Lakshan Maduranga
Managing microbes in your winemaking process can be quite a challenge. Unwanted spoilage microbes like Pediococcus, Brettanomyces, and wild yeasts can disrupt fermentation and aging, leading to less-than-ideal results. Zymaflore Égide can help!
AEB Fermo Brew Acid: Yeast-Fermented Sours Highly versatile brewing yeast for the production of consistent and controllable sour beers without the risk of introducing bacterial … Read more
With parts of Canada experiencing smoky skies from wildfires, we understand that vineyards and wineries may be dealing with fruit that has been exposed to … Read more
Treatment Suggestions to Mitigate the Negative Effects of Powdery Mildew in Juice and Wine.
In June we attended the 2023 Laffort Export Seminar in Costa Brava, Spain to evaluate the results of Laffort’s latest research. Laffort has a team … Read more
Sour beers have a long and rich history in brewing. In fact, when beer brewing began hundreds of years ago many beers were sour, as … Read more
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