Glutastar™  |
In collaboration with IUVV, Dijon France |
White Wine
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Preservation of colors and aroma over time. Protection from oxidation |
In the juice or the grapes before fermentation |
Safety Datasheet Technical Datasheet |
GLUTASTAR™ is a new natural SPECIFIC INACTIVATED YEAST WITH GUARANTEED GLUTATHIONE LEVEL, dedicated to the protection of white and rosé wines against oxidation.
Added to the grapes or the must at the earliest stage in winemaking process, before the fermentation, the unique properties of GLUTASTAR™ confer to the wine an efficient protection against browning and aroma oxidation, a better aromatic expression, freshness, and a longer preservation of thiols and esters. The addition of GLUTASTAR™ contributes not only to enhance aromatic intensity and persistency thanks to the release of a high level of stabilizing peptides, but also to increase mouthfeel perception and wine thickness due to the polysaccharides enrichment, both in white and rosé wines.
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| Mannolees Blanc™ |
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White Wine
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Freshess and aromatic intensity in white wines. |
Add to wine 24 hours pre-bottling |
Safety Datasheet Technical Datasheet |
MANNOLEES BLANC is a specific formulation of yeast mannoproteins and vegetal polysaccharides preparation selected to enhance the wine’s freshness.Nowadays, the consumer is demanding fresh and crispy white and rosé wines. In that context and considering the potential of yeast contribution beyond fermentation, mannoproteins have been investigated. MANNOLEES BLANC™ has been developed to provide optimal freshness and aromatic intensity with a lower perception of oxidative aroma over time. The improvement on the colloidal structure leads to a good balance with roundness, while decreasing dryness and bitterness in wines. Moreover, mannoproteins contributes to tartaric and proteic stability of wines.
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| Mannolees™ |
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Red Wine
White Wine
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Improves wine quality by decreasing the perception of aggressive tannins, softening and increasing sweetness and mouthfeel/roundness perception, |
Pre-bottling |
Safety Datasheet Technical Datasheet |
MANNOLEESTM is a specific yeast mannoproteins preparation. Nowadays the consumer is demanding soft and round wines. A balance of sweetness, structure and astringency are key factors. In that context and considering the potential of yeast contribution beyond alcoholic fermentation (including aging on lees), mannoproteins have been investigated and their impact on wine sweetness was validated. Moreover, mannoproteins contribute to tartaric and proteic stability of wines.
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Noblesse®  |
Developed in collaboration with the Institut Coopératif du Vin, France |
Red Wine
White Wine
Rosé Wine
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Mouthfeel increase and roundness |
Add to the must or toward the end of fermentation or during the ageing of wine. |
Safety Datasheet Technical Datasheet |
The inactivated yeast cells of a popular ICV selected yeast are now available for sulfur compound prevention during fermentation and aging. NOBLESSE® also helps modify and stabilize the wine’s colloidal balance, resulting in: • Increased perception of ripe fruit • More intense structure, initial mouthfeel volume and rounded finish • Decreased perception of “sawdust/sap” in wines aged in new barrels • Decreased perception of harsh, chemical and burning sensations • Stimulation of malolactic fermentation. Dosage recommendation: Add 20-30 g/hL of NOBLESSE® to the must, or toward the end of fermentation.
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| Opti-Mum Red ™ |
Developped by Lallemand |
Red Wine
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For rounder red wines with more intense color |
Beginning of alcoholic fermentation |
Safety Datasheet Technical Datasheet |
OPTI-MUM RED™ is a new innovative product from Lallemand, that provides greater availability of polysaccharides in your wine. OPTI-MUM RED™ is a specific yeast autolysate, that combines
the unique properties of wine yeast and the effects of mannoprotein extraction treatment (MEX), creating greater accessibility of polysaccharides in your must.
