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Selection of yeast and fermentation conditions for the production of Sauvignon Blanc
Etienne DORIGNAC, Fermentis - Marie-Charlotte COLOSIO, Institut Français de la Vigne et du Vin
Sauvignon Blanc is one of the most widespread aromatic varieties in the world. Characterized by strong varietal and fermentative flavors, winemakers can play with yeasts and fermentation parameters...
Published on: 22/06/2020
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Lactobacillus and Pediococcus

Lactobacillus and Pediococcus

Lactobacillus and Pediococcus cells, both of which grow well in higher pH wines. Lactobacillus, like Oenococcus and Acetobacter, divided by forming a transverse cross wall. Pediococcus divides in all planes to form pairs, tetrads and small bunches of roun

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