March 13, 2018 - Posted by Lallemand Oenologie

Restarting stuck alcoholic fermentation : a simple, efficient protocol

Problems with alcoholic fermentation can be avoided by taking preventative measures as part of good alcoholic fermentation management. These measures include choosing an appropriate yeast; following the rehydration protocol; using yeast protector; sensible, balanced management of yeast nutrition; oxygen and temperature management, etc... However, unexpected factors can cause fermentation hitches. The problem must be identified and tackled to avoid disastrous consequences for wine.

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Technical papers

June 6, 2018 - Posted by Lallemand Oenologie

The fermentation of fructose in wine making

Glucose and fructose are the main fermentable sugars in wine must. During alcoholic fermentation, wine yeasts convert most of the glucose and fructose present into alcohol and CO2. Selected yeasts differ in their capacity to consume fructose and can have an important impact on the fermentation performance, especially under difficult conditions. The fructophilic index of wine yeast appears as a good indicator of performance in potentially problematic fermentation conditions.

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March 22, 2018 - Posted by Lallemand Oenologie

Certain selected wine bacteria act as biocontrol tool against Brettanomyces

Biocontrol of contaminating microorganisms with certain selected wine bacteria is a secure and biological option for winemakers. By carefully managing alcoholic fermentation with properly rehyrdrated and nourished yeast, and by using a selected wine bacteria in co-inoculation or in sequential inoculation, the population of Brettanomyces, and subsequently the production of phenolic off-odors is better controlled.

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December 22, 2017 - Posted by Lallemand Oenologie

The many roles of nitrogen in alcoholic fermentation

Wine yeast requires essential elements to transform must into wine: sugars, vitamins, minerals, oxygen, and also a sufficient concentration of Yeast Assimilable Nitrogen. This type of nitrogen is composed of amino acids, small peptides and ammonium that can be used by yeast cells to complete fermentation and to fully develop the sensory profile of the wine. The type of nutrient added to deficient must and the timing of addition is crucial in the development of alcoholic fermentation.

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December 20, 2017 - Posted by Lallemand Oenologie

Sulfites production and management by wine yeast during alcoholic fermentation

For winemakers, the best strategy for SO2 management is the keep the lowest efficient level of sulfites while respecting legal, health and chimical requirements. Knowing the production of SO2 by wine yeast is part of the strategy of proper management of SO2 in wine. This production is not only regulated by fermentation conditions, or by stress factors, but is rather mainly an intrinsic yeast characteristics, genetically determined, that varies from one wine yeast to another.

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December 12, 2017 - Posted by Lallemand Oenologie

Acetaldehyde management during winemaking

Acetaldehyde or ethanal is a key component of wine. Formed during the alcoholic fermentation it can bind with SO2. In a context of stronger demand for low sulfites wines, managing the ethanal production during the Wineaking process is a key issue. The proper choice of wine yeasts and bacteria are thus key factors in determining the final levels of acetaldehyde produced.

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November 8, 2017 - Posted by Lallemand Oenologie

Stuck Fermentations - Causes and Cures

A stuck fermentation is one in which fermentation has stoped prematurely or the rate of fermentation is considered too low for practical purposes. It leaves the must with a higher residual sugar content than desired in the wines and can lead to off-aromas formation. In this paper, you'll learn what could trigger a stuck fermentation and how to manage it when it occurs in your wine.

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