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’ will discuss how sulphur dioxide is not only an exogenous compound, but is also produced by…
Glucose and fructose are the main fermentable sugars in wine must. During alcoholic fermentation, yeast convert most of the glucose and fructose…
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…
The Wine Expert n°6 – SO2 production by wine yeast during alcoholic fermentation