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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 E blanc™ Yeast White Wine

Rosé Wine

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 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 Red Wine

White Wine

Rosé Wine

Complete nutrition for yeast At the begining and 1/3 of the fermentation 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. Healthy yeast fermentation will take preferential priority over a bacterial fermentation and will have a reduced SO2 requirement. To facilitate the efficient and rapid end of the fermentation, FERMAID ® E supplements a series of important nutrients and bio-factors: – Inactive Yeast Hull Product – Di-Ammonium Phosphate – Ammonium Sulphate – Thiamine
Fermaid O™ Yeast Red Wine

White Wine

Rosé Wine

To compensate must deficiency in nitrogen & micronutrients Beginning and 1/3 of the alcoholic fermentation 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.
Opti Malo Blanc™ Bacteria White Wine

Rosé Wine

To compensate must deficiency in nitrogen & micronutrients Nutrition for ML Bacteria in white wine White and rosé winemaking conditions are not always suitable for the growth of bacteria, so the risk of inhibition by defi ciencies of growth factors should be avoided. Clarifi cation, sometimes excessive, of white wines can accentuate the risk of nutritional defi ciencies and thus slow down the MLF duration. Lallemand has designed this nutrient after intensive investigations into LAB’s specific nutritional requirements. Lallemands recent studies showed that the bioavailability of certain peptides strongly favour the growth of Lallemand selected wine bacteria and are particularly effective in reducing the MLF duration in white winemaking conditions.
Stimula Chardonnay™ Yeast White Wine

Stimula Chardonnay™ ist besonders reich an Riboflavin, Biotin, Vitamin B6, Magnesium und Zink und verstärkt damit die Bildung von Fruchtestern in allen Rebsorten. bei 1/3 der Gärung zur Optimierung der Esterproduktion durch die Hefe
Stimula Sauvignon blanc™ Yeast White Wine

Stimula Sauvignon blanc™ enthält alle wichtigen Faktoren (Sterole, Vitamine, Mineralstoffe, Aminosäuren) um die Aufnahme und Freisetzung von Thiolvorstufen durch die Hefe zu optimieren. Zu Beginn der Gärung Stimula Sauvignon blanc™ ist besonders reich an Pantothensäure, Thiamin, Folsäure, Zink und Magnesium und stimuliert damit die Aufnahme und Freisetzung von 4MMP- und 3-MH-Vorstufen in die Hefezelle.
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
Lalvin 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.

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