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Good Practices for Restarting a Stuck FermentationA sluggish or stuck alcoholic fermentation (AF) can be avoided by using good rehydration practices, yeast protection and balanced nutrition. However, certain physical or chemical factors remain uncontrollable and accidents can happen during the winemaking process, resulting in problems for […]
Sep 16, 2013
GLUTATHIONE AND ITS APPLICATION IN WINEMAKINGThis edition of ‘The Wine Expert’ discusses how Glutathione -rich ‘specific inactivated yeast’ are natural winemaking tools. OptiMUM White is a specific inactivated yeast rich in glutathione that was developed from a new optimized production process that enhances the reduced glutathione availability. […]
Jul 12, 2013
CO-INOCULATION OF SELECTED WINE BACTERIAThis Winemaking Expert explores the ever increasing practice of co-inoculation. In France and Spain for example, close to 50% of MLF is now done via co-inoculation. The advantages are numerous, such as ensuring a faster more secure process and reducing […]
Jul 12, 2013
ACETALDEHYDE MANAGEMENT DURING WINEMAKINGThe topic of acetaldehyde is very interesting as this compound has SO2 binding properties. The proper choice of wine yeast and bacteria are key factors in determining the final levels of acetaldehyde produced. If SO2 concern is an issue, then […]
Jul 12, 2013
Specific Inactivated Yeast enriched in GlutathioneThe utilization of specialty inactivated yeasts (SIY) in winemaking has gained popularity in recent years, and their uses are varied. For example, SIY can be used as protectors during yeast rehydration and as a nutrition tool during fermentation. As we […]
Dec 13, 2012
Balanced nutrition for a healthy alcoholic fermentationNitrogen is an essential nutrient for smooth alcoholic fermentation (AF). Numerous studies have shown that nitrogen has a positive impact on the growth and fermentation activity of yeast (Bell et al. 1979, Ough and Lee 1981, Bezenger and Navarro 1987). […]
Dec 13, 2012
Safe alcoholic fermentation: Providing complete nutrition for the yeastTo protect yeasts when introducing them into must with high risk factors. • Balanced nutrition promotes yeast growth and optimizes the sensory impact of fermentation. • Simply providing ammonia nitrogen and thiamine is not always enough for successful fermentation Lallemand […]
Dec 13, 2012
Sculpting the aromatic profile of wine through diacetyl management In addition to carrying out the bio-deacidification of wine, malolactic (ML) bacteria influence aroma and flavour through various mechanisms, including the production of volatile grape- and yeast derived metabolites. In wine, one of those volatile compounds – diacetyl – has […]
Dec 12, 2012
Wine Bacteria – contributor to wine stylesThe evidence is stronger than ever. Malolactic bacteria are important tools to influence the sensory profiles of wines. It has been long known that malolactic bacteria (ML) are essential to reduce the acidity of wine through malolactic fermentation. But now, […]
Dec 12, 2012
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