expertise-document

Level2 Solutions – using non-Saccharomyces yeast in winemaking

Lallemand is exploring the use of non-Saccharomyces yeast with aromatic properties that are unique from those found in Saccharomyces, in order to…

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The Wine Expert

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Good Rehydration Practices for Selected Yeasts

Correct rehydration and inoculation are crucial for the survival and activity of selected yeast. Please follow the procedure by following this link…

Safe Alcoholic Fermentation: Protecting the Yeast

Simply providing nitrogen and vitamins is not always enough for successful fermentation. When unprotected yeasts is introduced into an aggressive must, then protecting the…

Safe Alcoholic Fermentation: Providing Complete Nutrition for the Yeast

Balanced nutrition promotes yeast growth and optimizes the sensory impact of fermentation. Simply providing ammonia nitrogen and thiamine is not always enough for…

Successful Yeast and Malolactic Bacteria Co-inoculation: Red Wine Vinification

Co-inoculating a must with yeast and malolactic bacteria accelerates the onset of malolactic fermentation (MLF) and makes it possible in difficult cases. …

Successful Yeast and Malolactic Bacteria Co-inoculation:White Wine Vinification

Co-inoculating a must with yeast and malolactic bacteria accelerates the onset of malolactic fermentation (MLF) and makes it possible in difficult cases. This…

Good Practices for Malolactic Bacteria

Proper rehydration and inoculation of lactic bacteria is a crucial step for their survival and malolactic activity. To learn more about this…