Expertise documents

expertise_documents

Co-inoculation of selected wine bacteria

The advantages of co-inoculation 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.

WE4 US2

 

2016 Proceedings of the Entretiens Scientifiques Lallemand

The proceedings of the 2016 Entretiens Scientifiques Lallemand are now available to download and consult. ESL 2016 Canada - ENG

Wine Expert #8 – the many roles of Nitrogen during alcoholic fermentation

Wine yeast requires certain essential elements to transform must into wine: sugars, vitamins and minerals, some oxygen, and also very importantly, a sufficient concentration of Yeast Asssimilable Nitrogen. This type of nitrogen (YAN) is composed of amino acids, some small peptides and ammonium that can be used by yeast cells to not only complete fermentation, but also to fully develop the sensory profile of the wine. Many wine musts are deficient in nitrogen and the type of nutrient used and the timing of additi on is crucial in the development of AF. WE#8 ENG

Winemaking Update #1-2015 A new concept of selected Lactobacillus plantarum for high pH wines

The tendency to harvest higher maturity grapes, resulting in higher pH and alcohol wines, seems more favorable to the development of indigenous bacteria. To limit the development of unknown indigenous flora, which can lead to the production of undesirable sensory deviations, co-inoculation is an interesting winemaking option and using selected Lb. plantarum in the freeze-dried form for direct inoculation appears to be a very safe winemaking option in combination with the co-inoculation strategy. L. plantarum ML Prime™ offers several advantages: good implantation, fast, effective dominance in co-inoculation and very fast, complete MLF under high pH conditions. In addition, its facultative heterofermentative characteristics makes ML Prime™ a safe choice for preventing the formation of acetic acid (volatile acidity) from hexose sugars. For more information on this topic, WUP #1-2015 ML Prime - SK  

Oenomag #1 – 2015 – A look at high phenols wine, wine bacteria and ML Red Boost

Oenomag #1 2015 ENG - Gen