Expertise documents

Proceedings of the XXVIth Entretiens Scientifiques Lallemand held in Osoyoos, Canada focused on understanding that microbiological diversity is essential for controlling the production of quality wine.  Topics presented included the diversity of microbial populations in the vineyard and in winery fermentations. ESL 2016 Canada - ENG

The new wine yeast IONYS™ is 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  

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

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

This issue of 'The Wine Expert' will discuss how sulphur dioxide is not only an exogenous compound, but is also produced by yeast during alcoholic fermentation.  An understanding of this is important to ensure successful MLF. Wine Expert- 1407 - SO2 Production by Wine Yeast During Alcoholic Fermentation