Itís well known in the winemaking community that the many species of yeasts and bacterial naturally present in the must add to the flavor development in wine Ė either positively or negatively. The right combination of yeasts and bacteria achieves an excellent wine; but only a small number of undesirable organisms can completely run the wine with off flavors; or even turn it into vinegar. In industrial scale wineries, it is essential that the natural microflora is controlled to ensure that only the desirable organisms play an active role in the fermentation process.
Chr. Hansenís new yeast blends, Viniflora malolactic
bacterial cultures, that blend several species of saccharomyces and non-saccharomyces wine yeasts, give winemakers more control over alcohol fermentation and flavor development.
Milwaukee, Wis. (see map)
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