The impact of fermentation variables (time and temperature of maceration, yeast species,
addition of pectolytic enzymes) and winemaking techniques (cold soak, thermovinification, …

In alcoholic fermentation, under oenological conditions, the environmental parameters
impacting fermentation kinetics and aroma production have been widely studied. The nitrogen …

Jessica Berlese-Noble, Celine Raynal, Anthony Silvano, Daniel Granes, Caroline Bonnefond,
Anne Ortiz-Julien and Bruno Blondin report on the development of a new wine yeast …

Stuck fermentation is where fermentation has ceased prematurely or the rate of fermentation
is considered too low for practical purposes, leaving a higher residual sugar content than …

To improve the quality of the wine the use of selected strains of lactic acid bacteria become
regular and important tool in modern wine making practice. As a result of metabolic activity of …

When considering fermentations, the most important considerations are choice of strain as
how it relates to wine style, nitrogen and vitamin requirements, temperature and ethanol …

The quality of wine is the main objective of winemakers. With this in mind, the use of
selected wine bacteria is a tool that lets winemakers master the malolactic fermentation (MLF) …

Consumer demand for fruity red wines with intense colour and good mouthfeel continues to
grow. Aging on lees is a widespread traditional winemaking technique aimed in part at …

During winemaking fermentation, the main sources of assimilable nitrogen for yeasts in
grape musts are ammonium and free amino acids; however, secondary sources such as …

The work of nine French researchers is helping winemakers better understand the role
Nitrogen plays during fermentation. The impact of Nitrogen on yeast metabolism has been …