Expertise documents

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A new concept of selected Lactobacillus plantarum for high pH wines

The tendency to harvest higher maturity grapes, resulting in higher pH and alcohol wines, seems more favorable to the development of indigenous bacteria. To limit the development of unknown indigenous flora, which can lead to the production of undesirable sensory deviations, co-inoculation is an interesting winemaking option and using selected Lb. plantarum in the freeze-dried form for direct inoculation appears to be a very safe winemaking option in combination with the co-inoculation strategy. L. plantarum ML Prime™ offers several advantages: good implantation, fast, effective dominance in co-inoculation and very fast, complete MLF under high pH conditions. In addition, its facultative heterofermentative characteristics makes ML Prime™ a safe choice for preventing the formation of acetic acid (volatile acidity) from hexose sugars. For full article click here WUP #1-2015 ML Prime - Croatia  

YSEO process: a unique yeast production process

Lallemand has developed a unique yeast production process called YSEO® (Yeast Security and Sensory Optimization). This process increases fermentation reliability and security and ensures fewer organoleptic deviations, but not all yeast can be prepared by this process. The process (when compared to non YSEO®):
  • Improves the yeast cells assimilation of essential micronutrients and vitamins.
  • Improves the yeasts ability to implant in the must for a more reliable fermentation.
  • Linked to a reduction in yeast stress thereby reducing H2S, VA and SO2 production.
  • Shorter lag phase.
  • Improves the resistance and adaption of the yeast under difficult fermentation conditions.
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