Expertise documents

CERTAIN SELECTED WINE BACTERIA ACT AS BIOCONTROL TOOL AGAINST BRETTANOMYCES

The concept of biological control or protection also called  "biocontrol"  is a method known and applied since the beginning of agriculture even without knowing it. Agriculture development was necessarily linked with the need to protect cultures with various methods including biocontrol. With the development of chemistry applied to the agri-food sector biological control tools were put aside for many years. With a growing awareness of the environmental and health issues due to the use of chemicals, alternative methods such as biocontrol were studied again with improved knowledge and scientific approach. Biocontrol appears to be a great natural way to protect crops against pests and diseases. For more information on the subject, please read the attached article.WE#10 Certain selected wine bacteria act as biocontrol tool

STUCK FERMENTATION

WE #9 Stuck Fermentation A stuck fermentation is one in which fermentation has ceased prematurely or the rate of fermentation is considered too low for practical purposes, leaving a higher residual sugar content than desired in the wines at the end of the fermentation (Bisson, 1999; Henschke, 1997). Not only does it delay the completion of the AF, but it can also lead to off-aromas formation. A residual sugar concentration of less of 2 g/L is considered dry or completed by winemakers (Bisson, 1999). What are the factors leading to a stuck fermentation? Continue reading the attached article on Stuck Fermentation.

News and innovation on wine bacteria

Studies have shown (Ph.D Thesis 2017 Marion Breniaux, University of Bordeaux) that how wine bacteria cultures are prepared is crucial on how they react to different conditions. For example,.... UI Bacteria #3-ENG AUS

2017 Proceedings of the Entretiens Scientifiques Lallemand

The proceedings of the 2017 Entretiens Scientifiques Lallemand are now available to download and consult. ESL 2017 - Cider - Estonia

THE MANY ROLES OF NITROGEN IN ALCOHOLIC FERMENTATION

Nitrogen is a key factor that has a significant impact on wine fermentation. It is the most important yeast nutrient, influencing both fermentation kinetics and wine quality. Nitrogen is present in grape must in different forms: ammonium, amino acids, peptides, and proteins. The part of nitrogen that can be used by yeast during alcoholic fermentation is called ‘assimilable nitrogen’. Yeast cells also contain nitrogen in the form of proteins, peptides – particularly tripeptides – and amino acids Nitrogen is essential to yeast growth and yeast metabolism. In winemaking............... WE#8 ENG
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