Expertise documents

expertise_documents

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

 

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 and Brettanomyces

This issue of Winemaking Update explores a natural way to control Brettanomyces yeast and the volatile phenols they produce. Lallemand Winemaking Update #19 2014 - Wine BActeria to control volatile phenols and Brettanomyces 1408

YSEO process: a unique yeast production process

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Balanced nutrition for a healthy alcoholic fermentation

Nitrogen is an essential nutrient for smooth alcoholic fermentation (AF). Numerous  studies have shown that nitrogen has a positive impact on the growth and fermentation activity of yeast (Bell et al. 1979, Ough and Lee 1981, Bezenger and Navarro 1987). Deficiencies in yeast-available nitrogen (YAN) in the must significantly increase the risk of sluggish or stuck fermentations because they can arrest protein synthesis in the yeast cells. We consider a must with an initial sugar level of about 200 g/L to be deficient when its YAN concentration is about 150 mg/L (Henschke and Jiranek 1993). A YAN deficiency in the must can also cause the yeast to increase the production of H2S (Henschke and Jiranek, 1991). This edition of the Winemaking update focuses on the impact of balanced nutrition on alcoholic fermentation.

Lallemand Winemaking Update #13 2010 - Balanced nutirtion