• Wine bacteria. More important than yeast?

    Last week I nipped over to London for the day to attend the latest in a series of talks from Yeast developers Lallemand at the Institute of Masters of Wine. The on-going discussions over Sulphur Dioxide (SO2) in winemaking and general misunderstanding surrounding some winemaking practices drives me to learn more whenever I can. Bacteria in wine, there’s only one beneficial form and that’s oenococcus oeni right? Wrong. For those of you out there looking for some geek induced information; there are four main genera associated with winemaking, these are: lactobacillus leuconstoc oenococcus pediococcus Oenococcus oeni gets nearly all of

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