Oenomag – Managing acidity and alcohol in wine and low SO2 producing yeasts.
Wine bacteria to control volatile phenols from Brettanomyces
This issue of the Winemaking Update explores a natural way to control Brettanomyces yeast and the volatile phenols they produce, with selected wine bacteria used to conduct malolactic fermentation.
A new concept of Lactobacillus plantarum wine bacteria in high pH wines
This edition of the Winemaking Update presents the latest findings on the use of Lactobacillus plantarum wine bacteria based on new concepts for achieving MLF and for limiting the growth of indigenousflora and possible harmful wine microbes.WUP No 1-2015 ML Prime - Australia