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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
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 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
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 […]
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 […]
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 […]
Sep 17, 2013