expertise-document

The oxygen consumption rate of an inactive dry yeast (IDY) selected to protect wine from oxidation

The oxygen consumption rate of a specific inactivated yeast (Pure-Lees™ Longevity, Lallemand) specially selected to protect wine from oxidation thanks to its…

Using the wine yeast Saccharomyces cerevisiae for acidity management in wine

Adaptive evolution and crossing are powerful non-GMO approaches for selecting yeast strains with properties of interest, making it possible to go beyond…

Custom nutrition for specific wine yeasts in Sauvignon blanc

In an increasingly competitive market, optimizing the quality of wines, especially the sensory properties, is a major challenge for winemakers. Wine aroma…

Unique specific autolysate to help with Pinot noir colour 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…

An original and new specific inactivated yeast to improve the oxidative stability of white and rosé wines

In this paper we present research work carried out in collaboration with the University of Burgundy, which has highlighted the impact of…

Management of malolactic fermentation to enhance red wine color and reduce the risk of Brettanomyces spoilage

Malolactic fermentation (MLF) is an integral step in red winemaking, which not only is wine de-acidification, as it will also influence the…

Alcoholic and malolactic fermentations: what impact on freshness?

In the context of climate change, increased pH and alcohol content can result in heavier wines, while some consumers are moving towards…

Co-inoculation of wine bacteria during Wine fermentation: From new fad to a recognized practice

Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation. This technique…

Inoculating with yeast to acidify

A non-Saccharomyces yeast, Laktia,  can naturally acidify white and red musts by converting a small amount of sugar into lactic acid at…

ESL 2019 : Biological tools in winemaking adapting to a changing environment

The proceedings from the 2019 Entretiens Scientifiques Lallemand held in Weisbaden Germany are now available. the 2019 international meeting focused on different…