Nutrition adapted to oenological yeast for the fermentation of Syrah
The new Stimula Syrah ™ was specially developed to contribute to the release of varietal aromas (thiols, terpenes and norisoprenoids) and avoid unwanted sulfur odors. It is particularly rich in different sources of nitrogen (free peptides and amino acids), specific vitamins (pantothenate, thiamine) and minerals adapted to Syrah and other similar varieties. Since the absorption of thiol precursors occurs in the earliest stages of fermentation, the addition of Stimula Syrah ™ at the beginning of alcoholic fermentation (AF) will improve yeast metabolism, avoiding any catabolic repression and increasing efficiency. of the conveyor. This is essential for thiol precursors and their bioconversion to volatile thiols, in particular 3-mercaptohexanol (3MH). In addition, the high level of vitamins (pantothenic acid) helps to avoid the production of H2S and limits the excessive reductive character that masks the favorable aromas. The optimized content of trace elements (magnesium) also increases the resistance of yeast to ethanol.
Get the most out of your cabernet varieties with the specific yeast nutrient Stimula Cabernet ™
STIMULA CABERNET ™
The Stimula ™ range is depleted with Stimula Cabernet ™, a custom-made nutrient that serves to optimize the aromatic potential of Cabernet varieties. Stimula Cabernet ™ is particularly rich in sources of nitrogen (especially small peptides), vitamins (biotin) and minerals (magnesium, zinc). Small Peptide Transporters (dipeptides and tripeptides) have been identified in our research and collaboration and in the presence of the appropriate trace elements. Absorption of this peptide results in increased yeast ester synthesis. The addition of Stimula Cabernet ™ at the end of the development phase enhances the yeast metabolism of aroma biosynthesis. This overexpression of the fruity aromatic potential also leads to the reduction of the vegetal character. The well-balanced nutrition provided by Stimula Cabernet ™ reduces yeast stress during alcoholic fermentation (AF).
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