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The crucial step for a successful alcoholic fermentation in wine – Wine Yeast RehydrationWine Yeast Rehydration Proper wine yeast rehydration is necessary because grape must is a very hostile environment with its low acidity, high sugar and osmotic pressure, and nutrients or micronutrients limitations is a big challenge for any yeast to conduct AF. Quality, fault […]
Nov 9, 2020
Maintain oxidative stability of whites during aging.Oxidative Stability In order to maintain oxidative stability of whites during aging is a real challenge. This particular study evaluated the antioxidant activities of soluble extracts of a number of oenological yeast derivatives with increased glutathione (GSH) enrichment. The specific […]
May 14, 2020
An original and new specific inactivated yeast to improve the oxidative stability of white and rosé winesIn this paper we present research work carried out in collaboration with the University of Burgundy, which hashighlighted the impact of a new specific inactivated yeast developed for the protection of musts and winesagainst oxidation.This results from the application of […]
Apr 24, 2020
The oxygen consumption rate of an inactive dry yeast (IDY) selected to protect wine from oxidationThe oxygen consumption rate of a specific inactivated yeast, Pure-Lees™ Longevity, (Lallemand) specially selected to protect wine from oxidation thanks to its high capacity for oxygen consumption was calculated using a non-destructive luminescence-based technique in a model solution, to which […]
Apr 24, 2020
Using the wine yeast Saccharomyces Cerevisiae for acidity management in wineIONYSWF™ Adaptive evolution and crossing are powerful non-GMO approaches for selecting yeast strains withproperties 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 […]
Apr 24, 2020
Alcoholic and Malolactic Fermentations: Is there an impact on freshness?Freshness In the context of climate change, increased pH and alcohol content can result in heavier wines, whilesome consumers are moving towards a lighter, fresher style of wine. Beyond the notion of acidity, thesensory aspect must also be taken into […]
Apr 24, 2020
Custom nutrition for specific wine yeasts in Sauvignon BlancSauvignon Blanc In an increasingly competitive market, optimizing the quality of wines, especially the sensory properties,is a major challenge for winemakers. Wine aroma is one of the principal attributes determiningwine consumers’ preferences.The importance of nutrients such as nitrogen or lipids […]
Apr 24, 2020
Unique specific autolysate to help with Pinot Noir colour and texture managementColour and Texture Management Recent research has given us a much better understanding of how yeast and phenolic compounds interact in red wine, enabling us to better characterize the biochemical and biophysical properties of yeast with unique wine-relevant characteristics. We […]
Apr 24, 2020
Management of malolactic fermentation to enhance red wine colour and reduce the risk of Brettanomyces spoilageMALOLACTIC FERMENTATION Malolactic fermentation (MLF) is an integral step in red winemaking, which not only is wine de-acidification, as it will also influence the composition of volatile fermentation-derived compounds with concomitant effects on wine sensory properties and the wine color […]
Apr 24, 2020
Co-Inoculation of wine bacteria during wine fermentationCo-Inoculation of wine bacteria during wine fermentation: From new FAD to a recognized practice Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking processshortly after yeast inoculation. This technique has gained popularity not only […]
Apr 24, 2020