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Winemaking Update #1-2015 A new concept of selected Lactobacillus plantarum for high pH winesThe tendency to harvest higher maturity grapes, resulting in higher pH and alcohol wines, seems more favorable to the development of indigenous bacteria. To limit the development of unknown indigenous flora, which can lead to the production of undesirable sensory […]
Aug 10, 2015
Wine Expert #8 – the many roles of Nitrogen during alcoholic fermentationWine yeast requires certain essential elements to transform must into wine: sugars, vitamins and minerals, some oxygen, and also very importantly, a sufficient concentration of Yeast Asssimilable Nitrogen. This type of nitrogen (YAN) is composed of amino acids, some small […]
Aug 10, 2015
Glycerol and winemakingGlycerol is a non-volatile compound which has no aromatic properties, but which significantly contributes to wine quality by providing sweetness and fullness. This Issue of ‘The Wine Expert’ explores its properties and the ways to influence its production. Wine Expert – 120321 […]
Dec 9, 2014
SO2 production by wine yeast during alcoholic fermentationThis issue of ‘The Wine Expert’ will discuss how sulphur dioxide is not only an exogenous compound, but is also produced by yeast during alcoholic fermentation. An understanding of this is important to ensure successful MLF. Wine Expert- 1407 – […]
Dec 9, 2014
The Fermentation of Fructose in WinemakingGlucose and fructose are the main fermentable sugars in wine must. During alcoholic fermentation, yeast convert most of the glucose and fructose present into alcohol and CO2. Saccharomyces cerevisiae is a glucophilic yeast, preferring glucose over fructose. This issue of […]
Dec 9, 2014
MLF Bacteria – Efficient Contributors to WinestyleThe effects of malolactic fermentation (MLF) on wine aroma and chemical properties of Australian Cabernet Sauvignon were explored at the AWRI , by inoculation with different selected Oenococcus oeni. Significant compositional differences occurred in response to the different MLF treatments and […]
Nov 6, 2014
Understanding varietal aromas during alcoholic and malolactic fermentationsProceeding of the XXIVes Entretiens Scientifiques Lallemand – ‘Understanding Varietal Aromas During Alcoholic and Malolactic Fermetnations’. This booklet includes a presentation by Dr Matthew Goddard, School of Biological Sciences, University of Auckland, New Zealand titled ‘Merging Ecology of Wine Microbiology” […]
Jul 24, 2014