The Power of Co-Inoculation for Energy Saving

As Energy cost savings, climate-consciousness gains traction, winemakers are using innovative practices to optimize winemaking and reduce their energy expenditure that also decrease their carbon footp read more

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Biocontrol Agents Against Brettanomyces

1. BRETTANOMYCES : A ROBUST CONTAMINANT The contaminating yeast Brettanomyces is a problem, notably for red wines. This yeast is very opportunistic and can survive and multiply in difficult conditions read more