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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 […]
Sep 17, 2013
Safe Alcoholic Fermentation: Providing Complete Nutrition for the YeastBalanced nutrition promotes yeast growth and optimizes the sensory impact of fermentation. Simply providing ammonia nitrogen and thiamine is not always enough for successful fermentation. To learn more about how to provide complete nutrition to yeast during fermentation, click on the […]
Sep 17, 2013
Safe Alcoholic Fermentation: Protecting the YeastSimply providing nitrogen and vitamins is not always enough for successful fermentation. When unprotected yeasts is introduced into an aggressive must, then protecting the yeast increases the chances of survival while optimizing the sensory impact of fermentation. Please consult the following link […]
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 […]
Sep 16, 2013
GLUTATHIONE AND ITS APPLICATION IN WINEMAKINGThis edition of ‘The Wine Expert’ discusses how Glutathione -rich ‘specific inactivated yeast’ are natural winemaking tools. OptiMUM White is a specific inactivated yeast rich in glutathione that was developed from a new optimized production process that enhances the reduced glutathione availability. […]
Jul 12, 2013
CO-INOCULATION OF SELECTED WINE BACTERIAThis Winemaking Expert explores the ever increasing practice of co-inoculation. In France and Spain for example, close to 50% of MLF is now done via co-inoculation. The advantages are numerous, such as ensuring a faster more secure process and reducing […]
Jul 12, 2013
ACETALDEHYDE MANAGEMENT DURING WINEMAKINGThe topic of acetaldehyde is very interesting as this compound has SO2 binding properties. The proper choice of wine yeast and bacteria are key factors in determining the final levels of acetaldehyde produced. If SO2 concern is an issue, then […]
Jul 12, 2013
Specific Inactivated Yeast enriched in GlutathioneThe utilization of specialty inactivated yeasts (SIY) in winemaking has gained popularity in recent years, and their uses are varied. For example, SIY can be used as protectors during yeast rehydration and as a nutrition tool during fermentation. As we […]
Dec 13, 2012
Balanced nutrition for a healthy alcoholic fermentationNitrogen is an essential nutrient for smooth alcoholic fermentation (AF). Numerous studies have shown that nitrogen has a positive impact on the growth and fermentation activity of yeast (Bell et al. 1979, Ough and Lee 1981, Bezenger and Navarro 1987). […]
Dec 13, 2012