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Wine Enzymes Under Investigation #4: the colour of red winesIn this 4th edition of Wine Enzymes Under Investigation, we look at the colour of red wines: where does come from and how can it be improved and protected? The colour of red wines is one of the most important criteria for consumers and influences their purchasing decision. All winemakers seek to enhance, improve, stabilise and […]
Sep 11, 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 wine. Yet thiol precursors are much more frequent in red varietals than could be expected. […]
Sep 6, 2024
Which compounds are effective during yeast rehydration?Have you ever wondered what does specifically happen during yeast rehydration and how this can make a difference between a good or bad fermentation? Read the answers from the yeast’s point of view in our new format : a Journey into Deeper Understanding Learn why sterols are the only essential nutrients during this crucial stage […]
Aug 20, 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 or must to be fermented. However, there is a new trend for so-called “direct inoculation” […]
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 microorganisms and/or to avoid oxidations. Bioprotection tools can be found in various strains in different […]
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 the main focuses of Lallemand Oenology. Apart from exploring and selecting new strains, mastering their […]
Jul 19, 2024
Enhancing wine aromatic expression through balanced organic yeast nutritionIn the context of climate change, grape musts exhibit chemical changes with micronutrient imbalances. Managing yeast nutrition become again crucial to address these challenges. As well-known, Yeast Assimilable Nitrogen (YAN) significantly impacts alcoholic fermentation, influencing kinetics and wine quality. But other key parameters are vitamins and minerals, vitamins promote yeast growth and stress resilience, while […]
Jul 17, 2024
Wine bacteria biodiversity driving sensory profiles of red and whites winesWine bacteria have a more considerable impact on the wine sensory profile than previously thought. New findings have shown that the genetic diversity within the wine bacteria Oenococcus oeni and Lactiplantibacillus plantarum is very rich, and that it can have implications on how the wine bacteria perform, especially in terms of revelation of aroma compounds and wine […]
Jul 17, 2024
A journey into deeper understanding: Malolactic fermentation temperatureTemperature management to conduct the malolactic fermentation (MLF) in wines with high ethanol content is crucial to the success of this critical step of the winemaking process. In this episode of A Journey Into Deeper Understanding, we focus on how to proper manage temperature for MLF and give you recommendations on how best use our […]
Jul 12, 2024
ML PRIME™: The unequalled, unrivalled wine bacteriaThe biodiversity of indigenous lactic acid bacteria combined with our expertise in their selection, characterisation and production has enabled us to develop a unique wine bacteria product: ML PRIME™, 100% pure Lactiplantibacillus plantarum. ML PRIME™ is very efficient in carrying out ultra-fast malolactic fermentation, without a lag phase, especially at higher pH values, which are […]
Jul 5, 2024