CO-INOCULATION OF WINE BACTERIA Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after…
MALOLACTIC FERMENTATION Malolactic fermentation (MLF) is an integral step in red winemaking, which not only is wine de-acidification, as it will also…
COLOUR AND TEXTURE MANAGEMENT Recent research has given us a much better understanding of how yeast and phenolic compounds interact in red…
Sauvignon Blanc In an increasingly competitive market, optimizing the quality of wines, especially the sensory properties, is a major challenge for winemakers.…
Freshness In the context of climate change, increased pH and alcohol content can result in heavier wines, while some consumers are moving…
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…
The oxygen consumption rate of a specific inactivated yeast (Pure-Lees™ Longevity, Lallemand) specially selected to protect wine from oxidation thanks to its…
Adaptive evolution and crossing are powerful non-GMO approaches for selecting yeast strains with properties of interest, making it possible to go beyond…