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Results for “Metschnikowia pulcherrima”
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Active bioprotection in red wines with Metschnikowia pulcherrima
One of the non-Saccharomyces yeasts studied is Metschnikowia pulcherrima. This article will focus on the antagonistic activity of a specific strain, M. pulcherrima LEVEL2 Guardia™, on other wine yeast species for bioprotection applications.
By Amandine Deroite · 5 min read
Metschnikowia pulcherrima yeast and its role in winemaking
PHOTO: Shutterstock.
By Evodia Setati · 8 min read
Can yeasts be used to prevent protein haze?
PHOTO: Shutterstock.
By Louwrens Theron and Benoit Divol · 8 min read
Hot vineyards not that "VA VA" Voom after all
VA (volatile acidity) in wine is a given, with a concentration of 0.6 g/L or lower quite normal.
By Bernard Mocke · 3 min read
Non-Saccharomyces yeasts, MLF and Chardonnay flavour
PHOTO: Chardonnay (WOSA Library).
By Heinrich du Plessis and Neil Jolly · 6 min read
Working alongside winemakers
Reputable oenological products firm Lamothe-Abiet of Bordeaux, France, has appointed Pellenc as its distributor in South Africa.
By Carlin Cloete · 4 min read
Non-Saccharomyces yeasts and malolactic fermentation
The objectives of this study were to characterise strains from seven non-Saccharomyces species, investigate their use in wine production, and evaluate their com
By Heinrich du Plessis and Co-workers · 8 min read
Mixed culture fermentations and Shiraz flavour
PHOTO: Shutterstock.
By Heinrich du Plessis and Co-workers · 8 min read
Bioprotection – a microbial alternative to SO2
Healthy grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria. The variety and population of microorganisms present on the grape surface will depend on many factors. However, high sugar concentrations on the berry surface of damaged grapes will especially favour…
By Morné Kemp · 7 min read
