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Improve ripening from veraison ©LalVigne 2 With theguaranteeof: NATURAL 100% Improve ripening from veraison

Profitability

Security Natural

Results Innovation

Ecological

For Uniform grapegrowers veraison Reduce risks viticulturists and Improve your Homogeneous winemakers Improve your maturation

3 About us

Experience Lallemand was founded at the end of the 19th century. More than 100 years dedicated to providing natural solutions.

Research and development At Lallemand, we develop biotech- nological tools for the and industry. Our R&D department collaborates with Universities and international Research Institutes.

Quality We offer traceability and quality assurance. We apply a strict quality policy. All products are subjected to at least 20 rigorous quality tests. © LalVigne

4 Specialization in microbiology Development of natural applica- tions based on microorganisms for viticulture and enology.

Global knowledge We have teams present in all and wine production regions.

Production LalVigne is produced by Lallemand in our own production plants. Production centers in Greenåa (Denmark), Montreal (Canada), Vienna (Austria), Salutaguse (Esto- nia), Verona (Italy)…

5 ©LalVigne Key dates 6 Late XIXcentury www.lallemand.com foundation Lallemand´s 2017 -current Increase knowledge and understanding ACADEMY Southern Hemisphere 1970-1990´s www.lallemandwine.com fermentation for : New innovations Launch in 2016 Northern Hemisphere viticulture towards directed researchFirst 2006 New innovations for viticulture Launch in 2014 First field trials 2007 - 2010 Spain In vitro assays 2011

International trials in 2013 & wineries Patent request (PCT) 2012 in USA

7 Facts and figures

+ 25 countries + 70 Different weather, varieties soils, varieties, ,…

Germany, Australia, Austria, Bulgaria, Chile, Albariño, , , Ries- Croatia, Slovenia, Spain, France, Greece, Hun- ling, Airén, , Godello, , , gary, India, Israel, Italy, Japan, Macedonia, , Grüner Veltliner, , , Mexico, New Zealand, Peru, Portugal, Czech Sylvaner, , , Republic, Romania, Russia, Serbia, South , , , , Africa, Switzerland, Turkey, Ukraine, United Carmenere, , Garnacha, , States, Uruguay Monastrell...

100% GMO NATURAL

Zero re-entry interval for workers © LalVigne

8 + 25 peer-reviewed papers

Improve ripening from veraison Foliar application

100% specific fractions of selected inactivated non-GMO Saccharomyces cerevisiae yeast.

American Society of Enology and Viticulture South African Journal of Enology and Viticultu- (ASEV, USA), International Organization of Vine re (SAJEV, Sudáfrica), Food & Chemistry, Inter- and Wine (OIV), Macrowine... national Organization of Vine and Wine (OIV)…

9 LalVigne AROMA

Increased and advanced accumulation of aroma precursors

SKIN THICKNESS Increase in skin thickness Giacosa et al. 2016

AROMA PRECURSORS THIOLS Increased aroma In thiolic varieties: increased compounds 3MH and 3MHA in wines Tomasi el al. 2017 Suklje et al. 2016

RESPECT BALANCE Impact of berry weight, , Reduced herbaceous and pH, or TA aggressive character Téllez et al. 2015 Tomasi et al. 2017

GLUTATHIONE STABILITY Increased concentration Higher stability of of GSH aroma compounds Šuklje et al. 2016 Suklje et al. 2016 © LalVigne

10 2.7 lb/acre Recommended dosebyapplicationonvines 1 treatment=2foliarapplications Dose Avoid extremestorageconditions Store insealedoriginalpackaging Non-flammable product Storage Total weight:13.2 lb(6kg) applications Each box contains 2x6.6lbbagsfortwo 2.5 acres(1hectare)carton Packaging Non GMO Saccharomyces cerevisiae yeast inactivated 100% specificfractionsofselected Composition Characteristics https://vimeo.com/119865917 preparation andapplication: their Vimeo pageforavideoonLalVigne Lallemand inNorth America. Please visit Scott Laboratoriesisthesoledistributorfor LalVigne

