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Booster blanc Developed in collaboration with Institut Coopératif du Vin White Wine

Rosé Wine

Mouthfeel & aromatic potential & reduction of acidity Add to juice or at the end of fermentation Booster Blanc® is made from the inactivated yeast cells of a yeast that was isolated and selected by the ICV. It 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 to the juice, Booster Blanc® participates in the colloidal balance of the wine, boosting the mid-palate intensity and protecting the fresh fruit aromas of white and rosé wines. Interaction between the aroma compounds and the inactivated yeast macromolecules from Booster Blanc® shows more acid aroma perception and limits ethereal, chemical and burning perceptions in the mouth, particularly in wines made from botrytized grapes. For high-end white or rosé wines from ripe grapes, Booster Blanc® helps develop intense and balanced aromas mid-palate, making it a good sensory complement for wines fermented with Enoferm ICV D47™ and Lalvin ICV D21™. Booster Blanc® may also be added towards the end of fermentation to add mid-palate intensity and decrease perception of woody aromas, such as sap/sawdust, in wines aging in new barrels. Dosage recommendations: Add Booster Blanc® to the juice at 20-40 g/hL (1.6-3.2 lb/1000 gal) for mid-palate mouthfeel and aromatic freshness. Add Booster Blanc® towards the end of fermentation at 20-30 g/hL (1.6- 2.4 lb/1000 gal) for mid-palate intensity, mouthfeel contribution and overall balance.
Booster rouge Researched by the ICV Red Wine

Structure, color, tannin & mouthfeel, reduction of alcohol sensation At the beginning and end of alcoholic fermentation 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. Especially when used in red must sourced from hot climates, Booster Rouge® wines are perceived as having higher fore-mouth volume and mid-palate tannic intensity, as well as fresher aromatic sensations. Booster Rouge® compliments short maceration premium reds fermented with Lalvin ICV GRE™ for mid-palate intensity and fresh varietal aromas, while avoiding sensations of aggressive and drying tannins. In ultrapremium reds from balanced ripe mature grapes, Booster Rouge® shows good synergy with Lalvin ICV D80® and Lalvin ICV D21™ for enhancing licorice aromas and mid-palate intensity. Booster Rouge® may also be added towards the end of fermentation to contribute fore-mouth volume, mid-palate tannin intensity and help with alcohol integration. Dosage recommendation: Add Booster Rouge® to the must at 227 g/ton (0.5 lb/ton) or 30 g/hL (2.4 lb/1000 gal) towards the end of fermentation.
No Brett Inside™ Red Wine

White Wine

Rosé Wine

To fight against Brettanomyces and preserve the aromatic qualities of wines After malolactic fermentation 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.
Noblesse® Developed in collaboration with the Institut Coopératif du Vin, France Red Wine

White Wine

Rosé Wine

Mouthfeel increase and roundness Add to the must or toward the enf of fermentation Product Declaration Safety Datasheet Technical Datasheet The inactivated yeast cells of a popular ICV selected yeast are now available for sulfur compound prevention during fermentation and aging. NOBLESSE® also helps modify and stabilize the wine’s colloidal balance, resulting in: • Increased perception of ripe fruit • More intense structure, initial mouthfeel volume and rounded finish • Decreased perception of “sawdust/sap” in wines aged in new barrels • Decreased perception of harsh, chemical and burning sensations • Stimulation of malolactic fermentation. Dosage recommendation: Add 20-30 g/hL of NOBLESSE® to the must, or toward the end of fermentation.
Opti-Red Developed by Lallemand Red Wine

For round and smooth tannins Add to must or toward the end of fermentation Opti-Red® is a unique natural yeast preparation that undergoes a specific refining process resulting in a high level of polyphenol-reactive yeast cell wall polysaccharides. Opti-Red® is used at the beginning of red wine fermentations to obtain fuller bodied, more color stable, smooth palate wines. Using Opti-Red® in the must provides early polysaccharide availability for the complexing with polyphenols as soon as they are released and diffused. This early complexing results in red wines with more stable color, rounder mouthfeel and better harsh or green tannin integration. Opti-Red® can be used alone or in conjunction with enological macerating enzymes such as Lallzyme EX™. Using Opti-Red® towards the end of fermentation allows the winemaker to shape harsh polyphenols into smoother more approachable tannins. Dosage recommendation: Add Opti-Red® to the must at 227 g/ton (0.5 lb/ton) or 30 g/hL (2.4 lb/1000 gal) towards the end of fermentation.
Opti-White Developed by Lallemand White Wine

Rosé Wine

For Mouthfeel, color & aroma protection Add to must or toward the end of fermentation Opti-White® is a specific inactivated yeast with high antioxidant properties. Its application in white wines is patent pending. Using Opti-White® on the juice at the beginning of fermentation results in rounder mouthfeel and greater aromatic complexity in white wines. As its unique properties protect against oxidation of phenols and aromas, Opti-White® contributes to better color preservation and the aromatic freshness of white wines. Yeast cell wall components from Opti-White® will be solubilized during fermentation and aging. Mostly mannoproteins, these polysaccharides will have a very positive impact on mouthfeel, bringing more roundness to the wine. Their action will enhance the benefits of autolysis following alcoholic fermentation. Dosage recommendations: Add Opti-White® to the juice at 30-50 g/hL (2.4-4 lb/1000 gal) for a round mouthfeel contribution, antioxidative color protection and aromatic freshness. Add Opti-White® towards the end of fermentation at 20-30 g/hL (1.6-2.4 lb/1000 gal) for mouthfeel contribution and better integration of wood and alcohol.
OptiMUM White™ Developed by Lallemand White Wine

Rosé Wine

Added early during fermentation OptiMUM-White™ is a new specific inactive yeast rich in glutathione (antioxidant properties) and polysaccharides. OptiMUM-White™ benefits from a new optimized production process that enhances the glutathione bioavailability. It has to be added at the earliest stage of alcoholic fermentation (after settling) in order to prevent the must from oxidation. This new biotechnological tool favors aromas intensity and longevity. Dosage recommendation: 20-40 g/hL added to the juice post settling.
Reduless® Developed by Lallemand Red Wine

White Wine

Sulphur defect management Add to finish wine Technical Datasheet REDULESS™ is a unique-yeast derived product formulated to reduce sulfur off-aromas and improve the overall wine quality. Sulfur off-aromas are common defects that are sometimes very difficult to remove or mask in wine, and can be the result of biological and non-biological factors that diminish the fruit and contribute to aggressive mouthfeel sensations. REDULESS™ has been developed for red and white wine treatment to: • Reduce H2S, DMS, DES and other sulfur-related defects in wine • Increase overall quality of the wines (more mouthfeel, fewer phenol-related off-flavors). Dosage recommendation: Add 10 to 15 g/hL, depending on the severity of the sulfur defect in the wine.
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. 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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