date:Jun 10, 2014
nd a second layer of fermentation related flavours.
Our approach with Viniflora NoVA is totally opposite, said Laurent Hubert, marketing director, wine fermented beverages, Chr. Hansen. What we now offer to winemakers is to manage their malolactic fermentation in the grape juice before the alcoholic fermentation - a complete change of paradigm.
Benefits for winemakers are said to include dramatically reduced fermentation time and risk of spoilage.
When the malolactic fermentation happens in