Proper wine yeast rehydration is necessary because grape must is a very hostile environment with its low acidity, high sugar and osmotic pressure, and…
In order to maintain oxidative stability of whites during aging is a real challenge. This particular study evaluated the antioxidant activities of…
Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation. This technique…
Malolactic fermentation (MLF) is an integral step in red winemaking, which not only is wine de-acidification, as it will also influence the…
Recent research has given us a much better understanding of how yeast and phenolic compounds interact in red wine, enabling us to…
In an increasingly competitive market, optimizing the quality of wines, especially the sensory properties, is a major challenge for winemakers. Wine aroma…
In the context of climate change, increased pH and alcohol content can result in heavier wines, while some consumers are moving towards…
IONYSWF™ Adaptive evolution and crossing are powerful non-GMO approaches for selecting yeast strains with properties of interest, making it possible to go…
The oxygen consumption rate of a specific inactivated yeast, Pure-Lees™ Longevity, (Lallemand) specially selected to protect wine from oxidation thanks to its…
In this paper we present research work carried out in collaboration with the University of Burgundy, which has highlighted the impact of…