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Biological solution to control contaminants in wine
Publiée le 07/05/2021 16:49
Hygiene & disinfection Enological Consulting Microbiology
Managing the risk associated with microbial spoilage is a key point throughout the life of a wine.
SO₂ is the commonly used product to limit microbial contaminants, especially Brettanomyces and undesirable lactic and acetic bacteria, although the market is looking for wines with lower contents. Pure chitosan and chitosan associated with chitin-glucan are biological alternatives of great interest.

Our latest Under Investigation issue focuses on the mode of action and efficiency of these biol...
Managing oxidative risk with biological tools – PART II
Publiée le 29/04/2021 16:32
Enological Consulting Microbiology Stabilisation & Bottling
We have seen in Part I of Managing oxidative risk with biological tools how to fight oxidation in prefermentation stages with specific inactivated yeasts, such as GLUTASTAR™.
But there are also sensitive stages post fermentation, where wine needs to be protected from oxidation. PURE-LEES LONGEVITY™ is an essential tool to reach this goal.
Skin maceration enzymes - Impact on thiol content of Sauvignon Blanc
Publiée le 26/11/2020 10:43
Sensory analysis Vinification process
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...
An original and new specific inactivated yeast to improve the oxidative stability of white and rosé wines
Publiée le 23/09/2020 07:55
Microbiology Stabilisation & Bottling
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...
Webinar Lallemand: A Shifting Wine Landscape, reshape to survive and succeed
Publiée le 24/07/2020 17:57
Microbiology Media & Communication
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...
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Active members
sylvain andres
sylvain andres
Sommelier, formateur indépendant
Laetitia Allemand
Laetitia Allemand
Journaliste (issue dune famille de viticulteurs : Domaine Allemand Hautes-Alpes)
Nikolaos Agorastos
Nikolaos Agorastos
Consultant Enologist, MSc
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