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AgeingThe ageing potential of a wine depends on various factors, including the grape variety, winemaking techniques, and storage conditions. If proper storage and timing are crucial for achieving the desired ageing outcomes, microbiological tools also play a significant role in wine ageing. […]
Aromas: estersThe majority of esters are primary flavour compounds, mainly formed during fermentation via enzymatic or non-enzymatic esterification of carboxylic acids. The two main classes of esters important to wine are ethyl esters and acetate esters. With their specific metabolisms, certain […]
Aromas: thiols and terpenesThiols are a family of aroma compounds that are widely known for their contribution to typical notes of citrus (3MH), passion fruit (3MH-A) and gooseberry/boxwood/cassis (4MMP). These aromas are highly characteristic of some white grape varieties, such as Sauvignon Blanc, […]
BioacidificationGlobal warming affects winegrowing, grapes and wine composition. One of the impacts of climate change is the loss of acidity and freshness in wines which is a real concern to winemakers and a challenge for the wine industry. Acidity balance […]
BioprotectionAs an expert in the selection and production of non-Saccharomyces yeasts and lactic acid bacteria, we have developed many natural and efficient solutions from vine to wine to bioprotect grapes, musts or wines against spoilage microorganisms or against oxidation. The […]
Canned winesIn response to the need for wine packaging materials that are more sustainable than glass bottles, aluminium is a key alternative. This is why, in recent years, canned wines have been increasingly popular on the global market. This change of […]
ChitosanLallemand Oenology provides chitosan of fungal origin, fully compliant with the OIV International Oenological Codex. Our chitosan is 100% derived from Aspergillus niger, produced in Europe. Our portfolio includes NO BRETT INSIDE™, BACTILESS™, and ALLIANCE™, solutions designed to: A 100% […]
Malolactic Fermentation Workshop: 9 October 2024Meet our guest speakers Dr Sibylle Krieger-Weber – R&D, Lallemand Oenology Sibylle obtained her PhD in 1989 with her dissertation entitled “Malolactic Starter Culture Preparations for Induction of MLF in Wine.  She joined Lallemand in 1999 where she was the […]