OPTIMUMRED

The early application of OPTIMUMRED makes polysaccharides available for complexing with polyphenols, thus enabling a better colour stabilisation and improved fullness and roundness. BAT flyer SIY Optimum red

Stimula Sauvignon Blanc is a new nutrient, custom made to maximize thiol production and conversion during alcoholic fermentation.  The new Under Investigation summarizes the latest research on this topic UI - Nutrient - ENG Australia

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®  

Learn more about Optimum Red wine yeast (SIY) for bioprotection

The new Oenomag presents technical information on the yeast autolysate Optimum Red , used as bioprotection during cold maceration of wine. http://www.lallemandwine.com/wp-content/uploads/2019/01/Oenomag-2018-1-ENG-SL.pdf Article-OptiMUM-Red

To enhance the flavour profile of your Chardonnay

Organic nutrients are making a significant contribution to final wine aroma profile of your Chardonnay.  However if you are also using DAP, be careful for not adding too much of a “good” thing.  Take time to read the attached article for more information on this very relevant topic.   Stimula^TM is a new range of 100% yeast autolysate formulated to supply the optimal levels of amino acids, sterols, vitamins and minerals known to optimize the aromatic metabolism of the yeast.  Stimula Chardonnay^TM is particular rich in biotin, B6 vitamins, magnesium and zinc which optimize the volatile ester biosynthesis by the yeast.  Use Stimula Chardonnay^TM at 40 g/hl at the first ¹/₃ of alcoholic fermentation to enhance the biosynthesis of aroma compounds and support the bioconversion of precursors to volatile esters until the end of the fermentation. Organic yeast nutrients Chardonnay aroma Karien Okennedy