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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
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
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