News

  • Stuck and Sluggish wine fermentations
    Product updates Publications

    Stuck and Sluggish Fermentations and the Canary in the Coalmine

    Understand and identify stuck and sluggish fermentations – 20% of the world’s wine fermentations suffer of this unnecessary problem

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  • Industrial Fermentation
    Product updates Publications

    Industrial fermentation in winemaking

    Industrial fermentation enables homogenous quality in winemaking – how is the fermentation process controlled?

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  • Fermentation tracking in winemaking
    Product updates Publications

    Fermentation tracking in winemaking

    Tracking fermentation with yeast counting can help reach the full potential of the wines – how to monitor yeast viability and concentration?

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  • Oculyze in practice - wine fermentation
    Product updates Publications

    Oculyze in fermentation wine practice

    Yeast cell counts in the course of fermentation with Oculyze microscope – Article published in das Deutsche Weinmagazine

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  • Yeast monitoring helps to reach full potential of wine
    Product updates Publications

    Article: Wine Yeast Monitoring

    Yeast monitoring helps to reach the full potential of wine – winemakers can now detect fermentation irregularities at an early stage

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  • Introduction to Wine Fermentation
    Product updates Publications

    Article: Wine Fermentation

    Introduction to Wine Fermentation: Common Fermentation Challenges and Technological Solutions for Analysis

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  • Automated Brettanomyces Cell Counts
    Press & Media Publications

    Automated Brettanomyces Cell Counts

    Automated Brettanomyces (Dekkera) Cell Counts – Comparison between a manual analysis and the Oculyze System

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  • Budding yeast cells
    Product updates Publications

    Article: Budding Cells

    Budding Yeast Cells – What are they? Why do they matter and why should you count them as a winemaker, a brewer or a distiller?

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