expertise-document

Predicting Malolactic Fermentation

Numerous conditions influence the development and activity of malolactic bacteria in wine. Malolactic fermentation (MLF) that is spontaneously triggered too early or too…

Timing the Inoculation with Malolactic Bacteria

Numerous parameters are involved in selecting bacteria for malolactic fermentation (MLF). Choosing the right moment for inoculating wine with selected bacteria is…

Good Practices for Restarting a Stuck Fermentation

A sluggish or stuck alcoholic fermentation (AF) can be avoided by using good rehydration practices, yeast protection and balanced nutrition. However, certain…

GLUTATHIONE AND ITS APPLICATION IN WINEMAKING

This edition of ‘The Wine Expert’ discusses how Glutathione -rich ‘specific inactivated yeast’ are natural winemaking tools.   OptiMUM White is a specific inactivated…

CO-INOCULATION OF SELECTED WINE BACTERIA

This Winemaking Expert explores the ever increasing practice of co-inoculation. In France and Spain for example, close to 50% of MLF is…

ACETALDEHYDE MANAGEMENT DURING WINEMAKING

The topic of acetaldehyde is very interesting as this compound has SO2 binding properties. The proper choice of wine yeast and bacteria…

Specific Inactivated Yeast enriched in Glutathione

The utilization of specialty inactivated yeasts (SIY) in winemaking has gained popularity in recent years, and their uses are varied. For example,…

Balanced nutrition for a healthy alcoholic fermentation

Nitrogen is an essential nutrient for smooth alcoholic fermentation (AF). Numerous  studies have shown that nitrogen has a positive impact on the…

Safe alcoholic fermentation: Providing complete nutrition for the yeast

To protect yeasts when introducing them into must with high risk factors. • Balanced nutrition promotes yeast growth and optimizes the sensory…

Procedure on restarting yeast alcoholic fermentation

This method is particularly recommended for stuck fermentation where alcohol is suspected to be the main cause of the stuck ferment and…