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Wine Bacteria and Sensory Profile
Publiée le 12/03/2018 11:57
Sensory analysis Microbiology
During malolactic fermentation, a variety of metabolic end products can be produced. Some of the compounds produced have pleasing sensory properties, while some do not. Therefore, the choice of wine bacteria and the timing of inoculation are critical to the wine style. Each wine bacteria will impact differently on the final wine sensory profile.
A new concept of selected Wine bacteria for high pH wines
Publiée le 12/03/2018 11:01
The tendency to harvest higher maturity grapes, resulting in higher pH and alcohol wines, seems more favorable to the development of indigenous bacteria. To limit the development of unknown indigenous flora, which can lead to the production of undesirable sensory deviations, co-inoculation is an interesting winemaking option. Using selected Lb. plantarum in the freeze-dried form for direct inoculation appears to be a very safe winemaking option in combination with the co-inoculation strategy.
News and Innovation in wine bacteria : the MBR process
Publiée le 13/02/2018 17:20
Innovation Microbiology
Selected wine bacteria must be efficient as soon as they enter the must or wine to complete malolactic fermentation. It means that they must survive and grow in the must or wines to rapidly convert malic acid into lactic acid, as well as contribute to the wine sensory profile. In order to achieve this goal and based on our strong expertise in bacteria production, we developed a specific bacteria production process called « MBR™ process ».
Wine yeast - A privileged partner of winemakers
Publiée le 11/12/2017 14:02
It is hard to believe that only 100 years ago the powers of yeast were yet unharnessed: The process of fermenting foods was more alchemy than science, its results often unpredictable. Since then distinguished scientists have uncovered the extraordinary potential this microorganism has for the food industry. Today more and more winemakers are embracing the flexibility and control offered by ongoing advances in selection and breeding of dried wine yeast cultures for direct inoculation.
Using MLF to create a buttery wine or not
Publiée le 08/12/2017 16:10
During the malolactic fermentation (MLF), Citric acid is degraded by bacteria into flavour compounds. One of them is associated with buttery aromas (diacetyl) which can mask the fruit of the wine. However, under specific conditions of vinification, it can be reduced in less aromatics compounds.
Bactiless : Reducing the Risk of Bacterial Contamination
Publiée le 02/11/2017 12:07
Innovation Hygiene & disinfection Enological Consulting Microbiology
Bacterial spoilage remains a common problem in wine, especially with risks associated with climate change (higher pH) and a perfectly reasonable desire to reduce sulphite levels in wine. Standard control methods are often insufficient to eliminate risks without having disadvantages in return. Bactiless™ is a new solution offering many advantages.