Expertise documents

Hydrogen sulphide (rotten egg) aroma is a serious fault in wine and will result in quality loss in the final product. Its production is mainly found during alcoholic fermentation. H2S production by wine yeast varies based on the yeast used as well as on the environmental factors, especially the assimilable nitrogen concentration and micronutriens present. Ranging from low to high producers, this characteristic is important to take into account, as well as the nutritional status of the must, when deciding on a fermentation strategy. The best way to avoid formation of H2S during winemaking are to choose a low H2S yeast producer and apply good fermentation practices, and also use wine yeast such as Lalvin Sensy™ which have been especially selected to avoid the production of this compound while keeping in mind a good nutrition and oxygen addition strategy. It is adapted to white winemaking fermentation where the conditions (such as low NTU, low temperature, low YAN) could affect H2S formation, and the Lalvin Sensy™ with its low capacity to produce H2S, as well as SO2 and acetaldehyde, will let the varietal aromas be fully expressed. WE #7 - Sigrid

Proceeding of the XXIVes Entretiens Scientifiques Lallemand - 'Understanding Varietal Aromas During Alcoholic and Malolactic Fermetnations'.  This booklet includes a presentation by  Dr Matthew Goddard, School of Biological Sciences, University of Auckland, New Zealand titled 'Merging Ecology of Wine Microbiology" Download PDF

Lallemand has developed a unique yeast production process called YSEO® (Yeast Security and Sensory Optimization). This process increases fermentation reliability and security and ensures fewer organoleptic deviations, but not all yeast can be prepared by this process. The process (when compared to non YSEO®):

• Improves the yeast cells assimilation of essential micronutrients and vitamins.
• Improves the yeasts ability to implant in the must for a more reliable fermentation.
• Linked to a reduction in yeast stress thereby reducing H2S, VA and SO2 production.
• Shorter lag phase.
• Improves the resistance and adaption of the yeast under difficult fermentation conditions.

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Lallemand is exploring the use of non-Saccharomyces yeast with aromatic properties that are unique from those found in Saccharomyces, in order to contribute a more complex aromatic profile.

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