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Yeast nutrition and protection for good alcoholic fermentationDownload PDF
Apr 7, 2014
Sequential Inoculation with a non-Saccharomyces and a Saccharomyces YeastDownload PDF
Apr 7, 2014
Level2 Solutions – using non-Saccharomyces yeast in winemakingLallemand is exploring the use of non-Saccharomyces yeast with aromatic properties that are unique from those found in Saccharomyces, in order to contribute a more complex aromatic profile. Download PDF
Apr 7, 2014
YSEODownload PDF
Apr 7, 2014
SIY for red winesA consise explanation of the production process and the sensory contribution of Lallemand Specific Inactivated Yeast products for red wine. Download PDF
Apr 7, 2014
The sensory impact of our selected wine bacteriaDownload PDF
Apr 7, 2014
Winemaking Update n°3 – 2010Balanced Nutrition for Healthy Alcoholic Fermentation Download PDF
Apr 7, 2014
Timing the Inoculation with Malolactic BacteriaNumerous parameters are involved in selecting bacteria for malolactic fermentation (MLF). Choosing the right moment for inoculating wine with selected bacteria is a factor in successful MLF. Choosing the right moment for lactic acid bacteria inoculation controls MLF according to the wine style desired, and lets you adapt to technical constraints. To learn more about […]
Sep 17, 2013
Predicting Malolactic FermentationNumerous conditions influence the development and activity of malolactic bacteria in wine. Malolactic fermentation (MLF) that is spontaneously triggered too early or too late can result in loss of wine quality. To learn more about MLF feasability and how to measure it, as recommended by Lallemand, please consult the following link: Download PDF
Sep 17, 2013
Good Practices for Malolactic BacteriaProper rehydration and inoculation of lactic bacteria is a crucial step for their survival and malolactic activity. To learn more about this topic and how to properly handle wine bacteria, as recommended by Lallemand, please consult the following link: Download PDF
Sep 17, 2013