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Fermaid O™ Yeast Red Wine

White Wine

Rosé Wine

To compensate must deficiency in nitrogen & micronutrients Beginning and 1/3 of the alcoholic fermentation Product Declaration Safety Datasheet Technical Datasheet Fermaid O is the latest nutrient developed by our winemaking nutrient research team headed by Dr. Anne Ortiz-Julien • Blend of specific inactivated yeast fractions that are rich in available amino acids. • Does not contain added ammonia salts (DAP) or added micronutrients. • Fermaid O provides the fermentation with : - Highly available amino-acids and peptides - Natural sources of vitamins • 2 x 20g/hl additions provides the must with 15-20mg YAN/L of organic nitrogen.
Fermaid® AT Yeast Red Wine

White Wine

Rosé Wine

To compensate for must defiency in nitrogen Beginning and 1/3 of the alcoholic fermentation Product Declaration Safety Datasheet Technical Datasheet FERMAID ® AT is a special complex yeast nutrient suitable for use in alcohol fermentation of grape must winemaking. Developed by Lallemand, the use of FERMAID ® AT reduces the occurrence of sluggish and stuck fermentations. FERMAID ® AT helps the maximum cell density get through the stationary phase and complete alcohol fermentation as quickly and as efficiently as possible especially under limiting available nitrogen conditions. FERMAID ® AT is a blended complex yeast nutrient that supplies a well-balance mix of inorganic (DAP) and organic nitrogen specific inactivated yeast, completed by thiamin. The thiamin allows a better assimilation of both nitrogen sources, and reduces the risk of off-flavors production. The inorganic mix is aimed at encouraging a more balanced metabolic fermentation outcome.
ML Red Boost™ Bacteria Red Wine

Nutrients for wine bacteria Nutrition for ML Bacteria in Red Wine Product Declaration Safety Datasheet Technical Datasheet ML RED BOOST™ is a malolactic fermentation nutrient specifically formulated from inactivated yeast fractions for the application of conducting malolactic fermentation (MLF) in challenging red wines with high maturity Malbec, Merlot, Syrah or Zinfandel wines. ML RED BOOST™ was developed by Lallemand after investigating lactic acid bacteria’s specific nutritional requirements as well as the role of specific yeasts fractions that improved the resistance of wine bacteria against the inhibitory effects of high polyphenolic contents in red wines. The bioavailability of certain peptides strongly favour the growth of Lallemand selected wine bacteria and the quality of specific polysaccharides included in ML RED BOOST™ are particularly effective in reducing the MLF duration especially under challenging red wine environments.
No Brett Inside™ Yeast Red Wine

White Wine

Rosé Wine

Defect management - To fight against Brettanomyces and preserve the aromatic qualities of wines At the end of fermentation Product Declaration Safety Datasheet Technical Datasheet Brettanomyces bruxellensis are a threat to wine quality. These yeasts are capable of developing in difficult media (high alcohol, nutrient deficient and high SO2), at all stages of vinification, and are responsible for the production of undesirable aromatic compounds: volatile phenols (4-ethyl phenol, 4-ethyl guaiacol, and 4-ethyl catechol). These compounds give rise to the perception of disagreeable “animal-like” notes (leather, stable and barnyard) or pharmaceutical notes (Band-Aid® and medicinal). At low population levels (1 to 1000 CFU/mL), Brettanomyces constitute a threat, as they can produce these volatile phenols at any moment. Even when the concentrations of these phenols are weak or below perception thresholds, they can mask the wine’s varietal expression and intensity. In many regions, the volume of wine affected by Brettanomyces is significant. Currently, different preventive means are implemented to fight against Brettanomyces: - Good management of SO2 related to wine pH - Optimized alcoholic and malolactic fermentations - Lees management - Barrel hygiene and storage But these means are not always effective. No Brett Inside® represents an innovative and efficient tool for Brettanomyces control. No Brett Inside® is a natural polysaccharide extracted from a fungal source of chitin (Aspergillus niger). No Brett Inside® interacts to disrupt the Brettanomyces cell membrane causing elimination from the wine.
Nutrient Vit End™ Yeast Red Wine

White Wine

Rosé Wine

Detoxification for treating stuck or sluggish fermentations Prevention or treatment of stuck fermentation Product Declaration Safety Datasheet Technical Datasheet Nutrient Vit END is a Specific Inactivated Yeast, developed by the Lallemand R & D group for use in avoiding and / or treating sluggish and stuck fermentations. This is a complex product which has very high bio-absorbtive properties for saturated short and medium chain fatty acids and fungicides. These particular fatty acids are toxic to yeast cells and their production is favoured by stressful fermentation conditions such as low juice turbidity, very high initial sugars, the condition of the selected yeast or extreme fermentation temperatures during the latter phase of fermentation. Nutrient Vit End detoxify's the wine. Use Nutrient Vit END to: • Decrease the risk of sluggish or stuck fermentation and optomise the restart of fermentation. • Adsorb saturated short and medium chain fatty acids • Adsorb waxy and soapy aromas • Adsorb residual fungicides. Recommend Dosage: • Preventative: 30g/HL added to juice / must at the beginning of fermentation • Curative: Use 40g/HL added to the sluggish or stuck wine and allow to settle and rack off before inoculating with rescue yeast
Opti Malo Blanc™ Bacteria White Wine

