Expertise documents

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

Sequential Inoculation with Torulaspora delbrueckii and Saccharomyces cerevisiae Yeasts: The Next Level in Fermentation

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Co-inoculating a must with yeast and malolactic bacteria accelerates the onset of malolactic fermentation (MLF) and makes it possible in difficult cases.  This time savings can be decisive not only for fermenting quick turnover wines, but for limiting the risk of developing Brettanomyces and indigenous spoilage bacteria.

To learn more about co-inoculation in red wine, and how to properly carry the procedure, please consult the following link: Download PDF

Co-inoculating a must with yeast and malolactic bacteria accelerates the onset of malolactic fermentation (MLF) and makes it possible in difficult cases. This time savings can be decisive not only for finishing fruity and/or quick turnover wines, but also for carrying out MLF in a less oxidative medium, which reduces the production of buttery aromas.

To learn more about co-inoculation and how to properly carry the procedure in white wine recommended by Lallemand, please consult the followign link: Download PDF