Preparation & Application Suspend LalVigne gitate slowlytomix tely 10 timesitsweightinwater andstir/a- Continue toagitatetankduringapplication Dilute inwater foritsapplication 2 cation, best10-12 daysafter 1 Foliar application 1 nd st Application =beginningofveraison Application =7-14 daysafter 1 1 st (3 kg/ha) 2.7 lb/acre

AROMA inapproxima- 2 nd (3 kg/ha) 2.7 lb/acre st application st appli- 11

©LalVigne LalVigne MATURE

Improved phenolic maturity

SKIN THICKNESS Improved extractability Improved concentration of of anthocyanins extractable anthocyanins Río Segade et al. 2016 Villangó et al. 2015

RESPECT TANNIN QUALITY Impact on berry weight, Improved skin tannins Brix, pH, or TA and polymerization González et al. 2016 Lissarrague et al. 2014

BALANCE QUALITY Reduced herbaceous and Increase the degree of aggressive character polymerization Tomasi et al. 2017 Villangó et al. 2015

12 Characteristics Foliar application

Composition st 0.9 lb / acre nd 0.9 lb / acre 1 (1 kg / ha) 2 (1 kg / ha) 100% specific fractions of selected inactivated non-GMO Saccharomyces cerevisiae yeast

Packaging

7.5 acres (3 hectares) carton: 1st Application = beginning of veraison contains 3 separate boxes 2nd Application = 7 - 14 days after 1st applica- Each box contains 2 x 2.2 lb bags for 2.5 tion, best 10-12 days after 1st application acres. Total weight: 13.2 lb 2.5 acres (1 hectare) carton: contains 2 x 2.2 lb bags for two applications Total weight: 4.4 lb Suspend LalVigne MATURE en in approximately 10 times its weight in Storage water and stir/agitate to mix Non-flammable product Store in sealed original packaging Avoid extreme storage conditions

Dilute in water for its application Dose Continue to agitate tank during application 1 treatment = 2 foliar applications Recommended dose by application on vines 0.9 lb / acre (1 kg / ha)

LalVigne Preparation & Application

Scott Laboratories is the sole distributor for Avoid overspray loss Lallemand in North America. Please visit their Vimeo page for a video on LalVigne preparation and application: https://vimeo.com/119865917 13 Uniform veraison

LalVigne MATURE Time Lapse (English).

Visit the explanatory video Time Lapse of the veraison on the Lallemand Oenology Channel on YouTube © LalVigne

14 Improve ripening from veraison. Uniform veraison. Homogeneous maturation

CONTROL

Cabernet Sauvignon, Ribera del Duero, Spain. 2016 Vines treated with LalVigne MATURE reached 100% veraison 7 days before control vines

15 Mode of action

RECOGNITION Treatment recognition by plant receptors

RESPONSE Plant responds with key enzymes

SECONDARY METABOLISM Plant synthesis of secondary metabolites

GRAPE IMPROVEMENT Improved extractability of compounds most desired by winemakers

WINE IMPROVEMENT More balanced wines © LalVigne

16 phenolic quality. Giacosaetal. 2016 Foliar dryyeastatveraison: effect sprayapplicationofspecificinactive onberry skinthickness, aromaand Spsk μm 200 250 100 150 50 0 Chardonay as anthocyanins gene isdirectlyrelatedtothesynthesisofphenoliccompoundssuch MATURE intwomomentsofapplication(LVM A1 andLVM A2). This thetreatmentwithLalVigne ring anuntreatedcontrolversus O-glucosyltransferase) duringthegrape'smaturationphase,compa- This graphshowstheexpressionofUFGTgene(flavonoid 3 *** accumulation ofanthocyanininSangiovese. foliarsprayongeneexpressionand Impact ofaspecificyeastderived MNE Impact ofLalVigneMATURE ontheexpression ofgenes directly 0.0 0.5 2.0 2.5 3.0 3.5 1.0 1.5 Skin thickness 26-Jul 28-Jul 5-Ago12-Ago 26-Ago LVM involved withthesynthesisofanthocyanins A1 *** LalVigne MATURE LalVigne AROMA Increase berry skinthickness b a Control LVM ** A2 UFGT b a Filipetti etal. 2017. LalVigne treatments. Turin, the varietieswereimproved bythe study, of carried outbytheUniversity the thickness oftheberry skin.Inthis increase intheLalVigne You canseeinthisgraphthesignificant b LalVigne MATURE a Time point 0 Time Control b a treatments on 17 Viticultural Advantages

