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Safe alcoholic fermentation: Providing complete nutrition for the yeastTo protect yeasts when introducing them into must with high risk factors. • Balanced nutrition promotes yeast growth and optimizes the sensory impact of fermentation. • Simply providing ammonia nitrogen and thiamine is not always enough for successful fermentation Lallemand […]
Dec 13, 2012
Wine Bacteria – contributor to wine stylesThe evidence is stronger than ever. Malolactic bacteria are important tools to influence the sensory profiles of wines. It has been long known that malolactic bacteria (ML) are essential to reduce the acidity of wine through malolactic fermentation. But now, […]
Dec 12, 2012
Bacteria rehydrationLallemand offers two popular formats of freeze-dried bacteria cultures: The MBR® form of malolactic bacteria represents a Lallemand acclimatization process that subjects the bacteria cells to various biophysical stresses, making them better able to withstand the rigors of direct addition […]
Nov 26, 2012