Expertise documents

expertise_documents

SO2 production by wine yeast during alcoholic fermentation

This issue of 'The Wine Expert' will discuss how sulphur dioxide is not only an exogenous compound, but is also produced by yeast during alcoholic fermentation.  An understanding of this is important to ensure successful MLF. Wine Expert- 1407 - SO2 Production by Wine Yeast During Alcoholic Fermentation

Wine Bacteria to control Volatile Phenols and Brettanomyces

This issue of Winemaking Update explores a natural way to control Brettanomyces yeast and the volatile phenols they produce. Lallemand Winemaking Update #19 2014 - Wine BActeria to control volatile phenols and Brettanomyces 1408

The Use of Non-conventional Microorganisms in Winemaking

The proceedings from the XXIIIes Entretiens Scientifiques Lallemand, Monestier, France - 'The use of Non-conventional Microorganisms in Winemaking' ELS 2012 -Monestiers -THE USE OF NON-CONVENTIONAL MICROORGANISMS IN WINEMAKING-Lee el Documento.

MLF Bacteria – Efficient Contributors to Winestyle

The effects of malolactic fermentation (MLF) on wine aroma and chemical properties of Australian Cabernet Sauvignon were explored at the AWRI , by inoculation with different selected Oenococcus oeni. Significant compositional differences occurred in response to the different MLF treatments and strain dependent changes in volatile aroma compounds were observed. Increases in fruity esters were associated with increases in fruit related sensory attributes. These trends were observed over three vintages in Cabernet Sauvignon fruit sourced from various vineyards. _BACTERIA - 120410_MLB_Contributers to wine style

Understanding varietal aromas during alcoholic and malolactic fermentations

Proceeding of the XXIVes Entretiens Scientifiques Lallemand - 'Understanding Varietal Aromas During Alcoholic and Malolactic Fermetnations'.  This booklet includes a presentation by  Dr Matthew Goddard, School of Biological Sciences, University of Auckland, New Zealand titled 'Merging Ecology of Wine Microbiology" Download PDF