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DistilaBact™LP : Les bactéries sont nos amies!Lallemand Distilling est d’heureux d’annoncer le lancement de Distilabact LP. DistilaBact LP est une bactérie sélectionnée par notre laboratoire de R & D. Cette bactérie de haute performance permet la production maîtrisée de sour mash dans l’élaboration des whiskys.DistilaBact LP s’utilise […]
23 août 2023
Article: “Our evolving relationship with bacteria in the distillery” – Artisan Spirit magazineMitch Codd, Technical Sales Manager Distilling at Lallemand Biofuels & Distilled Spirits, who managed several trials on the sour mash Technique in various distilleries across the USA, wrote an article on bacteria’s evolving role in distilleries. It is with great […]
22 juin 2023
Education & Training: the DNA of innovationEducation and training are at the forefront of the ever growing and evolving distilling industry and are the foundations on which innovation, present and future are based. Both the Ethanol Technology Institute and the Siebel Institute of Technology recognize the […]
3 juin 2022
DistilaZyme™BG: The solution for reduction of non-starch viscosityIn comparison with corn, small grains like rye and wheat tend to have significantly more non-starch polysaccharides (NSPs). These NSPs, such as β-glucans and xylans, are the cause of the high viscosity and stickiness that occur when mashing recipes contain […]
10 févr. 2021
Article: DistilaZyme: Essential Process AidsThis article, written by Maria Nachetova, LBDS Technical Service Manager, presents a general overview of enzymes in relation to how to use, manage and optimize these essential processing aids. If you have question or would like any further information, do not hesitate […]
10 févr. 2021