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Fermaid E blanc™ Yeast White Wine

Rosé Wine

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 Technical Datasheet 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 Red Wine

White Wine

Rosé Wine

Complete nutrition for yeast At the begining and 1/3 of the fermentation Technical Datasheet 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. Healthy yeast fermentation will take preferential priority over a bacterial fermentation and will have a reduced SO2 requirement. To facilitate the efficient and rapid end of the fermentation, FERMAID ® E supplements a series of important nutrients and bio-factors: – Inactive Yeast Hull Product – Di-Ammonium Phosphate – Ammonium Sulphate – Thiamine
Fermaid K™ Yeast Red Wine

White Wine

Rosé Wine

To compensate must deficiency in nitrogen & micronutrients Add at the end of lag phase (12.5 g/hL) and after 1/3 sugar depletion (12.5 g/hL) Technical Datasheet The original and reliable Fermaid K™ is a blended complex yeast nutrient that supplies inorganic nitrogen (DAP), organic nitrogen (alpha amino nitrogen), key nutrients (magnesium sulfate, thiamine, folic acid, niacin, biotin and calcium pantothenate) and inactivated yeast. It is best to add Fermaid K™ over two additions. The first addition is made at the end of the lag phase (6 to 12 hours after yeast inoculation) and the second addition is made around 1/3 sugar depletion (the end of exponential growth and the beginning of the stationary phase). With proper rehydration and handling, the yeast cell population should be at least 4 million cells/mL at inoculation. By the time the second Fermaid K™ addition is made, this population should have grown to about 100 million cells/mL. It is critical to remember that yeast are still reproducing during the stationary phase, and to do this effectively, especially in high sugar musts, they need oxygen as well as the components of Fermaid K™, including nitrogen (for protein synthesis), sterols and fatty acids (for maintaining alcohol resistance and permease activity). In addition, the inactivated yeast cell walls in Fermaid K™ adsorb medium-chain fatty acids that are toxic to yeast, and provide nucleation sites to help keep the yeast in suspension. Dosage recommendations: Add 12.5 g/hL (1 lb/1000 gal) Fermaid K™ at the end of the lag phase (beginning of alcoholic fermentation), and add 12.5 g/hL (1 lb/1000 gal) Fermaid K™ around 1/3 sugar depletion.
Fermaid O™ Yeast Red Wine

White Wine

Rosé Wine

To compensate must deficiency in nitrogen & micronutrients Beginning and 1/3 of the alcoholic fermentation Technical Datasheet 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. When inorganic nitrogen (DAP) additions are NOT desired, the use of Go-Ferm? or GO-FERM PROTECT? and Fermaid O™ is recommended. With this combination, Go-Ferm or GO-FERM PROTECT provides needed micronutrients during yeast rehydration, and Fermaid O™ (when added at 1/3 sugar depletion) supplies critical nutrients and survival factors to help the yeast avoid stressed conditions. Note: In low nutrient situations, yeast available nitrogen may be insufficient to avoid fermentation problems. Dosage recommendations: Add 40 g/hL (3 1/2 lb/1000 gal) of Fermaid O , 20 g/hL at the end of the lag phase and another 20 g/hL around 1/3 sugar depletion.
Opti'Malo Plus Bacteria Red Wine

White Wine

Rosé Wine

Nutrients for Wine bacteria 1/3 de fermentation Technical Datasheet Opti’Malo PLUS™ was formulated to help support MLF in difficult wines. Add Opti’Malo PLUS™ directly to the wine before inoculating with the malolactic bacteria culture. Do not use Opti’Malo PLUS™ during bacteria rehydration. Opti’Malo PLUS™ is a unique blend of specific inactive yeasts rich in amino acids, mineral cofactors, vitamins and polysaccharides. These inactive yeasts are mixed with cellulose to provide more surface area to help keep bacteria in suspension, and to help absorb potential malolactic bacteria inhibitors. Dosage recommendation: Add 20 g/hL (1.6 lb/1000 gal) Opti’Malo PLUS™ to a small amount of water or wine and then add directly to the wine anytime from 48 hours prior to or up until the same time as the malolactic bacteria culture addition.
Go-Ferm Protect Evolution™ Yeast White Wine

Rosé Wine

Yeast Rehydration to enhance fermentation security and aromatic compounds in white wines Yeast Rehydration Technical Datasheet

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