New products


A biological alternative to chemical acidification in wine with Laktia™

Laktia™ a pure culture of Lachancea thermotolerans is a natural alternative for acidification.

This selected natural wine yeast is our new addition to the non-Saccharomyces  portfolio and was selected for its unique properties to produce high level of lactic acid during fermentation. Used in sequential inoculation with most selected Saccharomyces cerevisiae yeast for white and red winemaking, Laktia™ is a natural alternative to manage the acidity of red wine  by producing significant level of lactic acid. Brining more than freshness and acidity, Laktia™ brings aromatic complexity to red wines.

Whether it is used as a blending component and/or to re-equilibrate red wines from hot climate, it will fit well into the different natural solutions the winemaker can used during the upcoming harvest


The first selected natural wine yeast for red to not produce SO2: Lalvin Persy™

Lalvin Persy™ has a unique property in that it will produce very low SO2 during alcoholic fermentation and also non-perceptible amount of H2S.  This makes it an ideal wine yeast for varietals such as Shiraz, Tempranillo and Pinot Noir, where it will produce wines that will fully express their varietal aromas.   The fruit characters are enhanced and the freshness and aromatic persistency optimized. Lalvin Persy™ is a good fermenter, has good tolerance to alcohol and no negative interaction with malolactic fermentation.

The selection of Lalvin Persy™ was done through a collaborative study between Lallemand, Montpellier SupAgro and INRA Montpellier. This innovative selection technique called;  “Method of control on the production of sulfites, hydrogen sulfur and acetaldehyde by yeast” has been patented.


Glutastar™ : The king of natural anti-oxidants

GLUTASTARTM is the latest development in our range if SIY products. GLUTASTARTM offers guaranteed glutathione levels and considered to be the best natural anti-oxidant available.  Significant high levels of reduced glutathione and stabilizing peptides offer efficient protection against browning and oxidation of aromas in whites and rose, ensures better aroma expression, freshness and longevity.  GLUTASTARTM can be used on juice before the onset of fermentation as early as at the exit of the press.  Suggested dosage is 30 g/hl.


GLUTASTARTM , also called the king of natural antioxidants also contributes to mouth feel and fullness due to the polysaccharides.  This new and innovative development is a result of collaboration between Lallemand Inc. and the Institut Universitaire de la Vigne et du Vin de Dijon in France.  The combination of the original yeast strain used and the specific production process ensures GLUTASTARTM to release the highest level of reduced glutathione and stabilizing peptides showing a very high free radical scavenging activity.


Please see attached articles for more detailed information on GLUTASTARTM

GLUTASTAR Oxidative stability of white rosé wines Wineland November 2019

GLUTASTAR Fokus op Fermentasie November 2019





 Discover the new dimension of yeast.

The effect of adding mineral nitrogen (DAP) was therefore compared to that of these new specific nutrient formulations (Stimula ™ Chardonnay and Stimula ™ Sauvignon Blanc), at different times of addition during the FA. The impacts of the nitrogen source and the timing of addition were confirmed, resulting in two distinct organoleptic profiles.




Purelees Longevity TM

Purelees Longevity is a newly developed SIY. Added at 20g/HL has the capacity to consume 1mg/l of dissolved oxygen. This product protects wine against oxidation during storing, aging and transport.


Questions and Answers on Purlees Longevity 2016

Pure-Lees Longevity TDS