Expertise documents

expertise_documents

Fermenting positive effects on colour, mouthfeel and fruitness.

The early application of OPTIMUMRED makes polysaccharides available for complexing with polyphenols, thus enabling a better colour stabilisation and improved fullness and roundness. BAT flyer SIY Optimum red

Stuck Fermentation

Stuck fermentation: - try to prevent it at ALL cost. Causes and Cures WE #9 Stuck Fermentation    

New Lallemand Catalogue 2019 / 2020

Catalogue FINAL 2019 23 Oct 1-72

Nutrients and Protectors under Investigation 2018

See our first edition of Nutrients and Protectors Under Investigation here: Nutrients&ProtectorsUnderInvestigation -August2018

Specific Inactivated Yeasts Under Investigation, July 2018

See our first edition of Specific Inactivated Yeasts Under Investigation here: SIY Under Investigation July 2018