The wine terroir is commonly defined as the result of interactions of different environmental and human factors including the climate, the soil,…
The management and control of the balance of the wines, their levels of alcohol and acidity, is an issue for the wine…
Grape must composition may have inhibiting toxic compounds that affect yeast viability and fermentative activity, and that are responsible for sluggish or…
Montréal, September 16, 2015 – Lallemand is proud to announce that its Montréal yeast plant is celebrating its 100th year on September…
Take care of your musts and wines because SO2 efficiency is in comparison with pH. Here in the chart you can find…
Co-inoculation of yeast and malolactic bacteria is a great tool to express varietal aromas of wine. Take in mind that yeast and…
Hydrogen sulphide (rotten egg) aroma is a serious fault in wine and will result in quality loss in the final product. It’s…
The tendency to harvest higher maturity grapes, resulting in higher pH and alcohol wines, seems more favorable to the development of indigenous…
The ninth qualitative confrontation of the world’s best Syrah/Shiraz wines held on May 20-22, 2015 at the Château d’Ampuis in the village…
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