参考资料和资源

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技术文件 The sensory impact of our selected wine bacteria The sensory impact of our selected wine bacteria

技术文件 For prestigious red wines : Lalvin Clos For prestigious red wines : Lalvin Clos

技术文件 No need to be afraid of co-inoculation anymore !No need to be afraid of co-inoculation anymore !

技术文件 A unique yeast production process A unique yeast production process

技术文件 Lalvin ICV Okay LALVIN ICV OKAY

技术文件 ESL 2011 – Dubrovnik – SENSORY DEVELOPMENT OF HOT-CLIMATE RED VARIETALS DURING FERMENTATION ESL 2011 – Dubrovnik – SENSORY DEVELOPMENT […]

技术文件 ESL 2009 – Geinsenheim – Sensory Development of Cool Climate of varietals during wine fermentation ESL 2009 – Geinsenheim – Sensory Developmen […]

技术文件 ESL 2004 – Porto – Wine quality and malolactic fermentation ESL 2004 – Porto – Wine quality and malolac […]

技术文件 ESL 2006 – South Africa – New trends in the use of specialty inactivated yeast during winemaking ESL 2006 – South Africa – New trends in the […]

技术文件 ESL 2012 – Monestiers – THE USE OF NON-CONVENTIONAL MICROORGANISMS IN WINEMAKING ESL 2012 – Monestiers – THE USE OF NON-CONV […]