Fast Facts – Fermentation temperature and yeast viability

Fact #1 - High temperatures at the start of a red wine fermentation can lead to lower yeast viability towards the end of fermentation. Practical advice - Maintain temperatures between 20 - 25°C for the first third of fermentation during the exponential growth phase...

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Fast Facts – Wine yeasts

Fact  #1 - The majority of wine yeasts belonging to the species Saccharomyces cerevisiae subsp. cerevisiae struggle to ferment colder than 15°C. Practical advice - A good practice to follow is to decide on a certain drop in sugar per day, i.e. 2°Balling for white...

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Fast Facts – Non-Saccharomyces yeasts

Fact  #1 - Various studies around the world have demonstrated that some of the more commonly found non-Sacch wine yeasts in grape musts, do have lower alcohol conversions than Saccharomyces cerevisiae (anywhere from 0.3 – 2% less) . Practical advice - Combine a...

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Whole bunch fermentation effects on Pinot noir and Shiraz

A study conducted in Australia looked at the effects of different percentages of whole bunch fermentation on Pinot noir and Shiraz wine chemistry and sensory. Whole bunch (entirely or partial) fermentation is becoming increasingly popular around the world as...

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