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Laetitia SABY
Laetitia SABY
Marketing and Communication Coordinator

309 route de Mirepoix, 81800 ROQUEMAURE



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Laetitia SABY created an event
1 year ago

UK Consumer Preference of New Zealand Sauvignon Blanc Styles – Evaluating Consumer Preference of Wine Aromas and Flavours
October 3, 2019 au October 3, 2019
Viña del Mar, Chile
Sarah Benson, Master of Wine student and Co-op wine buyer, recently carried out a research project for Lallemand Oenologyunder the supervision of Masters of Wine, Sam Harrop and Dirceu Vianna Junior. The outcome of her study showed that UK consumers prefer a citrus flavour profile when it comes to their New Zealand Sauvignon Blanc of choice. Barrel-fermented Sauvignon Blanc were, on the contrary, their least favourite at the time of tasting.  Focusing on four different styles of New Ze...
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1 year ago

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1 year ago

Invite silkiness into your red wines
Publiée le 01/08/2019 16:11
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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1 year ago

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1 year ago

How to avoid the production of sulfur off flavors in red grape varieties with high reduction potential
Publiée le 19/07/2019 13:59
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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1 year ago

Enhance varietal characters in Sauvignon Blanc
Publiée le 26/07/2019 14:33
Sustainable development
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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1 year ago

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1 year 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
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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1 year ago

GLUTASTAR™ - The king of natural antioxidants
Publiée le 13/06/2019 16:26
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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1 year ago

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1 year ago

Wine yeast - A privileged partner of winemakers
Publiée le 11/12/2017 14:02
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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