expertise-document

Biogenic Amines in Wine and how to control them

Biogenic amines are found in fermented food and beverages, including wine. Of the many biogenic amines, histamine, tyramine and putrescine are the…

Biogenic Amines in Wine and how to control them

Biogenic amines are found in fermented food and beverages, including wine. Of the many biogenic amines, histamine, tyramine and putrescine are the…

Biogenic Amines in Wine and how to control them

Biogenic amines are found in fermented food and beverages, including wine. Of the many biogenic amines, histamine, tyramine and putrescine are the…

Co-Inoculation

Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation, usually 24…

SPECIAL YEAST DERIVATES WITH GUARANTEED GLUTATIONE LEVELS

GLUTASTAR™ is a new natural SPECIFIC INACTIVATED YEAST WITH GUARANTEED GLUTATHIONE LEVEL, dedicated to the protection of white and rosé wines against…

Selected wine-making bacteria MBR ™: performance and adaptability for successful MLF’s

MBR Process Direct Inoculation #Innovation  #Microbiology  #Fermentations   Theme in the spotlight during the very first Lallemand Screen Tour, the choice of the selected…

NON-SACCHAROMYCES: BIODIVERSITY UNDER CONTROL

Wine Yeast Under Investigation #3 The initial microbial population present in grape must is very diverse. During the early stages of alcoholic…

Managing oxidative risk with biological tools Post-fermentation with Pure-Lees™ Longevity

Managing oxidative risk We have seen in Part I of Managing oxidative risk how to fight oxidation in must with specific inactivated…

Managing oxidative risk with biological tools – Glutastar™ in Pre-fermentation

Managing oxidative risk Throughout winemaking, several steps are known as strategic key points where oxidation mechanisms can occur: transport of grapes, at pressing,…

Managing oxidative risk with biological tools Post-fermentation with Pure-Lees™ Longevity

We have seen in Part I of Managing oxidative risk how to fight oxidation in must with specific inactivated yeast, such as…