Nutrients / Protectors
Specific Inactivated Yeasts
Wine Fermentation Guidelines for Australian Sauvignon Blanc 2020-2021
Sauvignon Blanc requires careful attention to aroma development, whilst maintaining acid balance and aromatic longevity. The use of specific quality driven winemaking tools (wine yeast, wine bacteria, specific inactivated yeast and nutrition ) contributes to the making of Premium Sauvignon Blanc. The following guide provides some key strategies to maximize the potential of Sauvignon blanc during wine fermentation.
Updated – Wine fermentation Guidelines for New Zealand Sauvignon blanc
The following document showcases some key strategies to maximize the potential of New Zealand Sauvignon blanc during wine fermentation
Predicting Malolactic Fermentation
It is important to know whether or not the wine is fit to carry through MLF as numerous conditions influence the development and activity of malolactic bacteria in wine and ,malolactic fermentation (MLF) that is spontaneously triggered too early or too late can result in loss of wine quality. This vinification guide can help measure whether or not the wine is suitable for MLF and what kind of protocols are ideal for the MLF to finish depending on the conditions of the wine.●●●
Good Practices for healthy malolactic bacteria during fermentation
Proper rehydration and inoculation of lactic bacteria is a crucial step for their survival and malolactic activity. This vinification guide will help you follow the proper steps for MLB.●●●
Managing Smoke Taint in red and white grapes
The most high-risk period for sun damage and smoke taint is at the onset of ripening, or veraison. There are several white and red winemaking techniques that could assist to minimize the smoky character in finished wine.
Please consult the documents enclosed and do not hesitate to contact us for support.
‘How to restart a Stuck Alcoholic Fermentation’ Procedure
Safe alcoholic fermentation : Providing complete nutrition for the wine yeast
A practical vinification guide to help protect wine yeast and manage alcoholic fermentation successfully
Acclimatisation of MBR Bacteria for the induction of MLF in difficult or harsh wine conditions
Although MBR bacteria are designed to withstand direct inoculation into wine, if the wine conditions are particularly hostile, Lallemand recommend to ‘acclimatize the bacteria to the particular wine conditions. The following document outlines the procedure to acclimatize MBR bacteria in harsh conditions.