As a wine consumer, if you are looking for qualitative low-to-no-sulfite wines, you know it can be challenging. As a winemaker, if you are trying to craft wines with lower levels of sulfites, you know it is difficult to achieve. It requires a deep understanding of your processes, a solid knowledge of the science behind sulfites mechanisms of action, and continued efforts at all stages of your wine’s life cycle. The reasons why you are working on a low(er) SO2 winemaking program can be very diverse and multiple. You may be producing organic wines or simply trying to follow regulatory limits. You may be targeting to reduce the allergens in your wines or trying to use fewer chemicals in general. You may be worried about the negative effect that SO2 can have on your wines’ organoleptic qualities, or you are simply targeting to follow the overall health trend. In any case, Fermentis has solutions for you. As a global leader in the research and development of fermentation s

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

For centuries, sulfur dioxide (SOâ‚‚) has been the trusted guardian of wine for preserving freshness, preventing oxidation, and controlling microbial populations. But with changing consumer preferences, evolving regulations, and advancements in enological science, many winemakers are rethinking their reliance on traditional SOâ‚‚ regimes.  At ATPGroup, we recognize that while SOâ‚‚ remains a powerful tool, it’s no longer the only one. For winemakers looking to reduce or eliminate sulfur additions, a range of solutions is available that support microbial stability, freshness, and shelf life without compromising quality.  Why Reduce SOâ‚‚?  There are several reasons winemakers may choose to reduce sulfur use:  Consumer demand:  Increasing numbers of wine consumers are seeking "low-intervention" or "low-sulfite" wines due to perceived health concerns or personal sensitivities.  Labeling requirements:  In many markets, wine

Lowering SO2 in Your Wine is Getting Easier  With this New Bioprotection Solution As a wine consumer, if you are looking for qualitative low-to-no-sulfite wines, you know it can be challenging. As a winemaker, if you are trying to craft wines with lower levels of sulfites, you know it is difficult to achieve. It requires a deep understanding of your processes, a solid knowledge of the science behind sulfites mechanisms of action, and continued efforts at all stages of your wine’s life cycle. The reasons why you are working on a low(er) SO2 winemaking program can be very diverse and multiple. You may be producing organic wines or simply trying to follow regulatory limits. You may be targeting to reduce the allergens in your wines or trying to use fewer chemicals in general. You may be worried about the negative effect that SO2 can have on your wines’ organoleptic qualities, or you are simply targeting to follow the overall health trend. In any case, Fermentis has solu

Join us for an exclusive webinar where we dive into the key features and benefits of the Delta Oscillys Destemmer. In this session, Pascal Noilet, our Product Manager for Delta Oscillys, will share valuable insights into optimizing your operations with this upgraded destemmer.  Whether you're looking to enhance quality, improve throughput, or streamline your processes, this webinar is a must-attend for anyone wanting to maximize the potential of their destemming system. Don't miss this opportunity to learn directly from our expert and get your questions answered.

Join us for a deep dive into the final adjustments that can elevate your wine before bottling. Winemakers frequently seek guidance on refining their wines to ensure stability, balance, and market appeal. In this webinar, we will share insights and practical tools to help you fine-tune your wine with precision.  We will explore sustainable techniques, including how to:  ✔ Use fining agents to adjust green and overripe characters for optimal balance  ✔ Enhance mouthfeel and mid-palate fullness with polysaccharides  ✔ Optimize tannins management to increase density and texture for a richer, more structured wine  ✔ Improve wine longevity and shelf stability for consistent quality over time  Whether you're looking to correct minor flaws or elevate your wine’s overall profile, this session will provide actionable strategies backed by Lamothe-Abiet’s expertise.

Maximizing Wine Quality and Efficiency for Every Size Winery Why Wineries Need Mobile Filtration Services Winemaking is both an art and a science, demanding meticulous control over quality and stability. Filtration plays a crucial role in ensuring wines achieve the necessary clarity and microbial stability without compromising their delicate flavors. However, acquiring and maintaining advanced filtration equipment can be prohibitively expensive, and in-house systems require significant resources. For many wineries, mobile filtration services present an innovative solution. By bringing state-of-the-art filtration technology directly to the winery, these services eliminate the need for costly infrastructure while offering greater flexibility and efficiency. Wineries can take advantage of mobile filtration to refine their wines, reclaim product from lees and tank bottoms, and maintain quality without the expense of purchasing and maintaining specialized equipment. Moreover, mobile fi

https://us02web.zoom.us/webinar/register/5617128611839/WN_42sS7XDAQ3Kc5k23XTmyYQ Join us for a comprehensive exploration of bio-control options available to winemakers throughout the entire winemaking process, with a particular focus on reducing sulfur dioxide (SO2) usage for enhanced color and complexity in wines. Bio-Control Strategies: Delve into a range of bio-control methods, from vineyard management to fermentation and aging, offering sustainable alternatives for pest and disease management. Low SO2 Techniques: Explore innovative approaches to reducing SO2 levels in wines without compromising quality, with a specific emphasis on preserving color and enhancing complexity. Enhancing Color and Complexity: Understand the role of bio-control techniques in promoting vibrant color and enriching wine profiles with diverse flavors and aromas. Practical Applications: Learn how to implement bio-control strategies effectively in the winery, with real-world examples and case studies highlight

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 content in the grapes, resulting in more difficult fermentations. The necessity of adequate yeast nutrition has never been so crucial. Fortunately for the global winemaking community, Fermentis by Lesaffre, a global leader in the research and development of fermentation solutions for the beverage industries for nearly 170 years, has developed creative products to help winemakers to secure fermentation, improve kinetics, reduce off-flavors but also enhance the sensory character of the wines. Through careful research, development, and testing, Fermentis has been offering a whole portfolio of E2UTM (easy-to use) yeasts, which can be directly inoculated into the must, requiring less work and fewer products additions for consistent fermentations. Fermentis also offers a portfolio of yea

This webinar aims to present to winemakers the state of our research about yeast nutrition in wine fermentations to guide the producers in their nutrition program. With the format of the discussion but also displaying data from multiple trials we will try to answer some common questions related to yeast nutrition.