Sensory Contribution of Lallemand Oenology Selected Wine Bacteria
Автор: Lallemand Oenology
Загружено: 2025-05-07
Просмотров: 39
Описание:
Have you ever tasted wine inoculated with our different selected wine bacteria and noticed their positive sensory contribution?
Did you know they contribute to the aromatic profiles in both white and red wines and also to wine texture and structure?
With over 35 years of experience in microbiology bacteria, R&D, characterisation and selection, we have demonstrated through scientific studies that the metabolism of bacteria allows much more than the simple deacidification of wine.
Our selected bacteria can not only stabilise fermentation but also reveal positive aromas.
If you still believe that selected wine bacteria do not contribute to the sensory quality of wine, watch this discussion between 3 friends. Share your thoughts in the comments and let us know if you resonate more with Paul, Ben, or Mary!
More info on our selected wine bacteria: https://www.lallemandwine.com/en/unit...
Повторяем попытку...
Доступные форматы для скачивания:
Скачать видео
-
Информация по загрузке:
