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Bakteriese voeding
Die belangrike rol wat appelmelksuurgisting (AMG) speel gedurende die wynbereidingsproses, asook die sensoriese impak en bydrae wat dit lewer tot stabiliteit word wyd aanvaar. Verskeie faktore wat insluit, pH, SO2, alkohol konsentrasie en temperatuur het egter ’n direkte invloed tot watter mate die bakterieë sal groei en vermeerder om AMG suksesvol deur te voer. Ten einde ’n probleem of vertraagde AMG te verhoed, is dit belangrik dat bakterieë genoegsame voedingstowwe tot hul beskikking het om optimaal te groei en funksioneer om die AMG suksesvol deur te voer.
South Africa
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» March 2009
International Association of Oxygen Management in Wine called O2inWines™
» June 2009
Trials with the new Lalvin Clos yeast (YSEO)
» August 2009
O2inWines™ welcomes the Institut Coopératif du Vin (ICV)
» August 2009
26 March 2010 : Influence of malolactic fermentation on the fruity characters of red wine
» February 2010
Oxygen and Wine Quality: A practical approach to a perplexing topic (LONDON WINE FAIR – MAY 18th)
» March 2010
INTERVITIS: Innovation prize for the new Lallemand Lactobacillus plantarum Enoferm V22®
» March 2010
Lallemand and Centro de Aromas Form a Strategic Alliance.
» March 2010
2010 Institute of Masters of Wine and Lallemand Bursary
» May 2010
O2inWines™ Panel Discussion draws attention to the importance of oxygen management from grape to glass
» June 2010
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