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  3. Mot-clé : Microbiologie
Restarting stuck malolactic fermentation
Publiée le 15/04/2018 23:33
Microbiologie Techniques de vinification
Lallemand Oenology has developed a fast protocol to restart stuck malolactic fermentation for white, rosé and red wines. With only 3 steps, it is an easy and efficient protocol using a specific cells wells RESKUE to detixify the wine, a suited bacteria nutrient ML REDBOOSt and the efficient selected bacteria LALVIN VP41 MBR .
Réduire les sulfites grâce à la bioprotection : révéler le potentiel aromatique des vins
Publiée le 12/04/2018 15:00
Dégustation/analyse sensorielle Conseils oenologique Microbiologie Stabilisation et embouteillage
L’utilisation de levures et bactéries oenologiques à la vendange et sur les moûts permet de réduire l’ajout de dioxyde de soufre pendant les vinifications, voire de le supprimer complètement. Une pratique qui se développe et pourrait permettre aux vinificateurs qui l'emploient de réveler le potentiel aromatique de leurs vins.
Bioprotezione per ridurre le solfitazioni
Publiée le 29/03/2018 11:29
Microbiologie Stabilisation et embouteillage
Bioprotezione per ridurre le solfitazioni
Prove in macerazione prefermentativa a freddo e durante la raccolta delle uve

L’anidride solforosa è divenuta un coadiuvante tecnologico di largo utilizzo grazie ai suoi vantaggi nel settore enologico poiché i suoi benefici sono cruciali sia in termini di controllo microbiologico che di prevenzione dei fenomeni di ossidazione.
Wine bacteria to control Volatile Phenols and Brettanomyces
Publiée le 16/03/2018 15:01
Dégustation/analyse sensorielle Microbiologie
From the vineyard to the bottle, every step of winemaking impacts the quality in the wine. Climate change also affects the quality of grapes, especially the sugar levels and pH, and, consequently, winemaking conditions must adapt. The increase in sugar levels and pH also influence the micro-organisms present on the grapes and, of course, the yeast and bacteria populations.
Restarting stuck alcoholic fermentation : a simple, efficient protocol
Publiée le 13/03/2018 13:25
Conseils oenologique Microbiologie Techniques de vinification
Problems with alcoholic fermentation can be avoided by taking preventative measures as part of good alcoholic fermentation management. These measures include choosing an appropriate yeast; following the rehydration protocol; using yeast protector; sensible, balanced management of yeast nutrition; oxygen and temperature management, etc... However, unexpected factors can cause fermentation hitches. The problem must be identified and tackled to avoid disastrous consequences for wine.
Wine Bacteria and Sensory Profile
Publiée le 12/03/2018 11:57
Dégustation/analyse sensorielle Microbiologie
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
Microbiologie
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 Microbiologie
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 ».
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