Oenology Research

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Level2 Initia™ – yeast for bioprotection of white and rosé juice in the pre-fermentation phase

The pre-fermentation phase during the vinification of white and rosé wines significantly increases the quality of the wines, but also carries the risk of oxidation and the development of spoilage microorganisms. These risks may result in loss of quality.

Can yeast selection and fermentation temperature reduce the haze-forming proteins in Sauvignon blanc?

Can yeast selection and fermentation temperature reduce the haze-forming proteins in Sauvignon blanc?

Introduction Pathogenesis-related (PR) proteins are the proteins responsible for hazes and sediments in wine. They are derived from the grape berry where the concentration can be affected by various factors such as cultivar, region and vintage, as well as...

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