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The Fermentation of Fructose in WinemakingGlucose and fructose are the main fermentable sugars in wine must. During alcoholic fermentation, yeast convert most of the glucose and fructose present into alcohol and CO2. Saccharomyces cerevisiae is a glucophilic yeast, preferring glucose over fructose. This issue of ‘The WiAbility of Wine Yeast to Consume Fructosene Expert’ further explains this phenomenon.
Jun 9, 2017
CO-INOCULATION OF SELECTED WINE BACTERIAThis Winemaking Expert explores the ever increasing practice of co-inoculation. In France and Spain for example, close to 50% of MLF is now done via co-inoculation. The advantages are numerous, such as ensuring a faster more secure process and reducing time for the MLF. Co-inoculation is an important modulator in sensory development, and it helps […]
Jun 2, 2017
More acidity, more balance with the new IONYS™ wine yeastIONYS HRThe new wine yeast IONYS™ is the first wine yeast that has been selected within the Saccharomyces cerevisiæ species for its capacity to significantly and naturally acidify must during fermentation and have a lower sugar to alcohol conversion ratio. It is an ideal yeast for red wine and to tackle the problem of wines […]
Jun 2, 2017
A new concept of Lactobacillus plantarum in high pH winesThis edition of the Winemaking Update presents the latest findings on the use of Lactobacillus plantarum wine bacteria based on new concepts for achieving MLF and for limiting the growth of indigenous flora and possible harmful wine microbes WUP No 1-2015 ML Prime – South Africa
Jun 2, 2017
Biodiversity meets Terrior – 2016 Proceedings of the Entretiens Scientifiques LallemandProceedings of the XXVIth Entretiens Scientifiques Lallemand held in Osoyoos, Canada focused on understanding that microbiological diversity is essential for controlling the production of quality wine. Topics presented included the diversity of microbial populations in the vineyard and in winery fermentations. ESL 2016 Canada – ENG
Jan 11, 2017
Wine Expert #7 – H2S PRODUCTION BY WINE YEAST DURING ALCOHOLIC FERMENTATIONHydrogen sulphide (rotten egg) aroma is a serious fault in wine and will result in quality loss in the final product. Its production is mainly found during alcoholic fermentation. H2S production by wine yeast varies based on the yeast used as well as on the environmental factors, especially the assimilable nitrogen concentration and micronutriens present. […]
Aug 10, 2015
Winemaking Update #1-2015 A new concept of selected Lactobacillus plantarum for high pH winesThe tendency to harvest higher maturity grapes, resulting in higher pH and alcohol wines, seems more favorable to the development of indigenous bacteria. To limit the development of unknown indigenous flora, which can lead to the production of undesirable sensory deviations, co-inoculation is an interesting winemaking option and using selected Lb. plantarum in the freeze-dried […]
Aug 10, 2015