Expertise documents

Proceedings of the XXIst Entretiens Scientifiques Lallemand held in Geisenheim Institute in Germany focused on cool-climate varietals and to understand how wine fermentation impacts their sensory properties.  The meeting also celebrates the 115^th anniversary of the Geisenheim Research Centre with a presentation by Prof Manfred Grossmann. 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. CahierGeisenheimComplet

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 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

In 2017, the organic vineyard areas had tripled in 10 years and approximately 5% of worldwide vineyards are now under organic certifications.  For organic growers, who cannot use other fungicide sprays, copper sulfate is still an effective tool against downy mildew. With the increased production of organic vineyards in the world, the use of this fungicide has also grown with the expansion of this type of farming. It is known that elevated concentrations of this metal can be toxic to yeasts and bacteria. Our results have shown that wine yeast and bacteria do not appear to be significantly affected by Cu concentrations higher than 15 mg/L, except in the case of malolactic fermentation in white wines, where concentration > 7.5 mg/L can impact the MLF. High pH and high Cu concentrations can impact wine yeast viability and lag phase. To read more about this topic, please consult our Winemaking Update - Organic Version WUP Organic 2020 Cu- ENG LR