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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...
A new generation of wine yeasts that helps to manage undesirable sulfur compounds in wines
Publiée le 18/02/2020 12:25
Microbiology Stabilisation & Bottling
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...
Copper sulfate use in organic vineyards: Are wine yeast and bacteria affected by this fungicide?
Publiée le 13/02/2020 14:32
Sustainable development Viticulture Microbiology
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 oxidative stability of white and rosé wines
Publiée le 11/02/2020 09:33
Stabilisation & Bottling
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.
The extraordinary & infinite world of non-Saccharomyces yeast
Publiée le 10/02/2020 11:34
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...
The impact of copper in winemaking and how to control it
Publiée le 10/12/2019 14:13
During the 2019 edition of the Sitevi, a conference was organized on the effects of copper in winemaking and how winemakers could monitor, control and minimize them. Marion Bastien, from Lallemand Oenology, was one of the speakers and her speech particularly focused on the impact of copper on yeast and bacteria during the alcoholic and malolactic fermentations.
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.
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.
Invite silkiness into your red wines
Publiée le 01/08/2019 16:11
Sensory analysis
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™