Expertise documents

ESL 2005: Yeast’s contribution to the sensory profile of wine

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

Optimum Red – a new winemaking tool Under Investigation

Optimum Red is a new yeast autolysate to impact color, mouthfeel and texture in red wine. The new Under Investigation summarizes the latest reseach on this topic. UI SIY #1 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    

SIY for red wines

A consise explanation of the production process and the sensory contribution of Lallemand Specific Inactivated Yeast products for red wine.

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GLUTATHIONE AND ITS APPLICATION IN WINEMAKING

This edition of 'The Wine Expert' discusses how Glutathione -rich 'specific inactivated yeast' are natural winemaking tools.   OptiMUM White is a specific inactivated yeast rich in glutathione that was developed from a new optimized production process that enhances the reduced glutathione availability. OptiMUM White contains the highest level of true active and efficient form (reduced form) of GSH on the market. This product will have positive impact on color, wine thiols, wine esters and terpenes ; as well as an impact on the preservation of these aromatic compounds during aging.

WE3 V1 Australia