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)

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

Beyond looking at nutrition or completing #fermentation, Lallemand Oenology has developed a range of #nutrients which aim at optimizing the aromatic expression of your #wines, by nourishing the #yeast and stimulating the yeast cell functions involved in aroma metabolism: the #Stimula range. 🔬 Each of the 4 products already available in the range are based on 4 wine yeast strains optimized with amino acids, vitamins and minerals to target specific varietals, like     #Sauvignon blanc,   #Chardonnay,   #Cabernet or #Syrah. 🍷  Together with our knowledge of yeast metabolism and with recent results from our research partners, we have defined the optimal moment to add our Stimula solutions, which differs from one product to the other and has been specifically finetuned to expand the aromatic complexity and the expression of your wines. ➡️  Jason Amos, one of the Area Managers for #lallemandoenology, tells you all about the Stimula range: https://lnkd.in/dQiPYfRu

STIMULA  

Wine Yeast Rehydration

Proper wine yeast  rehydration is necessary because grape must is a very hostile environment with its low acidity, high sugar and osmotic pressure, and nutrients or micronutrients limitations is a big challenge for any yeast to conduct AF. Quality, fault free wine is related to a successful AF, and that comes with taking good care of your dry wine yeast.  The Under Investigation explains why and how, and how rehydrating your yeast is key, and especially with a protector like Go-Ferm Protect Evolution. UI Protection and Rehydration ENG

Sauvignon Blanc

In an increasingly competitive market, optimizing the quality of wines, especially the sensory properties, is a major challenge for winemakers. Wine aroma is one of the principal attributes determining wine consumers’ preferences. The importance of nutrients such as nitrogen or lipids in alcoholic fermentation is well known in the wine industry. Indeed, to assure a complete fermentation with a regular kinetic, winemakers have to ensure that musts have adequate nutritional, physical, and chemical conditions for optimum yeast development. More recently, lipid content, temperature, as well as nitrogen and other micronutrients have been shown to have a great impact on a large number of flavour compounds biosynthesized by wine yeast during alcoholic fermentation. The interactions between nitrogen and other key nutrients such as lipids and vitamins and their influences on yeast viability and yeast fermentative capacities will be explain in the first part of this article. The second part will aim at demonstrating the importance of nutrients and micronutrients in yeast aroma metabolism as well as yeast’s ability to synthesize aromas and especially to reveal varietal aromas in Sauvignon Blanc winemaking. Stimula Sauvignon Blanc