Balanced nutrition promotes yeast growth and optimizes the sensory impact of fermentation. Simply providing ammonia nitrogen and thiamine is not always enough for…
Co-inoculating a must with yeast and malolactic bacteria accelerates the onset of malolactic fermentation (MLF) and makes it possible in difficult cases. …
Co-inoculating a must with yeast and malolactic bacteria accelerates the onset of malolactic fermentation (MLF) and makes it possible in difficult cases. This…
Proper rehydration and inoculation of lactic bacteria is a crucial step for their survival and malolactic activity. To learn more about this…
Numerous parameters are involved in selecting bacteria for malolactic fermentation (MLF). Choosing the right moment for inoculating wine with selected bacteria is…
Numerous conditions influence the development and activity of malolactic bacteria in wine. Malolactic fermentation (MLF) that is spontaneously triggered too early or too…
A sluggish or stuck alcoholic fermentation (AF) can be avoided by using good rehydration practices, yeast protection and balanced nutrition. However, certain…
The topic of acetaldehyde is very interesting as this compound has SO2 binding properties. The proper choice of wine yeast and bacteria…
This Winemaking Expert explores the ever increasing practice of co-inoculation. In France and Spain for example, close to 50% of MLF is…
This edition of ‘The Wine Expert’ discusses how Glutathione -rich ‘specific inactivated yeast’ are natural winemaking tools. OptiMUM White is a specific inactivated…