expertise-document

The fructophilic yeast to rescue stuck fermentations

Uvaferm 43 The ability of wine yeast to consume fructose. Article written by Ann Dumont, Céline Raynal, Françoise Raginel & Anne Ortiz-Julien…

Co-Inoculation

Bacteria Under Investigation Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast…

Use Fermaid K+ to compensate must deficience in nitrogen and micronutrients

It’s unique. There is nothing else like it! FERMAIDTM  K+ is a blended complex yeast nutrient suitable for use in the alcoholic…

A non-fermentative yeast, the new LEVEL2 INITIA

A yeast that reduces sulphites in wines Implemented, for the first time on a large scale, during the recent northern hemisphere harvest,…

Enhance aromatic expressions in your wine

Beyond looking at nutrition or completing #fermentation, Lallemand Oenology has developed a range of #nutrients which aim at optimizing the aromatic expression of your #wines, by nourishing…

WINE YEAST PRODUCTION – A DIRECT LINK TO ALCOHOLIC FERMENTATION SUCCESS

UNDER INVESTIGATION NO4 The use of selected wine yeast in dry form dates to the mid-1960’s (Kraus et al, 1983). Gradually, this…

Biogenic Amines in Wine and how to control them

  Biogenic amines are found in fermented food and beverages, including wine. Of the many biogenic amines, histamine, tyramine and putrescine are…

Biogenic Amines in Wine and how to control them

Biogenic amines are found in fermented food and beverages, including wine. Of the many biogenic amines, histamine, tyramine and putrescine are the…

Biogenic Amines in Wine and how to control them

Biogenic amines are found in fermented food and beverages, including wine. Of the many biogenic amines, histamine, tyramine and putrescine are the…

Biogenic Amines in Wine and how to control them

Biogenic amines are found in fermented food and beverages, including wine. Of the many biogenic amines, histamine, tyramine and putrescine are the…