Expertise documents

expertise_documents

LalVigne : Improving ripening from veraison

LalVigne : Grow Your Wine

Two new and innovative products from Lallemand's research and development team is Lalvigne AROMA and Lalvigne MATURELalvigne AROMA for whitesincreases and advances the accumulation of aroma precursors and skin thickness, but reduces aggressive herbaceous characters.  Whereas Lalvigne MATURE for reds increases and advances phenolic maturity.  It also increases skin thickness and skin tannins. Futhermore there are various advantages for viticulture, such as protection due to the increased berry skin thickness and more balanced grapes.  It also allows advance harvest and reduces the loss of yield which leads to increased profitability. To see more oenology advantages and feedback on the actual trials done in the USA as well as RSA, please look at the below document. Catalogo-LalVigne-2018-ENG https://www.youtube.com/watch?v=neEPagfB3Jo

Nutrients and Protectors under Investigation 2018

See our first edition of Nutrients and Protectors Under Investigation here: Nutrients&ProtectorsUnderInvestigation -August2018

Specific Inactivated Yeasts Under Investigation, July 2018

See our first edition of Specific Inactivated Yeasts Under Investigation here: SIY Under Investigation July 2018

YSEO process: a unique yeast production process

Lallemand has developed a unique yeast production process called YSEO® (Yeast Security and Sensory Optimization). This process increases fermentation reliability and security and ensures fewer organoleptic deviations, but not all yeast can be prepared by this process. The process (when compared to non YSEO®):
  • Improves the yeast cells assimilation of essential micronutrients and vitamins.
  • Improves the yeasts ability to implant in the must for a more reliable fermentation.
  • Linked to a reduction in yeast stress thereby reducing H2S, VA and SO2 production.
  • Shorter lag phase.
  • Improves the resistance and adaption of the yeast under difficult fermentation conditions.
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