Katalogus 2021 2022 reduced The latest Lallemand SA product Catalogue is available, ask you sales representative for a copy. A digital copy…
LalVigne under Investigation #2 Skin plays a fundamental role for the grape composition and wine quality along with the viticulture and winemaking…
LalVigne under Investigation #1 In the context of current viticulture, the change observed in the climatic records of the last decades, with…
Proper wine yeast rehydration is necessary because grape must is a very hostile environment with its low acidity, high sugar and osmotic pressure, and…
Proper wine yeast rehydration is necessary because grape must is a very hostile environment with its low acidity, high sugar and osmotic pressure, and…
In order to maintain oxidative stability of whites during aging is a real challenge. This particular study evaluated the antioxidant activities of…
Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation. This technique…
Malolactic fermentation (MLF) is an integral step in red winemaking, which not only is wine de-acidification, as it will also influence the…
Recent research has given us a much better understanding of how yeast and phenolic compounds interact in red wine, enabling us to…
In an increasingly competitive market, optimizing the quality of wines, especially the sensory properties, is a major challenge for winemakers. Wine aroma…
