Expertise documents

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

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

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

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

Proceedings of the XVIth Entretiens Scientifiques Lallemand held in Porto, Portugal discusses the role lactic acid bacteria and malolactic fermentation in winemaking.  Topics presented included yeast-bacteria interactions, impact of S-containing amino acids and glutathione on LAB and MLF, producing buttery wines and the LAB genome project. Cahier Lall 5