NoBrett Inside Brettanomyces bruxellensis constitutes a permanent threat to the quality of wines. These wine alteration yeasts can develop in difficult environments…
Product Catalogue 2021 / 2022 Katalogus 2021 2022 reduced The latest Lallemand SA product Catalogue is available, ask you sales representative…
LalVigne under Investigation #2 Skin plays a fundamental role for the grape composition and wine quality along with the viticulture and winemaking…
LalVigne under Investigation #1 In the context of current viticulture, the change observed in the climatic records of the last decades, with…
Wine Yeast Rehydration Proper wine yeast rehydration is necessary because grape must is a very hostile environment with its low acidity, high sugar and…
Proper wine yeast rehydration is necessary because grape must is a very hostile environment with its low acidity, high sugar and osmotic pressure, and…
Oxidative Stability In order to maintain oxidative stability of whites during aging is a real challenge. This particular study evaluated the antioxidant…
CO-INOCULATION OF WINE BACTERIA Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after…
MALOLACTIC FERMENTATION Malolactic fermentation (MLF) is an integral step in red winemaking, which not only is wine de-acidification, as it will also…
COLOUR AND TEXTURE MANAGEMENT Recent research has given us a much better understanding of how yeast and phenolic compounds interact in red…
