In partnership with manufacturing associations and national and regional research institutes, Lallemand Oenology has invested in the selection and production of natural selected wine yeasts specific to oenology. Yeasts are microscopic unicellular fungi; the most well-known and most commonly used in oenology being Saccharomyces cerevisiae. These wine yeasts were grown in a well-defined process, belonging to Lallemand Oenology expertise, so they are suitable for different types of winemaking conditions, whether large scale or artisan-like. The YSEO® Process (Yeast SEcurity Optimization) has been specially developed to answer to this new challenge of more difficult conditions or to secure alcoholic fermentation even under very challenging situations.
Selected wine yeasts in addition to their fermentative properties have technological and oenological properties offering winemakers better control for their alcoholic fermentation objectives: they can reveal the varietal aromas, extract compounds, help to preserve color, tannins, roundness or mouthfeel, restart fermentation…..
To this day, more than 150 wine yeasts are available and have the potential to contribute to different styles of wine for winemakers and vinification. They are available under our renowkned brands : Uvaferm®, Lalvin®, and Enoferm®.
In oenology, lactic acid bacteria are responsible for malolactic fermentation by converting malic acid into lactic acid. In parallel to this biological deacidification, some of our wine bacteria can also contribute to the quality and sensory complexity of wines due to their specific metabolism. Lallemand Oenology has been involved in producing wine bacteria since the 1990’s. Its expertise has helped develop 3 very distinct bacteria production processes, offering products that meet winemakers‘ concerns, various oenological conditions and regulatory requirements. Each process has its own specific features and operating mode: 1-Standard process: to secure MLF on sparkling wines and acidic white wines. Wine bacteria need to be used with a propagation steps over several days. 2-MBR® process: to offer simple and easy-to-use products, able to be added directly (with or without rehydration) in the tank. 3-1-STEP® process: to provide, after a short acclimatization step (18-24h), solutions in wide physico-chemical conditions (pH, alcohol, etc.). With these 3 production processes, our goals are to provide winemakers, efficient freeze-dried wine bacteria with a robust shelf-life and good resistance to transport and storage conditions. Our portfolio contains many different wine bacteria well characterized for their oenological and sensory properties; they are sold under our brands : Uvaferm®, Lalvin®, and Enoferm®.
Lallemand Oenology yeast expertise and producer’s know-how have enabled processes and specific products issued from wine yeasts to be developed: inactivated yeasts, autolysates and cell envelopes. Each fermentation phase has specific requirements: protection, nutrition and detoxification. In 2001, Lallemand developed yeast protectants (yeast autolysates) introduced during rehydration. The patented Natstep™ process, specially designed in 2005 for rehydration, reinforces the yeast cell membrane through the actions of specific sterols. This protection increases the yeast’s capacity to resist alcohol and ensures a clear end to fermentation while limiting sensory deviations. Wine yeasts must achieve maximum activity during alcoholic fermentation to prevent sluggish or stuck fermentation and sensory deviations. Appropriate nutrients have been developed to compensate for nutrient deficiencies in grape musts and help alcoholic fermentation run. Since 2008, a new generation of wine complex nutrients containing 100% natural wine yeast derivates have been proposed by Lallemand Oenology to winemakers. They supplied well balanced yeast source nutrients to improve aroma precursors assimilation.
WINE SPECIFIC INACTIVATED YEASTS
Ageing on lees illustrates the potential contributions of wine yeasts after alcoholic fermentation. Inspired by this traditional process, Lallemand Oenology has been working for the last fifteen years to develop products from wine yeasts that aim to optimize wine quality. To complement the range of available naturally selected wine yeasts and their nutrients, Lallemand Oenology proposes since 2001 a full range of specific inactivated yeast products. These preparations from different wine yeasts have been inactivated following different processes to obtain products which satisfy specific applications such as preventing premature oxidation in white wines (Lallemand Oenology patented application “Method for preventing defective ageing of white wines”), contributing to volume on the palate and globally improve wine balance.
Wine enzymes are used to accelerate natural reactions that would otherwise occur slowly in wines. For most enzymes, the addition to grapes as soon as possible helps with extraction of aroma precursors, reduces maceration time and helps increase juice yield. Lallemand Oenology taking advantage of its international fermentation knowledge and competencies in microbiology and biotechnology, offers to winemakers a complete range of high quality enzymes available under LALLZYME brand, for maceration, must settling, filtration, aroma release and clarification.