GO-FERM STEROL FLASH™ – The revolutionary yeast protector to speed up your wine yeast rehydration
GO-FERM STEROL FLASH™ is a new natural yeast protector, based on a unique yeast autolysate. Developed with an innovative specific Lallemand process, it is offered in micro-agglomerated form allowing for its instant dispersion in cool water.
The very high concentration of bioavailable sterols of GO-FERM STEROL FLASH™ allows for the wine yeast to be rehydrated in cool water maintaining high yeast vitality and viability during the vinification process, even in harsh conditions. With GO-FERM STEROL FLASH™, the dual action of higher sterols and their better integration results in healthier yeast cells with an optimized metabolism, which leads to an increased aromatic compounds release, and very positive sensory wine properties.
PURE-LEES ELEGANCY™ A new selected specific inactivated yeast to bring more elegance to red wines
PURE-LEES ELEGANCY™ is more concentrated in insoluble fractions obtained from inactivated yeast that allows an optimal sorption of harsh/astringent/bitter tannins. Applied towards the end of the alcoholic fermentation, PURE-LEES ELEGANCY™ will help in the reduction of aggressive tannins and the improvement of the wine texture quality, leading to wines with more elegancy.
It is part of the PURE-LEES™ new range of specific inactivated yeasts developed and produced from an innovative process called High Pressure Homogenization (HPH™). This mechanical process leads to the disruption of wine yeast cells to maximize the interaction capacity of yeast constituents with the wine matrix.
PURE-LEES DELICACY™: A new selected specific inactivated yeast to enhance the delicacy of red wines
PURE-LEES DELICACY™ is a specific inactivated yeast used to help with the formation of stable soluble complexes with phenolic compounds leading to an optimal coating of the wine tannins. Applied towards the end of the alcoholic fermentation, PURE-LEES DELICACY™ improves red wine quality by smoothing the texture without modifying the wine structure. and Pure-Lees Elegancy
It is part of the PURE-LEES™ new range of specific inactivated yeasts developed and produced from an innovative process called High Pressure Homogenization (HPH™). This mechanical process leads to the disruption of wine yeast cells to maximize the interaction capacity of yeast constituents within the wine matrix.
Lalvin ICV SunRose™ wine yeast to enhance freshness and red fruit character in your rosé wines
Lalvin ICV SunRose™
Lalvin ICV SunRose™ is a selected wine yeast isolated from nature and specifically recommended for rosé wines that are red fruit focused. Lalvin ICV SunRose™ produces elegant and complex wines with a balanced, round mouthfeel while preserving freshness.
Selected in collaboration with the Institut Coopératif du Vin (ICV) Lalvin ICV SunRose™ is especially suitable for Mediterranean grape varieties. Lalvin ICV SunRose™ favours the development of fresh, fruity aromas and it is suitable for different processes such as skin contact or saignée, while retaining the freshness that rosé lovers are looking for. It develops volume and roundness on the palate thus offering highly sought-after balance that is valued in modern rosés.
With excellent implantation rates, low volatile acidity production even in grapes with high initial sugar content grapes and robust character, Lalvin ICV SunRose™ is perfectly suitable for the fermentation of ripe grapes.
LEVEL2 GUARDIA™ : ACTIVE BIOPROTECTION YEAST FOR RED WINES
LEVEL2 GUARDIA™ is a new non-Saccharomyces wine yeast (Metschnikowia pulcherrima) selected from nature by IFV (Institut Français de la Vigne et du Vin), highly adapted for bioprotection in wines. It can help to managing microbial dynamics by encouraging beneficial microorganisms and repressing the growth of detrimental ones which is the fundamental principle of biocontrol. When applied early in the process, LEVEL2 GUARDIA™ we have early and efficient colonization of red musts.
LEVEL2 GUARDIA™ has been screened and chosen for its capacity to secrete naturally high concentrations of pulcherrimic acid, a strong iron chelating agent. This iron depletion makes the environment unsuitable for the growth of contaminant microbes. These unique characteristics make, LEVEL2 GUARDIA™ highly efficient against a wide range of undesirable microorganisms (oxidative yeast, Brettanomyces spp., acetic bacteria) that can result in faulty wines.
LEVEL2 GUARDIA™ is suitable for organic wine production according to EU regulation.