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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 following link: Download PDF
Sep 16, 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 to learn more about how to properly protect yeast for optimal fermentation: Download PDF
Sep 16, 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 the wine style desired, and lets you adapt to technical constraints. To learn more about […]
Sep 16, 2013
Predicting Malolactic FermentationNumerous conditions influence the development and activity of malolactic bacteria in wine. Malolactic fermentation (MLF) that is spontaneously triggered too early or too late can result in loss of wine quality. To learn more about MLF feasability and how to measure it, as recommended by Lallemand, please consult the following link: Download PDF
Sep 16, 2013