INCREASES BERRY SKIN THICKNESS Less berry breakage during mechanical harvesting

SAFETY Advanced phenolic maturity and aroma precursors Potential of earlier date Reduce risks associated with late harvests (rainfall, frost)

HOMOGENEITY Facilitates decision for optimal harvest Reduces heterogeneity after weather incidents (frost, hail…)

PROFITABILITY Complementary to other management practices More balanced grapes Potential for earlier harvest date, reducing the loss of yield loss to dehydration and foraging pests

18 Advantages for the winemaker

INCREASE Grapes are more balanced Skin compounds (anthocyanins, skin tannins…) Aroma precursors Glutathione (GSH)

REDUCE Less herbaceousness / vegetal character of the grapes and wine Reduces wine aggressiveness in mouthfeel

SAVING Reduced need for oenological inputs

MAKING CELLAR LIFE EASIER Optimize maceration Faster release of compounds Reduced fermentation risks associated with underripe/overripegrapes

WINE IMPROVEMENT More balanced wine, concentrated and complex Allows the production of lower alcohol wines

RESPECT © LalVigne Wines that convey single differentiation versus vineyard blends

LONGEVITY Improved stability for wine aromas

19 Experiences LalVigne

Jordan Harris. Christian Roguenant. Tarara Vineyards, Leesburg Winemaker. USA: Virginia, USA:

“After hearing about LalVigne in 2014, we “In our experience, we have repeatedly decided (with the cooperation of Scott seen a great increase in quality through Williams of Pacific Vineyard Co.) to test the sensory analysis with LalVigne” products in two blocks. We used LalVigne on White and Syrah. We observed an earlier maturity in the treated area compared to the control and a higher level of polyphenols in the finished wines. Joe Wright. Winemaker. Left Coast Cellars, The chemical analysis was very similar, Oregon, USA: however, the wines showed great “We observed the effectiveness of LalVig- differences in the sensory analysis. Both on ne MATURE in our experimental plot from White Grenache and on Syrah, we the week after the first application. preferred treated wines that presented At harvest the lignification of the bunch more concentration and better maturity. stem increased, advanced the maturity of Improved fruity taste and mouthfeel. In the the seeds. The grapes had more color and treated Syrah block we noticed a greater were more ripe. I preferred the treated complexity and a better balance acidity and blocks over the control in both cold and tannins. In the 2015 we saw similar warmer years.” results in other treated blocks and we decided to extend the treatments to other varieties”.

20 Todd Webster, Brennan Vineyards: Comanche, Texas USA

"Kkeeping the natural acidity in the vineyard can be a challenge In Texas and other hot climate regions around the US. Our most challenging grape to ripen is Mourvedre. It is a late bud Norrel Robertson breaking grape which is great to avoid the Master of Wine spring freezes that hit Texas regularly. The downside with Mourvedre is our hot “During the very dry and early harvest of climate during the growing season. We 2016 it became evident that many of the tend to have high pH wines with low Brix more aromatic cultivars such as Sauvignon grapes at harvest. Our vineyard site is not Blanc would struggle to produce wines conducive to making a from our with true varietal character in South Africa. Mourvedre grapes. Years ago, I decided to In the Daschbosch cellar of Uniwines in the make dry from this block. We were still Breedekloof Valley we decided to apply getting high pH and low Brix fruit. In 2016, LalVigne AROMA at veraison on a large I sprayed this block with LalVigne. The block with a control to attempt to achieve results were amazing.We harvested the Sauvignon Blanc with more aromatic treated block 20 days earlier than the intensity in these hard conditions control block. They both had the same Brix In the blending sessions that followed the when each block was harvested, but the treated wine stood out with more aromatic pH was so much lower from the grapes intensity and varietal character in a tasting treated with LalVigne. We will spray both session of over 30 Sauvignon Blancs“ blocks of Mourvedre this year (2017) with LalVigne LM and in the future.”

