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Glutastar™ In collaboration with IUVV, Dijon France Weißwein

Preservation of colors and aroma over time. Protection from oxidation In the juice or the grapes before fermentation Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt GLUTASTAR™ is a new natural SPECIFIC INACTIVATED YEAST WITH GUARANTEED GLUTATHIONE LEVEL, dedicated to the protection of white and rosé wines against oxidation. Added to the grapes or the must at the earliest stage in winemaking process, before the fermentation, the unique properties of GLUTASTAR™ confer to the wine an efficient protection against browning and aroma oxidation, a better aromatic expression, freshness, and a longer preservation of thiols and esters. The addition of GLUTASTAR™ contributes not only to enhance aromatic intensity and persistency thanks 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.
ICV Le Mix™ Institut Coopératif du Vin, France Weißwein

Increase NTU and to decrease vegetal notes, more fruit, less aggressive mouthfeel, Either before or at the beginning of fermentation Produktdeklaration Sicherheitsdatenblatt
Mannolees Flash™ Rotwein

Liquid manno Produktdeklaration Sicherheitsdatenblatt
Mannolees™ Rotwein

Weißwein

Improves wine quality by decreasing the perception of aggressive tannins, softening and increasing sweetness and mouthfeel/roundness perception, Pre-bottling Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt MANNOLEES™ is a specific yeast mannoproteins and vegetal polysaccharides preparation. Nowadays the consumer is demanding soft and round wines. A balance of sweetness, structure and astringency are key factors. In that context and considering the potential of yeast contribution beyond alcoholic fermentation (including aging on lees), mannoproteins have been investigated and their impact on wine sweetness was validated. Moreover, mannoproteins contribute to tartaric and proteic stability of wines.
Noblesse® Institut Coopératif du Vin, France Rotwein

Weißwein

Roséwein

Mouthfeel increase and roundness Add to the must or toward the enf of fermentation Produktdeklaration Sicherheitsdatenblatt 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-Mum Red ™ Developped by Lallemand Rotwein

For rounder red wines with more intense color Beginning and end of fermentation Produktdeklaration Sicherheitsdatenblatt OPTI-MUM RED™ is a new innovative product from Lallemand, that provides greater availability of polysaccharides in your wine. OPTI-MUM RED™ is a specific yeast autolysate, that combines the unique properties of wine yeast and the effects of mannoprotein extraction treatment (MEX), creating greater accessibility of polysaccharides in your must.
Opti-Red™ Lallemand Rotwein

For round and smooth tannins Add to must or toward the end of fermentation Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt 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™ Lallemand Weißwein

Roséwein

For Mouthfeel, color & aroma protection Add to must or toward the end of fermentation Produktdeklaration Sicherheitsdatenblatt 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.
Optilees Developed by Lallemand Rotwein

Weißwein

Near the end of fermentation or post fermentation Produktdeklaration Sicherheitsdatenblatt OPTILEES™ is a specific inactivated yeast developed and produced from a strain selected for its autolysis behavior and polysaccharides release. Applied towards the end of alcoholic fermentation, OPTILEES™ helps the management of wine aging on lees, enabling a better control of lees quality and a quicker “aging” effect thanks to the release of polysaccharides content. Moreover a fraction of low molecular weight polysaccharides was characterized, which explains the impact observed on sweetness perception (From Fernando Zamora, Entretiens Scientifiques Lallemand, 2011).
OptiMUM White™ Developed by Lallemand Weißwein

Roséwein

Added early during fermentation Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt OPTI-MUM WHITE™ ist zum Patent angemeldet in Europa (No. 1706478), in Neuseeland (No. 548618) und Südafrika (No. /05985); - Spezifische inaktivierte Weinhefe mit der speziellen Wirkung von reduktiven Hefe-3-Peptiden - Förderung der Sortentypizität - Bewahrung der Thiole und Ester während der Reifung der Weine - Bioverfügbarkeit durch neues Herstellungsverfahren optimiert - Hefenährstoff mit antioxidativen Eigenschaften - Steigert die Komplexität des Weines
Pure-Lees™ Longevity Developped in collaboration with INRA, France Weißwein

