Expertise documents | Lallemand Wine

Specific Inactivated Yeasts

WINE YEASTS WINE BACTERIA NUTRIENTS / PROTECTORS SPECIFIC INACTIVATED YEASTS ENZYMES CHITOSAN VINEYARD SOLUTIONS ALL RANGES

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ARTICLES BROCHURES LALLEMAND SCIENTIFIC INTERVIEWS OENOMAG/EMAG OTHERS REFERENCE MATERIAL UNDER INVESTIGATION WINE EXPERT WINEMAKING UPDATE

ESL 2006: New trends in the use of specialty inactivated yeast during winemaking

Proceedings of the XVIIIth Entretiens Scientifiques Lallemand held in South Africa discusses the role and contribution of specifically inactivated yeast and their products in winemaking. Topics presented included effects of inactivated dried yeast in fermentation, the complexities of yeast cell walls and what they offer to wine, and how mannoproteins interact with wine polyphenols. Cahier18e Lall

ESL 2005: Yeast’s contribution to the sensory profile of wine

Proceedings of the XVIIth Entretiens Scientifiques Lallemand held in La Rioja, Spain discusses how to maintain regional typicity and biodiversity with increasing globalisation. Topics presented included role of yeast in release of aroma compounds from glycosides, biodiversity of yeast, wine aging on yeast lees and wine yeast strain development. Cahier05 Lall

SIY for red wines

A consise explanation of the production process and the sensory contribution of Lallemand Specific Inactivated Yeast products for red wine.

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