| Acti-ML |
Bacteria |
Rotwein
Weißwein
Roséwein
|
Rehydration of malolactic bacteria |
|
Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt |
Das Wachstum und die Aktivität von malolaktischen Bakterien ist abhängig von vielen Faktoren :
- Weintemperatur, SO2 -Gehalt, pH und Alkoholgehalt des Weines
- Hemmstoffen wie Polyphenolen und mittelkettigen Fettsäuren
- Verfügbarkeit von Nährstoffen
ACTI-ML wurde von Lallemand entwickelt, um das Wachstum von Oenococcus oeni Stämmen bei schwierigen Bedingungen zu unterstützen.
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| Fermaid E blanc™ |
Yeast |
Weißwein
Roséwein
|
Compensates must deficiencies in nitrogen and micronutrients and brings to the must during fermentation nitrogen under organic and inorganic form. Especially adapted for white wine fermentation. |
Beginning and 1/3 in the fermentation |
Produktdeklaration Sicherheitsdatenblatt |
FERMAID E Blanc compensates must deficiencies in nitrogen and micronutrients. FERMAID E Blanc brings to the must during fermentation nitrogen under organic and inorganic form, as well as vitamins and minerals. FERMAID E Blanc also contains yeast sterols especially adapted for white wine fermentation.
|
| Fermaid E™ |
Yeast |
Rotwein
Weißwein
Roséwein
|
|
Beginning and 1/3 in the fermentation |
Produktdeklaration Sicherheitsdatenblatt |
FERMAID E is a special complex yeast nutrient suitable for use in alcohol fermentation of grape must, fruit mashes, sparkling wines. Developed by Lallemand, the use of FERMAID ® E reduces the occurrence of sluggish and stuck fermentations.
FERMAID E 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 O™  |
Yeast |
Rotwein
Weißwein
Roséwein
|
To compensate must deficiency in nitrogen & micronutrients |
Beginning and 1/3 of the alcoholic fermentation |
Produktdeklaration Sicherheitsdatenblatt |
FERMAID O is the latest nutrient developed by our winemaking nutrient research team headed by Dr. Anne Ortiz-Julien. FERMAID O is a blend of inactivated yeast fractions rich in organic nitrogen. FERMAID O does not contain added ammonia salts (DAP) or micronutrients. The importance of organic nitrogen from yeasts is well known as a highly efficient nutrient source for wine yeasts, especially when compared to inorganic nitrogen from DAP. In addition, Fermaid O consistently produces lower heat of fermentation and lower levels of negative sulfur compounds, compared with DAP. With its high content of organic nitrogen, FERMAID O can help winemakers achieve steady fermentations, while limiting temperature peaks.
|
ML Red Boost™  |
Bacteria |
Rotwein
|
Nutrients for wine bacteria |
Nutrients for wine bacteria for high maturity red wines |
Produktdeklaration Sicherheitsdatenblatt |
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 favor 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.
|
| Opti Malo Blanc™ |
Bacteria |
Weißwein
Roséwein
|
To compensate must deficiency in nitrogen & micronutrients |
Nutrition for ML Bacteria in white wine |
Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt |
OPTI’MALO BLANC besteht aus inaktiven Hefen, ist reich an Aminosäuren und speziellen Peptiden. Speziell für das Wachstum selektierter Bakterien beim biologischen Säureabbau.
OPTI’MALO BLANC ist optimiert:
• für die Versorgung mit essentiellen Aminosäuren
• zur Förderung des schnellen Wachstums der Bakterienstarterkultur
• für einen zügigen Verlauf des biologischen Säureabbaus
|
| Opti'Malo Plus |
Bacteria |
Rotwein
Weißwein
Roséwein
|
Nutrients for Wine bacteria |
1/3 de fermentation |
Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt |
Durch die Klärverfahren bei der Weinbereitung und den Nährstoffverbrauch der Hefen während der alkoholischen Gärung wird für eine stressfreie malolaktische Fermentation die Zugabe spezieller Nährstoffe erforderlich.
Oenococcus oeni Kulturen bringen bei einem zügigen und stressfreien Säureabbau die besseren sensorischen Ergebnisse im Wein.
|
| Reskue™ |
Yeast |
Rotwein
Weißwein
Roséwein
|
Restart stuck alcoholic fermentations |
ResKue™ zur Vermeidung von Gärstockungen etwa bei 2/3 der alkoholischen Gärung anwenden. |
Sicherheitsdatenblatt |
Traubenmoste können unerwünschte toxische Verbindungen enthalten und so die Vitalität und den Stoff-wechsel der Gärungshefen negativ beeinflussen. ResKue™ wird von LALLEMAND in einem natürlichen Herstellungsprozeß optimiert für umfangreiche Wirkung:
• Adsorption von mittelkettigen Fettsäuren und Gärungshemmstoffen
• Adsorption von Rückständen aus Pflanzenschutzmitteln (Fungizide, Insektizide, Herbizide)
• Reduzierung von phenolischen Substanzen• für die Verbesserung der Weinsensorik
• für die Beseitigung von Gärstockungen
• zur Unterstützung der Hefevitalität bei schwierigen Fermentationsbedingungen
Die Adsorptionswirkung von ResKue™ schafft die günstigen Bedingungen für eine stressfreie Vergärung und positive sensorische Resultate (Esterbildung, Fruchtaromatik) der Weine (Noguerol-Pato et al, 2014).
