expertise-document

A new concept of selected Lactobacillus plantarum for high pH wines

The tendency to harvest higher maturity grapes, resulting in higher pH and alcohol wines, seems more favorable to the development of indigenous…

Wine Expert #8 – the many roles of Nitrogen during alcoholic fermentation

Wine yeast requires certain essential elements to transform must into wine: sugars, vitamins and minerals, some oxygen, and also very importantly, a…

Winemaking Update #1-2015 A new concept of selected Lactobacillus plantarum for high pH wines

The tendency to harvest higher maturity grapes, resulting in higher pH and alcohol wines, seems more favorable to the development of indigenous…

Wine Expert #7 – H2S PRODUCTION BY WINE YEAST DURING ALCOHOLIC FERMENTATION

Hydrogen sulphide (rotten egg) aroma is a serious fault in wine and will result in quality loss in the final product. Its…

Wine Expert#7 – H2S production by win yeast during alcoholic fermentation

Wine Expert#7 – H2S production by win yeast during alcoholic fermentation

H2S production by wine yeast during alcoholic fermentation

Hydrogen sulphide (rotten egg) aroma is a serious fault in wine and will result in quality loss in the final product. it’s…

Wine Expert n°8 – The many roles of nitrogen in alcoholic fermentation

Wine Expert n°8 – The many roles of nitrogen in alcoholic fermentation

Winemaking Update- ML Prime

Download ML Prime

La fermentación de la fructosa en la elaboración del vino- Wine Expert #2

S. cerevisiae es una levadura “glucofílica”, puesto que prefiere la glucosa a la fructosa. Durante la fermentación, la glucosa se consume a…