Identifying market opportunity
Lallemand Australia produce yeast and nutrients to support fermentation processes in wine making and brewing. Recognising the continued global rise in popularity of New Zealand Sauvignon Blanc, Lallemand undertook research to help define an Australian Sauvignon Blanc wine style exhibiting similar characteristics to that of the New Zealand wine.
Collaborating with research expertise
Using selected yeast strains, nutrient regimes and Australian sourced grapes, Lallemand needed expertise and facilities to undertake fermentation trials within a scientifically controlled and monitored environment.
Alongside testing a range of yeast strains for ability to produce Sauvignon Blanc styles as part of the fermentation process, expertise was required for pre-assessment of fruit alongside a robust monitoring and analysis framework.
Assisted by CSIRO SME Connect Innovation Facilitator James Robinson, Lallemand successfully applied for an Entrepreneurs’ Programme Innovation Connections Researcher Placement grant leading to a collaboration with Charles Sturt University’s (CSU) National Wine and Grape Industry Centre (NWGIC) at the University’s Wagga Wagga campus.
Sharing valuable knowledge
Controlled trials using selected Lallemand yeast strains resulted in the production of several quality wines exhibiting desired flavour and aroma characteristics.
Through the scientific monitoring and analyses, Lallemand gained significant insight to help inform production methods and processes for producing New Zealand-style Sauvignon Blanc, enabling more tailored advice to be given to winemakers based on Australian conditions.
Lallemand will showcase findings to Australian winemakers and in conjunction with CSU, provide a series of seminars to transfer knowledge from the production processes that were undertaken as part of the research.
Based on the research knowledge gained, we will be able to provide more guided advice to Australian winemakers.
—Dr Eveline Bartowsky, Lallemand Australia R&D Manager