Roséwein

To protect against oxidation during aging or storage Add to the must/wine, towards the end of alcoholic fermentation Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt Nach Abschluss der alkoholischen Gärung wird Wein sehr empfindlich gegenüber Sauerstoff. Oxidationsmechanismen sind für den Verlust von Fruchtaromen und für Alterungsnoten im Wein verantwortlich. PURE-LEES™ LONGEVITY ist eine spezifische inaktivierte Hefe und wurde in Zusammenarbeit mit INRA-Montpellier entwickelt, um das Oxidationsrisiko für die Weine zu vermindern. PURE-LEES™ LONGEVITY wirkt effizient durch eine starke Kapazität zum Verbrauch von gelöstem Sauerstoff im Wein.
Reduless® Lallemand Rotwein

Weißwein

Sulphur defect management Add to finish wine Produktdeklaration Sicherheitsdatenblatt 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 Rotwein

Weißwein

Roséwein

Restart stuck alcoholic fermentations ResKue™ zur Vermeidung von Gärstockungen etwa bei 2/3 der alkoholischen Gärung anwenden. Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt Traubenmoste können unerwünschte toxische Verbindungen enthalten und so die Vitalität und den Stoff-wechsel der Gärungshefen negativ beeinflussen. ResKue™ wird von LALLEMAND in einem natürlichen Herstellungsprozeß optimiert für umfangreiche Wirkung: • Adsorption von mittelkettigen Fettsäuren und Gärungshemmstoffen • Adsorption von Rückständen aus Pflanzenschutzmitteln (Fungizide, Insektizide, Herbizide) • Reduzierung von phenolischen Substanzen• für die Verbesserung der Weinsensorik • für die Beseitigung von Gärstockungen • zur Unterstützung der Hefevitalität bei schwierigen Fermentationsbedingungen Die Adsorptionswirkung von ResKue™ schafft die günstigen Bedingungen für eine stressfreie Vergärung und positive sensorische Resultate (Esterbildung, Fruchtaromatik) der Weine (Noguerol-Pato et al, 2014).
Pure-Lees Delicacy™ Developped by Lallemand R&D in collaboration with INRAE and SupAgro Montpellier Rotwein

Enhance the delicacy of red wines Add to the wine towards the end of alcoholic fermentation Produktdeklaration Sicherheitsdatenblatt PURE-LEES™ is a new range of specific inactivated yeasts developed and produced from an innovative process called High Pressure Homogenization (HPH™). This mechanical process leads to the disruption of wine yeast cells to maximize the interaction capacity of yeast constituents with the wine matrix. PURE-LEES DELICACY™ corresponds to the whole disrupted biomass resulting of HPH and releases specific wine yeast constituents. It allows the formation of stable soluble complexes with phenolic compounds leading to an optimal coating of the wine tannins. Applied towards the end of the alcoholic fermentation, PURE-LEES DELICACY™ improves red wine quality by smoothing the texture without modifying the wine structure.
Pure-Lees Elegancy™ Developped by Lallemand R&D in collaboration with INRAE and SupAgro Montpellier Rotwein

Removal of aggressive tannins and the improvement of the wine texture quality Add to the wine towards the end of alcoholic fermentation Produktdeklaration Sicherheitsdatenblatt PURE-LEES™ is a new range of specific inactivated yeasts developed and produced from an innovative process called High Pressure Homogenization (HPH™). This mechanical process leads to the disruption of wine yeast cells to maximize the interaction capacity of yeast constituents with the wine matrix. PURE-LEES ELEGANCY™ is more concentrated in insoluble fractions that allows an optimal sorption of harsh/astringent/bitter tannins. Applied towards the end of the alcoholic fermentation, PURE-LEES ELEGANCY™ allows the removal of aggressive tannins and the improvement of the wine texture quality, leading to wines with more elegancy.

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