Event Type: Webinar

Location: Online

Date: 1/23/2024

In the current global warming scenario, wines show flat sensory profiles with high alcohol content, high pH and lack of varietal aroma and freshness. Acidification biotechnologies such as the use of L. thermotolerans help transform sugars into lactic acid by strongly reducing pH and slightly...

Maintaining wine balance in a changing climate Climate change is reshaping the wine industry. In many wine regions, each year seems to set new records for the hottest or driest growing season, followed by the earliest harvest dates yet. Such accelerated ripening is disrupting grape physiology;...

In this session, we present two innovative yeast strains that help naturally restore balance, reduce the need for SOâ‚‚, and meet consumer demand for fresher, lower-alcohol wines.

With hotter growing seasons and shifting harvest windows, winemakers are increasingly challenged by high pH, low acidity, and elevated alcohol in their musts. These changes can lead to wines that feel flat, overly ripe, and microbiologically unstable, often requiring higher SOâ‚‚ doses and risking...

Nature always offers new possibilities This harvest, Chr. Hansen will offer producers a new strain of Lachancea thermotolerans with a unique metabolism – Viniflora® OCTAVE. Indeed, OCTAVE produces a remarkable quantity of lactic acid, stable over time, from fermentable sugars. As a result, the...

Join us for this complimentary technical webinar on Acidification Toolkit: Strategies for pH Management in Climate-Challenged Viticulture. Thursday, Feb 20, 2025 9:00 AM - 10:00 AM PSTIn an era where climate change is fundamentally altering wine composition, managing pH and acidity has become a...

The Sustainable Winegrowing podcast brings you the latest science and research for the wine industry from the world's top experts and experienced growers. In the time it takes to drive from one vineyard to another, you can listen to in-depth technical information on topics like integrated pest...

√ WHAT IS THE E2U™ CERTIFICATION? Based the know-how and knowledge of the Lesaffre group, the world's leading yeast producer, Fermentis – the business unit of Lesaffre for beverage fermentation- has developed a specific production and drying process of yeast that confers to them a...

New products from Scott Labs’ Fermentation & Enology department are here for 2020 harvest! Yeast: LALVIN MSB™ – Taste the power of New Zealand MSB (Marlborough Sauvignon blanc) is a newly isolated yeast strain from the Marlborough Valley in New Zealand. This strain enhances fruity, tropical...