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Results for “Brettanomyces”
Showing 1–12 of 34 results
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Specific bioprotection against Brettanomyces
LEVEL2 SALVA™ is a new non-Saccharomyces yeast of the species Suhomyces pyralidae used as a specific bioprotection against Brettanomyces bruxellensis during the pre-fermentative steps of wine production.
By Lallemand · 15 min read
Can malolactic fermentation enhance volatile phenol production by Brettanomyces?
The short answer
By Karien O'Kennedy · 7 min read
The mystery that is Brett
How can you avoid the enigmatic scavenger, Brettanomyces bruxellensis, in your wine?
By Brendan Smith and Benoit Divol · 8 min read
Microbial monitoring and sanitation practices in wine cellars
Proper sanitation practices in wine cellars prevent the development of undesirable micro-organisms. Although the alcohol concentration of wines limits the micro
By Charl Theron · 7 min read
Branding - Key to Asia
Asia offers significant opportunities for South Africa, but we need to get our branding and price points right. A frequent Rootstocker and runner-up at the youn
By Elona Hesseling · 2 min read
The myth of natural winemaking
A myth can be defined as a popular viewing of a natural process. If grapes are consequently left to ferment without any additives to form wine, it can be seen a
By Sandile · 4 min read
The migration of flavour contaminants through bottle closures
Different bottle closures.
By Doronae · 5 min read
Flash Détente technology
The use of thermovinification to prevent the negative results of rotten or unripe red grapes has also been applied in South Africa since the seventies. The prim
By Doronae · 4 min read