21 Frequently asked questions

What differentiates LalVigne MATURE from Could you make a double dose application LalVigne AROMA? instead of two with the recommended dose? Our recommendation is based on the results of scientific and technical trials. To get the Increased and best effectiveness, follow the recommendations advanced accumulation ++++++ ++ provided. of aroma precursors

Increased and advanced ++ ++++++ of phenolic maturity

Vine recognition LalVigne AROMA LalVigne MATURE How much water should I use to make the Specific inactivated 100% 100% yeast application of LalVigne products?

Natural 100% 100% Dilute the product in about 10 times its No GMO NO GMO NO GMO weight in water to put into suspension. Composition A B Add additional water to the spray tank to Dose 2 x 2.7 lb / acre 2 x 0.9 lb / acre meet the minimum amount of water that

Timing of allows for a homogeneous spray. Avoid veraison veraison application excess water that can cause loss of product by dripping from leaves. Water acts as the treatment vehicle, what is most important is the amount of product used for the desired acreage.

22 At what point should I do the treatment? Can I mix LalVigne with other products? Avoid mixing when possible. Do not mix with oils, alkaline products and st LalVigne Mature 0.9 lb/acre nd LalVigne Mature 0.9 lb/acre 1 LalVigne Aroma 2.7 lb/acre 2 LalVigne Aroma 2.7 lb/acre lime sulfur solutions. No incompatibilities with other products have been found. In case of tank mixing, check the recommendations of the other product used and perform a phytotoxicity test before making first application.

Real cases

% veraison 1st application 2nd application

+12/14 days after first < 5% < 5% application If I’m not tank mixing, but I want to treat my Recommendation 7-14 vineyard with another product right away,

st 5-30% 5-30% days after the 1 . what recommendation should I follow? Optimum 10-12 days First apply LalVigne AROMA and/or LalVigne 30-50% 30-50% + 7 Days after the 1st + 7 days after the 1st if MATURE, wait 48 hours, then apply the other 50-70% 50-70% 100% veraison is product. not reached Make only first Do not make 2nd 70% application application

23 ©LalVigne since theapplication? What ifitrains before 48hourshave passed withoutrain. hours if after each applicationthereisatleasta48 Yes, theeffectiveness oftheproductishigher before applyingtheLalVigneproducts? Should Itake into accountpossiblerainfall 24 after the2 after the1 before 48 hours before 48hours before 48 hours before 48hours of LalVigne of LalVigne SITUATION Rain Rain Rain Rain nd st application application 7 daysafter the1 2 Repeat the2 nd application Make the Make application ACTION nd st LalVigne influence timingofharvest. There isnoexactvalueasmultiplefactors AROMA? MATURE orLalVigne apply LalVigne How many days canIadvance harvest ifI of thoseproducts. heed instructionsandcautionaryrestrictions LalVigne. Ifyouaretankmixing,must harvested justafter theapplicationof Although itisnotusual,grapescouldbe

products are food quality. I make UREA foliar applications in some What product do you recommend for grapes white varieties. Can I also use LalVigne intended to make rosé wine? AROMA? In general, LalVigne AROMA if the vineyard Yes, LalVigne AROMA has a complementary management and wine objective is to make effect. It will improve wine sensory rosé. LalVigne AROMA. characteristics and provide greater longevity If you make rosé to concentrate the red and complexity. Both products can be mixed. wines, LalVigne MATURE will give you better results. Can I apply LalVigne AROMA on red varieties and LalVigne MATURE on whites? Yes, if you wish. In these cases it is a matter of wine style. We have clients who have used LalVigne AROMA in red varieties to increase the aroma. Some use LalVigne MATURE in white varieties seeking the improvement of mouthfeel.

