Expertise documents

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Understanding varietal aromas during alcoholic and malolactic fermentations

Proceeding of the XXIVes Entretiens Scientifiques Lallemand - 'Understanding Varietal Aromas During Alcoholic and Malolactic Fermetnations'.  This booklet includes a presentation by  Dr Matthew Goddard, School of Biological Sciences, University of Auckland, New Zealand titled 'Merging Ecology of Wine Microbiology" Download PDF

YSEO process: a unique yeast production process

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Level2 Solutions

Lallemand is exploring the use of non-Saccharomyces yeast with aromatic properties that are unique from those found in Saccharomyces, in order to contribute a more complex aromatic profile.

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ACETALDEHYDE MANAGEMENT DURING WINEMAKING

The topic of acetaldehyde is very interesting as this compound has SO2 binding properties. The proper choice of wine yeast and bacteria are key factors in determining the final levels of acetaldehyde produced. If SO2 concern is an issue, then choosing a yeast with low final acetaldehyde production such as the Lalvin ICV OKAY® is very important. Wine bacteria can also be an ally as they will use acetaldehyde during malolactic fermentation. If color is an issue, and since acetaldehyde can help stabilize color, then a yeast with medium to high production can be used. When co-inoculation of wine yeast and bacteria is preferred, the acetaldehyde production by the yeast is used by the wine bacteria during malolactic fermentation. A proper fermentation management and nutrition has also been shown to influence the concentration of this compounds, as well as judicious oxygen management. With more and more conscious effort to properly manage the SO2 levels in wines, knowing how the wine yeast and bacteria were characterized for acetaldehyde production becomes a valuable tool for winemakers. This 'Wine Expert ' explores acetaldehyde management in winemaking WE#5 AUSTRALIA2  

Balanced nutrition for a healthy alcoholic fermentation

Nitrogen is an essential nutrient for smooth alcoholic fermentation (AF). Numerous  studies have shown that nitrogen has a positive impact on the growth and fermentation activity of yeast (Bell et al. 1979, Ough and Lee 1981, Bezenger and Navarro 1987). Deficiencies in yeast-available nitrogen (YAN) in the must significantly increase the risk of sluggish or stuck fermentations because they can arrest protein synthesis in the yeast cells. We consider a must with an initial sugar level of about 200 g/L to be deficient when its YAN concentration is about 150 mg/L (Henschke and Jiranek 1993). A YAN deficiency in the must can also cause the yeast to increase the production of H2S (Henschke and Jiranek, 1991). This edition of the Winemaking update focuses on the impact of balanced nutrition on alcoholic fermentation.

Lallemand Winemaking Update #13 2010 - Balanced nutirtion