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Acti-ML Bacteria Red Wine

White Wine

Rosé Wine

Rehydration of malolactic bacteria Acti-ML™ was developed by the Lallemand bacteria R&D team led by Dr. Sibylle Krieger. For MLF in difficult wines, add Acti-ML™ to the bacteria culture’s rehydration water. Acti-ML™ is a specific blend of inactive yeasts rich in amino acids, mineral cofactors and vitamins. These inactive yeasts are mixed with cellulose to provide more surface area to help keep bacteria in suspension. Dosage recommendation: Dissolve 20 g of Acti-ML™ in 100 mL of 25°C (77°F) clean water then add 1 g of bacteria. Wait 15 minutes and add the suspension to 100 L of wine.
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) 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? 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.
ML Red Boost Bacteria Red Wine

Nutrients for wine bacteria 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.
Nutrient Vit End Yeast Red Wine

White Wine

Rosé Wine

Detoxification for treating stuck or sluggish fermentations Prevention or treatment of stuck fermentation 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
Go-Ferm Yeast Red Wine

White Wine

Rosé Wine

Use during active dry yeast rehydration Protectant for yeast rehydration Lallemand’s collaboration with the INRA in Montpellier and other institutes throughout the world have confirmed the critical role of yeast micronutrients, but more importantly, it identified the most effective way to ensure that these micronutrients benefit the selected yeast. The result of this research was the development of Go-Ferm®, a natural yeast nutrient to avoid sluggish and stuck fermentations. Go-Ferm® is specific inactive yeast produced through a unique yeast biomass process fine-tuned to obtain high levels of certain essential vitamins, minerals and amino acids required for healthy yeast fermentations. The Go-Ferm® approach is to provide bioavailable micronutrients in the non-stressful environment of the yeast rehydration water, instead of the traditional method of adding micronutrients to the must. During rehydration, the yeast acts like a sponge, soaking up Go-Ferm®’s bioavailable nutrients. This direct contact between Go-Ferm® and the yeast in the absence of the must matrix avoids the chelation of key minerals by inorganic anions, organic acids, polyphenols and polysaccharides present in the must. It also prevents essential vitamins from being rapidly taken up by the competitive wild microflora or inactivated by SO2. By making key minerals and vitamins available to the selected yeast at the critical beginning of its stressful task, the yeast’s viability increases and fermentations finish stronger. The use of Go-Ferm® results in the significantly better overall health of yeast cells throughout the fermentation, affecting fermentation kinetics and resulting in a cleaner aromatic profile. Dosage recommendations: Use 30 g/hL (2.4 lb/1000 gal) of Go-Ferm® when rehydrating yeast to supply critical micronutrients. Note: This recommendation is based on a yeast inoculum of 25 g/hL (2 lb/1000 gal). If using more or less yeast, respect a ratio of 1 part yeast:1.25 parts Go-Ferm® Patent EP 13956649
Go-Ferm Protect Yeast Red Wine

White Wine

Rosé Wine

Use during active dry yeast rehydration Protectant during yeast rehydration 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. Dosage recommendations: Use 30 g/hL (2.4 lb/1000 gal) of GO-FERM PROTECT® to stimulate and protect the rehydrating yeast. Note: This recommendation is based on a yeast inoculum of 25 g/hL (2 lb/1000 gal). If using more or less yeast, respect a ratio of 1 part yeast:1.25 parts GO-FERM PROTECT®. GO-FERM PROTECT® replaces Fortiferm and ENOFERM PROTECT that were previously offered in North America.
Go-Ferm Protect Evolution Yeast White Wine

Rosé Wine

Yeast Rehydration GO-FERM PROTECT evolution ® 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 evolution ® 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 evolution ® 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. 5. When oxygen additions are not possible during fermentation.

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