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Results for “lactic acid bacteria”
Showing 1–12 of 34 results
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The contribution of lactic acid bacteria to the sensorial characteristics of red wine
PICTURE: Shutterstock.
By Hélène Nieuwoudt · 5 min read
Mixed culture fermentations and Shiraz flavour
PHOTO: Shutterstock.
By Heinrich du Plessis and Co-workers · 8 min read
Manipulation of Shiraz flavour
PHOTO: Shutterstock.
By Heinrich du Plessis and Co-workers · 8 min read
Minimising volatile phenols in wine
PHOTO: Julian Sullivan.
By Heinrich du Plessis and Co-workers · 6 min read
Winetech vine and wine innovation watch: The use of fumaric acid to control malolactic fermentation
Fumaric acid has been declared legal for use by the European Union as an additive to wine to delay or prevent malolactic fermentation (MLF).
By Karien O'Kennedy · 6 min read
Yeast-derived acidification of red wines
Acidity is a key quality parameter in wine. It defines not only its taste and style, but also its appearance, microbial stability and ageing potential.
By Laffort · 7 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
Traditional and alternative methods to monitor wine fermentations
The purpose of this article is to illustrate the potential contribution of infrared spectroscopy to the monitoring of wine fermentations.
By Hélène Nieuwoudt · 10 min read
Using MLF to create a buttery wine or not
Various factors influence the amount of diacetyl, acetoin and 2,3-butanediol produced during fermentation impacting the buttery aroma.
By Natasha Pretorius, Lynn Engelbrecht and Maret du Toit · 11 min read
Shiraz wines made from vines with different training systems
PHOTO: Wosa Library.
By Wessel du Toit, Petri de Beer and Albert Strever · 4 min read
