Information drives our company and we want it to drive you too! We have developed this section to share with you what we think is some of best and most interesting research available in the area of enology. We have also included articles we have generated internally to help our clients deal with practical issues in winemaking.

The State of the Art for Yeast Nutrition Lallemand Yeast Nutrition and Protection	Dec 6, 2010
Comments: Current information with regard to optimizing reliable alcoholic fermentation through yeast nutrition and protection. This article is available by email. Request Article

Go To the Next Level (of fermentation) Lallemand Level 2 TD	Dec 6, 2010
Comments: Level 2 TD, the first sequential inoculation yeasts for a higher level of aromatic complexity. Request the brochure for more information. This article is available by email. Request Article

Four Easy Steps for Rehydrating Yeast and Inoculating Must Lallemand Publication, 2002

Sep 10, 2003

Comments: Stuck and sluggish fermentations can be attributed to many causes but one of the most common is the incorrect handling of active dried yeast! The importance of proper rehydration cannot be understated. At a rate of 25 g/hL (2lb/1,000gal) with proper rehydration and handling, the yeast population will be at least 4-million cells/mL at the time of inoculation. For the best success this population should grow to about 100 million cells/mL by 1/3 the way through fermentation. If the yeast don’t get off to a good start, they will not achieve this target cell density and fermentation problems can develop. This article is available in PDF format. Click Here

Los Cuarto Fáciles Pasos Para La Rehidratación De La Levadura y La Inoculación Del Mosto Lallemand Publication, 2002

Sep 7, 2003

Comments: Las paradas de fermentación y fermentaciones lentas pueden ser atribuídas a numerasas causas, pero una de las más comunes es el uso incorrecto de las levaduras seleccionadas en bodega. La importancia de una apropiada rehidratación no puede ser descuidada. La población de levaduras puede alcanzar los 4 millones de cel/mil en el momento de la inoculación con una dosis de 25 g/hL y con una correcta rehidratación y manejo. En los mejores de los casos, la población puede llegar a 100 millones de cel/ml a un 1/3 de la fementación. Si las levaduras no consiguen un buen comienzo en su uso, no podrán llegar a la densidad celular comentada y ocasionar problemas durante la fermentación. Este documento fue creado en Julio de 2002 como una guía simple de 4 pasos para el uso correcto de rehidratación de levaduras utilizando GoFERM. Nosotros recomendamos copiar esta hoja y distribuírla a todo el personal involucrado en el manejo de levadurtas de la bodega. This article is available in PDF format. Click Here

Quatre Etapes Faciles Pour Réhydrater Les Levures et Inoculer Le Moût

Sep 6, 2003

Comments: Une fermentation lente ou arrêtée peut être attribuable à de nombreuses causes mais la plus courante s’avère la mauvaise manipulation des levures sèches actives ! On ne peut trop insister sur l’importance de réhydrater adéquatement les levures. Au taux d'inoculation de 25 g/hL (2 lb/1,000gal), moyennant une manipulation et une réhydratation adéquate, la population des levures atteindra au moins quatre millions de cellules par mL au moment d'inoculer. Pour obtenir les résultats les meilleurs, cette population devrait croître jusqu’à 100 millions de cellules/mL vers le premier tiers de la fermentation. Si les levures ne connaissent pas un bon départ, elles n’atteindront jamais cette densité critique et c’est alors que les problèmes de fermentation pourront survenir. This article is available in PDF format. Click Here

Comparison of Nitrogen and Oxygen Demands of Enological Yeasts: Technological Consequences A. Julien, J.L. Roustan, L. Dulau, and J.M. Sablayrolles American Journal of Enology and Viticulture, 2000, Volume 51, No.3, p 215-222

Nov 14, 2001

Comments: This article investigates the differences between yeast strains in their ability to utilize nitrogen and oxygen during the stationary phase of fermentation. The INRA in Montpellier, France examined 30 different yeast strains produced by Lallemand. Thanks to this excellent work, we are able to characterize how, relative to each other, a particular strain's requirement of nitrogen and response to oxygen additions affect fermentation. The results found in this paper are included in the Yeast Quick Reference Chart. Winemaker's can use this information to help predict how a strain they have never used will utilize nitrogen and oxygen compared to other strains. For example, if you know that ICV-D254 requires a certain amount of nitrogen to have a problem free fermentation, you can use the chart to see that BM45 will need even more nitrogen. We hope this information will help our clients be proactive in avoiding sluggish or stuck fermentations.

Bacteria and Wine Quality State of the Art G. Trioli, S. Krieger, L. Dulau and J. Panes Lallemand publication, 2000

Nov 14, 2001

Comments: This 12-page article covers the types of bacteria found in wine, the metabolism of wine bacteria, and the positive as well as negative effects of bacteria in wine. It also discusses how to control wine bacteria and proposes a solid argument of inoculating with a selected malolactic bacteria culture instead of letting nature take its course. We recommend this article for wineries concerned about controlling indigenous bacterial contamination or in better understanding the role of bacteria throughout the life of a wine. This article is available by email. Request Article