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Co-InoculationCo-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation, usually 24 to 48 hours after yeast inoculation. This technique is advantageous because not only will it secure the malolactic […]
Mar 22, 2021
Managing oxidative risk with biological tools – Glutastar™ in Pre-fermentationThroughout winemaking, several steps are known as strategic key points where oxidation mechanisms can occur: transport of grapes, at pressing, stabulation, racking, at the beginning of AF, during cold stabilization, storage and transport. This Winemaking Update will focus on biological tools available […]
Jan 21, 2021
Biological tools in the vineyard to improve varietal expressionLalVigneTM under Investigation #1 In the context of current viticulture, the change observed in the climatic records of the last decades, with the rise in temperatures and the unusual rainfall distribution, is challenging for wine growers and winemakers to getting […]
Nov 10, 2020
Berry skin thickness: a Key factor for grapegrowers and winemakersLalVigne under Investigation #2 Skin plays a fundamental role for the grape composition and wine quality along with the viticulture and winemaking processes, as they are the most important source of aroma and polyphenol compounds. Thickness is one of the […]
Nov 10, 2020
The crucial step for a successful alcoholic fermentation in wine – Wine Yeast RehydrationProper wine yeast rehydration is necessary because grape must is a very hostile environment with its low acidity, high sugar and osmotic pressure, and nutrients or micronutrients limitations is a big challenge for any yeast to conduct AF. Quality, fault free wine is […]
Aug 31, 2020
Co-inoculation of wine bacteria during Wine fermentation: From new fad to a recognized practiceCo-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation. This technique has gained popularity not only because it assures a fast and complete malolactic fermentation, but also because there […]
Mar 5, 2020
Alcoholic and malolactic fermentations: what impact on freshness?In the context of climate change, increased pH and alcohol content can result in heavier wines, while some consumers are moving towards a lighter, fresher style of wine. Beyond the notion of acidity, the sensory aspect must also be taken […]
Mar 5, 2020
Management of malolactic fermentation to enhance red wine color and reduce the risk of Brettanomyces spoilageMalolactic fermentation (MLF) is an integral step in red winemaking, which not only is wine de-acidification, as it will also influence the composition of volatile fermentation-derived compounds with concomitant effects on wine sensory properties and the wine color profile. Long-established […]
Mar 5, 2020
An original and new specific inactivated yeast to improve the oxidative stability of white and rosé winesIn this paper we present research work carried out in collaboration with the University of Burgundy, which has highlighted the impact of a new specific inactivated yeast developed for the protection of musts and wines against oxidation. This results from […]
Mar 5, 2020
Unique specific autolysate to help with Pinot noir colour and texture managementRecent research has given us a much better understanding of how yeast and phenolic compounds interact in red wine, enabling us to better characterize the biochemical and biophysical properties of yeast with unique wine-relevant characteristics. We have described the development […]
Mar 5, 2020