Expertise documents

expertise_documents

Biodiversity meets Terrior – 2016 Proceedings of the Entretiens Scientifiques Lallemand

Proceedings of the XVIthEntretiens Scientifiques Lallemand in Osoyoos, British Colombia, Canada. This booklet discusses ‘Understanding the biodiversity of wine microorganisms during fermentation is essential for controlling the production of quality wine. 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  

Lallemand Malolactic Fermentation

Malolactic Fermentation – Importance of Wine Lactic Acid Bacteria in Winemaking Lallemand Malolactic Fermentation

The Use of Non-conventional Microorganisms in Winemaking

The proceedings from the XXIIIes Entretiens Scientifiques Lallemand, Monestier, France - 'The use of Non-conventional Microorganisms in Winemaking' ELS 2012 -Monestiers -THE USE OF NON-CONVENTIONAL MICROORGANISMS IN WINEMAKING-Lee el Documento.

The Fermentation of Fructose in Winemaking

Glucose and fructose are the main fermentable sugars in wine must. During alcoholic fermentation, yeast convert most of the glucose and fructose present into alcohol and CO2.  Saccharomyces cerevisiae is a glucophilic yeast, preferring glucose over fructose.  This issue of 'The WIne Expert' further explains this phenomenon.Wine Expert- The Fermentation of Fructose in winemaking 2013