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How to produce Blanc de Noir wine – read our complete protocolBased on our in-depth knowledge of winegrowing and winemaking, we have developed a complete protocol which details the steps to be taken to produce a successful blanc de noir and gives our best practices and recommendations. The rise of still […]
Oct 10, 2024
Using thiols to make red wines more drinkableRed grape varieties can release thiols, as evidenced by various studies. Their extraction results in wines with fresher, fruitier profiles. Many of us associate volatile thiols with sauvignon blanc, manseng, riesling or colombard. Fewer of us associate them with red […]
Sep 6, 2024
The use of direct inoculation yeast is less effective and safe than rehydrated yeastSince the development of active dry yeasts for wine in the 70’s, to get the best of them, the best practice has been to rehydrate them in water at 37 °C for a short time, before inoculation of the juice […]
Jul 24, 2024
Bioprotection from grapes to wineLallemand Oenology, the trailblazer in bioprotection from grapes to wine Bioprotection has been officially defined in March 2024 by the microbiology expert group at the OIV as the use of specific oenological microorganisms to control the development of other undesirable […]
Jul 19, 2024
Exploring non-Saccharomyces universeThe word “non-Saccharomyces” hides in fact a tremendous diversity of species and strains inside each species, with unique characteristics and features for each one. Exploring and understanding their individual potential and benefits for winemakers has been and still is one […]
Jul 19, 2024
Enhancing wine aromatic expression through balanced organic yeast nutritionA long story of nutrition expertise Alongside our expertise in wine yeast production, we have built know-how in the production and characterisation of inactivated yeast derivative fractions. Over the years, we have developed yeast nutrients that are increasingly specific, in […]
Jul 17, 2024