Expertise documents

Co-inoculation of selected wine bacteria

The advantages of co-inoculationĀ 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

 

The Wine Expert nĀ°5 - Acetaldehyde management during winemaking

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The Wine Expert

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