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S. cerevisiae es una levadura “glucofílica”, puesto que prefiere la glucosa a la fructosa. Durante la fermentación, la glucosa se consume a…
Glucose and fructose are the main fermentable sugars in wine must. During alcoholic fermentation, yeast convert most of the glucose and fructose…
This issue of ‘The Wine Expert’ will discuss how sulphur dioxide is not only an exogenous compound, but is also produced by…
Glycerol is a non-volatile compound which has no aromatic properties, but which significantly contributes to wine quality by providing sweetness and fullness.…
Lallemand katalogus 2015 2016
La práctica de la co-inoculación es cada vez más popular. Sus ventajas son numerosas, ya que, además de completar un proceso seguro…
The purpose of this booklet is to provide oenologists and winemakers with an outline of the current scientific understanding of yeast nutrition…
The effects of malolactic fermentation (MLF) on wine aroma and chemical properties of Australian Cabernet Sauvignon were explored at the AWRI , by…
Saccharomyces cerevisiae wine yeast, whether selected or spontaneous, will produce SO2. Wine yeasts are able to produce from a few mg/L of sulphites…