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Biodiversity meets Terrior – 2016 Proceedings of the Entretiens Scientifiques LallemandProceedings of the XXVIth Entretiens Scientifiques Lallemand held in Osoyoos, Canada focused on understanding that microbiological diversity is essential for controlling the production of quality wine. Topics presented included the diversity of microbial populations in the vineyard and in winery […]
Jan 11, 2017
Wine Expert #7 – H2S PRODUCTION BY WINE YEAST DURING ALCOHOLIC FERMENTATIONHydrogen sulphide (rotten egg) aroma is a serious fault in wine and will result in quality loss in the final product. Its production is mainly found during alcoholic fermentation. H2S production by wine yeast varies based on the yeast used […]
Aug 10, 2015
Winemaking Update #1-2015 A new concept of selected Lactobacillus plantarum for high pH winesThe tendency to harvest higher maturity grapes, resulting in higher pH and alcohol wines, seems more favorable to the development of indigenous bacteria. To limit the development of unknown indigenous flora, which can lead to the production of undesirable sensory […]
Aug 10, 2015
Wine Expert #8 – the many roles of Nitrogen during alcoholic fermentationWine yeast requires certain essential elements to transform must into wine: sugars, vitamins and minerals, some oxygen, and also very importantly, a sufficient concentration of Yeast Asssimilable Nitrogen. This type of nitrogen (YAN) is composed of amino acids, some small […]
Aug 10, 2015
Glycerol and winemakingGlycerol is a non-volatile compound which has no aromatic properties, but which significantly contributes to wine quality by providing sweetness and fullness. This Issue of ‘The Wine Expert’ explores its properties and the ways to influence its production. Wine Expert – 120321 […]
Dec 9, 2014
SO2 production by wine yeast during alcoholic fermentationThis issue of ‘The Wine Expert’ will discuss how sulphur dioxide is not only an exogenous compound, but is also produced by yeast during alcoholic fermentation. An understanding of this is important to ensure successful MLF. Wine Expert- 1407 – […]
Dec 9, 2014
The Fermentation of Fructose in WinemakingGlucose and fructose are the main fermentable sugars in wine must. During alcoholic fermentation, yeast convert most of the glucose and fructose present into alcohol and CO2. Saccharomyces cerevisiae is a glucophilic yeast, preferring glucose over fructose. This issue of […]
Dec 9, 2014