Discovering Lachancea Thermotolerans: benefits and application
A web series on acidifying yeasts. Every year, as the harvest approaches, Burgundy winemakers question their winemaking process in the cellar: how can it be adapted to achieve greater precision in expressing the wines? This question is all the more relevant given climate change, which is altering the composition of grapes at harvest. However, integrating a new solution into a technical process is a long process: it requires testing on several batches, adjusting practices over several vintages before finding the best way to integrate the solution into the winemaking process. The BIVB technical team, in partnership with the IFV, tested acidifying yeasts to preserve the alcohol-acid balance of white Burgundy wines, which is threatened by climate change. In this web series, BIVB and IFV experts share their experiences and provide key points to consider and success factors for a trial in the cellar during the next harvest.
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