The oxygen consumption rate of a specific inactivated yeast (Pure-Lees™ Longevity, Lallemand) specially selected to protect wine from oxidation thanks to its…
Adaptive evolution and crossing are powerful non-GMO approaches for selecting yeast strains with properties of interest, making it possible to go beyond…
In an increasingly competitive market, optimizing the quality of wines, especially the sensory properties, is a major challenge for winemakers. Wine aroma…
Recent research has given us a much better understanding of how yeast and phenolic compounds interact in red wine, enabling us to…
In this paper we present research work carried out in collaboration with the University of Burgundy, which has highlighted the impact of…
Malolactic fermentation (MLF) is an integral step in red winemaking, which not only is wine de-acidification, as it will also influence the…
In the context of climate change, increased pH and alcohol content can result in heavier wines, while some consumers are moving towards…
Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation. This technique…
A non-Saccharomyces yeast, Laktia, can naturally acidify white and red musts by converting a small amount of sugar into lactic acid at…
The proceedings from the 2019 Entretiens Scientifiques Lallemand held in Weisbaden Germany are now available. the 2019 international meeting focused on different…
