Search Results for: Non volatile storage devices
more resistant to ethanol toxicity (high alcohol), osmotic shock (high sugar), higher temperatures, and more. it reinforces yeast viability until fermentation end, decreasing sulphur compounds, limiting sluggish and stuck fermentations, and improving overall wine quality. x biodiversity exploration: non-conventional
yeasts selection for the first time in the winemaking industry, lallemand offered wine producers an active non-saccharomyces yeast strain, torulaspora delbuckei. used with a saccharomyces, this specific winemaking strategy allowed winemakers to obtain more balanced wines, with improved sensory complexity...
https://www.lallemand.com/research/innovations/