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Results for “wine fermentation”
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386 results — page 1 of 33
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
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
Nicotinic acid deficiency impacts wine fermentation efficiency in Saccharomyces cerevisiae
This study examined how nicotinic acid deficiency affects yeast fermentation and the resulting metabolic profile of wine.
By James Duncan & Benoit Divol · 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
Vine and wine innovation watch: E-aphrom - a digital sensor for secondary fermentation
This article presents the e-aphrom’s working principle and interface and provides an example of the device’s application in a real scenario.
By Guilherme Costa · 8 min read
Wine yeasts and energy saving in wineries
Over the past few decades, the wine industry has increasingly relied on selected microorganisms to enhance the reliability and predictability of fermentation.
By Laffort · 7 min read
The management of phenols in the vineyard and cellar
Skin fermentation has a great influence on the phenol concentration of wine.
By Charl Theron · 4 min read
Cork or crown closures during bottle fermentation
A collaborative project to investigate a selection of bottle-fermented sparkling wines closed with corks and crown caps.
By Neil Jolly · 9 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
Yeast-derived acidification of white wines
Climate change is reshaping the wine industry. So how can we adapt and build a more resilient wine sector?
By Laffort · 7 min read
