LALVIN Rhone 2323

(Saccharomyces cerevisiae cerevisiae)

A 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 the vinification of wines without sulphites or with reduced doses sulphites, winegrowers have a new […]

UNDER INVESTIGATION NO4 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 […]

MALOLACTIC 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 profile. Long-established winemaking protocols for MLF induction generally involve inoculation of bacteria starter cultures post-alcoholic […]