The production of wine bacteria requires a precise know-how. Lallemand Oenology develops natural solutions which production is based on very specific skills: reliable selections, refined characterization and in-depth expertise in the production process.
A world-leading expert in wine bacteria, Lallemand Oenology develops solutions that ensure the control of winemaking processes and optimize the quality of wines according to desired sensory profiles.
These natural solutions come from a synergy of 6 essential skills:
Expertise: Microbiology specialist
In addition to its in-depth knowledge of yeasts and alcoholic fermentation, Lallemand Oenology has specialists in malolactic fermentation (MLF) and lactic acid bacteria for winemaking.
Conventionally associated with a deacidification step of degrading malic acid into lactic acid by wine bacteria, is necessary to stabilize wine. However, as recent scientific studies by researchers (E. Bartowsky, C. Knoll, M. du Toit, P. Lucas) attest, the role played by wine bacteria during MLF can no longer be limited to ‘only’ degrading malic acid. The metabolism of lactic acid bacteria is - as in the case for yeast - very complex. During MLF, several metabolic pathways can lead to the transformation of compounds that are naturally present in the must or the wine. These will then directly influence the wine’s sensory expression as well as its final quality. Whereas negative aromas are often associated with an uncontrolled MLF, the use of Lallemand Oenology selected bacteria can not only stabilize fermentation but also reveal positive aromas and act on the wine’s texture.
Innovation: Specific resources
For 25 years, Lallemand Oenology has been convinced of the importance of better understanding MLF and the major role that bacteria play in winemaking processes; as such Lallemand Oenology has continuously invested in:
- deepening its knowledge of MLF and the positive impact of bacteria in wines, by building external partnerships with universities and technical institutes
- enhancing the skills of its fully-dedicated internal MLF team, coordinating together with its regional teams around the world
- production plants and tools to supply high-performance bacteria with the required quality certifications
- innovating and developing different bacteria production processes in freeze-dried form, specific to each bacteria and meeting different winemaking needs
- marketing natural, effective solutions adapted to different oenological conditions Innovation
“We innovate and we distinguish ourselves with dedicated resources and long-term investments”, points out Francine VIDAL, Global Product Manager for Wine Bacteria
Excellence: Reliable selections
As with yeasts, Lallemand Oenology has set up strict lactic acid bacteria selection programs. All the selected bacteria have been isolated from spontaneous and natural MLF of interest.
Selection consists of identifying performing bacteria within a collection, that are able to meet specific oenological criteria such as resistance to alcohol, acidity, high levels of SO2 and MLF temperature. Selection is a long but an essential scientific step to fully appreciate and guarantee the fermentative performances of the selected bacteria.
Precision: Refined Characterization
No two bacteria have the same abilities. In order to recommend their use according to your different winemaking concerns, to know them very well is essential.
That is why Lallemand Oenology characterizes bacteria according to 14 criteria grouped into 3 main axes: capacity, resistance and sensory contribution.
In-depth characterization of Lallemand Oenology bacteria has become possible thanks to new analysis techniques.
Efficiency: Bacteria producer
Wine bacteria production is a lengthy procedure that requires technical expertise to provide bacteria that can survive and grow as soon as they are inoculated into the extreme environment of wine.
Answering the great diversity of oenological conditions, Lallemand Oenology has developed three main processes for bacteria production: the MBR™ process, the 1-STEP™ process and the Standard™ process.
The MBR™ bacteria are recognized for their unequaled robustness as soon as they are directly introduced into wine, a factor that is equally if not more important than the initial concentration of bacteria.
End of September 2019, Lallemand Oenology bacteria production plant located at Saint-Simon in France (https://bit.ly/2poti1T) was awarded the 2019 trophy of Successful Companies in Cantal, France. In the Lallemand group since 1988, this plant is a renowned industrial stakeholder in the region. It produces a full range of bacteria-based products for many different applications and is specialized in the production of a comprehensive range of wine bacteria for winemaking (https://bit.ly/2mWFAgZ). More info at: https://www.linkedin.com/company/11213759/
Support: Winemaking partnership
The goal is to provide wine bacteria that meet the individual needs of your winery. As concerns differ according to vintage, wine region and commercial objectives, Lallemand Oenology has developed a wide range of bacteria that correspond with different oenological conditions and objectives.
In parallel, our regional teams, established in the world’s major wine growing areas, transmit our technical know-how, bringing you informed and personalized advice on how biotechnological tools are essential for good fermentation control and quality of wine. An understanding of individual situations allows our teams to recommend wine bacteria for integration into your winemaking process, to achieve your expected results.