Expertise documents

ESL 2011: Sensory of hot-climate red varietals and Rosé wine fermentation management

Proceedings of the XXIInd Entretiens Scientifiques Lallemand held in Dubrovnik, Croatia focused on cool-climate varietals and to understand how wine fermentation impacts their sensory properties.  Topics presented included Margaret River cool-climate Chardonnay, yeast and its role terroir expression in Germany and France, and how MLF impacts cool-climate varietals.  Rosé winemaking covered topics including yeast and bacteria, nutrition strategies, managing colour and sensory profiles. Cahier Dubrovnik 2011Complet spb

ESL 2009: Sensory of cool-climate varietals

Proceedings of the XXIst Entretiens Scientifiques Lallemand held in Geisenheim Institute in Germany focused on cool-climate varietals and to understand how wine fermentation impacts their sensory properties.  The meeting also celebrates the 115th anniversary of the Geisenheim Research Centre with a presentation by Prof Manfred Grossmann. Topics presented included Margaret River cool-climate Chardonnay, yeast and its role terroir expression in Germany and France, and how MLF impacts cool-climate varietals. CahierGeisenheimComplet

ESL 2008: Production and sensory impact of Sulphur compounds

Proceedings of the XXth Entretiens Scientifiques Lallemand held in Horsens, Denmark discusses how Sulphur compounds impact wine aromas – positively and negatively.  Topics presented included prevalence of wine faults from a blind tasting perspective (International Wine Challenge held annually in London), genetics of Sulphur-containing compounds in Saccharomyces and production by O. oeni during MLF. Cahier20 Lall

Optimal wine yeast nutrition with Stimula Chardonnay™ for maximum aromatic expression in Chardonnay wines

Wine yeasts are able to produce volatile aroma compounds from precursors found in the grape musts. Despite this ability, the wine yeast needs an adapted nutrition management (type of nutrient and timing of addition) that will maximize this secondary metabolism. Work done in collaboration with INRA (Montpellier, France) has shown that the type of nutrient, and the timing of addition during alcoholic fermentation has an important impact on the production of fermentative aroma compounds. Stimula Chardonnay™ has been shown to maximize specific aroma compounds in Chardonnay wines UI Stimula Chardonnay 2019 ENG USA  

Nutrienst and Protectors Under Investigation 2nd Edition

Stimula ChardonnayTM

StimulaTM is a new range of 100% yeast autolysate formulated to supply the optimal levels of amino acids, sterols, vitamins and minerals known to optimize the aromatic metabolism of the yeast.  Stimula ChardonnayTM is particular rich in biotin, B6 vitamins, magnesium and zinc which optimize the volatile ester biosynthesis by the yeast.  Use Stimula ChardonnayTM at 40 g/hl at the first 1/3 into the alcoholic fermentation to enhance the biosynthesis of aroma compounds and support the bioconversion of precursors to volatile esters until the end of the fermentation.   The addition of this new product makes a significant impact on the flavour profile of the wine.  Keep on reading our Nutrient and Protector Under Investigation edition no. 2 for more details. UI Stimula Chardonnay 2019 - ENG