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; phenolic and aromatic development fall out of sync, sugar levels soar, and acidity drops away (1). So how can we adapt and build a more resilient wine sector? The answer to this question is multifaceted. In the vineyards, grape growers are rethinking their management practices, adjusting canopy architecture, introducing shading or optimising irrigation (1,2). Some are reaching for higher altitudes or moving further from the equator in search of cooler conditions (1). Others are trialling alternative heat- and drought-tolerant varieties, from long-forgotten cultivars to newly bred plant material. In the cellars, winemakers may turn to pragmatic solutions such as dilution or blending strategi

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 aroma loss and reduced freshness.  In this webinar, we’ll explore two innovative yeast tools designed to naturally correct these imbalances from the fermentation stage:       Excellence X-Fresh (Lachancea thermotolerans): a bio-acidifying yeast that converts sugars into lactic acid, helping to lower pH, increase total acidity, and reduce alcohol in must—while boosting microbial stability. Excellence Celsius (Saccharomyces cerevisiae): a fermentation yeast that produces elevated levels of glycerol and malic acid, enhancing mouthfeel, freshness, and aroma intensity.  Together, these strains support a balanced, sustainable winemaking strategy in the face of c

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 critical challenge for modern winemaking. The increasing occurrence of high pH wines with elevated alcohol content not only compromises sensory qualities but also poses significant stability risks. This technical webinar provides a comprehensive analysis of acidification approaches, from traditional chemical interventions to innovative biological solutions. We will explore: The chemical acidification techniques Physical methods including ion exchange technologies Biological acidification processes Harvest timing strategies Blending protocols Speaker: Professor Antonio Morata, University of Madrid (Spain) Got a question about the webinar, email us at gusmerwine@gusmerenterprises.com www.G

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 reducing alcohol content. These biotechnological strategies help to improve freshness and increase the amount of molecular SO2 enhancing its efficiency. In addition, the use of non-Saccharomyces yeasts helps to improve the sensory profile. Speaker: Antonio Morata, Professor of Food Science and Technology at the Universidad Politécnica de Madrid (UPM), Spain. This webinar is free, live only, thanks to Lallemand. Recordings will be on sale on Infowine.  Event Website

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 management, fruit quality, water conservation, and nutrient management. Sharing your Sustainable Story with your visitors is made even easier with our Marketing Tips episodes. Listening is easy: Search for Sustainable Winegrowing on your podcast player. Click subscribe so that you never miss an episode. Use your new knowledge to make smarter, sustainable vineyard management decisions to increase efficiency, conserve resources, and maximize product quality. LISTEN IN to Episode 201: Balance Hot Climate, High Sugar Wine with Green Grape Juice aka Verjus High temperatures and extreme weather events can have numerous impacts on wine grapes and ultimately wine quality. Dr. Andreea Botezatu (Te

√ 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 strong resistance to a wide range of inoculation conditions while preserving their fermentation performances and their aromatic characteristics.  Fermentis has been working for 10 years with winemakers to trial its 14 E2U™ certified SafOeno yeasts. To better illustrate what you can expect from E2U™ certified strains, you will find below a case study realized in California on Chardonnay in large scale fermentations. The results presented show that for both yeast pitching conditions tested, rehydration and acclimatization vs direct pitching into the must, the yeast implanted very well, its fermentative performance was maintained and it produced wines of sim

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 pH decreases and the total acidity increases. Bioprotection by "acidification" Intended for white and rosé wines from hot climates, where acidity is often lacking, the strain brings freshness and liveliness. Moreover, a part of the sugars being diverted towards the acid path, one can hope for a slight reduction in the alcoholic degree. Finally, spontaneous malolactic fermentation - often undesirable in the case of white and rosé wines - is inhibited, under the action of lactic acid. This bioprotection may be accompanied by a reduction in sulfites, as they remain more in the molecular form at low pH. Their action is more effective at lower doses. Tartaric acid add

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 and citrus notes. SAUVY™ – Dare to mark your territory Unleash the full potential of your Sauvignon blanc. Sauvy is a wine yeast perfect for Sauvignon blanc and other aromatically intense white wines. Sauvy was selected for its exceptional ability to reveal volatile thiols, most notably 4MMP, leading to overexpression of gooseberry, grassy and passion fruit aromas. EXOTICS NOVELLO – Iconic, fresh and fruit wines Exotics Novello is a new all-purpose yeast strain that enhances aromatic expression in white and red wines. This train is an inter-species hybrid between Saccharomyces cerevisiae and Saccharomyces cariocanus. Inactivated Yeast: G