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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
Winemaking Update n°1-2010Sequential Inoculation with Torulaspora delbrueckii and Saccharomyces cerevisiae Yeasts: The Next Level in Fermentation Download PDF
Apr 7, 2014
Sulphur compounds – Production and sensory impact on wineDownload PDF
Apr 7, 2014
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 […]
Sep 17, 2013
Successful Yeast and Malolactic Bacteria Co-inoculation:White Wine VinificationCo-inoculating a must with yeast and malolactic bacteria accelerates the onset of malolactic fermentation (MLF) and makes it possible in difficult cases. This time savings can be decisive not only for finishing fruity and/or quick turnover wines, but also for carrying […]
Sep 17, 2013