expertise-document

Oenomag – Managing acidity and alcohol in wine and low SO2 producing yeasts.

Learn about a new, patented yeast selection technique, and the first wine yeast selected within the Saccharomyces cerevisiæ species for its natural ability…

Prakticni savjeti za vinare

U suradnji sa nasim dugogodisnjim partnerom u Hrvatskoj, ove godine izradili smo knjizicu sa prakticnim savjetima za vinare, te kratkim opisom svih…

Co-inoculation of selected wine bacteria

The advantages of co-inoculation are numerous, such as ensuring a faster more secure process and reducing time for the MLF. Co-inoculation is an…

Co-inoculation of selected wine bacteria

The advantages of co-inoculation are numerous, such as ensuring a faster more secure process and reducing time for the MLF. Co-inoculation is an…

News and Innovation on Wine Bacteria

BoT#1 South Africa All about the co-inoculation and malolactic fermentation for wine.  Please view the attachment for in-depth information on the subject.

The Use of Non-conventional Microorganisms in Winemaking

The proceedings from the XXIIIes Entretiens Scientifiques Lallemand, Monestier, France – ‘The use of Non-conventional Microorganisms in Winemaking’ ESL-2016-Canada-ENG

The Fermentation of Fructose in Winemaking

Glucose and fructose are the main fermentable sugars in wine must. During alcoholic fermentation, yeast convert most of the glucose and fructose…

CO-INOCULATION OF SELECTED WINE BACTERIA

This Winemaking Expert explores the ever increasing practice of co-inoculation. In France and Spain for example, close to 50% of MLF is…

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

IONYS HRThe new wine yeast IONYS™ is the first wine yeast that has been selected within the Saccharomyces cerevisiæ species for its…

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…