Bactiless™  |
Yeast |
Red Wine
White Wine
Rosé Wine
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Control lactic and acetic acid spoilage bacteria |
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Product Declaration Safety Datasheet Technical Datasheet |
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.
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| Fermaid E™ |
Yeast |
Red Wine
White Wine
Rosé Wine
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To compensate must deficiency in nitrogen & micronutrients |
Beginning and 1/3 in the fermentation |
Product Declaration Safety Datasheet |
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.
For more information please contact our distributor.
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Fermaid O™  |
Yeast |
Red Wine
White Wine
Rosé Wine
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To compensate must deficiency in nitrogen & micronutrients |
Beginning and 1/3 of the alcoholic fermentation |
Product Declaration Safety Datasheet Technical Datasheet |
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.
For more information please contact our distributor.
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| No Brett Inside™ |
Yeast |
Red Wine
White Wine
Rosé Wine
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Defect management - To fight against Brettanomyces and preserve the aromatic qualities of wines |
At the end of fermentation |
Product Declaration Safety Datasheet Technical Datasheet |
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.
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| Stimula Cabernet |
Yeast |
Red Wine
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Optimize the yeast metabolism and to promote the aromatic profile of Cabernet grape varieties |
At 1/3 through fermentation |
Product Declaration Safety Datasheet Technical Datasheet |
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.
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| Stimula Chardonnay™ |
Yeast |
White Wine
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To optimize the volatile ester biosynthesis by the yeast. |
Added at 1/3 of AF. |
Product Declaration Safety Datasheet Technical Datasheet |
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
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| Stimula Sauvignon blanc™ |
Yeast |
White Wine
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Supply the optimal levels of amino acids, sterols, vitamins and minerals known to optimize the aromatic yeast metabolism |
At the begining of the alcoholic fermentation |
Product Declaration Safety Datasheet Technical Datasheet |
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.
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| Stimula Syrah |
Yeast |
Red Wine
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Optimize yeast metabolism and to promote the aromatic profile of Syrah |
At the beginning of fermentation |
Product Declaration Safety Datasheet Technical Datasheet |
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.
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| Go-Ferm |
Yeast |
Red Wine
White Wine
Rosé Wine
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Use during active dry yeast rehydration |
Protectant for yeast rehydration |
Product Declaration Safety Datasheet Technical Datasheet |
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
For more information please contact our distributor.
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| Go-Ferm Protect™ |
Yeast |
Red Wine
White Wine
Rosé Wine
|
Use during active dry yeast rehydration |
Protectant during yeast rehydration |
Product Declaration Safety Datasheet |
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.
For more information please contact our distributor.
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