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Wine / Microbiology / Malolactic fermentation / Oenococcus oeni / Fermentation / Wine fault / Winemaking / Acids in wine / Red wine / Oenology / Biology / Bacteria


LALLEMAND BACTERIA AND WINE QUALITY
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Document Date: 2012-09-26 13:51:13

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City

COOH / Valencia / Verona / Paris / Santiago / Stuttgart / Weinbau / /

Company

Sigmo Laboratory / Lallemand / ITV / /

Continent

North America / /

Country

Germany / Italy / France / Austria / United States / Australia / Portugal / Argentina / Spain / /

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Event

Company Expansion / Natural Disaster / /

Facility

Italy University of Verona / USA Oregon State University / Washington State University / Italy University of Torino / Cornell University / Sigmo Laboratory / France University of Firenze / /

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IndustryTerm

consistent high quality products / winery equipment / chemical/physical phenomena / chemical nature / chemical-physical characteristics / negative by-products / energy / by-products / adaptation protocol / final product / nutritive sterile media / biological tools / manufacturing techniques results / /

MedicalCondition

strain / significant headache / Botrytis infections / allergic reactions / /

Organization

France University of Firenze / Argentina Universidad / Italy Universidad / Washington State University / Oregon State University / Italy University of Verona / Institut Technique / Cornell University / Italy University of Torino / European Committee / /

Person

Sibylle Krieger / Laurent Dulau / Jerome Panes / Clayton Cone / Gordon Specht / /

/

Product

acetic acid / /

ProgrammingLanguage

ML / /

Technology

electrophoresis / Biotechnology / adaptation protocol / /

SocialTag