La communauté d'entraide des vignerons et des œnologues.
Ou avec votre compte :
Skin maceration enzymes - Impact on thiol content of Sauvignon Blanc
Publiée le 26/11/2020 10:43
Innovation Stabilisation et embouteillage Analyses des raisins et des vins Dégustation/analyse sensorielle Viticulture Développement durable Microbiologie Fermentations
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...
Webinar Lallemand: A Shifting Wine Landscape, reshape to survive and succeed
Publiée le 24/07/2020 17:57
Innovation Stabilisation et embouteillage Analyses des raisins et des vins Développement durable vin et santé Microbiologie
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...
Les vins naturels
Publiée le 07/05/2020 10:11
Analyses des raisins et des vins Dégustation/analyse sensorielle Viticulture Développement durable Communication & Médias vin et santé
Dans le monde du vin, parler des vins naturels, c’est un peu comme lâcher un :

 « Et vous pour qui vous votez ? » dans un repas entre amis. 

À ce moment précis, il y a deux solutions : 

- Soit, tout le monde répond la même chose et mange son sanglier avec un air satisfait.

- Soit, le sanglier profite de la bagarre pour se faire la malle et chacun mange son dessert en faisant des petits ronds avec sa cuillère…

Pour éviter la deuxième hypothèse, mieux vaut respirer un grand coup et...
A new generation of wine yeasts that helps to manage undesirable sulfur compounds in wines
Publiée le 18/02/2020 12:25
Innovation Développement durable vin et santé
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
Innovation Analyses des raisins et des vins Viticulture Développement durable
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 extraordinary & infinite world of non-Saccharomyces yeast
Publiée le 10/02/2020 11:34
Innovation Développement durable
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...
Enhance varietal characters in Sauvignon Blanc
Publiée le 26/07/2019 14:33
Développement durable
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.
Rédiger une publication
Les membres actifs
Katerina Katerina
Katerina Katerina
Oenologue Conseil, Proprietrice Laboratoire Oenologique, Enseignante Oenologie, Winemaker
Sanne Seyer-Hansen
Sanne Seyer-Hansen
Digital Communications Manager at Chr. Hansen - Improving the digital experience for our customers and stakeholders
Alberto Tonetto
Alberto Tonetto
Ingénieur Agronome & Œnologue
Carte des membres
Les prochains événements
La dernière offre d'emploi