expertise-document

Winemaking Update n°3 – 2010

Balanced Nutrition for Healthy Alcoholic Fermentation Download PDF

SIY for red wines

A consise explanation of the production process and the sensory contribution of Lallemand Specific Inactivated Yeast products for red wine. Download PDF

YSEO

Download PDF

The Wine Expert

Download PDF

Oenom@g 3

Download PDF

Level2 Solutions – using non-Saccharomyces yeast in winemaking

Lallemand is exploring the use of non-Saccharomyces yeast with aromatic properties that are unique from those found in Saccharomyces, in order to…

Good Rehydration Practices for Selected Yeasts

Correct rehydration and inoculation are crucial for the survival and activity of selected yeast. Please follow the procedure by following this link…