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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
The Wine ExpertDownload PDF
Apr 7, 2014
Oenom@g 3Download PDF
Apr 7, 2014
Good Rehydration Practices for Selected YeastsCorrect rehydration and inoculation are crucial for the survival and activity of selected yeast. Please follow the procedure by following this link : Download PDF
Sep 17, 2013
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