Expertise documents

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

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

OPTIWHITE® en OPTIMUMWHITE^TM is spesifieke geïnaktiveerde gis ryk aan werklik beskikbare glutatioon en poli-sakkariede. Die gebruik van hierdie produkte met die aanvang van die alkoholiese fermentasie beskerm wyn aromas, kleur en ondersteun ook goeie mondgevoel vir baie lang tydperke – selfs meer as  ʼn jaar na bottelering.

Lees meer oor OPTIWHITE® / OPTIMUMWHITE^TM

https://www.lallemandwine.com/en/south-africa/products/catalogue/specific-inactivated-yeasts/9/optimum-white/ https://www.lallemandwine.com/en/south-africa/products/catalogue/specific-inactivated-yeasts/6/optiwhite/

To enhance the flavour profile of your Chardonnay

Organic nutrients are making a significant contribution to final wine aroma profile of your Chardonnay.  However if you are also using DAP, be careful for not adding too much of a “good” thing.  Take time to read the attached article for more information on this very relevant topic.   Stimula^TM 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 Chardonnay^TM is particular rich in biotin, B6 vitamins, magnesium and zinc which optimize the volatile ester biosynthesis by the yeast.  Use Stimula Chardonnay^TM at 40 g/hl at the first ¹/₃ of alcoholic fermentation to enhance the biosynthesis of aroma compounds and support the bioconversion of precursors to volatile esters until the end of the fermentation. Organic yeast nutrients Chardonnay aroma Karien Okennedy

Bact on Tack No.#1

All about the co-inoculation and malolactic fermentation for wine.  Please view the attachment for in-depth information on the subject. BoT#1 South Africa