expertise-document

Fermenting positive effects on colour, mouthfeel and fruitness.

OPTIMUMRED The early application of OPTIMUMRED makes polysaccharides available for complexing with polyphenols, thus enabling a better colour stabilisation and improved fullness…

Stimula Sauvignon Blanc – a new winemaking tool Under Investigation

Stimula Sauvignon Blanc is a new nutrient, custom made to maximize thiol production and conversion during alcoholic fermentation.  The new Under Investigation…

Optimum Red – a new winemaking tool Under Investigation

Optimum Red is a new yeast autolysate to impact color, mouthfeel and texture in red wine. The new Under Investigation summarizes the…

Low SO2, H2S and acetaldehyde wine yeasts for winemaking – Under Investigation

The new range of wine yeasts producing low to no SO2, H2S and acetaldehyde can be used in a strategy to produce…

The MBR process for wine bacteria – Under Investigation

The high performance MBR process for wine bacteria is a specific production process ensuring optimal conditions for the wine bacteria to develop…

The new Oenomag – learn more about Optimum Red and Gaia wine yeast for bioprotection

The new Oenomag presents technical information on the yeast autolysate Optimum Red and the new innovation wine yeast, Gaia, used as bioprotection…

Low SO2 levels are key in high quality bulk wine production!

Saccharomyces cervevisiae yeasts in winemaking conditions spontaneously produce SO2 during their fermentative activity. The level of production could be higher than 60mg/L. This production…

The new Oenomag

Learn more about Optimum Red wine yeast (SIY) for bioprotection The new Oenomag presents technical information on the yeast autolysate Optimum Red , used…

Stimula Chardonnay

To enhance the flavour profile of your Chardonnay Organic nutrients are making a significant contribution to final wine aroma profile of your…

Stuck Fermentation

Stuck fermentation: – try to prevent it at ALL cost. Causes and Cures WE #9 Stuck Fermentation