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Procedure on restarting yeast alcoholic fermentationThis method is particularly recommended for stuck fermentation where alcohol is suspected to be the main cause of the stuck ferment and residual sugar is less than 50 g/L. Procedure for Restarting Yeast Alcoholic Fermentation Australia
Dec 12, 2012
Bacteria rehydrationLallemand offers two popular formats of freeze-dried bacteria cultures: The MBR® form of malolactic bacteria represents a Lallemand acclimatization process that subjects the bacteria cells to various biophysical stresses, making them better able to withstand the rigors of direct addition to wine. The conditioned MBR® bacteria that survive are robust and possess the ability to […]
Nov 26, 2012
Rosé FermentationIn 2006, the world production of rosé wines was estimated at 21.5 million hL – 9% of the total world production of wine (Aigrain 2009). Production has been increasing for several years. In the United Kingdom, for example the main sellers are rosé wines from the United States – almost half of the total wines […]
Nov 14, 2012