Expertise documents

Micro agglomeration & bioavailability of sterols – the revolutionary wine yeast protector

Faster Yeast Rehydration   🍷The impact on the fermentation process and final wine quality are now greater due to climate change, with higher sugar/ethanol contents, higher pH’s, off-flavours caused by yeast stress, sluggish or stuck fermentations and higher microbial contaminants. It is now crucial to select wine yeast in dry form (ADY) in the optimal physiological state to have healthy and active populations capable of completing alcoholic fermentation. 🔬Over the last 20 years, scientific information on yeast nutrition management in winemaking has significantly increased. The role of key nutrients, such as nitrogen sources, oxygen and micronutrients like vitamins and minerals, have been the subject of research and publications,5,1,7 showing their impact on fermentative activity and wine sensory profile. 🔬In parallel, specific research has focused on how sterols influence yeast’s physiological state and metabolism and how it was directly correlated with a secure end of fermentation.7,4,6 It has been shown that using specific yeast autolysates rich in sterols during the rehydration step of the ADY increases the fermentation activity and vitality during fermentation, particularly in the last part, when alcohol levels become toxic for the yeasts. This is related to improving yeast cell stress resistance correlated with better membrane integrity. 🍷ADY rehydrated with protectors (Go-Ferm Protect™/Go-Ferm Protect Evolution™) maintains their viability and vitality until the end of fermentation, decreasing the risk of stuck or sluggish fermentations, avoiding undesirable aroma production, and resulting in an increase of the aroma compound synthesis by the yeast with the protectors. The incorporation of the sterols in the ADY rehydrated with protector leads to an increase in their membrane lipid composition and healthier cell membrane. The protector effect is notable at different temperatures, high potential alcohol, lack of oxygen or low turbidity in white and rosés. This article was published in the November issue of the WineLand magazine. Read the full article at the link below: Micro agglomeration bioavailability of sterols  

NUTRIENTS

Optimise wine yeast nutrition with StimulaTM

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)

Use Fermaid K+ to compensate must deficience in nitrogen and micronutrients

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

FERMAIDTM  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 FERMAIDTM  K+ helps compensate must deficiency in nitrogen & micronutrients and drastically reduces the occurrence of sluggish and stuck fermentations. Fermaid K+ marketing

Enhance aromatic expressions in your wine

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  

The crucial step for a successful alcoholic fermentation in wine – Wine Yeast Rehydration

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