Search
Results for “survival factors”
Showing 1–12 of 14 results
14 results — page 1 of 2
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
Microbial strategies for wine ethanol reduction
Introduction
By Debra Rossouw and Florian Bauer · 12 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 Winetech projects for 2017 (Part 5)
1. Effect of HWT (50°C for 45 minutes) on fungal pathogens in vine nurseries
By Winetech Editorial Team · 5 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
Detection and quantification of black foot disease and crown and root rot pathogens in grapevine nurseries
The aim of this study was to evaluate the effect of different rotation crops used by nurseries on BFD and CRR pathogens by detecting and quantifying these patho
By Doronae · 9 min read
Vineyard lifetime - protection of a valuable asset
The establishment of a vineyard block is a long term investment which may amount to as much as R300 000 per hectare in the case of wine grapes. A longer product
By Doronae · 7 min read
Can malolactic fermentation enhance volatile phenol production by Brettanomyces?
The short answer
By Karien O'Kennedy · 7 min read
Adding freshness back to wine with Level2 Laktia™
It has become common practice to acidify musts, often with tartaric acid, but now there is a biological/non-chemical alternative with Level2 Laktia™.
By Lallemand · 12 min read
