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Understanding varietal aromas during alcoholic and malolactic fermentationsProceeding of the XXIVes Entretiens Scientifiques Lallemand – ‘Understanding Varietal Aromas During Alcoholic and Malolactic Fermetnations’. ย This booklet includes a presentation by ย Dr Matthew Goddard, School of Biological Sciences, University of Auckland, New Zealand titled ‘Merging Ecology of Wine Microbiology” […]
Jul 24, 2014
YSEO process: a unique yeast production processLallemand has developed a unique yeast production process called YSEOยฎ (Yeast Security and Sensory Optimization). This process increases fermentation reliability and security and ensures fewer organoleptic deviations, but not all yeast can be prepared by this process. The process (when […]
Jul 16, 2014