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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
YSEODownload 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
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 […]
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 […]
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 […]
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