expertise-document

Maintain oxidative stability of whites during aging.

In order to maintain oxidative stability of whites during aging is a real challenge.  This particular study evaluated the antioxidant activities of…

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…

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…

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…

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…

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…

USING THE WINE YEAST SACCHAROMYCES CEREVISIAE FOR ACIDITY MANAGEMENT IN WINE

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

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…

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…

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…