HomepageReferences & Resources

References & Resources

Filter by

Clear all

Filter by

Filter by
0 active filtersClear all

Co-inoculation of selected wine bacteriaThe advantages of co-inoculationย are numerous, such as ensuring a faster more secure process and reducing time for the MLF. Co-inoculation is an important modulator in sensory development, and it helps limit the development of spoilage microorganisms and thus limits off […]
Aug 30, 2017
Co-inoculation of selected wine bacteriaThe advantages of co-inoculationย are numerous, such as ensuring a faster more secure process and reducing time for the MLF. Co-inoculation is an important modulator in sensory development, and it helps limit the development of spoilage microorganisms and thus limits off […]
Aug 30, 2017
News and Innovation on Wine BacteriaBact on Tack No.#1 All about the co-inoculation and malolactic fermentation for wine. ย Please view the attachment for in-depth information on the subject. BoT#1 South Africa  
Aug 25, 2017
The Fermentation of Fructose in WinemakingGlucose and fructose are the main fermentable sugars in wine must. During alcoholic fermentation, yeast convert most of the glucose and fructose present into alcohol and CO2. Saccharomyces cerevisiae is a glucophilic yeast, preferring glucose over fructose. This issue of […]
Jun 9, 2017
The Use of Non-conventional Microorganisms in WinemakingThe proceedings from the XXIIIes Entretiens Scientifiques Lallemand, Monestier, France – ‘The use of Non-conventional Microorganisms in Winemaking’ ESL-2016-Canada-ENG
Jun 9, 2017
More acidity, more balance with the new IONYSโ„ข wine yeastIONYS HRThe new wine yeast IONYSโ„ข is the first wine yeast that has been selected within the Saccharomyces cerevisiรฆ species for its capacity to significantly and naturally acidify must during fermentation and have a lower sugar to alcohol conversion ratio. […]
Jun 2, 2017
Wine bacteria to control volatile phenols from BrettanomycesThis issue of the Winemaking Update explores a natural way to control Brettanomyces yeast and the volatile phenols they produce, with selected wine bacteria used to conduct malolactic fermentation.WUP #2 2014 South Africa
Jun 2, 2017
A new concept of Lactobacillus plantarum in high pH winesThis edition of the Winemaking Update presents the latest findings on the use of Lactobacillus plantarum wine bacteria based on new concepts for achieving MLF and for limiting the growth of indigenous flora and possible harmful wine microbes WUP No […]
Jun 2, 2017
CO-INOCULATION OF SELECTED WINE BACTERIAThis Winemaking Expert explores the ever increasing practice of co-inoculation. In France and Spain for example, close to 50% of MLF is now done via co-inoculation. The advantages are numerous, such as ensuring a faster more secure process and reducing […]
Jun 2, 2017
Biodiversity meets Terrior โ€“ 2016 Proceedings of the Entretiens Scientifiques LallemandProceedings of the XXVIth Entretiens Scientifiques Lallemand held in Osoyoos, Canada focused on understanding that microbiological diversity is essential for controlling the production of quality wine.ย  Topics presented included the diversity of microbial populations in the vineyard and in winery […]
Jan 11, 2017