Technical documentation

Understanding varietal aromas during alcoholic and malolactic fermentations

Proceeding of the XXIVes Entretiens Scientifiques Lallemand – ‘Understanding Varietal Aromas During Alcoholic and Malolactic Fermetnations’.  This booklet includes a presentation by  Dr Matthew Goddard, School of Biological Sciences, University of Auckland, New Zealand titled ‘Merging Ecology of Wine Microbiology”

Download PDF

Published Jul 24, 2014 | Updated Mar 14, 2024

A global leader in the development, production and marketing of yeast, bacteria and specialty ingredients.


© 2025 Lallemand Inc. All right reserved