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Results for “inactivated yeast”
Showing 1–9 of 9 results
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Oxidative stability of white and rosé wines
In this article we present research work carried out in collaboration with the University of Burgundy, which has highlighted the impact of a new specific inacti
By Lallemand · 9 min read
Resolutions adopted by OIV
The 15th General Assembly of the International Organisation of Vine and Wine (OIV), which met on 2 June 2017 in Sofia (Bulgaria), adopted a total of 22 resoluti
By OIV · 8 min read
Adding antioxidants to Sauvignon blanc musts (Part 1)
The addition of antioxidants to Sauvignon blanc must was investigated in two trials conducted by New Zealand researchers. The main findings of this study are re
By Carien Coetzee · 8 min read
Adding antioxidants to Sauvignon blanc musts (Part 2)
The addition of antioxidants to Sauvignon blanc must was investigated in two trials conducted by New Zealand researchers.1 The main findings of this study are r
By Carien Coetzee · 5 min read
Management of vine water stress through foliar treatment with microbial derivatives*
An innovative microbial derivative has been developed to protect vines from the negative effects of water stress.
By Lucia Giordano, Tommaso Frioni & Fabrizio Battista · 11 min read
Micro agglomeration and bioavailability of sterols - the revolutionary wine yeast protector
Specific research has focused on how sterols influence yeast’s physiological state and metabolism and how it was directly correlated with a secure end of fermentation.
By Lallemand · 11 min read
