Every winemaker knows that fermentation is a delicate dance between art and science. Behind every great wine lies a thriving microbial ecosystem—some organisms we invite, others we need to keep far away. Mastering that balance is what separates clean, stable wines from those plagued by faults,...

After a wet winter and a slow start to spring, California is now experiencing an unusually cool summer. While the extended hang time may sound ideal at first glance, many winemakers are concerned, and for good reason. Persistent cool, damp weather during the growing season brings with it an...

Spontaneous malolactic fermentation can be risky business for winemakers as it offers very little control over the microflora in wine. Some concerns include: Variable speed of MLF VA production Biogenic amines (e.g. histamine) Risk of MLF in the bottle (CO2!!) Opportunity for spoilage microbes like...

This late 2023 vintage is showing some challenging conditions, especially for the ML Bacteria and the completion of the malolactic fermentation (MLF). We have solutions to help you successfully complete the MLF. MASTER MLF WEBINAR Co-inoculation with Oeno1 - Great solutions for the last lots coming...

CHR. HANSEN WEBINAR: THE USE OF NON-SACCHAROMYCES YEASTS IN WINEMAKING Explore the yeast landscape – Saccharomyces cerevisiae and beyond How, when, and why to apply non-Saccharomyces yeast How non-Saccharomyces yeast can provide a positive sensory impact and be used as a tool against spoilage...

As we are getting close to the end of harvest, we start to see slower end of fermentation. Toward the end of fermentation, the conditions for yeasts are not at their best: Low viable yeast population, Slow yeast metabolism, High alcohol, Low nutrients, Low temperature and Residual sugars… Waiting...