Expertise documents

expertise_documents

Wine Bacteria & Sensory Profile

Bact on Track no. #2

News and Innovation on Wine Bacteria

Our wine bacteria can generate a wide spectrum of sensory compounds highlighting the awareness of the importance of the use and choice of selected wine bacteria for MLF. Please read more at the following link: BOT#2 ENG South Africa

The MBR process for wine bacteria – Under Investigation

Bacteria Under Investigation No. #3

The high performance MBR process for wine bacteria is a specific production process ensuring optimal conditions for the wine bacteria to develop and carry on malolactic fermentation in wine.  The latest research is summarized in the new Under Investigation, please see link below: UI-Bacteria-3-ENG-RSA

BIOCONTROL AGENTS AGAINST BRETTANOMYCES

Bacteria Under Investigation no #4

The contaminating yeast Brettanomyces is a problem, notably for red wines. This yeast is very opportunistic and can survive and multiply in difficult conditions throughout the life of the wine.  Please read more in the attachment below: UI #4 ENG

Fermenting positive effects on colour, mouthfeel and fruitness.

OPTIMUMRED

The early application of OPTIMUMRED makes polysaccharides available for complexing with polyphenols, thus enabling a better colour stabilisation and improved fullness and roundness. BAT flyer SIY Optimum red

Low SO2 levels are key in high quality bulk wine production!

Saccharomyces cervevisiae yeasts in winemaking conditions spontaneously produce SO2 during their fermentative activity. The level of production could be higher than 60mg/L. This production depends on many environmental factors such as pH, temperature, grape variety... but it is also linked to the yeast strain genotype. Lalvin ICV OKAY® has been especially selected for its very low production of SO2 with the security to complete alcoholic fermentation