Nutrients / Protectors
Specific Inactivated Yeasts
Wine Fermentation Guidelines for Australian Sauvignon Blanc 2020-2021
Sauvignon Blanc requires careful attention to aroma development, whilst maintaining acid balance and aromatic longevity. The use of specific quality driven winemaking tools (wine yeast, wine bacteria, specific inactivated yeast and nutrition ) contributes to the making of Premium Sauvignon Blanc. The following guide provides some key strategies to maximize the potential of Sauvignon blanc during wine fermentation.
Updated – Wine fermentation Guidelines for New Zealand Sauvignon blanc
The following document showcases some key strategies to maximize the potential of New Zealand Sauvignon blanc during wine fermentation
Predicting Malolactic Fermentation
It is important to know whether or not the wine is fit to carry through MLF as numerous conditions influence the development and activity of malolactic bacteria in wine and ,malolactic fermentation (MLF) that is spontaneously triggered too early or too late can result in loss of wine quality. This vinification guide can help measure whether or not the wine is suitable for MLF and what kind of protocols are ideal for the MLF to finish depending on the conditions of the wine.●●●
Good Practices for healthy malolactic bacteria during fermentation
Proper rehydration and inoculation of lactic bacteria is a crucial step for their survival and malolactic activity. This vinification guide will help you follow the proper steps for MLB.●●●
Successful wine yeast and bacteria co-inoculation in white wines
This Vinification Guide will help you use the best protocols in order to secure a successful co-inoculation of wine yeast and bacteria in white wine.●●●
Successful wine yeast and bacteria co-inoculation in red wines
This Vinification Guide will help you use the best protocols in order to secure a successful co-inoculation of wine yeast and bacteria in red wine.
Managing Smoke Taint in red and white grapes
The most high-risk period for sun damage and smoke taint is at the onset of ripening, or veraison. There are several white and red winemaking techniques that could assist to minimize the smoky character in finished wine.
Please consult the documents enclosed and do not hesitate to contact us for support.
A controlled production process for wine bacteria to offer the most efficient performance and high quality wines
Our wine bacteria benefit from the highest quality production skills and facilities!
As a specialist producer of lactic acid bacteria since 1988, Lallemand has 9 bacteria production facilities worldwide. We grow bacteria for a very wide variety of applications, including for winemaking. We even have a dedicated wine bacteria production plant and team based in St-Simon, France.
After 30 years of continuous improvement and investment, we haves the expertise to supply over 35 active freeze-dried wine bacteria to use in wine. Each one has its own growth procedure, guaranteeing its malolactic-fermentation performance after inoculation in wine.
Our 7 different stages of the production process are subjected to very strict quality controls. The production plant holds FSSC 22000, ISO 9001, and GMP certifications.
We guarantee that our wine bacteria are traceable and OIV compliant, perform well for malolactic fermentation, and are easy-to-store (3-year shelf life). All this to optimize your wine potential.
‘Restarting Stuck/Sluggish MLF and the Quick Fermentability Test’ Procedure
Wine bacteria quick reference chart- Australia, New Zealand
This wine bacteria chart will help you select the best wine bacteria for your winemaking conditions
Acclimatisation of MBR Bacteria for the induction of MLF in difficult or harsh wine conditions
Although MBR bacteria are designed to withstand direct inoculation into wine, if the wine conditions are particularly hostile, Lallemand recommend to ‘acclimatize the bacteria to the particular wine conditions. The following document outlines the procedure to acclimatize MBR bacteria in harsh conditions.
Malolactic fermentation E-Book
Updated Bacteria Wheel
The Bacteria Wheel is a tool that groups together the information available for Lallemand bacteria according to technical and sensory criteria.
Selected wine bacteria (SWB) are true winemaking agents that are strongly involved in the sensory complexity and the quality of wines.
Lallemands MLF Bacteria Selection Tool
Lallemand have developed a tool to help winemakers select the most appropriate Lactic Acid Bacteria strain to conduct MLF for a given wine. This tool takes into consideration the wine parameters and the desired winestyle.●●●