Rosé Wine

To compensate must deficiency in nitrogen & micronutrients Nutrition for ML Bacteria in white wine Product Declaration Safety Datasheet Technical Datasheet White and rosé winemaking conditions are not always suitable for the growth of bacteria, so the risk of inhibition by deficiencies of growth factors should be avoided. Clarification, sometimes excessive, of white wines can accentuate the risk of nutritional deficiencies and thus slow down the MLF duration. Lallemand has designed this nutrient after intensive investigations into LAB’s specific nutritional requirements. Lallemands recent studies showed that the bioavailability of certain peptides strongly favour the growth of Lallemand selected wine bacteria and are particularly effective in reducing the MLF duration in white winemaking conditions.
Reskue™ Yeast Red Wine

White Wine

Rosé Wine

Restart stuck alcoholic fermentations Add Reskue™ to the must about 2/3rd of AF to prevent sluggish fermentation or in case of a curative treatment on a stuck AF. Treat the stuck must prior to the restart. Product Declaration Safety Datasheet Technical Datasheet Grape must composition may have inhibiting toxic compounds that affect yeast viability and fermentative activity, and that are responsible for sluggish or stuck alcoholic fermentation. Inhibiting toxic compounds, such as Short and Medium Chain Fatty Acids (SMCFA) have been widely described for their inhibition of alcoholic fermentation. Actually, yeast cell-walls are commonly used to eliminate these SMCFA in order to enable a complete and steady fermentation. Pesticide residues (fongicide, herbicide, insecticide) can also seriously affect yeast viability and compromise the end of fermentation. Recent studies also showed that they can negatively impact the production of aromas (namely esters) and the wines fruit character (Noguerol-Pato et al, 2014). Reskue™ is a selected wine yeast cell-wall, well characterized at both biochemical and physical properties level, and possessing a high sorption capacity. Reskue™ is an efficient tool to remove SMCFA and pesticide residues.
Stimula Sauvignon blanc™ Yeast White Wine

Supply the optimal levels of amino acids, sterols, vitamins and minerals known to optimize the aromatic yeast metabolism At the beginning of AF Product Declaration Safety Datasheet Technical Datasheet Stimula Sauvignon blanc is particularly rich in panthotenate, thiamin, folic acid and zinc and manganese in order to optimize the uptake of 4MMP and 3MH precursors and their bioconversion to volatile thiols.
Go-Ferm Yeast Red Wine

White Wine

Rosé Wine

Use during active dry yeast rehydration for non stressful fermentation conditins Protectant for yeast rehydration for non stressful fermentation conditions Product Declaration Safety Datasheet Technical Datasheet GoFerm was developed as a tool to help reduce the incidence of sluggish and stuck fermentations. Lallemand won the Gold Medal at the ‘2004 Intervitis for Innovation in enology’ for the development of this product Goferm is produced through a specific autolysing process on yeast biomass to obtain high levels of certain essential vitamins (panothenic acid, biotin) and minerals (eg magnesium, zinc, and mangansese) and amino acids. When used during yeast rehydration GoFerm will: • Reduce the risk of sulfur compound and volatile acidity production • Provide bioavailable micro-nutrients. • Promotes yeast cell viability and vitality at the end of fermentation. Adding the vitamins and minerals to the rehydration water increases their concentration and bioavailablility, resulting in greater absorbtion by the yeast cells. This results in a healthier yeast cell population, hence reduces the risk of stuck or sluggish fermentations. Recommended dosage: 30g/hL based on fi nal wine volume. Add directly to the yeast rehydration water, mix, then add the yeast for rehydration. Patent EP 13956649
Go-Ferm Protect Evolution™ Yeast Red Wine

White Wine

Rosé Wine

Yeast Rehydration to enhance fermentation security and aromatic compounds Yeast Rehydration Product Declaration Safety Datasheet Technical Datasheet Highest level of sterols in the GoFerm range, enhanced fermentation security with yeast magnesium sources, vitamins and amino acids. GO-FERM®PROTECT evolution is a product developed using the patented NATSTEP process (patent WO/2006/053994, Australia 2002317228). This process optimises the bioavailablity of microprotectors and micronutrients with the addition of specific Inactivated yeast enriched with quality sterols. The sterol yeast sources (oenological) have been improved to provide a product with high level of quality sterols, and high levels of yeast derived micronutrients, the most superior of the range. Available in 10Kg bulk packs or 1Kg foil packs.
Go-Ferm Protect™ Yeast Red Wine

White Wine

Rosé Wine

Use during active dry yeast rehydration Protectant during yeast rehydration Product Declaration Safety Datasheet Technical Datasheet Lallemand has an on-going commitment to not only produce new products, but to continually undertake R&D to improve their products. GoFerm Protect is an example of this commitment. GoFerm Protect commercially released in 2006, is a yeast rehydration product, that is made by the patented process NATSTEP. This process, totally different to that of Goferm, was developed by Lallemand in collaboration with INRA (Institut National de Recherche en Agronomie in France). GoFerm Protect has a signifi cantly higher sterol content than Goferm. When used during yeast rehydration GoFerm Protect will: • Improve yeast survival especially in difficult fermentation conditions. • Strengthens the yeast membrane making it stronger and more resistant to the stresses of fermentation due to incorporation of a high level of sterols and polyunsaturated fatty acids. • Optomises the uptake and assimilation of microprotectors and micronutrients during rehydration. Reduces the development of sulfides and volatile acidity. • Recommended dosage: 30g/hL based on final wine volume. Add directly to the yeast rehydration water, mix, then add the yeast for rehydration.

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