Expertise documents

A new concept of Lactobacillus plantarum wine bacteria in high pH wines

This 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 indigenousflora and possible harmful wine microbes.

WUP No 1-2015 ML Prime - Australia

Wine bacteria to control volatile phenols from Brettanomyces

This issue of the Winemaking Update explores a natural way to control Brettanomyces yeast and the volatile phenols they produce, with selected wine bacteria used to conduct malolactic fermentation.

WUP #2 2014 Australia

 

More acidity, more balance with the new IONYS™ wine yeast

The new wine yeast IONYSis 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 affected by global warming. IONYS HR  

2016 Proceedings of the Entretiens Scientifiques Lallemand

The proceedings of the 2016 Entretiens Scientifiques Lallemand are now available to download and consult. ESL 2016 Canada - ENG

Lallemand Malolactic Fermentation

Malolactic Fermentation – Importance of Wine Lactic Acid Bacteria in Winemaking Lallemand Malolactic Fermentation
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