HomepageNews & ResourcesInnovations & Resources

Innovations & Resources

Filter by

Clear all

Filter by

Filter by
0 active filtersClear all

Guidelines for successful barrel fermentations of Chardonnay / Riglyne vir suksesvolle vat fermentasies van chardonnay(Inligting saamgestel deur Dominique Delteil en Piet Loubser) Gisrasse ICV-D47, ICV-D254 en CY3079 bly steeds van die beste keuses vir die bereiding van ’n vrug gedrewe en voller styl van Chardonnay. Die geheim om suksesvolle fermentasies te verseker is om […]
Nov 27, 2012
Proper Yeast RehydrationFour Easy Steps for Rehydrating Yeast and Inoculating Must at the following link :Download PDF  
Nov 26, 2012
Bacteria rehydrationLallemand offers two popular formats of freeze-dried bacteria cultures: The MBR® form of malolactic bacteria represents a Lallemand acclimatization process that subjects the bacteria cells to various biophysical stresses, making them better able to withstand the rigors of direct addition […]
Nov 26, 2012
Rosé fermentationIn 2006, the world production of rosé wines was estimated at 21.5 million hL – 9% of the total world production of wine (Aigrain 2009). Production has been increasing for several years. In the United Kingdom, for example the main […]
Nov 14, 2012
Biogenic Amines in Wine and how to control themBiogenic amines are found in fermented food and beverages, including wine. Of the many biogenic amines,histamine, tyramine and putrescine are the most important in wine. It is the metabolism of amino acids by lacticacid bacteria that produce the biogenic amines […]
May 6, 202