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 FUSING THE WINE YEAST SACCHAROMYCES CEREVISIAE FOR ACIDITY MANAGEMENT IN WINE
IONYSWF™
Adaptive evolution and crossing are powerful non-GMO approaches for selecting yeast strains with properties of interest, making it possible to go beyond classic phenotypes. In the case of IONYS™, these strategies made it possible to obtain a new yeast with a lower yield in terms of the conversion of sugars to ethanol and with overproduction of organic acids thanks to a redirection of carbon flows towards glycerol and the tricarboxylic acid cycle. Acidity ManagementInoculating 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