Our Products


The search is only in the active category: Nutrients / Protectors
NUTRIENTS FOR
TYPE OF WINE
WHAT FOR
APPLICATION
DOCUMENTATION
MORE INFO
Acti-ML Bacteria Red Wine

White Wine

Rosé Wine

Rehydration of malolactic bacteria Product Declaration Safety Datasheet Technical Datasheet Acti-ML™ was developed by the Lallemand bacteria R&D team led by Dr. Sibylle Krieger. For MLF in difficult wines, add Acti-ML™ to the bacteria culture’s rehydration water. Acti-ML™ is a specific blend of inactive yeasts rich in amino acids, mineral cofactors and vitamins. These inactive yeasts are mixed with cellulose to provide more surface area to help keep bacteria in suspension. Dosage recommendation: Dissolve 20 g of Acti-ML™ in 100 mL of 25°C (77°F) clean water then add 1 g of bacteria. Wait 15 minutes and add the suspension to 100 L of wine.
Fermaid K™ Yeast Red Wine

White Wine

Rosé Wine

To compensate must deficiency in nitrogen & micronutrients Add at the end of lag phase (12.5 g/hL) and after 1/3 sugar depletion (12.5 g/hL) Product Declaration Safety Datasheet Technical Datasheet The original and reliable Fermaid K™ is a blended complex yeast nutrient that supplies inorganic nitrogen (DAP), organic nitrogen (alpha amino nitrogen), key nutrients (magnesium sulfate, thiamine, folic acid, niacin, biotin and calcium pantothenate) and inactivated yeast. It is best to add Fermaid K™ over two additions. The first addition is made at the end of the lag phase (6 to 12 hours after yeast inoculation) and the second addition is made around 1/3 sugar depletion (the end of exponential growth and the beginning of the stationary phase). With proper rehydration and handling, the yeast cell population should be at least 4 million cells/mL at inoculation. By the time the second Fermaid K™ addition is made, this population should have grown to about 100 million cells/mL. It is critical to remember that yeast are still reproducing during the stationary phase, and to do this effectively, especially in high sugar musts, they need oxygen as well as the components of Fermaid K™, including nitrogen (for protein synthesis), sterols and fatty acids (for maintaining alcohol resistance and permease activity). In addition, the inactivated yeast cell walls in Fermaid K™ adsorb medium-chain fatty acids that are toxic to yeast, and provide nucleation sites to help keep the yeast in suspension. Dosage recommendations: Add 12.5 g/hL (1 lb/1000 gal) Fermaid K™ at the end of the lag phase (beginning of alcoholic fermentation), and add 12.5 g/hL (1 lb/1000 gal) Fermaid K™ around 1/3 sugar depletion.
Fermaid O™ Yeast Red Wine

White Wine

Rosé Wine

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.
ML Red Boost™ Bacteria Red Wine

Nutrients for wine bacteria Product Declaration Safety Datasheet Technical Datasheet ML RED BOOST™ is a malolactic fermentation nutrient specifically formulated from inactivated yeast fractions for the application of conducting malolactic fermentation (MLF) in challenging red wines with high maturity Malbec, Merlot, Syrah or Zinfandel wines. ML RED BOOST™ was developed by Lallemand after investigating lactic acid bacteria’s specific nutritional requirements as well as the role of specific yeasts fractions that improved the resistance of wine bacteria against the inhibitory effects of high polyphenolic contents in red wines. The bioavailability of certain peptides strongly favor the growth of Lallemand selected wine bacteria and the quality of specific polysaccharides included in ML RED BOOST™ are particularly effective in reducing the MLF duration especially under challenging red wine environments.
Opti Malo Blanc™ Bacteria White Wine

Rosé Wine

To compensate must deficiency in nitrogen & micronutrients Nutrition for ML Bacteria in white wine Product Declaration Safety Datasheet Technical Datasheet OPTI’MALO BLANC™ is a malolactic fermentation nutrient specifically formulated from inactivated yeast fractions for the application of conducting MLF in challenging white wines. OPTI’MALO BLANC™ was developed by Lallemand after intensive investigations into specific nutritional requirements of lactic acid bacteria. The bioavailability of certain peptides strongly favor the growth of Lallemand selected wine bacteria and are particularly effective in reducing the MLF duration especially under more difficult white winemaking conditions.
Stimula Cabernet Yeast Red Wine

Optimize the yeast metabolism and to promote the aromatic profile of Cabernet grape varieties At 1/3 through fermentation 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.
Stimula Chardonnay™ Yeast White Wine

To optimize the volatile ester biosynthesis by the yeast. Added at 1/3 of AF. Technical Datasheet Stimula Chardonnay™ is particularly rich in riboflavin, 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
Stimula Pinot Noir™ Yeast Red Wine

mprove the expression of varietal aroma.• Enhance the synthesis and stability of fruity esters.• Reduce greenish and vegetal notes.• Avoid reductive characters. Added at the beginning of A Technical Datasheet Stimula™ is a new range of 100% yeast autolysate products developed to supply the optimal levels of organic nitrogen sources in order to optimize yeast metabolism and to promote the aromatic profile of different grape varieties.Stimula Pinot Noir™ is particularly rich in different nitrogen sources (free amino acids), specific vitamins and minerals to increase the aromatic profile while avoiding sulfur off-flavors.The addition of Stimula Pinot Noir™ at the beginning of the alcoholic fermentation (AF) will enhance yeast metabolism, increasing varietal precursors uptake, and aroma biosynthesis.
Stimula Sauvignon blanc™ Yeast White Wine

Supply the optimal levels of amino acids, sterols, vitamins and minerals known to optimize the aromatic yeast metabolism At the beginning of AF 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.
Stimula Syrah Yeast Red Wine

Optimize yeast metabolism and to promote the aromatic profile of Syrah At the beginning of fermentation 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.
Go-Ferm Yeast Red Wine

White Wine

Rosé Wine

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
Go-Ferm Protect Evolution™ Yeast Red Wine

White Wine

Rosé Wine

Use during active dry yeast rehydration Protectant during yeast rehydration Product Declaration Safety Datasheet Technical Datasheet GoFerm was developed as a tool to help reduce the incidence of sluggish and stuck fermentations. Lallemand won the Gold Medal at the ‘2004 Intervitis for Innovation in enology’ for the development of this product Goferm is produced through a specific autolysing process on yeast biomass to obtain high levels of certain essential vitamins (panothenic acid, biotin) and minerals (eg magnesium, zinc, and mangansese) and amino acids. When used during yeast rehydration GoFerm will: • Reduce the risk of sulfur compound and volatile acidity production • Provide bioavailable micro-nutrients. • Promotes yeast cell viability and vitality at the end of fermentation. Adding the vitamins and minerals to the rehydration water increases their concentration and bioavailablility, resulting in greater absorbtion by the yeast cells. This results in a healthier yeast cell population, hence reduces the risk of stuck or sluggish fermentations. Recommended dosage: 30g/hL based on fi nal wine volume. Add directly to the yeast rehydration water, mix, then add the yeast for rehydration. Patent EP 13956649

Download free application

download later