OMEGA - New robust and versatile wine bacteria
O-MEGA™ is a robust and versatile new wine bacteria, capable of carrying out malolactic fermentation in a short time in a very broad spectrum of limiting conditions. Numerous trials carried out in the laboratory and in the winery show its remarkable capacity in a broad range of uses, including white, rosé and red wines:
Degree of alcohol <16% by volume, even 17% vol if the other factors are not limiting
Total SO2 ≤50 mg/L
This new wine bacteria also appears to be resistant to polyphenols and has the capacity to degrade important levels of malic acid (6 g/L) like lower levels (1 g/L).
Easy-to-use O-MEGA™ is ready for direct inoculation with no rehydration (it is an MBR® wine bacteria) and implants with no difficulty whatever the time of inoculation: in co-inoculation, early inoculation or sequential inoculation. It also offers major sensory advantages because it degrades very little citric acid, producing little volatile acidity and diacetyl.
Furthermore, in regards to rosés and red wines O-MEGA™ has little impact on wine colour. The first trials have shown the new IFV selection would in fact limit the loss of colour in rosé wine often observed during MLF, and it preserved the colour in red wines more than other selected bacteria.
LALVIN ICV OKAY®Wins a 'Palmarès de l’Innovation' Citation Award from SITEVI 2013
The new wine yeast, Lalvin ICV OKAY®, received a Citation Award in the category of Innovation from SITEVI 2013.
Lalvin ICV OKAY ® is the result of a collaborative study between the scientific INSTITUT COOPERATIF DU VIN ICV Group, Lallemand, SupAgro and INRA Montpellier. The innovation is based on successive backcrosses between an excellent fermenting wine yeast and a yeast with very low production of sulfur compounds such as H2S. The resulting Lalvin ICV OKAY ® yeast combines reliable fermentation performance and very low production of SO2, H2S and acetaldehyde. Lalvin ICV OKAY ® is recommended for aromatic white and rosé wines, ensuring low levels of volatile acidity, promoting aromatic esters andbringing freshness and balance in the mouth.
SITEVI 2013 is an international exhibition for the Vine-Wine, Fruit-Vegetable and Olive producers.
is a privately held Canadian company, founded at the end of the 19th century, specializing in the development, production, and marketing of yeasts and bacteria.