expertise-document

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

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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…

The Fermentation of Fructose in Winemaking

Glucose and fructose are the main fermentable sugars in wine must. During alcoholic fermentation, yeast convert most of the glucose and fructose…

SO2 production by wine yeast during alcoholic fermentation

This issue of ‘The Wine Expert’ will discuss how sulphur dioxide is not only an exogenous compound, but is also produced by…

Glycerol and winemaking

Glycerol is a non-volatile compound which has no aromatic properties, but which significantly contributes to wine quality by providing sweetness and fullness.…

Wine Bacteria to control Volatile Phenols and Brettanomyces

This issue of Winemaking Update explores a natural way to control Brettanomyces yeast and the volatile phenols they produce. Lallemand Winemaking Update…

The Use of Non-conventional Microorganisms in Winemaking

The proceedings from the XXIIIes Entretiens Scientifiques Lallemand, Monestier, France – ‘The use of Non-conventional Microorganisms in Winemaking’ ELS 2012 -Monestiers -THE…