Wine making : role and benefits of wine yeasts and wine bacteria

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This group is dedicated to share experiences and news about the use of selected yeast and bacteria during the vinification process : nutrition, optimal condition, quality improvement, biocontrol etc...

Jules Lamon
Jules Lamon shared
Winemak-in expertise
1 month ago

Lallemand Oenologie
Lallemand Oenologie posted a new technical paper: Wine bacteria production: a real know-how
Winemak-in expertise

Wine bacteria production: a real know-how

The production of wine bacteria requires a precise know-how. Lallemand Oenology develops natural solutions which production is based on very specific skills: reliable selections, refined characterization and in-depth expertise in the production process.

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Jules Lamon
Jules Lamon
Winemak-in expertise
2 months ago

Bio-modulating wine acidity: The role of non-Saccharomyces yeasts
️Read it freely here: https://ives-openscience.eu/wp-content/uploads/2019/09/Bio-modulating-wine-acidity_compressed.pdf

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Lallemand Oenologie
Lallemand Oenologie shared
Winemak-in expertise
4 months ago

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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Lallemand Oenologie
Lallemand Oenologie shared
Winemak-in expertise
4 months ago

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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Lallemand Oenologie
Lallemand Oenologie shared
Winemak-in expertise
4 months ago

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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Lallemand Oenologie
Lallemand Oenologie
Winemak-in expertise
6 months ago

After 30 years of investment, Lallemand has the production expertise to supply over 35 active freeze-dried wine bacteria. Each one has its own growth procedure, guaranteeing its malolactic-fermentation performance after inoculation into wine. Discover more here =>
https://www.youtube.com/watch?v=T2BIfMlwpu0

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Lallemand Oenologie
Lallemand Oenologie
Winemak-in expertise
10 months ago

Very pleased to attend the Sauvignon 2019 Conference in Blenheim, New Zealand !

On this occasion, Lallemand Enology will unveil the results of an exclusive research project carried out by Master of Wine student and Co-op wine buyer, Sarah Benson, Lallemand and Masters of Wine, Sam Harrop and Dirceu Vianna Junior : ‘Consumer Preferences with Marlborough Sauvignon Blanc’.

On Wednesday 30th January, results will be presented by Dirceu Vianna Junior MW .

More information => https://www.sauvignonnz.com/programme

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Jules Lamon
Jules Lamon
Winemak-in expertise
1 year ago

Non-Saccharomyces yeasts and malolactic fermentation
Non-Saccharomyces yeast species are important due to production of secondary metabolites that contribute to the final flavour and taste of wines, like H. uvarum and Metschnikowia pulcherrima...
https://www.wineland.co.za/non-saccharomyces-yeasts-and-malolactic-fermentation/

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Lallemand Oenologie
Lallemand Oenologie
Winemak-in expertise
1 year ago

As a recent study shows, the use of non-Saccharomyces yeasts ( T. delbrueckii ) in addition to classic commercial Saccharomyces cerevisiae improves the quality of wine in reducing the production of acetic acid during the alcoholic fermentation.

Furthermore, the study shows that the addition of non-sacch do not interfere with the positive effect of the co-inoculation of malolactic bacteria. This conclusion is very positive and shows that co-inoculation facilitate MLF and improves wine qualities (fruit flavors and balance), in comparison to spontaneous MLF. Those results are particulary encouraging for managing vinification of must with high acidity and high potential alcohol level such as Barbera wines, where natural conditions could lead to high volatile acidity production and partial MLF.

More here => https://lnkd.in/evaTmAP

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