Expertise documents

expertise_documents

Low SO2, H2S and acetaldehyde wine yeasts for winemaking – Under Investigation

The new range of wine yeasts producing low to no SO2, H2S and acetaldehyde can be used in a strategy to produce wines with lower concentration of those compounds.  The new Under Investigation summarizes the latest research on this topic UI Yeast QTL ENG

The new Oenomag – learn more about Optimum Red and Gaia wine yeast for bioprotection

The new Oenomag presents technical information on the yeast autolysate Optimum Red and the new innovation wine yeast, Gaia, used as bioprotection during cold maceration of wine. Oenomag 2018 #1 ENG SL    

Oenomag – Managing acidity and alcohol in wine and low SO2 producing yeasts.

Learn about a new, patented yeast selection technique, and the first wine yeast selected within the Saccharomyces cerevisiæ species for its natural ability to significantly acidify must during fermentation Oenomag ENG

2016 Proceedings of the Entretiens Scientifiques Lallemand

The proceedings of the 2016 Entretiens Scientifiques Lallemand are now available to download and consult. ESL 2016 Canada - ENG

More acidity, more balance with the new IONYS™ wine yeast

The new wine yeast IONYSis the first wine yeast that has been selected within the Saccharomyces cerevisiæ species for its capacity to significantly and naturally acidify must during fermentation and have a lower sugar to alcohol conversion ratio.  It is an ideal yeast for red wine and to tackle the problem of wines affected by global warming. IONYS HR