Expertise documents

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 is one of the principal attributes determining wine consumers’ preferences. The importance of nutrients such as nitrogen or lipids in alcoholic fermentation is well known in the wine industry. Indeed, to assure a complete fermentation with a regular kinetic, winemakers have to ensure that musts have adequate nutritional, physical, and chemical conditions for optimum yeast development. More recently, lipid content, temperature, as well as nitrogen and other micronutrients have been shown to have a great impact on a large number of flavour compounds biosynthesized by wine yeast during alcoholic fermentation. The interactions between nitrogen and other key nutrients such as lipids and vitamins and their influences on yeast viability and yeast fermentative capacities will be explain in the first part of this article. The second part will aim at demonstrating the importance of nutrients and micronutrients in yeast aroma metabolism as well as yeast’s ability to synthesize aromas and especially to reveal varietal aromas in Sauvignon Blanc winemaking. Stimula Sauvignon Blanc  

ESL 2019 : Biological tools in winemaking adapting to a changing environment

The proceedings from the 2019 Entretiens Scientifiques Lallemand held in Weisbaden Germany are now available. the 2019 international meeting focused on different strategies to overcome some of the issues related to climate change. From the vineyards with Lalvigne foliar sprays to managing acidity with non-Saccharomyces yeast, to nutrition and oxidation management. Special guests from the Geisenheim Institute , Prof Manfred Grossman and Prof J. Wendland presented the latest work from the Institute. The Entretiens had the privilege of hosting Prof Monika Christmann from Geisenheim University and the OIV 1st Vice-President as the key note speaker.   ESL 2019 eversion

ESL 2018: Micobiological strategies to optimize wine regionality and personality

Proceedings of the XXVIIIth Entretiens Scientifiques Lallemand held in Blenheim, New Zealand focused on Sauvignon blanc and Pinot noir wine production.  Topics presented included aroma profiles of Sauvignon blanc, yeast to help shape Sauvignon blanc styles and the challenges of Pinot noir wine.  Master of Wine student, Ms Sarah Benson (Manchester, UK) presented her study ‘Creating Marlborough Sauvignon blanc in different styles, and assessing UK consumer and journalist preferences for these wines’. ESL_Proceedings_2018

ESL 2017: Technical overview on cider production

Proceedings of the XXVIIth Entretiens Scientifiques Lallemand held in Tallinn, Estonia focused on cider production.  Topics presented included overviews of cider production in different countries illustrating the wide range of styles produced worldwide. Cahier ESL 2017 complet

ESL 2011: Sensory of hot-climate red varietals and Rosé wine fermentation management

Proceedings of the XXIInd Entretiens Scientifiques Lallemand held in Dubrovnik, Croatia focused on cool-climate varietals and to understand how wine fermentation impacts their sensory properties.  Topics presented included Margaret River cool-climate Chardonnay, yeast and its role terroir expression in Germany and France, and how MLF impacts cool-climate varietals.  Rosé winemaking covered topics including yeast and bacteria, nutrition strategies, managing colour and sensory profiles. Cahier Dubrovnik 2011Complet spb