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Relationships between the wine yeast inoculation method and the composition and sensory profile of winesBy F. Bordet, C. Raynal, A. Ortiz-Julien, A. Silvano, J.M. Heras, A. Dumont Wine yeasts play a crucial role in the winemaking process and are essential to induce and achieve alcoholic fermentation (AF). Different options are available to winemakers, including […]
May 20, 2024
A deeper Look into Wine Yeast NutrientsNitrogen, vitamins, minerals and other micronutrients are essential nutrients for yeast growth and yeast metabolism. They are essential for the biosynthesis of aroma compounds such as higher alcohols, thiols, and esters by wine yeast. This Under Investigation will review which […]
May 16, 2024
Are Lallemand Oenology products concerned by new labelling rules from Dec. 8th 2023?1. Wine Labelling Context The European Commission published Regulation (EU) 2021/2117 amending labelling rules for wine and aromatised wine products by, among other things, making mandatory to communicate the list of ingredients (including additives, and excluding processing aids), used during […]
Feb 5, 2024
The various nitrogen sources as wine yeast nutrient: The importance of organic nutritionYeast needs nitrogen, among other things, to grow and ensure a smooth and complete alcoholic fermentation (AF). If the assimilable nitrogen is less than 140 mg/L, the grape must is considered deficient, and in this case wine yeasts need an […]
Jan 26, 2024
Optimise wine yeast nutrition with the STIMULA™ range of nutrientsWinemakers face many challenges associated with climate changes. Better quality nutrients are required to overcome those issues. Higher sugars and pHs can lead to a higher level of contaminants, and specific nutrients can assist to manage the alcoholic fermentation (AF). […]
Mar 6, 2023
The ability of wine yeast to consume fructose.Article written by Ann Dumont, Céline Raynal, Françoise Raginel & Anne Ortiz-Julien Research has shown how certain fermentation conditions, such as nutritional deficiencies, high initial levels of sugar, and the presence of inhibiting compounds, can lead to fermentation problems. Under […]
Mar 30, 2022
Co-InoculationBacteria Under Investigation Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation, usually 24 to 48 hours after yeast inoculation. This technique is advantageous because not only will it […]
Mar 22, 2022
Use Fermaid K+ to compensate must deficience in nitrogen and micronutrientsIt’s unique. There is nothing else like it! FERMAIDTM K+ is a blended complex yeast nutrient suitable for use in the alcoholic fermentation of grape must. Developed by the technical oenology group from Lallemand. Propper use of FERMAIDTM K+ helps […]
Feb 17, 2022
A non-fermentative yeast, the new LEVEL2 INITIAA yeast that reduces sulphites in wines Implemented, for the first time on a large scale, during the recent northern hemisphere harvest, LEVEL2 INITIA, a non-fermentative yeast which consumes oxygen, has proved to be very interesting in reducing sulphites. For […]
Feb 15, 2022
Enhance aromatic expressions in your wine!Beyond looking at nutrition or completing fermentation, Lallemand Oenology has developed a range of nutrients which aim at optimizing the aromatic expression of your wines, by nourishing the yeast and stimulating the yeast cell functions involved in aroma metabolism: the […]
Feb 7, 2022