After graduating in 2001, from SupAgro Montpellier (Master of Science in Viticulture and Enology and Enologist –Diplôme National d’Oenologue), Nathalie has worked for 8 years in the field of research and development of various enological products. In 2010, she joined Lallemand R&D department in Toulouse (France) as R&D manager for the SIY range of products. SIY stands for Specific Inactivates Yeast but actually covers a wider range of yeast derived products besides specific inactivated yeast including autolysates, yeast protein extracts and cell-walls. “SIY” R&D focuses are linked to some peculiar interesting properties of these tools such as their sorption capacity, their antioxidant capacity (GSH release, O2 consumption…), and their aptitude to interact with wine macromolecules like polyphenols namely through the release of polysaccharides (mannoproteins) contributing to the improvement of wine sensory quality.
MANAGING FRESHNESS AND LONGEVITY IN WHITE AND ROSE WINES
Abstract will be online soon