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Booster blanc™ Developed in collaboration with Institut Coopératif du Vin White Wine

Rosé Wine

Increase mid-palate intensity and fresh fruit Add to juice or at the end of fermentation Product Declaration Safety Datasheet Technical Datasheet Booster Blanc® is made from the inactivated yeast cells of a yeast that was isolated and selected by the ICV. It is produced with an inactivation process exclusive to Lallemand that makes the soluble fractions of the yeast cell walls rapidly available in the must. When added to the juice, Booster Blanc® participates in the colloidal balance of the wine, boosting the mid-palate intensity and protecting the fresh fruit aromas of white and rosé wines. Interaction between the aroma compounds and the inactivated yeast macromolecules from Booster Blanc® shows more acid aroma perception and limits ethereal, chemical and burning perceptions in the mouth, particularly in wines made from botrytized grapes. For high-end white or rosé wines from ripe grapes, Booster Blanc® helps develop intense and balanced aromas mid-palate, making it a good sensory complement for wines fermented with Enoferm ICV D47™ and Lalvin ICV D21™. Booster Blanc® may also be added towards the end of fermentation to add mid-palate intensity and decrease perception of woody aromas, such as sap/sawdust, in wines aging in new barrels. Dosage recommendations: Add Booster Blanc® to the juice at 20-40 g/hL (1.6-3.2 lb/1000 gal) for mid-palate mouthfeel and aromatic freshness. Add Booster Blanc® towards the end of fermentation at 20-30 g/hL (1.6- 2.4 lb/1000 gal) for mid-palate intensity, mouthfeel contribution and overall balance.
Booster rouge™ Researched by the ICV Red Wine

For higher tannin intensity in red wines At the beginning and end of alcoholic fermentation Product Declaration Safety Datasheet Technical Datasheet Booster Rouge® originates from a specific natural wine yeast isolated and selected by the ICV. The yeast macromolecules in Booster Rouge® interact with red wine polyphenols resulting in a positive influence on the colloidal balance of the wine. Especially when used in red must sourced from hot climates, Booster Rouge® wines are perceived as having higher fore-mouth volume and mid-palate tannic intensity, as well as fresher aromatic sensations. Booster Rouge® compliments short maceration premium reds fermented with Lalvin ICV GRE™ for mid-palate intensity and fresh varietal aromas, while avoiding sensations of aggressive and drying tannins. In ultrapremium reds from balanced ripe mature grapes, Booster Rouge® shows good synergy with Lalvin ICV D80® and Lalvin ICV D21™ for enhancing licorice aromas and mid-palate intensity. Booster Rouge® may also be added towards the end of fermentation to contribute fore-mouth volume, mid-palate tannin intensity and help with alcohol integration. Dosage recommendation: Add Booster Rouge® 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.
Glutastar™ In collaboration with IUVV, Dijon France White Wine

Aromatic intensity and longevity in white and rosé wines. Protection from oxidation. In the juice or the grapes before fermentation Product Declaration 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.
Noblesse® Developed in collaboration with the Institut Coopératif du Vin, France Red Wine

White Wine

Rosé Wine

Smooth and balanced wines Add to the must or toward the end of fermentation Product Declaration 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 10-30 g/hL of NOBLESSE® to the must, or toward the end of fermentation.
Opti-Mum Red ™ Developed by Lallemand Red Wine

Increased roundness and color in red wines Add to must or toward the end of fermentation Product Declaration 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.
Opti-Red™ Developed by Lallemand Red Wine

Rounded and smooth tannin red wines Add to must or toward the end of fermentation Product Declaration 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.
OptiMUM White™ Developed by Lallemand White Wine

Rosé Wine

Aroma intensity and longevity Added early during fermentation Product Declaration Safety Datasheet Technical Datasheet OptiMUM-White™ is a new specific inactive yeast rich in glutathione (antioxidant properties) and polysaccharides. OptiMUM-White™ benefits from a new optimized production process that enhances the glutathione bioavailability. It has to be added at the earliest stage of alcoholic fermentation (after settling) in order to prevent the must from oxidation. This new biotechnological tool favors aromas intensity and longevity. Dosage recommendation: 20-40 g/hL added to the juice post settling.
Pure-Lees™ Longevity Developed in collaboration with INRA, France White Wine

Rosé Wine

To protect against oxidation during transport or storage Add to wine during transfer to scavenge oxygen Product Declaration 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.
Reduless® Developed by Lallemand Red Wine

White Wine

Rosé Wine

Sulphur defect management Add to wine Product Declaration 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 1 to 30 g/hL, depending on the severity of the sulfur defect in the wine.
Reskue™ Developed by Lallemand Red Wine

White Wine

Rosé Wine

Avoid sluggish and restart stuck alcoholic or ML fermentations Add Reskue™ to the must about 2/3rd through alcohol fermentation to prevent sluggish fermentations. For stuck ferments treat the stuck wine prior to restarting. Product Declaration 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 (fungicides, herbicides, insecticides) 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 wine 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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