Winemak-in: the network of wine and oenology professionals

April 15, 2018 - Posted by Francine Vidal

Restarting stuck malolactic fermentation

Lallemand Oenology has developed a fast protocol to restart stuck malolactic fermentation for white, rosé and red wines. With only 3 steps, it is an easy and efficient protocol using a specific cells wells RESKUE to detixify the wine, a suited bacteria nutrient ML REDBOOSt and the efficient selected bacteria LALVIN VP41 MBR .

April 11, 2018 - Posted by Perdomini IOC

Strategie per limitare i solfiti nei vini – Quali alternative? Parte 1/3: Comparto microbiologico, bioprotezione e stadi pre-fermentativi

Questo è il primo di tre articoli riguardanti l’impiego dei solfiti nel vino e le strategie per ridurli. E’ stato tratto dalla rivista “Revue des OEnologues” n. 160/2016. La selezione e la relativa traduzione è stata curata dall’enologo Paolo Peira.

April 11, 2018 - Posted by Lallemand Oenologie

Wine making guideline : New Zealand Sauvignon Blanc

The making of Sauvignon Blanc requires careful attention to aroma development, whilst maintaining acid balance and aromatic longevity. The use of specific quality driven winemaking products contributes to the making of Premium Sauvignon Blanc.

April 3, 2018 - Posted by Perdomini IOC

Champagne, di nuovo record delle vendite

Le vendite di Champagne hanno raggiunto nel 2017 il valore record di 4,9 miliari di euro. Motore del primato sono stati gli ottimi risultati delle esportazioni, in crescita del 6,6% sul 2016 fino a 2,8 miliardi di euro, visto che il mercato interno è rimasto stabile, totalizzando un fatturato di circa 2,1 miliardi.

March 29, 2018 - Posted by Perdomini IOC

Bioprotezione per ridurre le solfitazioni

L’anidride solforosa è divenuta un coadiuvante tecnologico di largo utilizzo grazie ai suoi vantaggi nel settore enologico poiché i suoi benefici sono cruciali sia in termini di controllo microbiologico che di prevenzione dei fenomeni di ossidazione.

March 22, 2018 - Posted by Perdomini IOC

Nuovi strumenti a disposizione dell'enologo per l'equilibrio sensoriale del vino

Metti in equilibrio il tuo vino: soluzioni alternative all’Elevage sur lies. Frazioni specifiche di mannoproteine per il pre-imbottigliamento

March 16, 2018 - Posted by Lallemand Oenologie

Wine bacteria to control Volatile Phenols and Brettanomyces

From the vineyard to the bottle, every step of winemaking impacts the quality in the wine. Climate change also affects the quality of grapes, especially the sugar levels and pH, and, consequently, winemaking conditions must adapt. The increase in sugar levels and pH also influence the micro-organisms present on the grapes and, of course, the yeast and bacteria populations.

March 12, 2018 - Posted by Lallemand Oenologie

Wine Bacteria and Sensory Profile

During malolactic fermentation, a variety of metabolic end products can be produced. Some of the compounds produced have pleasing sensory properties, while some do not. Therefore, the choice of wine bacteria and the timing of inoculation are critical to the wine style. Each wine bacteria will impact differently on the final wine sensory profile.

March 12, 2018 - Posted by Lallemand Oenologie

A new concept of selected Wine bacteria for high pH wines

The tendency to harvest higher maturity grapes, resulting in higher pH and alcohol wines, seems more favorable to the development of indigenous bacteria. To limit the development of unknown indigenous flora, which can lead to the production of undesirable sensory deviations, co-inoculation is an interesting winemaking option. Using selected Lb. plantarum in the freeze-dried form for direct inoculation appears to be a very safe winemaking option in combination with the co-inoculation strategy.

February 20, 2018 - Posted by Fruition Sciences Blog

2017 Climatic Conditions in Napa, and What We Can Prepare for in 2018

Since 1895 California has seen an increase in average temperature of nearly 2.2 degrees Fahrenheit, according to the last Napa Vintage Report. Furthermore, 2017 may be the warmest year on record that was not influenced by an El Niño weather pattern, and according to Professor Gregory V. Jones, 2018 looks like it will be another warm year.

February 13, 2018 - Posted by Lallemand Oenologie

News and Innovation in wine bacteria : the MBR process

Selected wine bacteria must be efficient as soon as they enter the must or wine to complete malolactic fermentation. It means that they must survive and grow in the must or wines to rapidly convert malic acid into lactic acid, as well as contribute to the wine sensory profile. In order to achieve this goal and based on our strong expertise in bacteria production, we developed a specific bacteria production process called « MBR™ process ».

December 11, 2017 - Posted by Lallemand Oenologie

Wine yeast - A privileged partner of winemakers

It is hard to believe that only 100 years ago the powers of yeast were yet unharnessed: The process of fermenting foods was more alchemy than science, its results often unpredictable. Since then distinguished scientists have uncovered the extraordinary potential this microorganism has for the food industry. Today more and more winemakers are embracing the flexibility and control offered by ongoing advances in selection and breeding of dried wine yeast cultures for direct inoculation.

December 8, 2017 - Posted by Winemak-in Admin

Using MLF to create a buttery wine or not

During the malolactic fermentation (MLF), Citric acid is degraded by bacteria into flavour compounds. One of them is associated with buttery aromas (diacetyl) which can mask the fruit of the wine. However, under specific conditions of vinification, it can be reduced in less aromatics compounds.

November 2, 2017 - Posted by Lallemand Oenologie

Co-inoculation : benefits for malolactic fermentation

Co-inoculation is now recognized as a simple and safe practice for the management of malolactic fermentation for wine quality optimization.

November 2, 2017 - Posted by Lallemand Oenologie

Bactiless : Reducing the Risk of Bacterial Contamination

Bacterial spoilage remains a common problem in wine, especially with risks associated with climate change (higher pH) and a perfectly reasonable desire to reduce sulphite levels in wine. Standard control methods are often insufficient to eliminate risks without having disadvantages in return. Bactiless™ is a new solution offering many advantages.

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