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 .

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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.

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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.

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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.

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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.

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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.

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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.

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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 ».

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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.

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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.

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