YSEO process: a unique yeast production process
- Improves the yeast cells assimilation of essential micronutrients and vitamins.
- Improves the yeasts ability to implant in the must for a more reliable fermentation.
- Linked to a reduction in yeast stress thereby reducing H2S, VA and SO2 production.
- Shorter lag phase.
- Improves the resistance and adaption of the yeast under difficult fermentation conditions.
SIY for red wines
A consise explanation of the production process and the sensory contribution of Lallemand Specific Inactivated Yeast products for red wine.
Level2 Solutions – using non-Saccharomyces yeast in winemaking
Lallemand is exploring the use of non-Saccharomyces yeast with aromatic properties that are unique from those found in Saccharomyces, in order to contribute a more complex aromatic profile.