Uvaferm 43 The ability of wine yeast to consume fructose. Article written by Ann Dumont, Céline Raynal, Françoise Raginel & Anne Ortiz-Julien…
Bacteria Under Investigation Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast…
It’s unique. There is nothing else like it! FERMAIDTM K+ is a blended complex yeast nutrient suitable for use in the alcoholic…
A yeast that reduces sulphites in wines Implemented, for the first time on a large scale, during the recent northern hemisphere harvest,…
Beyond looking at nutrition or completing #fermentation, Lallemand Oenology has developed a range of #nutrients which aim at optimizing the aromatic expression of your #wines, by nourishing…
UNDER INVESTIGATION NO4 The use of selected wine yeast in dry form dates to the mid-1960’s (Kraus et al, 1983). Gradually, this…
Biogenic amines are found in fermented food and beverages, including wine. Of the many biogenic amines, histamine, tyramine and putrescine are…
Biogenic amines are found in fermented food and beverages, including wine. Of the many biogenic amines, histamine, tyramine and putrescine are the…
Biogenic amines are found in fermented food and beverages, including wine. Of the many biogenic amines, histamine, tyramine and putrescine are the…
Biogenic amines are found in fermented food and beverages, including wine. Of the many biogenic amines, histamine, tyramine and putrescine are the…
