expertise-document

Glutastar improves freshness and increases shelflife in your aromatic whites and rose.

The GlutaStar Journey Our video retraces the history of our latest glutathione-rich inactivated yeast, Glutastar, developed to protect white and rosés #musts and #wines from oxidation while reducing…

A NATURAL TOOL TO FIGHT BRETTANOMYCES

NoBrett Inside Brettanomyces bruxellensis constitutes a permanent threat to the quality of wines. These wine alteration yeasts can develop in difficult environments…

PRODUCT CATALOGUE 2021/2022

Product Catalogue 2021 / 2022   Katalogus 2021 2022 reduced The latest Lallemand SA product Catalogue is available, ask you sales representative…

Berry skin thickness: a Key factor for grapegrowers and winemakers

LalVigne under Investigation #2 Skin plays a fundamental role for the grape composition and wine quality along with the viticulture and winemaking…

Biological tools in the vineyard to improve varietal expression

LalVigne under Investigation #1 In the context of current viticulture, the change observed in the climatic records of the last decades, with…

The crucial step for a successful alcoholic fermentation in wine – Wine Yeast Rehydration

Wine Yeast Rehydration Proper wine yeast  rehydration is necessary because grape must is a very hostile environment with its low acidity, high sugar and…

The crucial step for a successful alcoholic fermentation in wine – Wine Yeast Rehydration

Proper wine yeast  rehydration is necessary because grape must is a very hostile environment with its low acidity, high sugar and osmotic pressure, and…

Maintain oxidative stability of whites during aging.

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

CO-INOCULATION OF WINE BACTERIA DURING WINE FERMENTATION: FROM NEW FAD TO A RECOGNIZED PRACTICE

CO-INOCULATION OF WINE BACTERIA Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after…

MANAGEMENT OF MALOLACTIC FERMENTATION TO ENHANCE RED WINE COLOR AND REDUCE THE RISK OF BRETTANOMYCES SPOILAGE

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