The best natural anti-oxidant : Glutastar™. The specific inactivated yeast with guaranteed glutathione level
For an efficient protection against browning and aroma oxidation in white and rosé wines, a better aromatic expression, freshness, and a longer preservation of thiols and esters when added to the grapes or the must at the earliest stage in winemaking process, before the fermentation, Glutastar™ is the latest SIY to protect the wine from oxidation.
The addition of GLUTASTAR™ contributes not only to enhance aromatic intensity and persistency due to the release of a high level of stabilizing peptides, but also to increase mouthfeel perception and wine thickness due to the polysaccharides enrichment, both in white and rosé wines.
GLUTASTAR™ is the result of a research collaboration with the Institut Universitaire de la Vigne et du Vin de Dijon, France, that studied its efficiency via metabolomic approach. The combination of the original selected natural wine yeast and the optimized production process ensures the ability of GLUTASTAR™ to release the highest level of reduced glutathione and stabilizing peptides exhibiting a high free radical scavenging activity.
NO BRETT INSIDE™
A natural polysaccharide extracted from a fungal source of chitin (Aspergillus niger). NO BRETT INSIDE has been shown to reduce Brettanomyces populations from 3 x 105 cells/mL to zero after 10 days of treatment. NO BRETT INSIDE has been approved for continual use under 27 CFR 24.250. As a result of updated TTB regulations, customers who use it don’t have to file an application.
OPTI'ML Blanc™ & ML RED BOOST™
Malolactic fermentation nutrients recently formulated to address specific difficult MLF conditions in wines with peptide deficiencies or high polyphenol levels. OPTI’ML Blanc is recommended for Chardonnay and ML RED BOOST is suggested for Zinfandel, Syrah, Malbec and Merlot.
BETA CO-INOC™
BETA CO-INOC selected by Lallemand is the malolactic bacteria known for synergy and reliable performance when used for co-inoculation. Co-inoculation, when the juice/must is inoculated with malolactic bacteria 24 to 48 hours after yeast inoculation, is an effective winemaking option with economic advantages. After several years of research on malolactic bacteria and the timing of inoculations, co-inoculation is now recognized as a simple and safe practice for the management of malolactic fermentation (MLF) for the optimization of wine quality.
LALVIN ICV OKAY®
Control sulfur compound production during fermentation. The new wine yeast, LALVIN ICV OKAY®, received a Citation Award in the category of Innovation from SITEVI 2013. The innovation is based on successive back-crossing 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.
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