ALCOHOLIC AND MALOLACTIC FERMENTATIONS: WHAT IMPACT ON FRESHNESS?
Freshness
In the context of climate change, increased pH and alcohol content can result in heavier wines, while some consumers are moving towards a lighter, fresher style of wine. Beyond the notion of acidity, the sensory aspect must also be taken into account (fresh fruit aromas, vegetal notes, etc.). From veraison to bottling, each step can have an impact on the different layers of a wine’s freshness. This article aims to present recent results and tools related to fermentation management and the search for freshness in winemaking. Freshness ENG FTHE OXYGEN CONSUMPTION RATE OF AN INACTIVE DRY YEAST (IDY) SELECTED TO PROTECT WINE FROM OXIDATION
The oxygen consumption rate of a specific inactivated yeast, Pure-Lees™ Longevity, (Lallemand) specially selected to protect wine from oxidation thanks to its high capacity for oxygen consumption was calculated using a non-destructive luminescence-based technique in a model solution, to which different concentrations of inactive dry yeast, sulphur dioxide or ascorbic acid were added. Results indicate that the specific inactivated yeast consumes oxygen at a similar rate to sulphur dioxide at the usual concentrations of use for both antioxidants.
PLL Pons FinalAN ORIGINAL AND NEW SPECIFIC INACTIVATED YEAST TO IMPROVE THE OXIDATIVE STABILITY OF WHITE AND ROSÉ WINES
In this paper we present research work carried out in collaboration with the University of Burgundy, which has
highlighted the impact of a new specific inactivated yeast developed for the protection of musts and wines
against oxidation.
This results from the application of an optimized production process to a unique strain of Saccharomyces cerevisiae
yeast to maximize the biosynthesis and accumulation of intracellular glutathione and other compounds
of interest.
Non-targeted metabolomic characterization has demonstrated the unique composition of the new inactivated
yeast and its impact on wine compared with other inactivated yeasts (standard and high glutathione content
inactivated yeast). In addition to its high content in reduced glutathione, the presence of other reducing peptides
further increases the positive impact of this specific inactivated yeast on the oxidative stability of wine.
Numerous application trials have been carried out, at pilot scale in particular, on white and rosé vinifications
during the 2017 and 2018 vintages, to evaluate the impact of this inactivated yeast on wine quality when
added before fermentation (after pressing, during clarification or in pre-fermentation cold storage). The results
show that early treatment with the specific inactivated yeast allows for better preservation of aromatic compounds
and color as well as increased radical-scavenging activity in wines up to bottling.
Glutastar final eng
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