Jules Lamon, Winemak-in member

Jules Lamon answered the question

1 year ago

Quelles associations internationales financent des projets viti durables ? Posée le 11/03/2020 17:14

Oenology

Bonjour,
Je cherchais des associations (pas des labels, ni de programmes d'interprofessions, ni bureaucraties gvtales...) regroupant les acteurs de la vigne et du vin s'engageant pour la promotion et le soutien aux projets écologiques et durables à portée internationale dans le domaine de la vigne. En connaissez-vous ? merci

Jules Lamon answered the question

3 years ago

How to Deal with Brett (Brettanomyces) ? Posée le 02/04/2020 19:24

Microbiology

There are a lot of possibilities. what are your thougths on that.

Jules Lamon asked a question

3 years ago

How to Deal with Brett (Brettanomyces) ? Posée le 02/04/2020 19:24

Microbiology

There are a lot of possibilities. what are your thougths on that.

Jules Lamon asked a question

3 years ago

Yield : Why European countries use hL/ha and not tonne/ha? Posée le 06/09/2019 10:01

Viticulture

is there an historical / technical explanation ?

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3 years ago

Producing white wines with high concentrations of diacetyl

Publiée le 06/08/2019 15:49

Sensory analysis

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.

Jules Lamon liked the article

3 years ago

Enoforum 2019 (Vicenza, Italy)

Publiée le 08/08/2019 12:36

Media & Communication

Enoforum 2019. Bioprotezione e riduzione dei solfiti. V. Gerbaux, ha presentato il tema della Bioprotezione prefermentativa in particolare nell’applicazione della macerazione a freddo elencando i numerosi vantaggi derivanti dall’utilizzo del lievito Metschnikowia fructicola. O.Pillet ha poi presentato alcune soluzioni naturali alternative all'ultilizzo della SO2.

Jules Lamon liked the article

3 years ago

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

Publiée le 03/07/2019 15:42

Microbiology

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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3 years ago

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

Publiée le 19/06/2019 11:51

Innovation Vinification process

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™

Jules Lamon liked the article

3 years ago

GLUTASTAR™ - The king of natural antioxidants

Publiée le 13/06/2019 16:26

Innovation Sustainable development Stabilisation & Bottling

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.

Jules Lamon created an event

4 years ago

1 day

Oxygen management: How to extend wine shelf-life

March 7, 2019 au March 7, 2019
Rivesaltes, France

Sometimes beneficial and sometimes detrimental, oxygen plays a crucial role in the wine quality. Accurately managing oxygen pick-up in wine is one of the keys to optimizing the wine’s shelf-life. Vinventions expertise on oxygen management in wines is based on more than a decade of research and development in collaboration with academic institutions around the world and hundreds of oxygen audits. Join the Vinventions Webinar (...

Jules Lamon asked a question

4 years ago

Could ozone become an alternative to conventional pest disease management ? Posée le 21/02/2019 18:45

Oenology

Do a commercial solution exists in France or in an other country ? Or is it a research topic still ?

Jules Lamon asked a question

4 years ago

Is there a difference between the yeast used for Jura and Jerez Wines ? Posée le 12/02/2019 16:18

Microbiology

Vin jaune du Jura is matured under a yeast film, as Jerez Fino, but their styles are very differents (oxidative vs non oxydative)? Could the nature of yeast population explain that ?

Jules Lamon asked a question

4 years ago

Do the micro oxygenation should be stopped before the MLF ? Posée le 11/12/2018 16:03

Stabilisation & Bottling

Hi, I did find this question about Micro-ox and MLF, would like to have your thoughts about this

"Micro oxygenation is typically done before MLF. it should be stopped before the end so that the MLF bacteria can consume the aldehyde generated by oxygen"

Is that true ?

Jules Lamon asked a question

4 years ago

Where to find red wine without MLF? Posée le 23/10/2018 20:21

Oenology

Almost all the red wines are undergoing the malolactic fermentation... But in theory, some winemakers can choose to avoid it... Do you know where to find some examples ?
Thanks

Jules Lamon asked a question

4 years ago

Do you know studies proving the link between soil composition and wine minerality ? Posée le 27/09/2018 16:03

Sensory analysis Grapes & wines analysis

The widely cited direct, literal connection between vineyard geology and wine taste seems scientifically impossible according to some research ( https://gsa.confex.com/gsa/2009AM/finalprogram/abstract_161039.htm ) Whatever “minerality” in wine is, it is not the taste of vineyard minerals... But if you know other studies proving this effect, I would be very interested. Best, Jules

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4 years ago

Hand Build Wine Barrel Furniture & Novelty Items

Publiée le 20/09/2018 08:32

Innovation Maturation

SA Wine Barrels PTY

We are currently looking for international buyers that are in the market for Fine Hand Build Wine Barrel Furniture

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4 years ago

Restarting stuck malolactic fermentation

Publiée le 15/04/2018 23:33

Microbiology Vinification process

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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