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THE OXYGEN CONSUMPTION RATE OF AN INACTIVE DRY YEAST (IDY) SELECTED TO PROTECT WINE FROM OXIDATIONThe oxygen consumption rate of a specific inactivated yeast,ย ย ย Pure-Leesโข 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 WINEIONYSWFโข Adaptive evolution and crossing are powerful non-GMO approaches for selecting yeast strains with properties of interest, making it possible to go beyond classic phenotypes. In the case of IONYSโข, these strategies made it possible to obtain a new yeast […]
Apr 24, 2020
ALCOHOLIC AND MALOLACTIC FERMENTATIONS: WHAT IMPACT ON FRESHNESS?Freshness In the context of climate change, increased pH and alcohol content can result in heavier wines, while some consumers are moving towards a lighter, fresher style of wine. Beyond the notion of acidity, the sensory aspect must also be […]
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 determining wine consumersโ preferences. The importance of nutrients such as […]
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 effectson wine sensory properties and the wine color profile. Long-established […]
Apr 24, 2020
Co-Inoculation of wine bacteria during wine fermentation: From new FAD to a recognized practiceCO-INOCULATION OF WINE BACTERIA 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 because it assures a fast andcomplete malolactic fermentation, but also […]
Apr 24, 2020
ESL 2019 : Biological tools in winemaking adapting to a changing environmentThe proceedings from the 2019 Entretiens Scientifiques Lallemand held in Weisbaden Germany are now available. the 2019 international meeting focused on different strategies to overcome some of the issues related to climate change. From the vineyards with Lalvigne foliar sprays […]
Feb 26, 2020
ESL 2005: Yeastโs contribution to the sensory profile of wineProceedings of the XVIIth Entretiens Scientifiques Lallemand held in La Rioja, Spain discusses how to maintain regional typicity and biodiversity with increasing globalisation.ย Topics presented included role of yeast in release of aroma compounds from glycosides, biodiversity of yeast, wine […]
Feb 20, 2020