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The MBR process for wine bacteria – Under InvestigationThe high performance MBR process for wine bacteria is a specific production process ensuring optimal conditions for the wine bacteria to develop and carry on malolactic fermentation in wine. The latest research is summarized in the new Under Investigation UI Bacteria #3-ENG AUS
Feb 4, 2019
Low SO2, H2S and acetaldehyde wine yeasts for winemaking – Under InvestigationThe new range of wine yeasts producing low to no SO2, H2S and acetaldehyde can be used in a strategy to produce wines with lower concentration of those compounds. The new Under Investigation summarizes the latest research on this topic UI Yeast QTL ENG
Feb 4, 2019
Stimula Sauvignon Blanc – a new winemaking tool Under InvestigationStimula Sauvignon Blanc is a new nutrient, custom made to maximize thiol production and conversion during alcoholic fermentation. The new Under Investigation summarizes the latest research on this topic UI – Nutrient – ENG Australia
Feb 4, 2019
Oenomag – Managing acidity and alcohol in wine and low SO2 producing yeasts.Learn about a new, patented yeast selection technique, and the first wine yeast selected within the Saccharomyces cerevisiæ species for its natural ability to significantly acidify must during fermentation Oenomag ENG
May 3, 2018
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
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
A new concept of Lactobacillus plantarum wine bacteria in high pH winesThis edition of the Winemaking Update presents the latest findings on the use of Lactobacillus plantarum wine bacteria based on new concepts for achieving MLF and for limiting the growth of indigenousflora and possible harmful wine microbes. WUP No 1-2015 ML Prime – Australia
Mar 6, 2017