Low SO2, H2S and acetaldehyde wine yeasts for winemaking – Under Investigation
The new range of wine yeasts producing low to no SO2, H2S and acetaldehyde can be used in a strategy to produce wines with lower concentration of those compounds. The new Under Investigation summarizes the latest research on this topic UI Yeast QTL ENG
The MBR process for wine bacteria – Under Investigation
The high performance MBR process for wine bacteria is a specific production process ensuring optimal conditions for the wine bacteria to develop and carry on malolactic fermentation in wine. The latest research is summarized in the new Under Investigation UI Bacteria #3-ENG AUS
Oenomag – Managing acidity and alcohol in wine and low SO2 producing yeasts.
Learn about a new, patented yeast selection technique, and the first wine yeast selected within the Saccharomyces cerevisiæ species for its natural ability to significantly acidify must during fermentation Oenomag ENG