|
| Stimula Cabernet |
Yeast |
Rotwein
|
Optimize the yeast metabolism and to promote the aromatic profile of Cabernet grape varieties |
At 1/3 through fermentation |
Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt |
Stimula Cabernet™ is particularly rich in different nitrogen sources (especially small peptides), vitamins (biotin) and minerals (Magnesium, Zinc). Through our knowledge of the yeast metabolism and with recent results with our research partners, transporters of small peptides (dipeptides and tripeptides) have been identified. In the presence of sufficient oligo-elements, this peptide uptake results in increased yeast ester synthesis.
|
| Stimula Chardonnay™ |
Yeast |
Weißwein
|
To optimize the volatile ester biosynthesis by the yeast. |
Added at 1/3 of AF. |
Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt |
Stimula Chardonnay™ is particularly rich in biotin, B6 vitamins and in Magnesium and Zinc. It will enhance the secondary aromatic metabolism and optimize the biosynthesis of aroma compounds and support the bioconversions of precursors to volatile esters until the end of fermentation.when added at 1/3 of fermentation
|
| Stimula Pinot Noir™ |
Yeast |
Rotwein
|
Improve the expression of varietal aroma.
Enhance the synthesis and stability of fruity esters.
Reduce greenish and vegetal notes.
Avoid reductive characters. |
Added at the beginning of A |
Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt |
Stimula™ is a new range of 100% yeast autolysate products developed to supply the optimal levels of organic nitrogen sources in order to optimize yeast metabolism and to promote the aromatic profile of different grape varieties. Stimula Pinot Noir™ is particularly rich in different nitrogen sources (free amino acids), specific vitamins and minerals to increase the aromatic profile while avoiding sulfur off-flavors. The addition of Stimula Pinot Noir™ at the beginning of the alcoholic fermentation will enhance yeast metabolism, increasing varietal precursors uptake, and aroma biosynthesis.
|
| Stimula Sauvignon blanc™ |
Yeast |
Weißwein
|
|
At the begining of the alcoholic fermentation |
Produktdeklaration Sicherheitsdatenblatt |
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.
|
| Stimula Syrah |
Yeast |
Rotwein
|
Optimize yeast metabolism and to promote the aromatic profile of Syrah |
At the beginning of fermentation |
Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt |
Stimula Syrah™ is particularly rich in different nitrogen sources (peptides and free amino acids), specific vitamins (pantothenate, thiamine) and minerals to increase the release of varietal aromas and avoid sulfur off-flavors. This specific composition results in an increase in the release of varietal aromas (thiols, terpenes and norisoprenoids). As the uptake of thiol precursors occurs in the very early stages of fermentation, the addition of Stimula Syrah™ at the very beginning of the alcoholic fermentation (AF) will enhance yeast metabolism, avoiding any catabolic repression and increasing the transporter’s efficiency. This is essential for thiol precursors and their bioconversion to volatile thiols, particularly 3-mercaptohexanol (3MH). In addition, the high level of vitamins (pantothenic acid) helps to avoid H2S production and limits the excessive reductive character that masks positive aromas. The optimized content in oligo-element (magnesium) also increases the yeast ethanol resistance.
|
| Go-Ferm Protect Evolution™ |
Yeast |
Weißwein
Roséwein
|
|
|
Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt |
|
| Go-Ferm Protect™ |
Yeast |
Rotwein
Weißwein
Roséwein
|
Use during active dry yeast rehydration |
Protectant during yeast rehydration |
Produktdeklaration Sicherheitsdatenblatt |
GO-FERM PROTECT optimizes the micronutrient bioavailability of GO-FERM with the added benefit of survival factor protection through the NATSTEP process. These survival factors include specific sterols and polyunsaturated fatty acids that strengthen the yeast membrane during rehydration, making it more resistant to fermentation stress. GO-FERM PROTECT is used in the yeast rehydration water to create a suspension of micronutrients and survival factors that are bioavailable for selected yeasts. GO-FERM PROTECT is recommended in place of GO-FERM for very difficult fermentation conditions, such as:
1. High maturity conditions (>25° Brix) to protect yeast against osmotic shock, helping avoid high VA production during fermentation.
2. High potential alcohol conditions to protect yeast against alcohol toxicity, helping avoid sluggish fermentation finishes.
3. Over clarified juices to help supply key yeast survival factors.4. Restarting stuck fermentations to protect and condition the “rescue yeast” against high alcohol conditions.
|
| Go-Ferm Sterol Flash™ |
Yeast |
Rotwein
Weißwein
Roséwein
|
Wine yeast rehydration protector - 15 minutes, room temperature, no acclimatization |
|
Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt |
is the new natural yeast protector, based on a unique yeast autolysate with a high concentration and bioavailability of ergosterols, and developed with an innovative specific Lallemand process leading to a micro agglomerated form.
Larger (4X) particle size (low dusting powder).
Improved wetability (larger space between particles and greater surface area).
Suspension in water: instant dispersion.
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