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Results for “yeast”
Showing 1–12 of 259 results
259 results — page 1 of 22
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
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
The use of dried yeast without rehydration
Since the production and availability of active dried wine yeast in South Africa commenced in the seventies, the use of pure culture yeast has undergone a major change. The change from the laborious multiplication of wet yeast cultures to dried yeast had enormous advantages.
By Charl Theron · 3 min read
Aromatic quality of wines - a yeast perspective
PHOTO: Shutterstock.
By Debra Rossouw and Florian Bauer · 9 min read
Yeasts, smoke taint and Chenin Blanc wines
This project investigated yeast selection’s effects on the volatile phenols associated with wines made from smoke-exposed Chenin blanc juice.
By Heinrich du Plessis and Co-workers · 7 min read
Non-Saccharomyces yeasts, MLF and Chardonnay flavour
PHOTO: Chardonnay (WOSA Library).
By Heinrich du Plessis and Neil Jolly · 6 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
