Inoculation rates and nutritional aspects (French edition)

Dive into the heart of the alcoholic fermentation with Inoculation Rate and Nutritional Aspects – The Points Keys to Good Management of Alcoholic Fermentation, a synthetic booklet derived from the scientific interviews organized by Lallemand on the occasion of the international conference held in Austria from May 2 to May 4, 2000.

This document proposes a Rigorous synthesis of interventions by experts in oenology around two essential pillars of winemaking: the yeast inoculation rate and their Nutritional intake. The collected data is analyzed, commented on, and put into perspective, offering professionals in the sector a updated technical base to optimize their practices of fermentation management.

In its 20 concise and structured pages, this book notably covers:

• The importance of choice of yeast and the moment of inoculation

• The impact of nitrogen deficiencies and nutritional elements on fermentations

• Interactions between Fermentation stress factors and final organoleptic quality

• Practical recommendations for prevent fermentation stoppages

• The search results related to the Fermentative biochemistry

Written in an accessible and directly operational format, this guide is a work tool essential for the Oenologists, , wine merchants, , cellar technicians, but also for the Oenology students and all the stakeholders involved in the mastery of the microbiological processes of wine.

🟣 Item features

• Type of product : Technical book

• Title : Inoculation Rate and Nutritional Aspects

• Subtitle : Key Points for Effective Management of Alcoholic Fermentation

• Collection : Lallemand Scientific Interviews

• Editor : Lallemand

• Date of the conference : May 2–4, 2000

• Place : Austria

• Format : 19 x 27 cm

• Pagination : 20 pages

• Binding : Paperback

• Language : French