New products


 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 : Composition, Way of Action, Way of Use

PureLees LongevityTM

PureLees LongevityTM 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

ML Prime™ - No risk of volatile acidity

Bio-control to preserve wine quality and reduce risk of VA

ML Prime™ is a new concept of freeze-dried starter culture with a powerful Lactobacillus plantarum with very high malolactic activity and no risk of volatile acidity (VA) production. It has been developed with a new production process that optimizes the active bacterial culture. Its high malolactic enzyme activity strongly shortens the lag phase and can quickly degrade malic acid content up to 3 g/L. It is a


to achieve a very fast malolactic fermentation before the growth of indigenous bacteria, often responsible for the VA increase or other wine defects in high pH conditions. Used in co-inoculation, it is perfectly suited to conduct MLF in classical red winemaking proce

ss using short or medium macerations or thermovinification process on the liquid phase. It is the perfect tool for winemakers for red vinification with low natural acidity and pH ? 3.4.

ML PRIME Publireportage


Unmask your Enemy !


LALVIN SENSY™ is a new generation yeast. A new scientific approach has enabled the development of an innovative selection technique for this specific yeast which produces low levels of SO,H2S and acetaldehyde. This strain is a good selection for 

Sauvignon Blanc, Chenin Blanc, Colombar and Chardonnay – also if very lowSO2 levels are required.

Question and Answer Lalvin Sensy


QTL-LR (1)

Lallemand Fokus op Fermentasie November 2016

More acidity, more balance with IONYS™


IONYS™  is the first wine yeast that has been selected within the Saccharomyces cerevisiae species for its ability to significantly contribute to the natural acidity of must during the fermentation process. Lower alcohol levels, as well as higher glycerol levels are also found.  A well balanced nutrition which includes Go-Ferm Protect during rehydration as well as Fermaid O TM during fermentation is of utmost importance. Use at 30 g/hl.

To learn more about this new yeast, click here