expertise-document

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…

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.…

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…

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…

Product Catalogue for South Africa

Lallemand katalogus 2015 2016

Co-inoculación con bacterias enológicas seleccionadas-Wine Expert #4 Copy

La práctica de la co-inoculación es cada vez más popular. Sus ventajas son numerosas, ya que, además de completar un proceso seguro…

MLF Bacteria – Efficient Contributors to Winestyle

The effects of malolactic fermentation (MLF) on wine aroma and chemical properties of Australian Cabernet Sauvignon were explored at the AWRI , by…

Complete Yeast Nutrition – State of the Art Booklet

The purpose of this booklet is to provide oenologists and winemakers with an outline of the current scientific understanding of yeast nutrition…

SO2 Production by Wine Yeast

Saccharomyces cerevisiae wine yeast, whether selected or spontaneous, will produce SO2. Wine yeasts are able to produce from a few mg/L of sulphites…

The Wine Expert n°6 – SO2 production by wine yeast during alcoholic fermentation

The Wine Expert n°6 – SO2 production by wine yeast during alcoholic fermentation