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Unlock the full aromatic potential of thiol-driven white winesA selected wine yeast designed for exceptional thiol revelation The production of highly aromatic white wines relies on preserving and revealing varietal thiols, the compounds responsible for vibrant notes of boxwood, passion fruit, grapefruit, citrus and tropical fruits. While grape […]
Jul 21, 2026
How to enhance mouthfeel, roundness and elegance in red winesEnhancing red wine texture with specific yeast derivatives Modern consumers increasingly seek red wines that combine concentration, balance and a refined mouthfeel. Specific yeast derivatives offer winemakers a precise tool to shape texture, improve palate harmony and enhance overall wine […]
Jul 21, 2026
Building freshness and minerality in white, rosé and sparkling winesEnhancing freshness, minerality and length in wine Freshness is one of the most sought-after attributes in today’s white, rosé and sparkling wines. Yet freshness is about far more than acidity alone. Perceived minerality, salinity, aromatic precision and palate length all […]
Jul 21, 2026
Prevent Brettanomyces spoilage before fermentation beginsWhy Brettanomyces remains a winemaker’s challenge Brettanomyces is one of the most feared spoilage yeasts in winemaking. Once established, it can generate volatile phenols responsible for undesirable aromas such as barnyard, leather and medicinal notes, compromising fruit expression and overall […]
Jul 21, 2026
Discover the benefits of non-Saccharomyces yeasts in modern winemakingRethinking fermentation beyond Saccharomyces cerevisiae For decades, alcoholic fermentation has relied almost exclusively on Saccharomyces cerevisiae. While this yeast remains the cornerstone of successful fermentation, growing knowledge of non-Saccharomyces species has opened new opportunities for winemakers seeking greater control over […]
Jul 21, 2026
Unlock the full potential of your grapes with our winemaking enzymesWhy enzymes have become essential in modern winemaking Every harvest is different, and every winery faces unique technical challenges. Variations in grape maturity, pectin content, cell wall composition and processing conditions can all influence juice extraction, clarification, colour stability and […]
Jul 21, 2026
Reduce the impact of Botrytis and preserve grape quality before harvestHow to protect vineyards from Botrytis cinerea and sour rot and preserve grape quality Why Botrytis and sour rot control is essential for high-quality wines Botrytis cinerea, commonly known as bunch rot or grey mould, is one of the most […]
Jul 21, 2026
Rethink yeast nutrition beyond nitrogen with functional micronutrientsSuccessful alcoholic fermentation depends on more than nitrogen alone. In practice, even when YAN is correctly adjusted, fermentations can still become sluggish or stuck. This highlights a key point: alongside nitrogen, lipids, vitamins, minerals, and other functional micronutrients play essential […]
Jun 22, 2026
Lallemand Oenology × Wine Blast podcastAbout the episode Sponsored by Lallemand Oenology, this Wine Blast episode is dedicated to the important role of microorganisms in addressing the wine industry’s most pressing challenges: climate change, sustainability commitments, sulfite reduction, evolving consumer expectations and cost pressure. Three guests selected for their hands-on experience with […]
May 19, 2026
Low SO2, low H2S and low acetaldehyde wine yeastsWhat are the benefits for winemakers? Technical benefits Lower production of: Sensory benefits Why do wine yeasts influence SO₂, H₂S and acetaldehyde levels? Wine yeasts are not neutral fermenters. Choosing the right yeast is therefore a strategic decision, not just […]
May 13, 2026