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Pour réaliser ses FML avec succès et optimiser le profil organoleptique de ses vins
Publiée le 20/08/2020 17:07
Sensory analysis
La fermentation malolactique (FML) est une étape importante dans l’élaboration des vins, dans le but de désacidifier, stabiliser mais aussi de préciser le profil organoleptique. L’inoculation avec des bactéries œnologiques sélectionnées (BLS) est une stratégie naturelle de pilotage de la FML qui intègre les itinéraires de vinification.
Élaborer des vins rouges fruités : Comment relever le défi
Publiée le 27/07/2020 11:58
Sensory analysis Vinification process
L’étude des linéaires révèle que la majorité de l’offre est constituée par les segments popular premium et premium, proposés entre 2 et 6 €/col selon les pays. Ce sont des VDT de marque, des VDP, certaines AOC et des vins signatures. Ils sont à consommer jeunes, simples, souvent mono cépage, séduisants par leurs arômes, leur couleur, leur rondeur. Ces segments de marché, au cœur de la compétition internationale, font l’objet d’une forte croissance et l’offre française est très attaquée.

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COMMENT SUBLIMER LE POTENTIEL DES RAISINS EN TERPÈNES ET EN THIOLS POUR DES VINS AROMATIQUES INTENSES ? AVEC LA NON-SACCHAROMYCES FLAVIA !
Publiée le 09/07/2020 08:53
Innovation Viticulture Sensory analysis Microbiology
Une grande variété de levures naturelles sélectionnées existe et reflète la biodiversité de la microflore présente au cours de la fermentation alcoolique des vins. Avec Level² Solutions, Lallemand innove en introduisant de nouvelles espèces qui ouvrent de nouveaux horizons aux vinificateurs. Découvrez Level2 FLAVIA, pour l’expression optimale du potentiel de vos raisins.
Impact of selected wine bacteria on the sensory profile of wines .
Publiée le 22/02/2020 17:54
Sensory analysis Microbiology
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).
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.
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Matt Ai
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Bastien Lucas
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