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Are Lallemand Oenology products concerned by new labelling rules from Dec. 8th 2023?1. Wine Labelling Context The European Commission published Regulation (EU) 2021/2117 amending labelling rules for wine and aromatised wine products by, among other things, making mandatory to communicate the list of ingredients (including additives, and excluding processing aids), used during the vinification process and also the nutritional values for these products. This information could be […]
Feb 4, 2024
The various nitrogen sources as wine yeast nutrient: The importance of organic nutritionYeast needs nitrogen, among other things, to grow and ensure a smooth and complete alcoholic fermentation (AF). If the assimilable nitrogen is less than 140 mg/L, the grape must is considered deficient, and in this case wine yeasts need an addition of external nitrogen. Nitrogen for the yeast comes in different forms What is complex […]
Jan 25, 2024
Optimise wine yeast nutrition with the STIMULA™ range of nutrientsWinemakers face many challenges associated with climate changes. Better quality nutrients are required to overcome those issues. Higher sugars and pHs can lead to a higher level of contaminants, and specific nutrients can assist to manage the alcoholic fermentation (AF). Research has shown that a well-balanced organic nutrition can increase yeast viability and vitality, improves […]
Mar 5, 2023
The fructophilic yeast to rescue stuck fermentationsUvaferm 43 The ability of wine yeast to consume fructose. Article written by Ann Dumont, Céline Raynal, Françoise Raginel & Anne Ortiz-Julien Research has shown how certain fermentation conditions, such as nutritional deficiencies, high initial levels of sugar, and the presence of inhibiting compounds, can lead to fermentation problems. Under oenological conditions, the main sugars […]
Mar 29, 2022
Co-InoculationBacteria Under Investigation Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation, usually 24 to 48 hours after yeast inoculation. This technique is advantageous because not only will it secure the malolactic fermentation (MLF), but also because there are definite advantages that are recognized […]
Mar 21, 2022
Use Fermaid K+ to compensate must deficience in nitrogen and micronutrientsIt’s unique. There is nothing else like it! FERMAIDTM K+ is a blended complex yeast nutrient suitable for use in the alcoholic fermentation of grape must. Developed by the technical oenology group from Lallemand. Propper use of FERMAIDTM K+ helps compensate must deficiency in nitrogen & micronutrients and drastically reduces the occurrence of sluggish and […]
Feb 16, 2022
A non-fermentative yeast, the new LEVEL2 INITIAA yeast that reduces sulphites in wines Implemented, for the first time on a large scale, during the recent northern hemisphere harvest, LEVEL2 INITIA, a non-fermentative yeast which consumes oxygen, has proved to be very interesting in reducing sulphites. For the vinification of wines without sulphites or with reduced doses sulphites, winegrowers have a new […]
Feb 14, 2022
Enhance aromatic expressions in your wineBeyond looking at nutrition or completing #fermentation, Lallemand Oenology has developed a range of #nutrients which aim at optimizing the aromatic expression of your #wines, by nourishing the #yeast and stimulating the yeast cell functions involved in aroma metabolism: the #Stimula range. Each of the 4 products already available in the range are based on 4 wine yeast strains optimized with amino acids, vitamins […]
Feb 6, 2022
WINE YEAST PRODUCTION – A DIRECT LINK TO ALCOHOLIC FERMENTATION SUCCESSUNDER INVESTIGATION NO4 The use of selected wine yeast in dry form dates to the mid-1960’s (Kraus et al, 1983). Gradually, this practice has been one of the most important innovation in winemaking. It allowed winemakers reliability and security during alcoholic fermentation (AF), as well as a tremendous choice of different yeasts, without the concern […]
Jun 3, 2021