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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™
Enhance varietal characters in Sauvignon Blanc
Publiée le 26/07/2019 14:33
Sensory analysis
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.
How to avoid the production of sulfur off flavors in red grape varieties with high reduction potential
Publiée le 19/07/2019 13:59
Viticulture Sensory analysis Stabilisation & Bottling
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.
Réduire les sulfites grâce à la bioprotection : révéler le potentiel aromatique des vins
Publiée le 12/04/2018 15:00
Sensory analysis Enological Consulting Microbiology Stabilisation & Bottling
L’utilisation de levures et bactéries oenologiques à la vendange et sur les moûts permet de réduire l’ajout de dioxyde de soufre pendant les vinifications, voire de le supprimer complètement. Une pratique qui se développe et pourrait permettre aux vinificateurs qui l'emploient de réveler le potentiel aromatique de leurs vins.
Wine bacteria to control Volatile Phenols and Brettanomyces
Publiée le 16/03/2018 15:01
Sensory analysis Microbiology
From the vineyard to the bottle, every step of winemaking impacts the quality in the wine. Climate change also affects the quality of grapes, especially the sugar levels and pH, and, consequently, winemaking conditions must adapt. The increase in sugar levels and pH also influence the micro-organisms present on the grapes and, of course, the yeast and bacteria populations.
Wine Bacteria and Sensory Profile
Publiée le 12/03/2018 11:57
Sensory analysis Microbiology
During malolactic fermentation, a variety of metabolic end products can be produced. Some of the compounds produced have pleasing sensory properties, while some do not. Therefore, the choice of wine bacteria and the timing of inoculation are critical to the wine style. Each wine bacteria will impact differently on the final wine sensory profile.
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