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The strengths of our nutrients and protectors
- Nutrients
For more than 35 years, Lallemand Oenology has been a pioneer in the research on the nutritional needs of selected yeast and bacteria.
Wine yeasts must achieve maximum activity during alcoholic fermentation to prevent sluggish or stuck fermentation and sensory deviations. Our nutrients and protectors help.
In addition to our complex nutrients, we have been developing 100% organic nutrients (natural yeast), providing balanced nutrition, securing alcoholic fermentation, and improving aroma precursors assimilation.
- Protectors
We were the first to develop yeast rehydration protectors to reinforce the yeast cell membrane through the actions of specific sterols.
This protection:
- increases the yeast capacity to resist to alcohol, and
- ensures a clean end of fermentation while maximizing sensory potential