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@giacomoargiolas241 2 ай бұрын
PRODOTTO MOLTRO INTERESSANTE ED EFFICACE!
@LallemandOenology 2 ай бұрын
Grazie mille per questo commento positivo!
@pablocerega 3 ай бұрын
Muy Buena charla, gracias @julioprieto! Realmente muy útil. Gracias por generar y compartir este tipo de contenido.
@ken1927cc 10 ай бұрын
NOISY!!
@LallemandOenology 10 ай бұрын
Hello Ken, what do you mean by noisy?
@rodrigovaldes9856 Жыл бұрын
Muchas gracias por subir el webinar a youtube! Gracias a toda la gente de Lallemand!
@alfioa1956 Жыл бұрын
Si può avere un riferimen to del negozio per l'acquisto online?
@LallemandOenology Жыл бұрын
Can you please send an email to LsabyATlallemand.com?
@alfioa1956 Жыл бұрын
Come faccio ad acquistare le pasticche di Malotabs™?
@Arthur-qp3xc Жыл бұрын
'Promosm'
@toikolougue6833 Жыл бұрын
Please other thing i need is to know how must lust the fermentation .
@LallemandOenology Жыл бұрын
Hello, thank you for your interest. Can you please explain your question a bit more?
@toikolougue6833 Жыл бұрын
Hello ! I'm GILBERT ,Following you from Togo . I'Ve enjoyed your video ,bet i want to know if we do the same for all wine and beer . So thank for reading me .
@LallemandOenology Жыл бұрын
What do you mean by all wine and beer? Wine and beer are not the same environments, and we specialize in winemaking. We recommend you visit Lallemand Brewing that might help you more with beer-related questions.
@eprohoda 2 жыл бұрын
hello-pro footage, catch you later~ ;))
@dreamers8072 3 жыл бұрын
Do these need to be kept in cold storage?
@LallemandOenology 3 жыл бұрын
Yes, it needs to be stored at 4°C for 18 months / or at -18°C, you can keep them for 36 months.
@hilmafiguereo9722 3 жыл бұрын
Buonasera vorrei sapere come viene mezzo nell vino questo prodotto perque qualcuno dice in agua tiepida altro dicono scardare la cantina mi aiuti per favore produzione propia per il consumo della mia famiglia pou auitarmi ?
@LallemandOenology 3 жыл бұрын
Il batterio può essere inoculato anche senza reidratazione o in alternativa per assicurare una migliore distribuzione nella massa, è possibile reidratare i batteri in 20 parti d’acqua senza cloro a 20°C per massimo 15 minuti. Successivamente aggiungere la sospensione direttamente al vino. Agitare o effettuare un rimontaggio al chiuso per assicurare una distribuzione omogenea dei batteri minimizzando l’apporto di ossigeno. Intervalli di temperatura a cui mantenere il vino durante la fermentazione malolattica: Vino bianco/rosato: 16°C - 20 °C • Vino rosso: 17°C - 25 °C.
@rich2083 3 жыл бұрын
I love how the lady just rocks bead head whilst making KZbin videos.
@RyanB.222 3 жыл бұрын
Would this work good for a cabernet sauvignon I plan to age for several years?
@LallemandOenology 3 жыл бұрын
Hello Ryan, this is indeed an option for your Cabernet-Sauvignon, but, depending on the wine ageing duration, you also might want to consider additional options.
@mrsjane7147 3 жыл бұрын
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@pauladams3135 4 жыл бұрын
Bullshit Mr Han man !
@danielecarlin6428 4 жыл бұрын
Ahahahahahahah quanta naturalezza
@RS-yd9ce 4 жыл бұрын
but why is it faster than the Oenococcus oeni? what is the reason behind it?
@LallemandOenology 4 жыл бұрын
This Lactobacillus strain indeed has a very high malolactic activity. This is combined with a production process that has been specifically fine-tuned for this bacteria favoring its rapid metabolism to rapidly degrade malic acid. When used at the appropriate dosage, ML Prime ensures a very fast and complete malolactic fermentation. Hope this answers your question R S. Thank you for your interest!
@sportsnews2042 4 жыл бұрын
Pls reply me can I use it in white wine ? If i culture this bacteria and added in wine at secondary fermentation can they grow ???
@sportsnews2042 4 жыл бұрын
Please name these bacteria which are use for wine / malolactic fermentation??
@LallemandOenology 4 жыл бұрын
Oenococcus oeni & Lactobacillus plantarum are the two types of bacteria that we use for winemaking purpose so far. Thanks for your interest!
@sportsnews2042 4 жыл бұрын
Lallemand Oenology thank u for ur response!!
@sportsnews2042 4 жыл бұрын
Lallemand Oenology pls I am confusing if I add sugar in wine making process after some day sweet ness was disappeared it means sugar was converting into alcohol pls reply me ???
@LallemandOenology 4 жыл бұрын
@@sportsnews2042 You can't add sugar in the winemaking process. This is forbidden in many wine countries, and if not, submitted to very strict regulations. The sugar contained in the grape is the one that is converted into alcohol.
@sportsnews2042 4 жыл бұрын
Lallemand Oenology just theoretically I am questioning u ?
@stevendellangelo1720 5 жыл бұрын
How can I purchase your products
@LallemandOenology 5 жыл бұрын
Hello Steven, if you can tell me which country /region you are located, I will be able to direct you to the right person. thank you for contacting us. Ann
@stevendellangelo1720 5 жыл бұрын
Baltimore Maryland USA
@richardvanco8391 5 жыл бұрын
Can you pls add english subtitles?