Expertise documents

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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Lallemand is exploring the use of non-Saccharomyces yeast with aromatic properties that are unique from those found in Saccharomyces, in order to contribute a more complex aromatic profile.

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The topic of acetaldehyde is very interesting as this compound has SO2 binding properties. The proper choice of wine yeast and bacteria are key factors in determining the final levels of acetaldehyde produced. If SO2 concern is an issue, then choosing a yeast with low final acetaldehyde production such as the Lalvin ICV OKAY® is very important. Wine bacteria can also be an ally as they will use acetaldehyde during malolactic fermentation. If color is an issue, and since acetaldehyde can help stabilize color, then a yeast with medium to high production can be used. When co-inoculation of wine yeast and bacteria is preferred, the acetaldehyde production by the yeast is used by the wine bacteria during malolactic fermentation. A proper fermentation management and nutrition has also been shown to influence the concentration of this compounds, as well as judicious oxygen management. With more and more conscious effort to properly manage the SO2 levels in wines, knowing how the wine yeast and bacteria were characterized for acetaldehyde production becomes a valuable tool for winemakers. This 'Wine Expert ' explores acetaldehyde management in winemaking WE#5 AUSTRALIA2  

Nitrogen is an essential nutrient for smooth alcoholic fermentation (AF). Numerous  studies have shown that nitrogen has a positive impact on the growth and fermentation activity of yeast (Bell et al. 1979, Ough and Lee 1981, Bezenger and Navarro 1987). Deficiencies in yeast-available nitrogen (YAN) in the must significantly increase the risk of sluggish or stuck fermentations because they can arrest protein synthesis in the yeast cells. We consider a must with an initial sugar level of about 200 g/L to be deficient when its YAN concentration is about 150 mg/L (Henschke and Jiranek 1993). A YAN deficiency in the must can also cause the yeast to increase the production of H2S (Henschke and Jiranek, 1991). This edition of the Winemaking update focuses on the impact of balanced nutrition on alcoholic fermentation.

Lallemand Winemaking Update #13 2010 - Balanced nutirtion

In 2006, the world production of rosé wines was estimated at 21.5 million hL – 9% of the total world production of wine (Aigrain 2009). Production has been increasing for several years. In the United Kingdom, for example the main sellers are rosé wines from the United States – almost half of the total wines sold in supermarkets. From a technical point of view, the production of rosé wine involves particular considerations as rosé is mid-way between white wine (avoiding the extraction of phenolic compounds at the tannin level) and red wine (involving potential problems with colour extraction and structure). When short maceration times are used in the production of high quality rosé wines, the wines can be fragile and evolve rapidly. One of the most frequent developments is the appearance of premature lactic and creamy aromas that can override the fruity aromas in the nose and the refreshing sensation in retronasal perception. This issue of Winemaking Update focuses on some points to consider during fermentation - please click on the link to see the full articleWUP #2- 2012 Rosé Australie