Oenology research

When microbes get it wrong

When microbes get it wrong

This article summarises the “dark side” of microbial transformation that can only be prevented by the watchful eyes, and if needed, interventionist actions of winemakers.   Bacterial spoilage Oenococcus utilises malic acid to produce lactic acid, making it the...
Oxidative stability of white and rosé wines

Oxidative stability of white and rosé wines

In this article we present research work carried out in collaboration with the University of Burgundy, which has highlighted the impact of a new specific inactivated yeast developed for the protection of musts and wines against oxidation.   Introduction White and...
Alternative theory for multiple sclerosis

Alternative theory for multiple sclerosis

Multiple sclerosis (MS) is generally considered to be an autoimmune disease which invariably results in disability. Recently the autoimmune theory has been criticised, in view of the fact that a specific diagnostic antigen has never been found that would be able to...
Focus on bentonite

Focus on bentonite

While bentonite in its various guises might be one of the most widely used fining agents to remedy protein haze in white and rosé wines, it certainly is not the most perfect one. Numerous fining agents are available to the winemaker and the choice to use bentonite,...