The New Winemaking Update – Organic Version: Copper sulfate use in organic vineyards – are wine yeast and bacteria affected by this fungicide?
Wine bacteria to control volatile phenols from Brettanomyces
This issue of the Winemaking Update explores a natural way to control Brettanomyces yeast and the volatile phenols they produce, with selected wine bacteria used to conduct malolactic fermentation.
A new concept of Lactobacillus plantarum wine bacteria in high pH wines
This edition of the Winemaking Update presents the latest findings on the use of Lactobacillus plantarum wine bacteria based on new concepts for achieving MLF and for limiting the growth of indigenousflora and possible harmful wine microbes.WUP No 1-2015 ML Prime - Australia
YSEO process: a unique yeast production process
- Improves the yeast cells assimilation of essential micronutrients and vitamins.
- Improves the yeasts ability to implant in the must for a more reliable fermentation.
- Linked to a reduction in yeast stress thereby reducing H2S, VA and SO2 production.
- Shorter lag phase.
- Improves the resistance and adaption of the yeast under difficult fermentation conditions.