Search: Thiols
Unlocking Aromatic Potential in Red Wines: Enzyme Innovations for Freshness
One impact of global warming is warmer growing seasons and heat waves that result in slightly higher alcohol content and more ripe, concentrated flavors. Growers often leave red grapes on the vine lon
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Oxygen in Wine: Friend or Foe?
Oxygen causes important transformations as early as the moment grapes are harvested, and these changes continue throughout the winemaking process until ageing and bottling.Oxygen is present in about 2
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Smart Solutions for Winemakers
By OLIVIER CAILLE, Fermentis Technical Manager – Yeast DerivativesAnd ANNE FLESCH, Fermentis Technical Sales Support Manager Wine – The Americas By using yeast derivatives, you can do read more
Red Thiols in Wine, What Do We Talk About?
For optimal expression of varietal red thiols in winesRed thiols in wine, what do we talk about?There are 3 main volatile thiols in red grapes with a significant impact on the sensorial profile of red
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Securing Fermentations with Ease and Efficiency Remains a Challenge for Winemakers
It’s no secret that climate change has presented a more winemaking challenging environment: warmer temperatures translate to higher pH levels, higher sugar concentrations and lower nitrogen cont
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What's New and Staff Picks: Yeast
Celebrating over 90 Years of Wine Yeast: What's New & Staff FavoritesYeast convert sugar to alcohol but they can do so much more! At Scott Labs, our mission is to provide robust and reliable yeast read more
Join Lallemand Oenology at ASEV 2024
We're excited to announce our participation in the 75th read more
All About SafOeno™ BC S103, the Choice for Extreme Conditions
SafŒno™ BC S103 was selected for its excellent fermentation characteristics and its great resistance to extreme winemaking conditions.This is the workhorse of the Fermentis range, THE
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Introducing RUBY™ – An Innovative New Yeast from Lallemand Oenology
RUBY is the first wine yeast specifically selected for optimal thiol release in red wines. The role of volatile thiols in red wines has previously been underestimated, though recent research has linke
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