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Stimula Sauvignon Blanc – a new winemaking tool Under InvestigationStimula Sauvignon Blanc is a new nutrient, custom made to maximize thiol production and conversion during alcoholic fermentation. The new Under Investigation summarizes the latest research on this topic UI – Nutrient – ENG Australia
Feb 4, 2019
Oenomag – Managing acidity and alcohol in wine and low SO2 producing yeasts.Learn about a new, patented yeast selection technique, and the first wine yeast selected within the Saccharomyces cerevisiæ species for its natural ability to significantly acidify must during fermentation Oenomag ENG
May 3, 2018
Co-inoculation of selected wine bacteriaThe advantages of co-inoculation are numerous, such as ensuring a faster more secure process and reducing time for the MLF. Co-inoculation is an important modulator in sensory development, and it helps limit the development of spoilage microorganisms and thus limits off flavor compound productions. WE4 US2
Aug 30, 2017
Co-inoculation of selected wine bacteriaThe advantages of co-inoculation are numerous, such as ensuring a faster more secure process and reducing time for the MLF. Co-inoculation is an important modulator in sensory development, and it helps limit the development of spoilage microorganisms and thus limits off flavor compound productions. WE4 US2
Aug 30, 2017
A new concept of Lactobacillus plantarum wine bacteria in high pH winesThis edition of the Winemaking Update presents the latest findings on the use of Lactobacillus plantarum wine bacteria based on new concepts for achieving MLF and for limiting the growth of indigenousflora and possible harmful wine microbes. WUP No 1-2015 ML Prime – Australia
Mar 6, 2017
More acidity, more balance with the new IONYS™ wine yeastThe new wine yeast IONYS™ is the first wine yeast that has been selected within the Saccharomyces cerevisiæ species for its capacity to significantly and naturally acidify must during fermentation and have a lower sugar to alcohol conversion ratio. It is an ideal yeast for red wine and to tackle the problem of wines affected […]
Jan 11, 2017
Biodiversity meets Terrior – 2016 Proceedings of the Entretiens Scientifiques LallemandProceedings of the XXVIth Entretiens Scientifiques Lallemand held in Osoyoos, Canada focused on understanding that microbiological diversity is essential for controlling the production of quality wine. Topics presented included the diversity of microbial populations in the vineyard and in winery fermentations. ESL 2016 Canada – ENG
Jan 11, 2017
Wine Expert #7 – H2S PRODUCTION BY WINE YEAST DURING ALCOHOLIC FERMENTATIONHydrogen sulphide (rotten egg) aroma is a serious fault in wine and will result in quality loss in the final product. Its production is mainly found during alcoholic fermentation. H2S production by wine yeast varies based on the yeast used as well as on the environmental factors, especially the assimilable nitrogen concentration and micronutriens present. […]
Aug 10, 2015