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Low SO2, low H2S and low acetaldehyde wine yeasts What are the benefits for winemakers? Technical benefits Lower production of: Sensory benefits Why do wine yeasts influence SO₂, H₂S and acetaldehyde levels? Wine yeasts are not neutral fermenters. Choosing the right yeast is therefore a strategic decision, not just […]

Lallemand Oenology × Wine Blast podcast About the episode Sponsored by Lallemand Oenology, this Wine Blast episode is dedicated to the important role of microorganisms in addressing the wine industry’s most pressing challenges: climate change, sustainability commitments, sulfite reduction, evolving consumer expectations and cost pressure. Three guests selected for their hands-on experience with […]

Wine Blast partners with Lallemand Oenology Faced with climate change, sustainability targets, rising costs and shifting consumer tastes, the wine sector needs new tools to put winegrowers and winemakers back on the front foot. As Susie and Peter explore in this episode, microorganisms now offer concrete, […]

Second newsletter

How to enhance length and freshness in white and rosé wines with CAUDALYS™ Introduction Producing mineral, fresh and crispy white and rosé wines, that are long on the palate requires precision and know-how. Warm vintages and lower acidity often lead to wines lacking tension, structure and length. For winemakers, the challenge is clear: how to restore balance while preserving elegance and wine […]

Acceleration Life-Sized Acceleration Validating research results is a key step to which we dedicate both time and resources. We are supported by our network of external technical institutes as well as our partner distributors. We validate all the solutions we develop. […]

Ageing The ageing potential of a wine depends on various factors, including the grape variety, winemaking techniques, and storage conditions. If proper storage and timing are crucial for achieving the desired ageing outcomes, microbiological tools also play a significant role in wine ageing. […]

Aromas: esters The majority of esters are primary flavour compounds, mainly formed during fermentation via enzymatic or non-enzymatic esterification of carboxylic acids. The two main classes of esters important to wine are ethyl esters and acetate esters. With their specific metabolisms, certain […]

Aromas: thiols and terpenes Thiols are a family of aroma compounds that are widely known for their contribution to typical notes of citrus (3MH), passion fruit (3MH-A) and gooseberry/boxwood/cassis (4MMP). These aromas are highly characteristic of some white grape varieties, such as Sauvignon Blanc, […]

Bioacidification Global warming affects winegrowing, grapes and wine composition. One of the impacts of climate change is the loss of acidity and freshness in wines which is a real concern to winemakers and a challenge for the wine industry. Acidity balance […]