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Results for “Saccharomyces”
Showing 1–12 of 87 results
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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
Sense and Sensibility: The seduction of Saccharomyces
In the nuanced world of winemaking, few debates stir as much passion as the one between spontaneous fermentation and inoculated fermentation. At first glance, it may seem like a purely technical discussion, but dig deeper, and you'll find parallels to a romantic quandary—choosing between the…
By Llewellyn Lambert · 5 min read
Non-Saccharomyces yeasts, MLF and Chardonnay flavour
PHOTO: Chardonnay (WOSA Library).
By Heinrich du Plessis and Neil Jolly · 6 min read
Sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae - main effects
ILLUSTRATION: Shutterstock.
By Carien Coetzee · 8 min read
Nicotinic acid deficiency impacts wine fermentation efficiency in Saccharomyces cerevisiae
This study examined how nicotinic acid deficiency affects yeast fermentation and the resulting metabolic profile of wine.
By James Duncan & Benoit Divol · 6 min read
Microbial strategies for wine ethanol reduction
Introduction
By Debra Rossouw and Florian Bauer · 12 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
