Major success of the first international Lallemand Oenology Wine Yeast School (WYS) in Lisbon

Jul 1, 2019

With its continuous improvement to increase the knowledge of its team and partners, Lallemand Oenology has held its first international Wine Yeast School (WYS) in Lisbon from June 4th to June 5th, where a hundred participants coming from all wine regions learned about the selected natural wine yeast secrets. During this two-day event, attendees were presented many topics from academic speakers and Lallemand experts.

Graeme WALKER, Professor of Zymology, at Abertay University in Dundee, Scotland, addressed yeast physiology, fundamentals of yeast nutrition, growth & metabolism. Antonio PALACIOS, winemaker, Laboratory Excell Iberica Manager and Rioja University Professor in Spain, explained to the attendees why the use of selected wine yeast compared to spontaneous fermentation is the key to wine success from a practical point of view. Benoit DIVOL, Head of the Department of Viticulture and Oenology, Institute of Wine Biotechnology in Stellenbosch, South Africa showed how wine styles can be diversified with non-Saccharomyces yeasts. Sylvie DEQUIN, Head of Microbiology and Food Chain Department (MICA) at INRA Paris described how wine yeast can be improved and what the new selection strategies are.

Among other topics, attendees were also explained by Lallemand experts how yeast are selected and grown, how wine yeast properties impact wine sensory attributes and the whys and hows of a successful wine yeast rehydration.

A quite exceptional and emotional moment was the presentation of Lanfranco Paronetto who spent 35 years of his life working for Lallemand in the oenology unit. He traced the history of yeasts and selected wine yeasts and paralleled it with Lallemand Oenology from the creation of the company to where it has come today. Lanfranco stated to all attendees that the future was now in their hands.

The group also visited a Lallemand yeast production plant in Setùbal and discovered in real conditions how the yeast is developed, with all steps and quality controls involved all along the production process.

At the end of the second day, attendees were given a quiz to test the newly acquired knowledge. All the participants passed the test and left the Wine Yeast School with their diploma.

No doubt the success of this first Wine Yeast School will pave the way to many others.