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Results for “yeast nutrients”
Showing 1–12 of 43 results
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Towards a circular economy in winemaking - re-utilisation of yeast lees
Researchers explored the feasibility of using processed yeast lees generated during alcoholic fermentation as a nutrient supplement in subsequent fermentations.
By Karien O'Kennedy · 5 min read
Microbial monitoring and sanitation practices in wine cellars
Proper sanitation practices in wine cellars prevent the development of undesirable micro-organisms. Although the alcohol concentration of wines limits the micro
By Charl Theron · 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
Seven questions for seven Young Guns
This year’s Young Guns theme is “Back to Basics” and the first blog in a series of seven blogs will feature Jessica Saurwein of Saurwein.
By Bernard Mocke · 3 min read
Oxygen management during winemaking
PHOTO 1. Excessive oxygen exposure causes the browning of white wines.
By Doronae · 3 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
Non-Saccharomyces yeasts, MLF and Chardonnay flavour
PHOTO: Chardonnay (WOSA Library).
By Heinrich du Plessis and Neil Jolly · 6 min read
Aromatic quality of wines - a yeast perspective
PHOTO: Shutterstock.
By Debra Rossouw and Florian Bauer · 9 min read
Yeast nutrition - can we predict the impact on aroma formation?
PHOTO: Shutterstock.
By Samantha Fairbairn and Florian Bauer · 6 min read
Why wine smells like wine
The research suggests that the ‘wine’ character that distinguishes wine from other beverages, and also allows consumers to identify a product as ‘wine’, is entirely due to the metabolic activity of yeast.
By Samantha Fairbairn · 4 min read
Flash Détente technology
The use of thermovinification to prevent the negative results of rotten or unripe red grapes has also been applied in South Africa since the seventies. The prim
By Doronae · 4 min read
