Nutrients / Protectors
Specific Inactivated Yeasts
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
Organic certification Information on our products
The following products have been approved by ACO as acceptable for use in certified organic food products.
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.