expertise-document

PRODUCT CATALOGUE 2021/2022

Katalogus 2021 2022 reduced The latest Lallemand SA product Catalogue is available, ask you sales representative for a copy. A digital copy…

Berry skin thickness: a Key factor for grapegrowers and winemakers

LalVigne under Investigation #2 Skin plays a fundamental role for the grape composition and wine quality along with the viticulture and winemaking…

Biological tools in the vineyard to improve varietal expression

LalVigne under Investigation #1 In the context of current viticulture, the change observed in the climatic records of the last decades, with…

The crucial step for a successful alcoholic fermentation in wine – Wine Yeast Rehydration

Proper wine yeast  rehydration is necessary because grape must is a very hostile environment with its low acidity, high sugar and osmotic pressure, and…

The crucial step for a successful alcoholic fermentation in wine – Wine Yeast Rehydration

Proper wine yeast  rehydration is necessary because grape must is a very hostile environment with its low acidity, high sugar and osmotic pressure, and…

Maintain oxidative stability of whites during aging.

In order to maintain oxidative stability of whites during aging is a real challenge.  This particular study evaluated the antioxidant activities of…

CO-INOCULATION OF WINE BACTERIA DURING WINE FERMENTATION: FROM NEW FAD TO A RECOGNIZED PRACTICE

Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation. This technique…

MANAGEMENT OF MALOLACTIC FERMENTATION TO ENHANCE RED WINE COLOR AND REDUCE THE RISK OF BRETTANOMYCES SPOILAGE

Malolactic fermentation (MLF) is an integral step in red winemaking, which not only is wine de-acidification, as it will also influence the…

UNIQUE SPECIFIC AUTOLYSATE TO HELP WITH PINOT NOIR COLOUR AND TEXTURE MANAGEMENT

Recent research has given us a much better understanding of how yeast and phenolic compounds interact in red wine, enabling us to…

CUSTOM NUTRITION FOR SPECIFIC WINE YEASTS IN SAUVIGNON BLANC

In an increasingly competitive market, optimizing the quality of wines, especially the sensory properties, is a major challenge for winemakers. Wine aroma…