Expertise documents

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Glycerol and winemaking

Glycerol is a non-volatile compound which has no aromatic properties, but which significantly contributes to wine quality by providing sweetness and fullness.  This Issue of 'The Wine Expert' explores its properties and the ways to influence  its production. Wine Expert - 120321 - WE Glycerol and WInemaking

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

Understanding varietal aromas during alcoholic and malolactic fermentations

Proceeding of the XXIVes Entretiens Scientifiques Lallemand - 'Understanding Varietal Aromas During Alcoholic and Malolactic Fermetnations'.  This booklet includes a presentation by  Dr Matthew Goddard, School of Biological Sciences, University of Auckland, New Zealand titled 'Merging Ecology of Wine Microbiology" Download PDF

YSEO process: a unique yeast production process

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