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Acti-ML Bacteria Rotwein

Weißwein

Roséwein

Rehydration of malolactic bacteria Produktdeklaration Produktdeklaration Technisches Datenblatt Das Wachstum und die Aktivität von malolaktischen Bakterien ist abhängig von vielen Faktoren : - Weintemperatur, SO2 -Gehalt, pH und Alkoholgehalt des Weines - Hemmstoffen wie Polyphenolen und mittelkettigen Fettsäuren - Verfügbarkeit von Nährstoffen ACTI-ML wurde von Lallemand entwickelt, um das Wachstum von Oenococcus oeni Stämmen bei schwierigen Bedingungen zu unterstützen.
Bactiless™ Yeast Rotwein

Weißwein

Roséwein

Control lactic and acetic acid spoilage bacteria Produktdeklaration Produktdeklaration Technisches Datenblatt 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.
Fermaid E blanc™ Yeast Weißwein

Roséwein

Compensates must deficiencies in nitrogen and micronutrients and brings to the must during fermentation nitrogen under organic and inorganic form. Especially adapted for white wine fermentation. Beginning and 1/3 in the fermentation Produktdeklaration Produktdeklaration FERMAID E Blanc compensates must deficiencies in nitrogen and micronutrients. FERMAID E Blanc brings to the must during fermentation nitrogen under organic and inorganic form, as well as vitamins and minerals. FERMAID E Blanc also contains yeast sterols especially adapted for white wine fermentation.
Fermaid E™ Yeast Rotwein

Weißwein

Roséwein

Beginning and 1/3 in the fermentation Produktdeklaration Produktdeklaration FERMAID E is a special complex yeast nutrient suitable for use in alcohol fermentation of grape must, fruit mashes, sparkling wines. Developed by Lallemand, the use of FERMAID ® E reduces the occurrence of sluggish and stuck fermentations. FERMAID E helps the maximum cell density get through the stationary phase and complete alcohol fermentation as quickly and as efficiently as possible especially under limiting available nitrogen conditions.
Fermaid O™ Yeast Rotwein

Weißwein

Roséwein

To compensate must deficiency in nitrogen & micronutrients Beginning and 1/3 of the alcoholic fermentation Produktdeklaration Produktdeklaration 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.
ML Red Boost™ Bacteria Rotwein

Nutrients for wine bacteria Nutrients for wine bacteria for high maturity red wines Produktdeklaration Produktdeklaration 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 Rotwein

Weißwein

Roséwein

Defect management - To fight against Brettanomyces and preserve the aromatic qualities of wines At the end of fermentation Produktdeklaration Produktdeklaration Technisches Datenblatt 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.
Opti Malo Blanc™ Bacteria Weißwein

Roséwein

To compensate must deficiency in nitrogen & micronutrients Nutrition for ML Bacteria in white wine Produktdeklaration Produktdeklaration Technisches Datenblatt OPTI’MALO BLANC besteht aus inaktiven Hefen, ist reich an Aminosäuren und speziellen Peptiden. Speziell für das Wachstum selektierter Bakterien beim biologischen Säureabbau. OPTI’MALO BLANC ist optimiert: • für die Versorgung mit essentiellen Aminosäuren • zur Förderung des schnellen Wachstums der Bakterienstarterkultur • für einen zügigen Verlauf des biologischen Säureabbaus
Opti'Malo Plus Bacteria Rotwein

Weißwein

Roséwein

Nutrients for Wine bacteria 1/3 de fermentation Produktdeklaration Produktdeklaration Technisches Datenblatt Durch die Klärverfahren bei der Weinbereitung und den Nährstoffverbrauch der Hefen während der alkoholischen Gärung wird für eine stressfreie malolaktische Fermentation die Zugabe spezieller Nährstoffe erforderlich. Oenococcus oeni Kulturen bringen bei einem zügigen und stressfreien Säureabbau die besseren sensorischen Ergebnisse im Wein.
Stimula Cabernet Yeast Rotwein

Optimize the yeast metabolism and to promote the aromatic profile of Cabernet grape varieties At 1/3 through fermentation Produktdeklaration Produktdeklaration Technisches Datenblatt Stimula Cabernet™ is particularly rich in different nitrogen sources (especially small peptides), vitamins (biotin) and minerals (Magnesium, Zinc). Through our knowledge of the yeast metabolism and with recent results with our research partners, transporters of small peptides (dipeptides and tripeptides) have been identified. In the presence of sufficient oligo-elements, this peptide uptake results in increased yeast ester synthesis.
Stimula Chardonnay™ Yeast Weißwein

To optimize the volatile ester biosynthesis by the yeast. Added at 1/3 of AF. Produktdeklaration Produktdeklaration Technisches Datenblatt Stimula Chardonnay™ is particularly rich in biotin, B6 vitamins and in Magnesium and Zinc. It will enhance the secondary aromatic metabolism and optimize the biosynthesis of aroma compounds and support the bioconversions of precursors to volatile esters until the end of fermentation.when added at 1/3 of fermentation
Stimula Sauvignon blanc™ Yeast Weißwein

At the begining of the alcoholic fermentation Produktdeklaration Produktdeklaration 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.
Stimula Syrah Yeast Rotwein

Optimize yeast metabolism and to promote the aromatic profile of Syrah At the beginning of fermentation Produktdeklaration Produktdeklaration Technisches Datenblatt Stimula Syrah™ is particularly rich in different nitrogen sources (peptides and free amino acids), specific vitamins (pantothenate, thiamine) and minerals to increase the release of varietal aromas and avoid sulfur off-flavors. This specific composition results in an increase in the release of varietal aromas (thiols, terpenes and norisoprenoids). As the uptake of thiol precursors occurs in the very early stages of fermentation, the addition of Stimula Syrah™ at the very beginning of the alcoholic fermentation (AF) will enhance yeast metabolism, avoiding any catabolic repression and increasing the transporter’s efficiency. This is essential for thiol precursors and their bioconversion to volatile thiols, particularly 3-mercaptohexanol (3MH). In addition, the high level of vitamins (pantothenic acid) helps to avoid H2S production and limits the excessive reductive character that masks positive aromas. The optimized content in oligo-element (magnesium) also increases the yeast ethanol resistance.
Go-Ferm Protect Evolution™ Yeast Weißwein

Roséwein

Produktdeklaration Produktdeklaration Technisches Datenblatt
Go-Ferm Protect™ Yeast Rotwein

Weißwein

Roséwein

Use during active dry yeast rehydration Protectant during yeast rehydration Produktdeklaration Produktdeklaration 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.

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