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Results for “pre-fermentation”
Showing 1–12 of 17 results
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Bioprotection as an alternative to sulphur dioxide in the pre-fermentation phase
There has been recent research on bioprotection as an alternative to sulphite addition in the pre-fermentation phase. This technical article discusses the many advantages of using bioprotection agents.
By Sara Windholtz & other authors · 8 min read
Level2 Initia™ – yeast for bioprotection of white and rosé juice in the pre-fermentation phase
The pre-fermentation phase during the vinification of white and rosé wines significantly increases the quality of the wines, but also carries the risk of oxidation and the development of spoilage microorganisms. These risks may result in loss of quality.
By Marion Bastien and Vincent Gerbaux · 6 min read
Guava tree and cat's pee (Part 3)
PHOTO: Hendrik Holler (Wosa Library).
By Carien Coetzee · 12 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
The positive contribution to transfer of knowledge
South African cellars are increasingly motivated and encouraged to develop the skills and knowledge of cellar assistants. Although this might appear not to be p
By Doronae · 6 min read
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
Enhancing volatile thiols through ultrasound
The impact of ultrasound applied during pre-fermentation maceration leads to the breakage of cell walls, which facilitates the release and extraction of cell co
By Carien Coetzee · 6 min read
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
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
Preventing pinking during harvest
Pinking, or the appearance of abnormal pink colouring in white wines, is a frequent fault in varieties such as Sauvignon blanc, Chenin blanc, Chardonnay and Colombard.
By Barbera Scotti · 5 min read
