Wine yeast production process
To better prepare our wine yeasts to meet the challenges presented by modern-day musts.
This exclusive Lallemand production process, developped in 2005, optimises the timing for the addition of nutrients (nitrogen-containing molecules, vitamins and trace minerals) during culture growth and expansion, prior to drying.
YSEO™ signifies Yeast Security and Sensory Optimisation, a unique Lallemand yeast production process to help overcome demanding fermentation conditions.
YSEO™ improves the reliability of alcoholic fermentation by improving yeast quality and performance and reduces the risk of sensory deviation even under difficult conditions.
