expertise-document

Guidelines for successful barrel fermentations of Chardonnay / Riglyne vir suksesvolle vat fermentasies van chardonnay

(Inligting saamgestel deur Dominique Delteil en Piet Loubser) Gisrasse ICV-D47, ICV-D254 en CY3079 bly steeds van die beste keuses vir die bereiding…

Bacteria rehydration

Lallemand offers two popular formats of freeze-dried bacteria cultures: The MBR® form of malolactic bacteria represents a Lallemand acclimatization process that subjects…

Proper Yeast Rehydration

Four Easy Steps for Rehydrating Yeast and Inoculating Must at the following link :Download PDF  

Rosé fermentation

In 2006, the world production of rosé wines was estimated at 21.5 million hL – 9% of the total world production of…

Rosé Fermentation

In 2006, the world production of rosé wines was estimated at 21.5 million hL – 9% of the total world production of…

How to restart a stuck MLF

Procedure for Restarting Stuck / Sluggish MLF utilising the ‘Quick Fermentability Test’   Stuck fermentation – Australia