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Nutrients / Protectors

WINE YEASTS WINE BACTERIA NUTRIENTS / PROTECTORS SPECIFIC INACTIVATED YEASTS ENZYMES CHITOSAN VINEYARD SOLUTIONS ALL RANGES

Type of document

ARTICLES BROCHURES LALLEMAND SCIENTIFIC INTERVIEWS OENOMAG/EMAG OTHERS REFERENCE MATERIAL UNDER INVESTIGATION WINE EXPERT WINEMAKING UPDATE

Stimula Chardonnay

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

Nutrients and Protectors under Investigation 2018

See our first edition of Nutrients and Protectors Under Investigation here: Nutrients&ProtectorsUnderInvestigation -August2018

Rosé fermentation

In 2006, the world production of rosé wines was estimated at 21.5 million hL – 9% of the total world production of wine (Aigrain 2009). Production has been increasing for several years. In the United Kingdom, for example the main sellers are rosé wines from the United States – almost half of the total wines sold in supermarkets. From a technical point of view, the production of rosé wine involves particular considerations as rosé is mid-way between white wine (avoiding the extraction of phenolic compounds at the tannin level) and red wine (involving potential problems with colour extraction and structure). When short maceration times are used in the production of high quality rosé wines, the wines can be fragile and evolve rapidly. One of the most frequent developments is the appearance of premature lactic and creamy aromas that can override the fruity aromas in the nose and the refreshing sensation in retronasal perception. Download PDF