25 Committed to wine from the vineyard

Wine is influenced by factors linked to The LalVigne project continues to grows viticulture, winemaking and consumer tastes. thanks to our collaboration with universities, Wineries that are able to manage these institutes, wineries, grape growers and factors achieve a competitive advantage in winemakers from different countries the market.

LalVigne MATURE and LalVigne AROMA have been tested through peer-reviewed scientific and observational studies, which have shown the effect of their application in the vineyard, in the grape and in the wine

26 Bibliography

Elicitors and water stress. Effect on Syrah grapes & Influence of specific inactive dry yeast wine quality cultivated in Gruissan, France. treatmentsduring grape ripening on postharvest berry Duo et al skin texture parameters and phenolic compounds 2014 OIV Congress. Mendoza extractability S. Río Segade, S. Giacosa, M. A. Paissoni, C. Ossola, V. Impact on agronomic parameters in Vines and wine Gerbi, C. Suárez Martínez, F. Battista, quality of foliar treatments with specific fractions of J.Téllez Quemada, P. Vagnoli, L. Rolle yeast derivatives. 2016 Macrowine J. R. Lissarrague, J. Téllez, E. García, E. Peiro 2014 ASEV US. Texas Effect on berry skin thickness and anthocyanins of bailey A grape with the foliar spray application PhD Doctoral Thesis: Examination phenolic of specific inactive dry yeast. maturity of syrah grape variety. Institute of enology and viticulture, Univ. of Yamanashi Villangó Szabolcs. Masashi HISAMOTO 2015 Hungary 2017 ASEV JAPAN

Enhancing phenolic maturity of syrah with the Foliar application of specific inactivated yeast with application of a new foliar spray. action on phenolic and aromatic metabolism of Sz. Villangó, Gy. Pásti, M. Kállay, A. Leskó, I. Balga, grapes. A. Donkó, M. Ladányi, Z. Pálf, Zs. Zsóf D. Tomasi, A. Panighel, R. Flamini, L. Lovat ,F. Battista 2015 S. Afr. J. Enol. Vitic., Vol. 36, No. 3, 2015 2017 OIV congress

Foliar application of yeast derivatives on grape quality Impact of a specific yeast derived foliar sprayon gene and resulting wines expression and accumulation of in J. Téllez, V. González, E. García, E. Peiro, . J.R. Lissarrague I. Filippetti, C. Pastore, G. Allegro, E. Colucci, 2015 ASEV US G. Valentini 2017 ASEV US Application of wine-yeast derivates in viticulture, new ways of creating wine stiles Vine performance and wine quality of muscat H. Redl, M. Redl, C. Redl et al. hamburg cultivar after a specific inactivated dry yeast BOKU University of Natural Resources and Life application as adaptation strategy to climate change Sciences, Vienna, Austria D. Petoumenou, E. Xyrafis, C. Vassileioy, 2015, Der Winzer 07.08.2015 I. Dimakis and F. Battista 2017 Ampelos 2017. 4th International Symposium. Inactive dry yeast application on grapes modify Mediterranean Vineyards and Climate Change. Sauvignon Blanc winearoma K. Šuklje, G. Antalick, A. Buica, Z.A.Coetzee, J. Brand, L. M. Schmidtke, M. A. Vivier 2016 Food Chemistry 197 (2016) Visionary biological solutions - Being original is key to your success. At Lallemand Oenology, we apply our passion for innovation, maximize www.lallemandwine.com our skill in production and share our expertise, to select and develop natural microbiological solutions. Dedicated to the individuality of your wine, we support your originality, we cultivate our own.