Toulouse, France – On May 24th and 25th, 2016, Lallemand Oenology hosted the 6th edition of the International Malolatic (ML) School. The series of master classes welcomed 68 researchers, technicians, oenologists, winemakers, and representatives from 18 different countries. This initiative supports the advancement of malolactic fermentation (MLF) management and is part of the Lallemand Malolactic Fermentation Education training program.
State-of-the-art Malolactic Fermentation
Through seminars, workshops and tastings, the master classes focused on showcasing that MLF is a crucial stage in winemaking and serves more than to simply reduce acidity and stabilize wine. In fact, selected lactic acid bacteria have a significant impact on wine quality and should be considered as a genuine winemaking agent.
Through tasting workshops, participants realized the importance of controlling MLF in order to limit contaminant development. Tastings also demonstrated the positive impact different Lallemand wine bacteria have on the sensory profiles of red and white wines from Australia, the United States, France, Portugal, Germany and Italy.
The ML School had the privilege of hosting such experts as:
- Professor Maret du Toit (Institute for Wine Biotechnology, Stellenbosch University)
- Professor James Osborne (Wine Research Institute – Oregon State University)
- Dr. Raffaele Guzzon (Fundazione Edmund Mach – Instituto Agrario di San Michele All’Adige)
Lallemand is committed to fostering knowledge transfer between experts and industry leaders.
Follow the link to learn more about Lallemand Oenology.