Less SO , more Aromas...OK Low nitrogen needs. OK Very good fermentation activity OK Freshness and...

Less SO2, more Aromas,

Lallemand oenology : Natural Solutions that add value to the world of winemaking / www.lallemandwine.com

Market trends

Appellations and organic wines have specialrules with maximum total SO2 level at the certification stage.

The market trend is oriented to fresh andThe market trend is oriented to fresh and aromatic wines.

SO2 management in winemaking is also key to improve wine aromas expression.


Legislationg

SSince 2005, the regulationobliges wine producers tomention sulfite presence onmention sulfite presence onwine bottle label when it’sover 10 mg/L.

Without giving any clear indication regarding sulfite concentration, the practices in “organic wine” production give assurance to consumers gthat the wines are produced with a moderate use of added sulfur.


sulfur.

Management and originof sulfur compoundsof sulfur compounds

Sulfur compounds have severalorigins in winemaking. They candepend on the grape variety butdepend on the grape variety but also result from fermentation process.process.

The parameters influencing the production of sulfur compoundsproduction of sulfur compounds by yeast are:

1. The strain2. Temperature3 Nit l l i th t


3. Nitrogen level in the must

Yeast and SO2 productionproduction


Do you know ?y

Is a real inovationfor the winemaking

Low level of SO2, negativesulfur compounds and acetaldehyded i l h li f t tifor the winemaking

industry that has b d d i

during alcoholic fermentation

better management of SO2 forbeen awarded in the category

better management of SO2 for wine stabilization in accordance with market demand

of Innovation SITEVI 2013.

excellent fermentative and oenological characteristics


Results


Enological characteristicsg

V l SO d ti O Very low SO2 production

Very low acetaldéhyde production

OK

OK y y p

Low nitrogen needs. OK

Very good fermentation activity OK

OK Freshness and balanceLow H2S production

OK

OK


Evidence

Results update


Lallemand Experimental Winery 2013Variety : Macabeu La RiojaVariety : Macabeu La Rioja

(from Cooperative Winery. Must from Flotation).

Volumes5 litres (duplicates).

TAP:12,4% / pH : 3,16 / NTU: 11 / YAN: 193mg/l / Free SO2: 18mg/l /

AF ManagementFermaid E Blanc

Total SO2: 54mg/l)

(1 addition 30g/hl 1/3 AF). No O2. Tº 18C.

Must Microbiological analysis (RT PCR):

Saccharomyces Brettanomyces**** Zygosaccharomycesycerevisiaecélulas/mL

Brettanomyces****células/mL

yg ybailii

células/mL

Nd nd nd


Fermentation Rates

180 K1(1) K1(2) OKAY(1)

OKAY(2)

140

160) )

100

120

g/l).

DAY 5Lead acetate paper.

60

80

GLU

+FRU

(g DAY 7DAY 6

20

40

0

20

16-10 17-10 18-10 19-10 20-10 21-10 22-10 23-10 24-10 25-10 26-10 27-10 28-10

FERMAID E BLANC


K1(1) K1(2) OKAY(1) OKAY(2)

Acetaldehyde and Total SO2 (End AF)

Acetaldehyde (mg/l±4)

60

70

80

30

40

50

T l SO

0

10

20

100

120

Total SO2 (mg/l±4)

Control yeast

40

60

80

100Control yeast

0

20

40

Control yeast


y

Cooperative winery (La Rioja)Variety: Tempranilloy p

Tank Volumes450 HL.

AF Management F id E (30 /hl 1/3 AF)Fermaid E (30g/hl 1/3 AF). Tº 23-25C.

TAP:14,5% / pH : 3,5 / YAN: 180mg/l Free SO2: 26mg/l /Total SO2: 30mg/l


Acetaldehyde and Total SO2 (End AF)

Acetaldehyde (mg/l±4)Control yeastControl yeast

4045

1520253035

Total SO2 (mg/l±4)

05

1015

Control yeast

2 ( g )

40

50

60

0

10

20

30

C t l t


Control yeast

Research & Developmentp

is the result of a collaborative study between yICV® Group, Lallemand,

SupAgro and INRA-Montpellier.


Quantitative Trait Loci

The QTL technique is a process of quantitative genetics to identify genes involved in a particular phenotypic trait and l t i th tlocate in the yeast genome.


Quantitative Trait Loci


To summarize:

• Producing very low level of SO2, negative sulfur compounds and acetaldehyde during alcoholic fermentation, Lalvin ICV OKAY® allows a better management of SO2 for wine stabilization in accordance with marketbetter management of SO2 for wine stabilization in accordance with market demand.

I dditi f th ti l h t i ti L l i ICV OKAY®• In addition of these particular characteristics, Lalvin ICV OKAY®has excellent fermentative and oenological

• Lalvin ICV OKAY® is an innovative yeast selection (Patent pendingPTC/IB220131050623) particularly interesting on white and rosé wine, ensuring low levels of volatile acidity.g y

• It maintains freshness and balance in mouth.


Perspectivesp

Thi i i i h ill b li d i fThis innovative genetic approach will be applied in a next future to other wine yeast strains known for their interesting enologicalproperties but which are producing significant levels of SO2 and H2S during fermentation.

QTL process offers widepossibilities to improvep pcharacteristics of natural selected yeasts.

L ll d i l d ki t iLallemand is already working on new strainsbreeding your favorite’s with attractive traits!


FAQ

Is Lalvin ICV OKAY® a GMO yeast?It is not a GMO ; it has been selected among hybrid yeasts developedthrough back-crossing approach using the QTL processthrough back-crossing approach using the QTL process.

Do I have a risk to have less stable wines after using Lalvin ICVDo I have a risk to have less stable wines after using Lalvin ICV OKAY®?No specific risk if good practices of SO2 at the end of fermentation

f ll d SO d d b t i bi d d hare followed. SO2 produced by a yeast is combined and has no action regarding stability of the wines. Moreover, low acetaldehydeproduction can be beneficial for having a more efficient stabilizationat the end of alcoholic fermentation.


FAQ

D L l i ICV OKAY® SO2 d i AF?Does Lalvin ICV OKAY® consume SO2 during AF?SO2 is usually consumed by the Saccharomyces yeasts in the sulfate pathway. Lalvin ICV OKAY®, within its specific metabolism, uses directly SO2 for the synthesis of the two sulfur essential amino acidsavoiding the release of H2S.

Is Lalvin ICV OKAY® able to dominate among wild yeasts, if no sulfite is added in the must?if no sulfite is added in the must?Lalvin ICV OKAY® shows strong fermentative properties allowing a quick onset of fermentation, with a good multiplication during the exponential phase avoiding the development of the indigenous floraexponential phase, avoiding the development of the indigenous flora.


FAQ

D i l SO2 d i d L l i ICV OKAY® fDue to its low SO2 production, does Lalvin ICV OKAY® favourmalolactic fermentation, also in white wines where it isunwanted?In general, Lalvin ICV OKAY® favors the malolactic fermentation. In the case of whites wines where the ML fermentation is unwanted, it isadvised to follow deeply the final phase of fermentation and apply the p y p pp ygood practices of SO2 addition.


Date post:	15-Aug-2021
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Less SO , more Aromas...OK Low nitrogen needs. OK Very good fermentation activity OK Freshness and...

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