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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…

Safe Alcoholic Fermentation: Protecting the Yeast

Simply providing nitrogen and vitamins is not always enough for successful fermentation. When unprotected yeasts is introduced into an aggressive must, then protecting the…

Safe Alcoholic Fermentation: Providing Complete Nutrition for the Yeast

Balanced nutrition promotes yeast growth and optimizes the sensory impact of fermentation. Simply providing ammonia nitrogen and thiamine is not always enough for…

Successful Yeast and Malolactic Bacteria Co-inoculation: Red Wine Vinification

Co-inoculating a must with yeast and malolactic bacteria accelerates the onset of malolactic fermentation (MLF) and makes it possible in difficult cases. …

Successful Yeast and Malolactic Bacteria Co-inoculation:White Wine Vinification

Co-inoculating a must with yeast and malolactic bacteria accelerates the onset of malolactic fermentation (MLF) and makes it possible in difficult cases. This…

Good Practices for Malolactic Bacteria

Proper rehydration and inoculation of lactic bacteria is a crucial step for their survival and malolactic activity. To learn more about this…

Predicting Malolactic Fermentation

Numerous conditions influence the development and activity of malolactic bacteria in wine. Malolactic fermentation (MLF) that is spontaneously triggered too early or too…

Timing the Inoculation with Malolactic Bacteria

Numerous parameters are involved in selecting bacteria for malolactic fermentation (MLF). Choosing the right moment for inoculating wine with selected bacteria is…

Good Practices for Restarting a Stuck Fermentation

A sluggish or stuck alcoholic fermentation (AF) can be avoided by using good rehydration practices, yeast protection and balanced nutrition. However, certain…