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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
Bacteria rehydrationLallemand offers two popular formats of freeze-dried bacteria cultures: The MBR® form of malolactic bacteria represents a Lallemand acclimatization process that subjects the bacteria cells to various biophysical stresses, making them better able to withstand the rigors of direct addition […]
Nov 26, 2012