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Bactiless™ Red Wine

White Wine

Rosé Wine

Bacterial control Control lactic and acetic acid spoilage bacteria Product Declaration Safety Datasheet Bactiless™ is a 100% natural non-GMO and non-allergenic biopolymer from fungal Aspergillus niger origin which helps to control the bacteria population in wines. Bactiless™ formula helps to lower the viable acetic and lactic bacteria population allowing easy removal. Despite its effectiveness towards a wide spectrum of bacteria, Bactiless™ does not affect yeast population. Its antibacterial effect can be enhanced with the use of SO2, but it does not replace it, as Bactiless™ doesn’t have an antioxidant and antifungal effect. However, Bactiless™ can help to reduce the amount of SO2 needed to control lactic and acetic bacteria population. Bactiless™ helps to avoid the negative sensory impact caused by spoilage bacteria such as acetic acid and biogenic amines.
Booster blanc™ Developedin collaboration with Institut Coopératif du Vin White Wine

Rosé Wine

Mouthfeel & aromatic protection During fermentation Product Declaration Safety Datasheet Technical Datasheet Booster Blanc® is made from an inactivated oenological yeast strain that was isolated and selected by the ICV. Booster Blanc® is produced with an inactivation process exclusive to Lallemand that makes the soluble fractions of the yeast cell walls rapidly available in the must. • When added at the beginning of fermentation, Booster Blanc® boosts mid-palate intensity and protection of fresh fruit aromas of whites and rosé wines. • For high-end white or rosé wines from ripe grapes, Booster Blanc® contributes in the development of intense and balanced aromas mid-palate. Notable improvements in structure can be experienced in wines fermented with particular yeast strains. This phenomenon is currently under investigation by Lallemand. Two yeast strains that meet this are ICV D47 and ICV D21. • Provides more mouthfeel, increases complexity and improves balance by limiting dryness and alcohol perception in high maturity fruit.
Booster rouge™ Researched by the ICV Red Wine

Structure, color, tannin & mouthfeel, reduction of alcohol sensation At the beginning of alcoholic fermentation Product Declaration Safety Datasheet Technical Datasheet Booster Rouge® originates from a specific natural wine yeast isolated and selected by the ICV. The yeast macromolecules in Booster Rouge® interact with red wine polyphenols resulting in a positive influence on the colloidal balance of the wine. • When used in red must sourced from hot climates, Booster Rouge® treated wines are perceived as having higher fore-mouth volume and mid-palate tannic intensity, as well as fresher aromatic sensations. • Recommended to use in low maturity fruit from warm-hot climates to improve mouthfeel, reduce green astringent tannins and improve colour stability. In such cases it is best to use a medium strength macerating enzyme (such as Lallzyme EX). • Booster Rouge® compliments short maceration in premium reds fermented with ICV-GRE for mid-palate intensity and fresh varietal aromas while avoiding sensations of aggressive and drying tannins. • In ultra premium reds from balanced ripe mature grapes, Booster Rouge® shows positive synergy with yeast, particularly ICV D80 and ICV D21 for enhancing liquorice aromas, aromatic spicy notes and midpalate intensity. • Use in mid-range red wines from high yield vines to develop midpalate intensity and fresh varietal characteristics. • Booster rouge has minimal nutritional value, but its ability to interact with grape and yeast derived components and reduce inhibitory effects has now been reported by winemakers and researchers. Booster Rouge creates a friendlier wine environment for malolactic bacteria.
Noblesse® Developed in collaboration with the Institut Coopératif du Vin, France Red Wine

White Wine

Rosé Wine

Mouthfeel increase and roundness Add toward the enf of fermentation Product Declaration Safety Datasheet Technical Datasheet Noblesse can increase the perception of ripe fruit, contribute to a more intense structure, initial mouthfeel volume and rounded finish. In addition it can decrease the perception of harsh, chemical and burning sensations often due to high alcohols. Noblesse complements wines with excessive maceration and late extraction practices. Lallemand research and also feedback from winemakers have also found Noblesse can have a stimulatory effect on malolactic fermentation
Opti-Mum Red ™ Developed by Lallemand Red Wine

For rounder red wines with more intense color Added early in fermentation. Used to improve fruit expression, provide a rounder mouthfeel and better tannin integration. Ideal for fruit picked before optimal ripeness Product Declaration Safety Datasheet Technical Datasheet OPTI-MUM RED™ is a new innovative product from Lallemand, that provides greater availability of polysaccharides in your wine. OPTI-MUM RED™ is a specific yeast autolysate, that combines the unique properties of wine yeast and the effects of mannoprotein extraction treatment (MEX), creating greater accessibility of polysaccharides in your must.
OptiMUM White™ Developed by Lallemand White Wine

Rosé Wine

An SIY rich in Glutathione added early in fermentation. Protects aromas from oxidation resulting in better preservation of aromatics (thiols and esters) post bottling Product Declaration Safety Datasheet Technical Datasheet OptiMUM-White is a new, specific natural yeast derivative rich in antioxidant properties (glutathione) and polysaccharides. Specific inactivated yeast rich in glutathione (GSH rich SIY) were developed for the protection of the quality of white and rosé wines against oxidation phenomena responsible for colour browning and loss of aromas. This innovation was first introduced by Lallemand (Patent N°WO/2005/080543) in 2003. Since then, our knowledge and experience has been enriched by several trials under various vintage conditions. More recently the production process of these GSH-rich SIY was optimized by Lallemand in order to improve the TRUE glutathione content and as a result Lallemand has replaced OptiWhite with OptiMUM-White. OptiMUM-WHITE has nearly double the TRUE glutathione level when compared to its predecessor OptiWhite and has the highest level of TRUE glutathione on the Australian / New Zealand SIYmarket. • Added to the juice at the beginning of alcoholic fermentation, the unique properties of OptiMUM-White protect against oxidation. • In terms of aromatic quality, the wine better expresses and preserves the thiols and esters after one year of bottle aging. • Contributes to and enhances wine complexity and has a smoothing effect to bring more roundness to the wine.
Pure-Lees™ Longevity Developped in collaboration with INRA, France White Wine

Rosé Wine

To protect against oxidation during aging or storage Add to the must/wine, towards the end of alcoholic fermentation Product Declaration Safety Datasheet Technical Datasheet As soon as alcoholic fermentation (AF) is complete, wine becomes very sensitive to oxygen. Oxidation mechanisms are responsible for the loss of fruit aromas and the appearance of heavy notes. Pure-Lees™ Longevity is a specific inactivated yeast developed in collaboration with INRA Montpellier in order to provide a tool to help wine resist oxidation during storage and aging. Pure-Lees™ Longevity relies on a high dissolved oxygen consumption capacity.
Reduless® Developed by Lallemand Red Wine

White Wine

Rosé Wine

Sulphur defect management Add to finish wine Product Declaration Safety Datasheet Technical Datasheet Reduless reduces levels of Hydrogen sulfide, Diethyl Sulfide, Dimethyl Sulfide, Mercaptan and other sulfur related off-flavours in wine. It can enhance the overall quality and fruity character of wine by reducing its vegetal and phenolic notes. The maximum potential copper contribution when used according to recommendation is 0.3ppm Recommended dosage is 10-30g /hL depending on the severity of the sulfur defect. It is recommend to perform a bench trial to determine the best dose rate. Please contact a Lallemand representative for a copy of the procedure to perform a bench trial and a sample of reduless. Instructions for use: Add to wine, mix well and leave for 3-5 days, after which time the wine is to be racked or fi ltered off reduless lees.
Reskue™ Developped by Lallemand 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.

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