Winemaking Update N°2 - 2010

Yeast-Bacteria Interactions (Part 2. Proposed Yeast/Bacteria Pairings Adapted to the Type of (...)

Good practices for restarting a stuck fermentation

Evaluating the timing of malolactic ferment inoculation

Predicting and anticipating malolactic fermentation start-up

Good practices for implementing malolactic ferments

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

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

Rendering alcoholic fermentation safe: complete yeast nutrition

Rendering alcoholic fermentation safe: protecting yeasts

Good rehydration practices for selected yeasts

Winemaking Update N°1 - 2010

Sequential Inoculation with Torulaspora delbrueckii and Saccharomyces cerevisiae Yeasts: The (...)

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

R. Guzzon (1), E. Poznanski(1), L. Conterno (1), P. Vagnoli (2), S. Krieger-Weber (3) and A. (...)

LEVEL2™ TD : A BREAKTHROUGH IN WINEMAKING

Based on the latest knowledge of yeast population dynamics during fermentation, Lallemand (...)

Winemaking Update n°2 - 2009

Yeast-Bacteria Interactions

EVALUATION OF THE YSEO® PROCESS TO PREPARE DRIED WINEMAKING YEAST

XXIes ENTRETIENS SCIENTIFIQUES LALLEMAND : SENSORY DEVELOPMENT OF COOL-CLIMATE VARIETALS DURING WINE FERMENTATION

Montreal, MAY 3, 2009 – This year, the XXIièmes Entretiens Scientifiques Lallemand, held April (...)

FERMAID O®, WINE FERMENTATION WITH A NEW 100% ORGANIC NUTRIENT

For winemakers, nitrogen, which stimulates the fermentation of wine yeasts, is an essential (...)

THE ABILITY OF WINE YEAST TO CONSUME FRUCTOSE

Stuck fermentations have been the subject of numerous studies, and several have determined the (...)

Winemaking Update n°1 - 2009

Well-known and less-known conditions that impact MLF: Strategies for Successful Malolactic (...)

Winemaking Update n°1 -2004

COLOUR: YEAST AND POLYPHENOLS

Winemaking Update n°2 -2004

Bacteria nutrition – the key to successful malolactic fermentation

Winemaking Update n°1 -2005

Beware! Avoid producing undesirable aroma compounds during uncontrolled MLF

Winemaking Update n°2 -2005

Yeast Inoculation Strategies – Getting The Best Fermentation Possible!

Winemaking Update N°3 - 2005

MALOLACTIC FERMENTATION: TIMING OF INOCULATION – NEW FINDINGS

Winemaking Update n°1 -2006

SPECIALTY INACTIVATED YEAST: THE LABOUR OF YEAST BEYOND FERMENTATION

Winemaking Update n°2 -2006

NEW FERMENTATION STRATEGY: DYNAMIC SYNERGIES

How to ensure and improve wine fermentation by first protecting the yeast

One of the primary concerns of the oenologist during winemaking is to ensure steady and (...)

Bacterial nutrition – the key to successful malolactic fermentation

Malolactic fermentation (MLF), the conversion of L-malic acid to L-lactic acid and CO2, is a (...)

Winemaking Update n°2 -2008

Wine Yeasts and Alcohol Production: Current and Future Challenges

Sulphur-related Compounds

Horsens, Denmark, May 15, 2008 – This year, the XXes Entretiens Scientifiques Lallemand focused (...)

The ability of wine yeast to consume fructose

Winemaking Update n°1 - 2008

The YSEO® process

Winemaking Update N°1 - 2007

The contribution of Malolactic Starter Cultures to the sensory quality of wine

N°7 : Global warming

How can we immediately address global warming: fermentation security as the key (...)

N°17: Yeast's contribution to the sensory profile of wine

The role of yeast in winemaking is for much more than alcoholic fermentation. The impact of (...)

N°18 : Towards a better understanding of Yeast-derived products

A summary based on the presentations by Jean-Marie FRANÇOIS (Professor, INSA, Toulouse, France), (...)

Winemaking Update N°3 - 2006

THE ROLE OF STEROLS: PROTECTION OF YEAST DURING ALCOHOLIC FERMENTATION

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

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

N°4 : How Can You Make Round Red Wine Faster?

N°3 : Making White Wines: How Can You Reconcile Mouthfeel and Acidity?

N°2 : Basic Yeast, Speciality Yeast: Which One Should You Choose?

N° 1 : Is Multiplication through the Pied de cuve Method a Risky Practice?

Immobilized yeasts : recent enological uses

Get all the details of the research and production, as well as the different possibilities of (...)

Rehydration Protocols for Active Dry Wine Yeasts and the Search for Early Indicators of Yeast Activity

Virginie Soubeyrand1, Anne Julien2, and Jean-Marie Sablayrolles3* Abstract: It is widely (...)

Fermentation technology

The potential of Saccharomyces cerevisiae wine yeast to improve red wine colour read (...)

Comparison of Nitrogen and Oxygen : Demands of Enological Yeasts : Technological Consequences

ANNE JULIEN1, JEAN-LOUIS ROUSTAN2, LAURENT DULAU3, and JEAN-MARIE SABLAYROLLES4* Nitrogen and (...)

N° 19 : Global Warming: The Issues in Winemaking

Margaux, France, May 10, 2007 – Lallemand Scientific Meetings n° 19 : Scientists, oenologists and (...)

N° 13. The Role of Yeast in Winemaking: More than Alcoholic Fermentation, a Vital Sensory Contribution

La Rioja - 2005 This was the key learning at the XVIIes Entretiens Scientifiques hosted by (...)

N° 12. Malolactic Fermentation and the Quality of Wines

Porto - 2004 The annual Entretiens Scientifiques Lallemand was held this year in Porto, (...)

Lallemand Scientific Meetings n° 11. Beverages: Fermentation and Health

San Francisco April 2003 Perceived and real health concerns in the united states wine industry (...)

Lallemand Scientific Meetings n° 10. Yeast-Bacteria Interactions

Biarritz, April 2002 Studies on yeast - Bacteria interaction in wine (K. Arnink, L. Conterno, (...)

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

Perugia, April 2001 Oxygen addition and fermentation kinetics of saccharomyces cerevisiae (...)

Lallemand Scientific Meetings n° 8. Inoculation Rate and nutritional aspects, key points for good alcoholic fermentation management

Austria, May 2000 Stuck Fermentations. O² and Nitrogen requirements. Glucose transport in (...)

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

Verona, April 1998 Taxonomy of malolactic bacteria and biological control of spoilage (...)

Lallemand Scientific Meetings n° 5. The composition of musts : influence of stuck fermentations

Geisenheim, mai 1995 Sluggish and stuck fermentations : some actual trends on their (...)

Lallemand Scientific Meetings n° 2. Distilled beverage industry : fermentation technology

Orlando, mai 1993. The fermentation of sorghum to produce palatable beers Amylolitic yeasts (...)