expertise-document

Safe alcoholic fermentation: Providing complete nutrition for the yeast

To protect yeasts when introducing them into must with high risk factors. • Balanced nutrition promotes yeast growth and optimizes the sensory…

Procedure on restarting yeast alcoholic fermentation

This method is particularly recommended for stuck fermentation where alcohol is suspected to be the main cause of the stuck ferment and…

Wine Bacteria – contributor to wine styles

The evidence is stronger than ever. Malolactic bacteria are important tools to influence the sensory profiles of wines. It has been long…

Sculpting the aromatic profile of wine through diacetyl management

 In addition to carrying out the bio-deacidification of wine, malolactic (ML) bacteria influence aroma and flavour through various mechanisms, including the production…

Guidelines for successful tank fermentations of Chardonnay / Riglyne vir suksesvolle tenk fermentasies van chardonnay

(Inligting saamgestel deur Dominique Delteil en Piet Loubser) Gisrasse ICV-D47, ICV-D254 en CY3079 bly steeds van die beste keuses vir die bereiding…

Guidelines for successful barrel fermentations of Chardonnay / Riglyne vir suksesvolle vat fermentasies van chardonnay

(Inligting saamgestel deur Dominique Delteil en Piet Loubser) Gisrasse ICV-D47, ICV-D254 en CY3079 bly steeds van die beste keuses vir die bereiding…

Proper Yeast Rehydration

Four Easy Steps for Rehydrating Yeast and Inoculating Must at the following link :Download PDF  

Bacteria rehydration

Lallemand offers two popular formats of freeze-dried bacteria cultures: The MBR® form of malolactic bacteria represents a Lallemand acclimatization process that subjects…

How to restart a stuck MLF

Procedure for Restarting Stuck / Sluggish MLF utilising the ‘Quick Fermentability Test’   Stuck fermentation – Australia

Rosé Fermentation

In 2006, the world production of rosé wines was estimated at 21.5 million hL – 9% of the total world production of…