The utilization of specialty inactivated yeasts (SIY) in winemaking has gained popularity in recent years, and their uses are varied. For example,…
Nitrogen is an essential nutrient for smooth alcoholic fermentation (AF). Numerous studies have shown that nitrogen has a positive impact on the…
To protect yeasts when introducing them into must with high risk factors. • Balanced nutrition promotes yeast growth and optimizes the sensory…
This method is particularly recommended for stuck fermentation where alcohol is suspected to be the main cause of the stuck ferment and…
The evidence is stronger than ever. Malolactic bacteria are important tools to influence the sensory profiles of wines. It has been long…
In addition to carrying out the bio-deacidification of wine, malolactic (ML) bacteria influence aroma and flavour through various mechanisms, including the production…
(Inligting saamgestel deur Dominique Delteil en Piet Loubser) Gisrasse ICV-D47, ICV-D254 en CY3079 bly steeds van die beste keuses vir die bereiding…
(Inligting saamgestel deur Dominique Delteil en Piet Loubser) Gisrasse ICV-D47, ICV-D254 en CY3079 bly steeds van die beste keuses vir die bereiding…
Four Easy Steps for Rehydrating Yeast and Inoculating Must at the following link :Download PDF
Lallemand offers two popular formats of freeze-dried bacteria cultures: The MBR® form of malolactic bacteria represents a Lallemand acclimatization process that subjects…