expertise-document

GLUTATHIONE AND ITS APPLICATION IN WINEMAKING

This edition of ‘The Wine Expert’ discusses how Glutathione -rich ‘specific inactivated yeast’ are natural winemaking tools.   OptiMUM White is a specific inactivated…

CO-INOCULATION OF SELECTED WINE BACTERIA

This Winemaking Expert explores the ever increasing practice of co-inoculation. In France and Spain for example, close to 50% of MLF is…

ACETALDEHYDE MANAGEMENT DURING WINEMAKING

The topic of acetaldehyde is very interesting as this compound has SO2 binding properties. The proper choice of wine yeast and bacteria…

Specific Inactivated Yeast enriched in Glutathione

The utilization of specialty inactivated yeasts (SIY) in winemaking has gained popularity in recent years, and their uses are varied. For example,…

Balanced nutrition for a healthy alcoholic fermentation

Nitrogen is an essential nutrient for smooth alcoholic fermentation (AF). Numerous  studies have shown that nitrogen has a positive impact on the…

Safe alcoholic fermentation: Providing complete nutrition for the yeast

To protect yeasts when introducing them into must with high risk factors. • Balanced nutrition promotes yeast growth and optimizes the sensory…

Sculpting the aromatic profile of wine through diacetyl management

 In addition to carrying out the bio-deacidification of wine, malolactic (ML) bacteria influence aroma and flavour through various mechanisms, including the production…

Wine Bacteria – contributor to wine styles

The evidence is stronger than ever. Malolactic bacteria are important tools to influence the sensory profiles of wines. It has been long…

Procedure on restarting yeast alcoholic fermentation

This method is particularly recommended for stuck fermentation where alcohol is suspected to be the main cause of the stuck ferment and…

Guidelines for successful barrel fermentations of Chardonnay / Riglyne vir suksesvolle vat fermentasies van chardonnay

(Inligting saamgestel deur Dominique Delteil en Piet Loubser) Gisrasse ICV-D47, ICV-D254 en CY3079 bly steeds van die beste keuses vir die bereiding…