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
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.