Scott Laboratories works closely with wineries throughout North America on research projects utilizing fermentation and cellar sector products.

Lallemand, Laffort and Fordras also produce important research with Universities and wineries throughout the world. Articles published in past handbooks reflect these studies. New articles will be posted here to keep you informed of the latest developments and research.

LATEST ARTICLES

Laffort:

Rosé Wines: recent findings on aromas

Encapsulated Yeast for Sparkling Wine Production :

Production of Bottle-Fermentated Sparkling Wine using Immobilized in double-Layer Gel Beads or Strands
Immobilization of Saccharomyces Cerevisiae in Calcium Alginate and its Application to Bottle-Fermented Sparkling Wine Production

Focus on Specialty Wines:
Ice Wine - Eiswein - Vin De Glace

Q & A's with Domonique Delteil :

Sulfur off-odors treatment

Airocide:

Controlling Microbial Risk: Airborne Contamination
Wine East Article - Dr. Richard Carey