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REHYDRATING YEAST
Four Easy Steps for Rehydrating Yeast and Inoculating Must
 
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CASE STUDY: UVAFERM GHM® YEAST IMPROVED BY THE YS
Using selected wine yeasts is an important tool in the management of alcoholic fermentation.
 
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LOW HYDROGEN SULFIDE YEAST
The production of hydrogen sulfide (H2S) during grape juice fermentation is a negative attribute for wine quality.
 
 
 
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YEAST ASSIMILABLE NITROGEN
Wine yeast utilizes ammonia and alpha-amino nitrogen during fermentation, known collectively as yeast assimilable nitrogen (YAN).
 
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HYBRID YEAST
Winemakers globally are seeking tools to add complexity and mouth-feel to wine. There are different ways of acquiring these desired characters in wine, such as adding pressings back to the wine or aging on yeast lees
 
 
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LALLEMAND AUSTRALIA TECH NOTE 112
Yeast SO2 production & binding potential
 
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PRESS RELEASE
Lallemand Biologicals Approved for Organic Wine Production
 
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LALVIN CLOS®
SELECTING YEAST IN A UNIQUE TERROIR
 
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LALLEMAND AUSTRALIA TECH NOTE 803A
Sugar to ethanol conversion by wine yeast
 
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A TECHNICAL TOUR IN FRANCE
Making wines which express the varietal nature inherent in a region.
 
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INNOVATIVE TOOL FOR WINEMAKERS
Sequential inoculation with a non-Saccharomyces yeast and a Saccharomyces cerevisiae yeast
 
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OXYGEN MANAGEMENT AND WINE QUALITY
Practical Answers to a Perplexing Topic: A discussion organised at Vinitech-Sifel 2010 by O2inWines™
 
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LALLEMAND WINEMAKING UPDATE - NUMBER 2 - 2010
Proposed Yeast/Bacteria Pairings Adapted to the Type of Wine
 
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WINEMAKING UPDATE 2009 VOL. 2
Yeast-Bacteria Interactions. Part 1. The Impact on Malolactic Fermentation
 
 
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WINEMAKING UPDATE
Strategies for Successful Malolactic Fermentation
 
 
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WINEMAKING UPDATE
Wine Yeasts and Alcohol Production: Current and Future Challenges
 
 
 
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2014 WINE & JUICE CATALOG
This 115-page catalog offers all of the information you need on our products and equipment, along with some useful guides and tips on winemaking processes from our experts
 
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FOCUS ON NON-SACCHAROMYCES YEASTS
The XXIIIes Entretiens Scientifiques Lallemand: Focus on Non-Saccharomyces Yeasts