Expertise documents

expertise_documents

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 to significantly acidify must during fermentation Oenomag ENG

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 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 present into alcohol and CO2. Saccharomyces cerevisiae is a glucophilic yeast, preferring glucose over fructose. This issue of 'The WiAbility of Wine Yeast to Consume Fructosene Expert' further explains this phenomenon.

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

A new concept of Lactobacillus plantarum 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 indigenous flora and possible harmful wine microbes WUP No 1-2015 ML Prime - South Africa