Inoculating with yeast to acidify
A non-Saccharomyces yeast, Laktia, can naturally acidify white and red musts by converting a small amount of sugar into lactic acid at the start of alcoholic fermentation. This is a new way to acidify wine.
The article is published with the permission of La Vigne
TAP-ANG Levure
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 2017: Technical overview on cider production
Proceedings of the XXVIIth Entretiens Scientifiques Lallemand held in Tallinn, Estonia focused on cider production. Topics presented included overviews of cider production in different countries illustrating the wide range of styles produced worldwide.
Cahier ESL 2017 complet