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Amino acids in South African grape musts (Part 1): Composition and profiles
PHOTO: Francois Viljoen.
By Astrid Buica, Gabriella Petrovic and Jose-Luis Aleixandre-Tudo · 7 min read
The mystery that is Brett
How can you avoid the enigmatic scavenger, Brettanomyces bruxellensis, in your wine?
By Brendan Smith and Benoit Divol · 8 min read
New tools to help overcome stuck fermentations in wine
Twenty years ago, it was thought that stuck fermentations were mainly due to two things: nitrogen deficiency and the glucose/fructose ratio of the must. Recentl
By Lallemand · 16 min read
Amino acids in South African grape musts (Part 2): Cultivar classification
PHOTO: Francois Viljoen.
By Astrid Buica, Gabriella Petrovic and Jose-Luis Aleixandre-Tudo · 7 min read
Metschnikowia pulcherrima yeast and its role in winemaking
PHOTO: Shutterstock.
By Evodia Setati · 8 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
Factors that affect alcoholic fermentation
The alcoholic fermentation of grape juice is affected by the yeast strain, sugar concentration, alcohol concentration, fermentation temperature, presence of oxygen, concentration of assimilable nitrogen, vitamins and minerals, survival factors, preservatives, carbon dioxide and volatile acidity.
By Charl Theron · 7 min read
