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Co-inoculation of selected wine bacteriaThe advantages of co-inoculation are numerous, such as ensuring a faster more secure process and reducing time for the MLF. Co-inoculation is an important modulator in sensory development, and it helps limit the development of spoilage microorganisms and thus limits off flavor compound productions. WE4 US2
Aug 30, 2017
Wine Expert #7 – H2S PRODUCTION BY WINE YEAST DURING ALCOHOLIC FERMENTATIONHydrogen sulphide (rotten egg) aroma is a serious fault in wine and will result in quality loss in the final product. Its production is mainly found during alcoholic fermentation. H2S production by wine yeast varies based on the yeast used as well as on the environmental factors, especially the assimilable nitrogen concentration and micronutriens present. […]
Aug 10, 2015
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 deviations, co-inoculation is an interesting winemaking option and using selected Lb. plantarum in the freeze-dried […]
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 peptides and ammonium that can be used by yeast cells to not only complete fermentation, […]
Aug 10, 2015