Optimise wine yeast nutrition with Stimula^TM

Winemakers face many challenges associated with climate changes. Better quality nutrients are required to overcome those issues. Higher sugars and pHs can lead to a higher level of contaminants, and specific nutrients can assist to manage the alcoholic fermentation (AF). Research has shown that a well-balanced organic nutrition can increase yeast viability and vitality, improves wine aromatic expression due to optimized assimilation. The timing of addition of key nutrients will optimize varietal aromatics expression. To read more, please click on the link below. UI Stimula Cabernet - ENG (002)

Product Catalogue 2023 / 2024

  Dear customer the latest Lallemand SA product catalogue is availably. Kindly requests your copy from your relevant Technical Sales Managers. The digital copy is available at the link below. Katalogus 2023 2024R  

Uvaferm 43

The ability of wine yeast to consume fructose.

Article written by Ann Dumont, Céline Raynal, Françoise Raginel & Anne Ortiz-Julien Research has shown how certain fermentation conditions, such as nutritional deficiencies, high initial levels of sugar, and the presence of inhibiting compounds, can lead to fermentation problems. Under oenological conditions, the main sugars fermentable by Saccharomyces cerevisiae are glucose and fructose. Both of these hexoses are generally present in musts in equivalent quantities, but the proportions may vary in some musts. S. cerevisiae prefers to consume glucose, which ex -plains why, when fermentations become stuck, the remaining sugar is mainly fructose. The frequency of stuck fermentations showing residual fructose raises the question of the ability of yeast to consume this hexose.  The kinetics of sugar utilization by S. cerevisiae during fermentation is largely driven by sugar transport, and glucose is typically consumed at a faster rate than fructose. In sluggish fermentations, the maximal rate of fermentation is reduced after most of the glucose is consumed, and fermentation can become stuck with a significant con-centration of fructose remaining. Please click on the link below for an in-depth explanation of this topic. Ability of Wine Yeast to Consume Fructose

Bacteria Under Investigation

Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation, usually 24 to 48 hours after yeast inoculation. This technique is advantageous because not only will it secure the malolactic fermentation (MLF), but also because there are definite advantages that are recognized by winemakers and professionals. For a successful co-inoculation, some parameters are crucial for its success – choosing the right wine yeast, correctly rehydrated, good temperature management and the proper yeast nutrition strategy are keys point to integrate for any fermentations. Well-fed and heathly wine yeast and bacteria leads to complete and regular alcoholic and malolactic fermentations Based on 20 years of experiences, and from the results of many collaborations between Lallemand and research center from France, Spain, Italie, South Africa, Argentina and Germany has shown the benefits of co-inoculation with either Oenococcus oeni or Lactobacillus plantarum UI-Bacteria-1-co-inoculation-South Africa-2018    

It's unique. There is nothing else like it!

FERMAID^TM  K⁺ is a blended complex yeast nutrient suitable for use in the alcoholic fermentation of grape must. Developed by the technical oenology group from Lallemand. Propper use of FERMAID^TM  K⁺ helps compensate must deficiency in nitrogen & micronutrients and drastically reduces the occurrence of sluggish and stuck fermentations. Fermaid K+ marketing