Expertise documents

expertise_documents

MLF Bacteria – Efficient Contributors to Winestyle

The effects of malolactic fermentation (MLF) on wine aroma and chemical properties of Australian Cabernet Sauvignon were explored at the AWRI , by inoculation with different selected Oenococcus oeni. Significant compositional differences occurred in response to the different MLF treatments and strain dependent changes in volatile aroma compounds were observed. Increases in fruity esters were associated with increases in fruit related sensory attributes. These trends were observed over three vintages in Cabernet Sauvignon fruit sourced from various vineyards. _BACTERIA - 120410_MLB_Contributers to wine style

Complete Yeast Nutrition – State of the Art Booklet

The purpose of this booklet is to provide oenologists and winemakers with an outline of the current scientific understanding of yeast nutrition and protection for reliable alcoholic fermentation management. Download PDF

SIY for red wines

A consise explanation of the production process and the sensory contribution of Lallemand Specific Inactivated Yeast products for red wine.

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