With its continuous improvement to increase the knowledge of its team and partners, Lallemand Oenology has held its first international Wine Yeast School (WYS) in Lisboa from June 4th to June 5th. A hundred participants coming from all wine regions learned about the selected natural wine yeast secrets.
During this two-day event, attendees were presented many topics from academic speakers and Lallemand experts: from yeast physiology to the fundamentals of yeast nutrition and yeast growth as well as yeast metabolism; How yeast are selected and grown; Why the use of selected wine yeast compared to spontaneous fermentation is the key to wine success from a practical point of view; How wine styles can be diversified with non-Saccharomyces yeasts; How wine yeast can be improved and what are the new selection strategies; How wine yeast properties impact wine sensory attributes; The whys and hows of a successful wine yeast rehydration, were some of the topics addressed during the WYS.
A quite exceptional and emotional moment was the presentation of Lanfranco Paronetto who spent 50 years of his life working for Lallemand in the oenology unit. He traced the history of yeasts and selected wine yeasts and paralleled it with Lallemand Oenology from the creation of the company to where it has come today. Lanfranco stated to all attendees that the future was now in their hands.
The group also visited a Lallemand yeast production plant in Setùbal and discovered in real conditions how the yeast is developed, with all steps and quality controls involved all along the production process.
At the end of the second day, attendees were given a quiz to test the newly acquired knowledge. All the participants passed the test and left the Wine Yeast School with their diploma.
No doubt the success of this first Wine Yeast School will pave the way to many others.