key takeaways on modern microbial solutions for winegrowing and winemaking
About the episode
Sponsored by Lallemand Oenology, this Wine Blast episode is dedicated to the important role of microorganisms in addressing the wine industry’s most pressing challenges: climate change, sustainability commitments, sulfite reduction, evolving consumer expectations and cost pressure. Three guests selected for their hands-on experience with the latest generation of microbial tools share their findings: Australian wine consultant Christopher Chen, Professor Hervé Alexandre (Director of the Jules Guyot Institute of Vine and Wine, (University of Burgundy), and Belinda Kleinig, in-house winemaker at Marks & Spencer (UK).
1. In the vineyard : Christopher Chen on building vine resilience
The starting point of the conversation is unambiguous: in an era of intensifying heatwaves and water scarcity, traditional vineyard management is no longer enough. Chris Chen describes a recent vintage in the Barossa Valley as the hottest in 23 years, with multiple events where no irrigation system could keep up.
His first commercial trial of LalVigne PROHYDRO™ a natural yeast derivative rich in proline, applied as a foliar spray was carried out at Greenock Creek during that season. Proline is the amino acid vines naturally produce to cope with heat and water stress; supplying it externally reinforces the plant’s own coping mechanisms. Observed effects after just two applications:
- Noticeably denser, healthier canopies compared to neighbouring plots
- More efficient water uptake and post-harvest transpiration
- Earlier and more even ripening
- “Not a single yellow leaf” on his Cabernet three weeks after harvest
Published research backs up the field observation
The episode also touches on the role of chitosan-based polymers of fungal origin, LalVigne BOTRYLESS™ as a residue-free option to limit Botrytis cinerea a disease whose global cost across viticulture and fruit growing is estimated at around USD 2 billion per year.
2. In the winery: Professor Hervé Alexandre on bioprotection, bioacidification and beyond
Hervé Alexandre frames the role of microbial solutions in the cellar as a way to expand the winemaker’s toolbox, not replace winemaking know-how. Several axes emerge from his contribution:
- Bioprotection: by inoculating the must with a high dose of selected non-Saccharomyces such as Metschnikowia pulcherrima, Torulaspora delbrueckii, or more recently Saccharomyces uvarum winemakers occupy the ecological niche before spoilage flora can develop. This makes it possible to significantly reduce, or even eliminate, pre-fermentative SO₂ additions.
- Bioacidification with Lachancea thermotolerans: this yeast naturally produces lactic acid during fermentation, offering an alternative to tartaric acid additions for musts weakened by climate. Typical practice involves fermenting a portion of the volume with L. thermotolerans and blending it back to reach the desired acidic balance. Across 70 winery trials in five countries and 16 grape varieties since 2018, winemakers consistently describe the resulting wines as more aromatic, balanced, smoother and more vibrant.
- Targeted control of Brettanomyces bruxellensis: bioprotective yeasts capable of destabilizing the Brett cell wall while leaving Saccharomyces cerevisiae untouched represent a preventive step against one of wine’s most persistent spoilage organisms.
- A glimpse of the future: Hervé Alexandre is confident that purely biological alcohol reduction can be pushed further than the 1–2% already achievable today, complementing more invasive physical techniques.
His broader message: where ambient fermentations carry real risk of spoilage, selected microbial solutions offer efficiency and a path to fewer chemical inputs.
3. In transit : Belinda Kleinig on protecting wine during bulk shipping
The final stage of the episode addresses an often-overlooked dimension of wine’s carbon footprint: shipping. Marks & Spencer has been a UK pioneer of bulk shipping, with around 20% of its under-£10 range shipped in 24,000–26,000 L flexitanks and bottled in market.
Bulk shipping reduces carbon impact, but introduces oxidation risk during filling and emptying typically managed by increasing SO₂ doses. To address this, M&S trialled PURE-LEES LONGEVITY™ , Lallemand Oenology’s inactivated yeast rich in oxygen-scavenging compounds, on a Sauvignon Blanc shipped from New Zealand. The trial used a control tank and a test tank, with PURE-LEES LONGEVITY™ the only variable.
Results:
- No need to add sulfites on arrival in market
- Noticeably fresher, more expressive aromatics in bottle
- Doubled shelf life in 1.5 L pouch format
- Additional cost limited to a few cents per litre
Belinda’s conclusion:
"It was incredible. We were shocked. It's a game-changer."
She sees this kind of “shipping on lees” as a strong candidate for the future of long-distance bulk wine logistics provided bottlers, currently cautious about anything resembling yeast in a flexitank, are willing to engage with the technique.
Closing perspective
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Published May 19, 2026 | Updated Jun 1, 2026