Winemaking products approved for organic production – 2020-21 New Zealand
The following products have been approved by BioGro™NZ and OMRI as acceptable for use in certified organic food products in New Zealand
Organic certification_DEC20_HR
Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Updated – Wine fermentation Guidelines for New Zealand Sauvignon blanc
The following document showcases some key strategies to maximize the potential of New Zealand Sauvignon blanc during wine fermentation
Predicting Malolactic Fermentation
It is important to know whether or not the wine is fit to carry through MLF as numerous conditions influence the development and activity of malolactic bacteria in wine and ,malolactic fermentation (MLF) that is spontaneously triggered too early or too late can result in loss of wine quality. This vinification guide can help measure whether or not the wine is suitable for MLF and what kind of protocols are ideal for the MLF to finish depending on the conditions of the wine.
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Good Practices for healthy malolactic bacteria during fermentation
Proper rehydration and inoculation of lactic bacteria is a crucial step for their survival and malolactic activity. This vinification guide will help you follow the proper steps for MLB.
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‘How to restart a Stuck Alcoholic Fermentation’ Procedure
Safe alcoholic fermentation : Providing complete nutrition for the wine yeast
A practical vinification guide to help protect wine yeast and manage alcoholic fermentation successfully
Acclimatisation of MBR Bacteria for the induction of MLF in difficult or harsh wine conditions
Although MBR bacteria are designed to withstand direct inoculation into wine, if the wine conditions are particularly hostile, Lallemand recommend to ‘acclimatize the bacteria to the particular wine conditions. The following document outlines the procedure to acclimatize MBR bacteria in harsh conditions.