Non-Saccharomyces
Yeast Nutrition and Protection for Good alcoholic fermentation
YSEO process: a unique yeast production process
Lallemand has developed a unique yeast production process called YSEO® (Yeast Security and Sensory Optimization).
This process increases fermentation reliability and security and ensures fewer organoleptic deviations, but not all yeast
can be prepared by this process. The process (when compared to non YSEO®):
- 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.