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Wine Expert #7 โ H2S PRODUCTION BY WINE YEAST DURING ALCOHOLIC FERMENTATIONHydrogen sulphide (rotten egg) aroma is a serious fault in wine and will result in quality loss in the final product. Its production is mainly found during alcoholic fermentation. H2S production by wine yeast varies based on the yeast used […]
Aug 10, 2015
Winemaking Update #1-2015 A new concept of selected Lactobacillus plantarum for high pH winesThe tendency to harvest higher maturity grapes, resulting in higher pH and alcohol wines, seems more favorable to the development of indigenous bacteria. To limit the development of unknown indigenous flora, which can lead to the production of undesirable sensory […]
Aug 10, 2015
Wine Expert #8 โ the many roles of Nitrogen during alcoholic fermentationWine yeast requires certain essential elements to transform must into wine: sugars, vitamins and minerals, some oxygen, and also very importantly, a sufficient concentration of Yeast Asssimilable Nitrogen. This type of nitrogen (YAN) is composed of amino acids, some small […]
Aug 10, 2015
Understanding varietal aromas during alcoholic and malolactic fermentationsProceeding of the XXIVes Entretiens Scientifiques Lallemand – ‘Understanding Varietal Aromas During Alcoholic and Malolactic Fermetnations’. ย This booklet includes a presentation by ย Dr Matthew Goddard, School of Biological Sciences, University of Auckland, New Zealand titled ‘Merging Ecology of Wine Microbiology” […]
Jul 24, 2014
YSEO process: a unique yeast production processLallemand has developed a unique yeast production process called YSEOยฎ (Yeast Security and Sensory Optimization). This process increases fermentation reliability and security and ensures fewer organoleptic deviations, but not all yeast can be prepared by this process. The process (when […]
Jul 16, 2014