Search
Results for “malolactic enzyme”
Showing 1–12 of 21 results
21 results — page 1 of 2
The contribution of lactic acid bacteria to the sensorial characteristics of red wine
PICTURE: Shutterstock.
By Hélène Nieuwoudt · 5 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
The quest to become whole again
Winemakers are increasingly looking to oft-forgotten techniques to improve the quality and elegance of their wine, enhance specific styles and facilitate proces
By Carlin Cloete · 9 min read
‘Teching’ the way forward
Innovation was once again the hot attraction at wine technology trade fair Simei@drinktec.
By Carlin Cloete · 5 min read
Lactobacilli - a source of enzymes for wine aroma
PHOTO: Shutterstock.
By Lynn Engelbrecht, Senzo Mtshali, Benoit Divol and Maret du Toit · 6 min read
Something wicked (smelling) this way comes ...
PHOTO: Shutterstock.
By Nongcebo Langa and Marianne McKay · 9 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
Metschnikowia pulcherrima yeast and its role in winemaking
PHOTO: Shutterstock.
By Evodia Setati · 8 min read
Schizosaccharomyces pombe yeast and its role in winemaking
PHOTO: Shutterstock.
By Evodia Setati · 5 min read
The importance of solids in white wine making
Seeing that grapes are the raw material for wine, the juice and solids they contain will play a role in the eventual wine. In the case of white wine considerabl
By Charl Theron · 4 min read
