OPTIWHITE® en OPTIMUMWHITE^TM is spesifieke geïnaktiveerde gis ryk aan werklik beskikbare glutatioon en poli-sakkariede. Die gebruik van hierdie produkte met die aanvang van die alkoholiese fermentasie beskerm wyn aromas, kleur en ondersteun ook goeie mondgevoel vir baie lang tydperke – selfs meer as  ʼn jaar na bottelering.

Lees meer oor OPTIWHITE® / OPTIMUMWHITE^TM

https://www.lallemandwine.com/en/south-africa/products/catalogue/specific-inactivated-yeasts/9/optimum-white/ https://www.lallemandwine.com/en/south-africa/products/catalogue/specific-inactivated-yeasts/6/optiwhite/

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

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

See our first edition of Specific Inactivated Yeasts Under Investigation here: SIY Under Investigation July 2018

A consise explanation of the production process and the sensory contribution of Lallemand Specific Inactivated Yeast products for red wine.

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