Proper rehydration and inoculation of lactic bacteria is a crucial step for their survival and malolactic activity.
To learn more about this topic and how to properly handle wine bacteria, as recommended by Lallemand, please consult the following link: Download PDF
Numerous parameters are involved in selecting bacteria for malolactic fermentation (MLF). Choosing the right moment for inoculating wine with selected bacteria is a factor in successful MLF. Choosing the right moment for lactic acid bacteria inoculation controls MLF according to the wine style desired, and lets you adapt to technical constraints.
To learn more about the timing of wine bacteria inoculation, as recommended by Lallemand, please consult the following link : Download PDF
A sluggish or stuck alcoholic fermentation (AF) can be avoided by using good rehydration practices, yeast protection and balanced nutrition. However, certain physical or chemical factors remain uncontrollable and accidents can happen during the winemaking process, resulting in problems for the AF.
Please consult our vinification guide on how to restart a stuck fermentation by clicking on the following link : Download PDF
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