Expertise documents

ESL 2019 : Biological tools in winemaking adapting to a changing environment

The proceedings from the 2019 Entretiens Scientifiques Lallemand held in Weisbaden Germany are now available. the 2019 international meeting focused on different strategies to overcome some of the issues related to climate change. From the vineyards with Lalvigne foliar sprays to managing acidity with non-Saccharomyces yeast, to nutrition and oxidation management. Special guests from the Geisenheim Institute , Prof Manfred Grossman and Prof J. Wendland presented the latest work from the Institute. The Entretiens had the privilege of hosting Prof Monika Christmann from Geisenheim University and the OIV 1st Vice-President as the key note speaker.   ESL 2019 eversion

ESL 2018: Micobiological strategies to optimize wine regionality and personality

Proceedings of the XXVIIIth Entretiens Scientifiques Lallemand held in Blenheim, New Zealand focused on Sauvignon blanc and Pinot noir wine production.  Topics presented included aroma profiles of Sauvignon blanc, yeast to help shape Sauvignon blanc styles and the challenges of Pinot noir wine.  Master of Wine student, Ms Sarah Benson (Manchester, UK) presented her study ‘Creating Marlborough Sauvignon blanc in different styles, and assessing UK consumer and journalist preferences for these wines’. ESL_Proceedings_2018

ESL 2014: New outlook in viticulture and the impact on wine quality

Proceedings of the XXVth Entretiens Scientifiques Lallemand held in Mendoza, Argentina focused on the how the complexity of fruit composition, vine genetic factors and viticultural practices influence wine quality. Topics presented discussed the effect of fruit physiology at harvest, grape management, irrigation practices, and phenolic maturity, and how these factors influence final wine quality. Cahier ESL 2014 complet

ESL 2007: Global warming brings new oenological challenges

Proceedings of the XIXth Entretiens Scientifiques Lallemand held in Margaux, France discusses how climate change is impacting grape and wine production.  Topics presented included climate change and viticulture, challenges faced by yeast with higher alcohol, malolactic fermentation and grape phenolic maturity. Cahier19 Lall

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