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| Opti-Red™ |
Developed by Lallemand |
Red Wine
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For round and smooth tannins |
Add to the mash at the begining of the alcoholic fermentation |
Safety Datasheet Technical Datasheet |
Opti-Red® is a unique natural yeast preparation that undergoes a specific refining process resulting in a high level of polyphenol-reactive yeast cell wall polysaccharides. Opti-Red® is used at the beginning of red wine fermentations to obtain fuller bodied, more color stable, smooth palate wines. Using Opti-Red® in the must provides early polysaccharide availability for the complexing with polyphenols as soon as they are released and diffused. This early complexing results in red wines with more stable color, rounder mouthfeel and better harsh or green tannin integration. Opti-Red® can be used alone or in conjunction with enological macerating enzymes such as Lallzyme EX™. Using Opti-Red® towards the end of fermentation allows the winemaker to shape harsh polyphenols into smoother more approachable tannins. Dosage recommendation: Add Opti-Red® to the must at 227 g/ton (0.5 lb/ton) or 30 g/hL (2.4 lb/1000 gal) towards the end of fermentation.
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| Opti-White™ |
Developed by Lallemand |
White Wine
Rosé Wine
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For Mouthfeel, color & aroma protection |
Add to must at the begining of the alcoholic fermentation |
Technical Datasheet |
Opti-White® is a specific inactivated yeast with high antioxidant properties. Its application in white wines is patent pending. Using Opti-White® on the juice at the beginning of fermentation results in rounder mouthfeel and greater aromatic complexity in white wines. As its unique properties protect against oxidation of phenols and aromas, Opti-White® contributes to better color preservation and the aromatic freshness of white wines.
Yeast cell wall components from Opti-White® will be solubilized during fermentation and aging. Mostly mannoproteins, these polysaccharides will have a very positive impact on mouthfeel, bringing more roundness to the wine. Their action will enhance the benefits of autolysis following alcoholic fermentation. Dosage recommendations: Add Opti-White® to the juice at 30-50 g/hL (2.4-4 lb/1000 gal) for a round mouthfeel
contribution, antioxidative color protection and aromatic freshness. Add Opti-White® towards the end of fermentation at 20-30 g/hL (1.6-2.4 lb/1000 gal) for mouthfeel contribution and better integration of wood and alcohol.
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| Optilees |
Developed by Lallemand |
Red Wine
White Wine
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Near the end of fermentation or post fermentation |
Safety Datasheet Technical Datasheet |
Opti-LEES™ is a specific inactivated yeast developed and produced from a strain selected for its autolysis behavior and polysaccharides release. Applied towards the end of alcoholic
fermentation, Opti-LEES™ helps the management of wine aging on lees, enabling a better control of lees quality and a quicker “aging” effect thanks to the release of polysaccharides content. Moreover a fraction of low molecular weight polysaccharides was characterized, which explains the impact observed on sweetness perception (From Fernando Zamora, Entretiens Scientifiques Lallemand, 2011).
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| OptiMUM White™ |
Developed by Lallemand |
White Wine
Rosé Wine
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Add early during fermentation |
Safety Datasheet Technical Datasheet |
OptiMUM-White is a new, specifi c natural yeast derivative rich in antioxidant properties (glutathione) and polysaccharides. Specific inactivated yeast rich in glutathione (GSH rich SIY) were developed for the protection of the quality of white and rosé wines against oxidation phenomena responsible for colour browning and loss of aromas. This innovation was first introduced by Lallemand (Patent N°WO/2005/080543) in 2003. Since then, our knowledge and experience has been enriched by several trials under various vintage conditions. More recently the production process of these GSH-rich SIY was optimized by Lallemand in order to improve the TRUE glutathione content and as a result Lallemand has replaced OptiWhite with OptiMUM-White. OptiMUM-white has nearly double the TRUE glutathione level when compared to its predecessor OptiWhite.
• Added to the juice at the beginning of alcoholic fermentation, the unique properties of OptiMUM-White protect against oxidation.
• In terms of aromatic quality, the wine better expresses and preserves the thiols and esters after one year of bottle aging.
• Contributes to and enhances wine complexity and has a smoothing effect to bring more roundness to the wine.
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| Pure-Lees™ Longevity |
Developped in collaboration with INRA, France |
White Wine
Rosé Wine
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To protect against oxidation during aging or storage |
Add to the must/wine, towards the end of alcoholic fermentation |
Safety Datasheet Technical Datasheet |
As soon as alcoholic fermentation (AF) is complete, wine becomes very sensitive to oxygen.
