| 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) |
Product Declaration Safety Datasheet 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 |
Product Declaration Safety Datasheet 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 PROTECT EVOLUTION and Fermaid O™ is recommended. With this combination, GO-FERM PROTECT EVOLUTION 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.
|
ML Red Boost™  |
Bacteria |
Red Wine
|
Nutrients for wine bacteria |
Nutrition for ML bacteria in red wine |
Product Declaration Safety Datasheet Technical Datasheet |
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.
|
| No Brett Inside™ |
Yeast |
Red Wine
White Wine
Rosé Wine
|
Defect management - To fight against Brettanomyces and preserve the aromatic qualities of wines |
At the end of fermentation |
Product Declaration Safety Datasheet Technical Datasheet |
Brettanomyces bruxellensis are a threat to wine quality. These yeasts are capable of developing in difficult media (high alcohol, nutrient deficient and high SO2), at all stages of vinification, and are responsible for the production of undesirable aromatic compounds: volatile phenols (4-ethyl phenol, 4-ethyl guaiacol, and 4-ethyl catechol). These compounds give rise to the perception of disagreeable “animal-like” notes (leather, stable and barnyard) or pharmaceutical notes (Band-Aid® and medicinal). At low population levels (1 to 1000 CFU/mL), Brettanomyces constitute a threat, as they can produce these volatile phenols at any moment. Even when the concentrations of these phenols are weak or below perception thresholds, they can mask the wine’s varietal expression and intensity. In many regions, the volume of wine affected by Brettanomyces is significant. Currently, different preventive means are implemented to fight against Brettanomyces:
- Good management of SO2 related to wine pH
- Optimized alcoholic and malolactic fermentations
- Lees management
- Barrel hygiene and storage
But these means are not always effective. No Brett Inside® represents an innovative and efficient tool for Brettanomyces control.
No Brett Inside® is a natural polysaccharide extracted from a fungal source of chitin (Aspergillus niger).
No Brett Inside® interacts to disrupt the Brettanomyces cell membrane causing elimination from the wine.
|
| Nutrient Vit End™ |
Yeast |
Red Wine
White Wine
Rosé Wine
|
Detoxification for treating stuck or sluggish fermentations |
Prevention or treatment of stuck fermentation |
Product Declaration Safety Datasheet Technical Datasheet |
NUTRIENT VIT END™ is a new specific inactivated yeast, developed by the Lallemand Research and Development group for use in avoiding and/or treating sluggish and stuck fermentations. Low yeast viability is a common problem in alcoholic fermentations, and may be caused by the presence of residual fungicides and/ or short- and medium-chain saturated fatty acids, such as hexanoic, octanoic, decanoic and dodecanoic fatty acids and their esters. The production of these saturated fatty acids by yeast is favored by stressful fermentation conditions, which can arise with low juice turbidity, very high initial sugars, the condition of the selected yeast, or extreme fermentation temperatures during the later phase of fermentation. Saturated fatty acids modify the yeast sugar transport capacity by interfering with the membrane sugar transport proteins.
NUTRIENT VIT END™ is a specific inactivated yeast that has very high bio-adsorptive properties for saturated short- and medium-chain fatty acids and fungicides. With these properties, NUTRIENT VIT END™ helps secure the end of alcoholic fermentation. Note: Although NUTRIENT VIT END™ provides a minor supply of yeast nutrients, such as organic nitrogen, it does not replace the regular nutrition program integrating juice parameters and the nutritional needs of yeasts. Preventive dosage: At the very beginning of fermentation, add 30 g/hL of NUTRIENT VIT END™ to juice or must. Curative dosage: With a sluggish or stuck fermentation, add 40 g/hL of NUTRIENT VIT END™ to the wine and let settle then rack off before inoculating with rescue yeast.
|
| Opti Malo Blanc™ |
Bacteria |
White Wine
Rosé Wine
|
To compensate must deficiency in nitrogen & micronutrients |
Nutrition for ML Bacteria in white wine |
Product Declaration Safety Datasheet Technical Datasheet |
White and rosé winemaking conditions are not always suitable for the growth of bacteria, so the risk of inhibition by deficiencies of growth factors should be avoided. Clarification, sometimes excessive, of white wines can accentuate the risk of nutritional deficiencies and thus slow down the MLF duration. Lallemand has designed this nutrient after intensive investigations into LAB’s specific nutritional requirements. Lallemands recent studies showed that the bioavailability of certain peptides strongly favour the growth of Lallemand selected wine bacteria and are particularly effective in reducing the MLF duration in white winemaking conditions.
|
| Reskue™ |
Yeast |
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. |
Safety 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.
|
| Stimula Pinot Noir™ |
Yeast |
Red Wine
|
mprove 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 |
|
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 (AF) will enhance yeast metabolism, increasing varietal precursors uptake, and aroma biosynthesis.
|
| Stimula Sauvignon blanc™ |
Yeast |
White Wine
|
Supply the optimal levels of amino acids, sterols, vitamins and minerals known to optimize the aromatic yeast metabolism |
At the beginning of AF |
Product Declaration Safety Datasheet Technical Datasheet |
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.
|
| Go-Ferm Protect Evolution™ |
Yeast |
Red Wine
White Wine
Rosé Wine
|
Use during active dry yeast rehydration |
Protectant during yeast rehydration |
Product Declaration Safety Datasheet Technical Datasheet |
Protectant with the highest level of sterols in the GoFem range, making it ideal for stressful fermentation conditions. Significantly improves yeast vitality and aroma precursor assimilation. Provides enhanced fermentation security with yeast Magnesium sources, vitamins and amino acids.
|
| Go-Ferm Sterol Flash™ |
Yeast |
Red Wine
White Wine
Rosé Wine
|
Wine yeast rehydration protector - 15 minutes, room temperature, no acclimatization |
|
|
Go-Ferm Sterol Flash™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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