Featured

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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News

August 6, 2019 - Posted by Lallemand Oenologie

Producing white wines with high concentrations of diacetyl

Certain wine consumers appreciate white wines rich in diacetyl which confers buttery and very complex notes to white wines. Lactic acid bacteria (LAB) are well known for their ability to produce diacetyl (2,3-butanedione), an intensely aromatic diketone that is characterized by a buttery, nutty aromas. A new LAB has just been released by Lallemand Oenology, which is a Malolactic Culture Butter Bomb.

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August 1, 2019 - Posted by Lallemand Oenologie

Invite silkiness into your red wines

Today, it is fully acknowledged by wine professionals that malolactic fermentation is an essential stage in the winemaking process and that certain wine bacteria play a key role in shaping the sensory profile of wines. After a comprehensive selection process, Lallemand Oenology proposes a new selected natural wine bacteria contributing to the sensory profile of red wines: SILKA™

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July 26, 2019 - Posted by Lallemand Oenologie

Enhance varietal characters in Sauvignon Blanc

Sauvignon blanc has been one of the largest wine success stories globally since the late 20th century. This French white grape variety has been cultivated in the Loire Valley and Bordeaux regions for centuries. Yet, it became very popular on an international level once New Zealand started to grow it and produce very fruity Sauvignon blanc wines in the 1980s. It has become New Zealand's most cultivated variety and holds its success mainly to the varietal aromas of thiol compounds.

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July 19, 2019 - Posted by Lallemand Oenologie

How to avoid the production of sulfur off flavors in red grape varieties with high reduction potential

Some red grape varieties, such as Shiraz, Pinot noir, Merlot or Tempranillo, have a certain trend to express sulfur off flavors and reduction characteristics. These characteristics mask the red fruit aromas and thus have a negative impact on wine. To tackle this issue and bring a new solution to winemakers, Lallemand Oenology, Montpellier SupAgro and INRA Montpellier have collaborated and designed an innovative selection technique for yeast.

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July 3, 2019 - Posted by Lallemand Oenologie

Lallemand Oenology, sponsor of WineGB, speaks at the technical conference held in Denbies Winery, UK, June 24th, 2019

A WineGB (Wines of Great Britain) Technical Conference was held on June 24th, 2019 at Denbies Winery. Two members of Lallemand Oenology –one of WineGB sponsors, the national association for the English and Welsh wine industry-, Nathalie Sieczkowski, Research Director, and Sigrid Gertsen-Schibbye, Area Manager UK and Scandinavia, participated as speakers.

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June 19, 2019 - Posted by Lallemand Oenologie

A NEW TOOL TO GET THE MOST OF YOUR PRESSING UNDER DIFFICULT CONDITIONS : LALLZYME HP™

In winemaking, wine enzymes are used as accelerators as they speed up the natural reactions in wines that would otherwise occur more slowly. For most enzymes, the addition to grapes in the press as early as possible helps to extract aroma precursors, reduce the duration of maceration and increase juice yield. For this new season, we are proud to announce the launching of our new high performance liquid pectolytic enzyme for pressing: LALLZYME HP™

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June 13, 2019 - Posted by Lallemand Oenologie

GLUTASTAR™ - The king of natural antioxidants

Protection of rosé and white musts against oxidation at the earliest stage of the winemaking process is key to prevent browing and loss of aromas in wine. The addition of inactivated dry yeasts (IDY) containing glutathione is now well known from the winemakers as a tool to limit oxidation phenomena in musts and wines. GLUTASTAR™ is a new specific inactivated yeast with guaranteed glutathione level offering more benefits to the wine than protection against oxidation only.

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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 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 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 ».

Read more

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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