Expertise documents



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 related to managing a often delicate and difficult spontaneous AF, with all the risk related. Yeast production is a true expertise, one that relies on a strong understanding of yeast metabolism, microbiology and process. The selected wine yeast used by winemakers must be in optimal shape. In order to obtain optimal state, specific feeding regime during its growth and development, tailored to each specific wine yeast, as they are all different, is learned and optimized by true science and years of experience and research. This Under Investigation will showcase how selected wine yeast production is conducted and why it benefits winemakers.
Benefit of ADY - ENG

Biogenic Amines in Wine and how to control them

  Biogenic amines are found in fermented food and beverages, including wine. Of the many biogenic amines, histamine, tyramine and putrescine are the most important in wine. It is the metabolism of amino acids by lactic acid bacteria that produce the biogenic amines found in wine. Red wines tend to have higher biogenic amines content than white wines, as this wine type all under go the bacteria driven malolactic fermentation. The direct decarboxylation of amino acids results in the formation of biogenic amines. Extensive biochemical and genomic characterisation has led to simple tests for the identification of biogenic amine genes in LAB strains. Wines produced using native microflora can have high biogenic amine content. Consumer safety justifies taking extra precautions to avoid the production of biogenic amines. Good winemaking practices should be used to avoid the production of biogenic amines; management of must and wine pH to minimise the proliferation of native microflora, stabilise musts or wines for antimicrobial protection with SO2 or new biological solutions (such as Bactiless™ ) and use malolactic bacteria strains (and particularly in co-inoculation) that have been screened for the absence of biogenic amine genes. Compatible with organic winemaking or in a strategy to reduce chemical additions, the use of malolactic bacteria is a key step to achieve wines with low to no biogenic amines. 📝  Read more on this topic in our Winemaking Update  👉   WE-Biogenic-Amines-ENG   


GLUTASTAR™ is a new natural SPECIFIC INACTIVATED YEAST WITH GUARANTEED GLUTATHIONE LEVEL, dedicated to the protection of white and rosé wines against oxidation. Added to the grapes or the must at the earliest stage in winemaking process, before the fermentation, the unique properties of GLUTASTAR™ confer to the wine an efficient protection against browning and aroma oxidation, a better aromatic expression, freshness, and a longer preservation of thiols and esters. The addition of GLUTASTAR™ contributes not only to enhance aromatic intensity and persistency thanks to the release of a high level of stabilizing peptides, but also to increase mouthfeel perception and wine thickness due to the polysaccharides enrichment, both in white and rosé wines SIY with guaranteed GSH levels 2019 V3 (003)

Selected wine-making bacteria MBR ™: performance and adaptability for successful MLF’s

MBR Process Direct Inoculation

#Innovation  #Microbiology  #Fermentations Theme in the spotlight during the very first Lallemand Screen Tour, the choice of the selected wine bacteria is an essential parameter for the realization of Malolactic Fermentations (MLF) in the technical itinerary. Lallemand Oenology has been working for many years to produce selected high-quality wine bacteria and has developed cutting-edge processes for this, including the MBR ™ process. To read more, please click on the link below. MBR Process


Wine Yeast Under Investigation #3

The initial microbial population present in grape must is very diverse. During the early stages of alcoholic fermentation, Saccharomyces cerevisiae is not the dominant specie and other species (non-Saccharomyces) are present. Non-Saccharomyces yeasts are part of the must microflora and represent an important reservoir of the wine sensory potential. While some are detrimental to sensory quality, others have the potential to add to wine complexity or bring about a real benefit with the right selected Saccharomyces yeast. Three species are presented: Torulaspora delbrueckii, Lachancea thermotolerans and two different strains of Metschnikowia pulcherrima. Read more at the link below: UI Non-Saccharomyces - ENG no 3