Grape compounds such as pectin, hemicelluloses, celluloses and glucans can impact the winemaking process, cause product loss and increase costs and time.
Specific enzymes such as pectinases, hemicellulases, cellulases and β-glucanases can help overcome these problems resulting in a smoother and more efficient process.
Glycosidases are specific enzymes able to increase the primary aroma of wine. Typically, oenological enzyme preparations include a mix of several synergic activities in order t...

Studies of microbiological impact on aroma profile in wine have recently shown that Lactic Acid Bacteria (LAB) can have just as profound a sensory impact as yeast (Silvano, 2019), yet little research has focused on end-user perception of these differences, in white and red wines.

This paper presents a research work carried out in collaboration with the University of Burgundy, which has highlighted the impact of a new specific inactivated yeast developed for the protection of musts and wines against oxidation.

This results from the application of an optimized production process to a unique strain of Saccharomyces cerevisiae yeast to maximize the biosynthesis and accumulation of intracellular glutathione and other compounds of interest.

Non-targeted metabolomic char...

The wine world has changed vastly in the last six months due to COVID-19, and has affected all parts of the distribution network, from producer all the way to consumer, and everything in between.

Lallemand Oenology organized a webinar to try to understand from a market point of view how things are shaping up, how the wine market is affected and what is next. Four experts in the field participated to this exclusive event. Sam Harrop MW and consultant in Spain, Chile, Japan and New Zealand, Ja...

Juice stabulation is a newly famous winemaking technique. It was first used by winemakers in Gascony a couple of decades ago, but it is its recent adoption by rosé winemakers in Provence that has given this way of making wine more attention.

A new spanish study performed in collaboration with technical institutes investigates the effects of co-inoculation ( inoculation of wine bacteria 24 hours after yeast addition)  with two different  wine bacteria Oenococcus oeni  (PN4 and OMEGA under MBR form , from Lallemand oenology)  on the kinetics of malolactic fermentation (MLF), wine chemical composition, and organoleptic characteristics in comparison with spontaneous MLF in Tempranillo grape must from Castilla-La Mancha (Spain).

In a collaborative study conducted with the ICV Group, Montpellier Supagro and the INRA Montpellier (through a PhD focusing on the genetic basis of sulfur production by yeast to identify the molecular determinants involved in the yeast’s SO₂ metabolism, carried out in 2011 by Jessica Noble with Bruno Blondin, from the INRA Montpellier as PhD supervisor), Lallemand Oenology identified, through an innovative QTL approach, the molecular basis of SO₂ production in yeast to eventually be able to re...

In 2017, the organic vineyard areas had tripled in 10 years and approximately 5% of worldwide vineyards are now under organic certifications. The growth is also reflected in consumer consumption of organic wines, not only in Europe but all over the world where in Sweden for example, the growth is 51%, in France 36%, and in Australia, 120%.

The magazine Wineland published in November 2019 an article in which is presented the research work Lallemand Oenology carried out in collaboration with the University of Burgundy. This article has highligthed he impact of a new specific inactivated yeast developed for the protection of musts and wines against oxidation.

Although non-Saccharomyces yeasts have long been considered harmful to alcoholic fermentation, nowadays research associates these strains with a real potential for differentiating wines. Progress in the field of molecular biology has led to the discovery of the roles played by various non-Saccharomyces yeasts. Their impact on the final composition of wine is very interesting, as they are able to enhance the complexity of the aroma profile of wines. Some can enrich the must in metabolites that ha...