Expertise documents

Glycerol is a non-volatile compound which has no aromatic properties, but which significantly contributes to wine quality by providing sweetness and fullness.  This Issue of 'The Wine Expert' explores its properties and the ways to influence  its production. Wine Expert - 120321 - WE Glycerol and WInemaking

The effects of malolactic fermentation (MLF) on wine aroma and chemical properties of Australian Cabernet Sauvignon were explored at the AWRI , by inoculation with different selected Oenococcus oeni. Significant compositional differences occurred in response to the different MLF treatments and strain dependent changes in volatile aroma compounds were observed. Increases in fruity esters were associated with increases in fruit related sensory attributes. These trends were observed over three vintages in Cabernet Sauvignon fruit sourced from various vineyards. _BACTERIA - 120410_MLB_Contributers to wine style

The purpose of this booklet is to provide oenologists and winemakers with an outline of the current scientific understanding of yeast nutrition and protection for reliable alcoholic fermentation management. Download PDF

Proceeding of the XXIVes Entretiens Scientifiques Lallemand - 'Understanding Varietal Aromas During Alcoholic and Malolactic Fermetnations'.  This booklet includes a presentation by  Dr Matthew Goddard, School of Biological Sciences, University of Auckland, New Zealand titled 'Merging Ecology of Wine Microbiology" Download PDF

Lallemand has developed a unique yeast production process called YSEO® (Yeast Security and Sensory Optimization). This process increases fermentation reliability and security and ensures fewer organoleptic deviations, but not all yeast can be prepared by this process. The process (when compared to non YSEO®):

• Improves the yeast cells assimilation of essential micronutrients and vitamins.
• Improves the yeasts ability to implant in the must for a more reliable fermentation.
• Linked to a reduction in yeast stress thereby reducing H2S, VA and SO2 production.
• Shorter lag phase.
• Improves the resistance and adaption of the yeast under difficult fermentation conditions.

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