Australia)
- A quantitative study of antagonism between saccharomyces cerevisiae and oenococcus oeni (P. Taillander, P. Tataridis, P. Strehaiano - INP-ENSIACET, Laboratoire de Génie Chimique de Toulouse, France)
- Bacteria starter cultures and malolactic fermentations : impact of inoculation time and cell development on MLF in Riesling wines (M. Grossmann, D. Rauhut, S. Jungwirth, A. Bercher, M. Schmitt - State Research Institute Gesenheim, Germany ; S. Krieger - Lallemand Danstar Ferment AG, Renningen, Germany)
- Fluorescence in situ hybridisation (fish) and single cell micro-manipulations as novel applications for identification and isolation of new oenococcus strains (A. Lonvaud-Funel - Faculté d’Oenologie, Université Associée INRA/Université Victor Segalen Bordeaux II, Talence, France)
- Alternative pathways for hexose fermentation by oenococcus oeni (H. Richter, G. Unden - Institut für Mikrobiologie un Weinforschung, Johannes Gutenberg Universitat, Mainz, Germany)
- Development of molecular techniques for the analysis of acetic acid bacteria in winemaking (J.M. Guillamon, A. Gonzalez, A.M. Poblet, A. Mas, Facultat d’Enologia de Tarragona, Universitat Rovira, Tarragona, Spain)
- Yeast/bacteria interaction. Practical aspects in mediterranean and rhone red wines (D. Delteil - Institut Coopératif du Vin, Lattes, France)

Word of an expert


August 2012

Basics of Mead Fermentation by George Cone The Basics of Mead Fermentation

February 2012

Sculpting the Aromatic Profile of Wines through Diacetyl Management

July 2010

Winemaking Update N°2 - 2010

March 2010

Timing the inoculation with malolactic bacteria

March 2010

Predicting and anticipating malolactic fermentation start-up

March 2010

Good practices for malolactic bacteria

March 2010

Successful yeast/malolactic ferment co-inoculation: white wine vinification

March 2010

Successful yeast/malolactic ferment co-inoculation: red wine vinification

February 2010

Selection of a New Highly Resistant Strain for Malolactic Fermentation under Difficult Conditions

October 2009

Winemaking Update n°2 - 2009

March 2009

Winemaking Update n°1 - 2009

March 2009

Winemaking Update n°2 -2004

March 2009

Winemaking Update n°1 -2005

March 2009

Winemaking Update N°3 - 2005

September 2008

Bacterial nutrition – the key to successful malolactic fermentation

June 2008

Sulphur-related Compounds

January 2008

Winemaking Update N°1 - 2007

October 2007

N°7 : Global warming

July 2007

N°6 : What Type of Bacteria Product Should Be Used for Each Wine?

July 2007

N°5 : What are the Risks and Costs Related to Non-controlled Malolactic Fermentation?

May 2007

N° 19 : Global Warming: The Issues in Winemaking

May 2004

N° 12. Malolactic Fermentation and the Quality of Wines

April 2001

Lallemand Scientific Meetings n° 9. Nutritional aspects II : synergy between yeasts and bacteria

April 1998

N° 6. The management of malolactic fermentation and quality of wine

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