Expertise documents

ESL 2008: Production and sensory impact of Sulphur compounds

Proceedings of the XXth Entretiens Scientifiques Lallemand held in Horsens, Denmark discusses how Sulphur compounds impact wine aromas – positively and negatively.  Topics presented included prevalence of wine faults from a blind tasting perspective (International Wine Challenge held annually in London), genetics of Sulphur-containing compounds in Saccharomyces and production by O. oeni during MLF. Cahier20 Lall

ESL 2007: Global warming brings new oenological challenges

Proceedings of the XIXth Entretiens Scientifiques Lallemand held in Margaux, France discusses how climate change is impacting grape and wine production.  Topics presented included climate change and viticulture, challenges faced by yeast with higher alcohol, malolactic fermentation and grape phenolic maturity. Cahier19 Lall

ESL 2006: New trends in the use of specialty inactivated yeast during winemaking

Proceedings of the XVIIIth Entretiens Scientifiques Lallemand held in South Africa discusses the role and contribution of specifically inactivated yeast and their products in winemaking.  Topics presented included effects of inactivated dried yeast in fermentation, the complexities of yeast cell walls and what they offer to wine, and how mannoproteins interact with wine polyphenols. Cahier18e Lall

ESL 2005: Yeast’s contribution to the sensory profile of wine

Proceedings of the XVIIth Entretiens Scientifiques Lallemand held in La Rioja, Spain discusses how to maintain regional typicity and biodiversity with increasing globalisation.  Topics presented included role of yeast in release of aroma compounds from glycosides, biodiversity of yeast, wine aging on yeast lees and wine yeast strain development. Cahier05 Lall

The New Winemaking Update – Organic Version: Copper sulfate use in organic vineyards – are wine yeast and bacteria affected by this fungicide?

In 2017, the organic vineyard areas had tripled in 10 years and approximately 5% of worldwide vineyards are now under organic certifications.  For organic growers, who cannot use other fungicide sprays, copper sulfate is still an effective tool against downy mildew. With the increased production of organic vineyards in the world, the use of this fungicide has also grown with the expansion of this type of farming. It is known that elevated concentrations of this metal can be toxic to yeasts and bacteria. Our results have shown that wine yeast and bacteria do not appear to be significantly affected by Cu concentrations higher than 15 mg/L, except in the case of malolactic fermentation in white wines, where concentration > 7.5 mg/L can impact the MLF. High pH and high Cu concentrations can impact wine yeast viability and lag phase. To read more about this topic, please consult our Winemaking Update - Organic Version WUP Organic 2020 Cu- ENG LR