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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).ย 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 STIMULAโข 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, Cรฉline Raynal, Franรงoise 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 processshortly after yeast inoculation, usually 24 to 48 hours after yeast inoculation. This technique is advantageous because not only will it secure […]
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
Wine yeast production โ A direct link to Alcoholic Fermentation successYeast under Investigation #NO4 The use of selected wine yeast in dry form dates to the mid-1960โs (Kraus et al, 1983). Gradually, this practice has been one of the most important innovation in winemaking.ย It allowed winemakers reliability and security […]
Jun 4, 2021
Special Yeast Derivates with guaranteed glutatione levelsTHE KING OF NATURAL ANTIOXIDANTS GLUTASTARโข is a new natural SPECIFIC INACTIVATED YEAST WITH GUARANTEED GLUTATHIONE LEVELS, dedicated to the protection of white and rosรฉ wines against oxidation. Added to the grapes or the must at the earliest stage in […]
Mar 3, 2021
Selected winemaking bacteria MBR โข: Performance and adaptability for successful MLFโsMBR Process Direct Inoculation #Innovation #Microbiology #Fermentations Theme in the spotlight during the very first Lallemand Screen Tour, the choice of the selected wine bacteria is an essential parameter for the realization of Malolactic Fermentations (MLF) in the technical itinerary.ย Lallemand Oenology has […]
Feb 16, 2021