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Our nutrients and protectors
Specific nutrients and protectors to compensate for nutritional deficiencies in grape musts for wine yeast or in wine for wine bacteria supporting smooth fermentation complexion.
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, whether from Saccharomyces or non-Saccharomyces yeast fractions.
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.
Wine bacteria have complex nutrient requirements and rely on essential nutrients for their growth.
Targeted bacteria nutrition can be decisive for success.
- Protectors
We were the first to develop yeast rehydration protectors to reinforce the yeast cell membrane through the actions of specific sterols. We were also the first to develop a yeast protector that allows yeast to be rehydrated at room temperature, thanks to its high sterol content.
This protection:
- increases the yeast capacity to resist to alcohol, and
- ensures a clean end of fermentation while maximising sensory potential
