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BIOCONTROL AGENTS AGAINST BRETTANOMYCESBacteria Under Investigation no #4 The contaminating yeast Brettanomyces is a problem, notably for red wines. This yeast is very opportunistic and can survive and multiply in difficult conditions throughout the life of the wine. Please read more in the attachment below: […]
Mar 7, 2019
The MBR process for wine bacteria – Under InvestigationBacteria Under Investigation No. #3 The high performance MBR process for wine bacteria is a specific production process ensuring optimal conditions for the wine bacteria to develop and carry on malolactic fermentation in wine. The latest research is summarized in […]
Mar 7, 2019
Wine Bacteria & Sensory ProfileBact on Track no. #2 News and Innovation on Wine Bacteria Our wine bacteria can generate a wide spectrum of sensory compounds highlighting the awareness of the importance of the use and choice of selected wine bacteria for MLF. Please read more at the following […]
Mar 7, 2019
The new OenomagLearn more about Optimum Red wine yeast (SIY) for bioprotection The new Oenomag presents technical information on the yeast autolysate Optimum Red , used as bioprotection during cold maceration of wine. https://www.lallemandwine.com/wp-content/uploads/2019/01/Oenomag-2018-1-ENG-SL.pdf Article-OptiMUM-Red
Feb 4, 2019
Low SO2 levels are key in high quality bulk wine production!Saccharomyces cervevisiae yeasts in winemaking conditions spontaneously produce SO2 during their fermentative activity. The level of production could be higher than 60mg/L. This production depends on many environmental factors such as pH, temperature, grape variety… but it is also linked to the yeast strain […]
Feb 4, 2019
Stimula Sauvignon Blanc – a new winemaking tool Under InvestigationStimula Sauvignon Blanc is a new nutrient, custom made to maximize thiol production and conversion during alcoholic fermentation. The new Under Investigation summarizes the latest research on this topic UI – Nutrient – ENG Australia
Feb 4, 2019