Oxidation mechanisms are responsible for the loss of fruit aromas and the appearance of heavy notes. Pure-Lees™ Longevity is a specific inactivated yeast developed in collaboration with INRA Montpellier in order to provide a tool to help wine resist oxidation during storage and aging. Pure-Lees™ Longevity relies on a high dissolved oxygen consumption capacity.
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| Reduless® |
Developed by Lallemand |
Red Wine
White Wine
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Sulphur defect management |
Add to finish wine |
Safety Datasheet Technical Datasheet |
REDULESS™ is a unique-yeast derived product formulated to reduce sulfur off-aromas and improve the overall wine quality. Sulfur off-aromas are common defects that are sometimes very difficult to remove or mask in wine, and can be the result of biological and non-biological factors that diminish the fruit and contribute to aggressive mouthfeel sensations.
REDULESS® has been developed for red and white wine treatment to:
• Reduce H2S, DMS, DES and other sulfur-related defects in wine
• Increase overall quality of the wines (more mouthfeel, fewer phenol-related off-flavors).
Dosage recommendation: Add 10 to 15 g/hL, depending on the severity of the sulfur defect in the wine.
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| Reskue™ |
Developped by Lallemand |
Red Wine
White Wine
Rosé Wine
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Restart stuck alcoholic fermentations |
Add Reskue™ to the must about 2/3rd of AF to prevent sluggish fermentation or in case of a curative treatment on a stuck AF. Treat the stuck must prior to the restart. |
Safety Datasheet Technical Datasheet |
Grape must composition may have inhibiting toxic compounds that affect yeast viability and fermentative activity, and that are responsible for sluggish or stuck alcoholic fermentation. Inhibiting toxic compounds, such as Short and Medium Chain Fatty Acids (SMCFA) have been widely described for their inhibition of alcoholic fermentation. Actually, yeast cell-walls are commonly used to eliminate these SMCFA in order to enable a complete and steady fermentation. Pesticide residues (fongicide, herbicide, insecticide) can also seriously affect yeast viability and compromise the end of fermentation. Recent studies also showed that they can negatively impact the production of aromas (namely esters) and the wines fruit character (Noguerol-Pato et al, 2014). Reskue™ is a selected wine yeast cell-wall, well characterized at both biochemical and physical properties
level, and possessing a high sorption capacity. Reskue™ is an efficient tool to remove SMCFA and pesticide residues.
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| Pure-Lees Delicacy™ |
Developped by Lallemand R&D in collaboration with INRAE and SupAgro Montpellier |
Red Wine
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Enhance the delicacy of red wines |
Add to the wine towards the end of alcoholic fermentation |
Safety Datasheet Technical Datasheet |
PURE-LEES™ is a new range of specific inactivated yeasts developed and produced from an innovative process called High Pressure Homogenization (HPH™). This mechanical process leads to the disruption of wine yeast cells to maximize the interaction capacity of yeast constituents with the wine matrix.
PURE-LEES DELICACY™ corresponds to the whole disrupted biomass resulting of HPH and releases specific wine yeast constituents. It allows the formation of stable soluble complexes with phenolic compounds leading to an optimal coating of the wine tannins. Applied towards the end of the alcoholic fermentation, PURE-LEES DELICACY™ improves red wine quality by smoothing the texture without modifying the wine structure.
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| Pure-Lees Elegancy™ |
Developped by Lallemand R&D in collaboration with INRAE and SupAgro Montpellier |
Red Wine
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Removal of aggressive tannins and the improvement of the wine texture quality |
Add to the wine towards the end of alcoholic fermentation |
Safety Datasheet Technical Datasheet |
PURE-LEES™ is a new range of specific inactivated yeasts developed and produced from an innovative process called High Pressure Homogenization (HPH™). This mechanical process leads to the disruption of wine yeast cells to maximize the interaction capacity of yeast constituents with the wine matrix.
PURE-LEES ELEGANCY™ is more concentrated in insoluble fractions that allows an optimal sorption of harsh/astringent/bitter tannins. Applied towards the end of the alcoholic fermentation, PURE-LEES ELEGANCY™ allows the removal of aggressive tannins and the improvement of the wine texture quality, leading to wines with more elegancy.
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