Expertise documents

expertise_documents

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.

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

Wine bacteria to control volatile phenols from Brettanomyces

This issue of the Winemaking Update explores a natural way to control Brettanomyces yeast and the volatile phenols they produce, with selected wine bacteria used to conduct malolactic fermentation.WUP #2 2014 South Africa

More acidity, more balance with the new IONYS™ wine yeast

IONYS HRThe new wine yeast IONYS™ is the first wine yeast that has been selected within the Saccharomyces cerevisiæ species for its capacity to significantly and naturally acidify must during fermentation and have a lower sugar to alcohol conversion ratio. It is an ideal yeast for red wine and to tackle the problem of wines affected by global warming.

CO-INOCULATION OF SELECTED WINE BACTERIA

This Winemaking Expert explores the ever increasing practice of co-inoculation. In France and Spain for example, close to 50% of MLF is now done via co-inoculation. The advantages are numerous, such as ensuring a faster more secure process and reducing time for the MLF. Co-inoculation is an important modulator in sensory development, and it helps limit the development of spoilage microorganisms and thus limits off flavor compound productions. For example, a wine bacteria like the Enoferm Beta can produce higher levels of diacetyl during sequential inoculation. Co-inoculation on the other hand, will reduce the production of diacetyl and consequently reinforces the fruity character of white wines. Timing of inoculation, interaction with yeast, the presence of precursors that promote the production of aromatic molecules, pH and temperature conditions are all criteria that modulate aromatic expression in wines. Choosing a wine bacteria has become a parameter to take into consideration for developing a specific wine profile.WE4 South Africa