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The Use of Non-conventional Microorganisms in Winemaking

The proceedings from the XXIIIes Entretiens Scientifiques Lallemand, Monestier, France – ‘The use of Non-conventional Microorganisms in Winemaking’
ESL-2016-Canada-ENG

Published Jun 9, 2017 | Updated Mar 14, 2024

Wine Enzymes Under Investigation #4: the colour of red wines

Which compounds are effective during yeast rehydration?

The use of direct inoculation yeast is less effective and safe than rehydrated yeast

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