Balanced nutrition promotes yeast growth and optimizes the sensory impact of fermentation. Simply providing ammonia nitrogen and thiamine is not always enough for successful fermentation.
To learn more about how to provide complete nutrition to yeast during fermentation, click on the following link: Download PDF
Co-inoculating a must with yeast and malolactic bacteria accelerates the onset of malolactic fermentation (MLF) and makes it possible in difficult cases. This time savings can be decisive not only for fermenting quick turnover wines, but for limiting the risk of developing Brettanomyces and indigenous spoilage bacteria.
To learn more about co-inoculation in red wine, and how to properly carry the procedure, please consult the following link: Download PDF
Co-inoculating a must with yeast and malolactic bacteria accelerates the onset of malolactic fermentation (MLF) and makes it possible in difficult cases. This time savings can be decisive not only for finishing fruity and/or quick turnover wines, but also for carrying out MLF in a less oxidative medium, which reduces the production of buttery aromas.
To learn more about co-inoculation and how to properly carry the procedure in white wine recommended by Lallemand, please consult the followign 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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