Filter by
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
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 out MLF in a less oxidative medium, which reduces the production of buttery aromas. To […]
Sep 17, 2013
Successful Yeast and Malolactic Bacteria Co-inoculation: Red 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 fermenting quick turnover wines, but for limiting the risk of developing Brettanomyces and indigenous spoilage bacteria. To learn more about co-inoculation in red wine, and […]
Sep 17, 2013
Good Practices for Restarting a Stuck FermentationA sluggish or stuck alcoholic fermentation (AF) can be avoided by using good rehydration practices, yeast protection and balanced nutrition. However, certain physical or chemical factors remain uncontrollable and accidents can happen during the winemaking process, resulting in problems for the AF. Please consult our vinification guide on how to restart a stuck fermentation by […]
Sep 16, 2013
Safe alcoholic fermentation: Providing complete nutrition for the yeastTo protect yeasts when introducing them into must with high risk factors. • Balanced nutrition promotes yeast growth and optimizes the sensory impact of fermentation. • Simply providing ammonia nitrogen and thiamine is not always enough for successful fermentation Lallemand Practical Vinification Guide #3 –
Dec 13, 2012
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, our on-going research is showing their sensory potential as well. Whether a Chardonnay is more […]
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 to wine. The conditioned MBR® bacteria that survive are robust and possess the ability to […]
Nov 26, 2012