Lalvin Sensy™

(Saccharomyces cerevisiae cerevisiae)

Since the development of active dry yeasts for wine in the 70’s, to get the best of them, the best practice has been to rehydrate them in water at 37 °C for a short time, before inoculation of the juice or must to be fermented. However, there is a new trend for so-called “direct inoculation” […]

Wine bacteria have a more considerable impact on the wine sensory profile than previously thought. New findings have shown that the genetic diversity within the wine bacteria Oenococcus oeni and Lactiplantibacillus plantarum is very rich, and that it can have implications on how the wine bacteria perform, especially in terms of revelation of aroma compounds and wine […]

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 oenological conditions, the main sugars fermentable by Saccharomyces cerevisiae are glucose and fructose. Both of […]

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 […]