Nutrients / Protectors
Specific Inactivated Yeasts
Wine fermentation Guidelines for New Zealand Sauvignon blanc
The following document showcases some key strategies to maximize the potential of New Zealand Sauvignon blanc during wine fermentation
Yeast for red wine style – Australia and New Zealand 2018 Harvest
The following chart will help for the selection of wine yeast for different red wine style
Yeast for white wine style – Australia and New Zealand 2018 Harvest
The following chart will help for the selection of the wine yeast for different white wine styles
Wine Yeast Reference Chart – Australia, New Zealand
This wine yeast reference chart lists all the wine yeast available and the characteristics based on different parameters useful winemaking decisions.
Organic certification Information on our products
The following products have been approved by ACO as acceptable for use in certified organic food products.
Safe alcoholic fermentation : Providing complete nutrition for the wine yeast
A practical vinification guide to help protect wine yeast and manage alcoholic fermentation successfully
Integrated sulphur management with QTL wine yeast
A comprehensive booklet on the new QTL wine yeasts
2017 Vintage IONYS™ Application Notes for Australia and New Zealand
For the upcoming vintage in Australia and New Zealand, this comprehensive ‘how-to’ for the wine yeast IONYS will help winemakers to use it to its maximal potential.
‘How to Rehydrate yeast (S. cerevisiae) with GoFerm Product and Inoculate Must’ Procedure
Wine Yeast Selection Chart – White Wines
Lallemand Australia has developed a yeast selection chart that helps winemakers select the most appropriate wine yeast. The chart gives yeast suggestions for particular white grape varieties. In addition the chart outlines the primary sensory contribution of the particular wine yeast.●●●
Wine Yeast Selection Chart – Red Wines
Lallemand Australia has developed a yeast selection chart that helps winemakers select the most appropriate wine yeast. The chart gives yeast suggestions for particular red grape varieties. In addition the chart outlines the primary sensory contribution of the particular yeast.●●●