Expertise documents

Saccharomyces cervevisiae yeasts in winemaking conditions spontaneously produce SO2 during their fermentative activity. The level of production could be higher than 60mg/L. This production depends on many environmental factors such as pH, temperature, grape variety... but it is also linked to the yeast strain genotype. Lalvin has been especially selected for its very low production of SO2 with the security to complete alcoholic fermentation. ICV OKAY®  

Lallemand has developed a unique yeast production process called YSEO® (Yeast Security and Sensory Optimization). This process increases fermentation reliability and security and ensures fewer organoleptic deviations, but not all yeast can be prepared by this process. The process (when compared to non YSEO®):

• Improves the yeast cells assimilation of essential micronutrients and vitamins.
• Improves the yeasts ability to implant in the must for a more reliable fermentation.
• Linked to a reduction in yeast stress thereby reducing H2S, VA and SO2 production.
• Shorter lag phase.
• Improves the resistance and adaption of the yeast under difficult fermentation conditions.

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Lallemand is exploring the use of non-Saccharomyces yeast with aromatic properties that are unique from those found in Saccharomyces, in order to contribute a more complex aromatic profile.

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