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Bactiless™ Yeast



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Control lactic and acetic acid spoilage bacteria 产品申明 安全数据表 技术数据表 Bactiless™ is a 100% natural non-GMO and non-allergenic biopolymer from fungal Aspergillus niger origin which helps to control the bacteria population in wines. Bactiless™ formula helps to lower the viable acetic and lactic bacteria population allowing easy removal. Despite its effectiveness towards a wide spectrum of bacteria, Bactiless™ does not affect yeast population. Its antibacterial effect can be enhanced with the use of SO2, but it does not replace it, as Bactiless™ doesn’t have an antioxidant and antifungal effect. However, Bactiless™ can help to reduce the amount of SO2 needed to control lactic and acetic bacteria population. Bactiless™ helps to avoid the negative sensory impact caused by spoilage bacteria such as acetic acid and biogenic amines.
Fermaid E™ Yeast



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弥补葡萄汁中氮和微营养物质的不足 在酒精发酵开始和三分之一进程时 产品申明 安全数据表 FERMAID E是一种专业复合酵母营养剂,适用于葡萄汁、果汁和起泡葡萄酒的酒精发酵。由拉曼研发,使用FERMAID E能够降低发酵迟缓和停滞问题发生的可能性。FERMAID E能够使最大密度的细胞穿过固定相,实现尽可能高效快速地完成酒精发酵,尤其是在可利用氮不充足的条件下。更多信息请联系我们经销商。 如需更多或更详细信息,请联系拉曼集团中国总代理:上海杰兔工贸有限公司
Fermaid O™ Yeast



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弥补葡萄汁中氮和微营养物质的不足 在酒精发酵开始和三分之一进程时 产品申明 安全数据表 技术数据表 Fermaid OTM是Anne Ortiz-Julien博士带领的拉曼酿酒营养研发团队的新成果。Fermaid OTM完全由富含有机氮源、天然营养素和生存因子的灭活酵母提取物精制而成,属于多元有机营养包产品,不含任何外来添加的氨盐(DAP)或微量营养素。作为酿酒酵母非常高效的营养源,特别是来自天然微生物-灭活酵母中的有机氮源、天然营养源和生存因子等,其重要性已受到业界的广泛认知。此外,与DAP提供的无机氮源相比,由于高有机氮源含量,Fermaid OTM在发酵过程中自始至终产生更低的发酵热和不良硫化物,从而有助于酒师获得稳定发酵的同时,避免热量峰值的出现。 注意:在低营养环境中,如果酵母所需的可利用氮源处于匮乏状态,将很可能导致较严重问题的出现。 Fermaid OTM主要应用于酵母快速稳定和安全地生长和发酵,特别针对下列情况: ①有机酒或顶级酒品的酿造 ②高产葡萄 ③贫瘠葡萄园收获的葡萄 ④高糖或过熟葡萄 ⑤成熟期温度较高的地区 ⑥老葡萄园的葡萄 ⑦没有灌溉系统的葡萄园 ⑧过度澄清的葡萄汁 ⑨污染的葡萄汁主要功效:①预防发酵的缓慢、中断 ②减少挥发酸的生成 ③减少SO2的添 加量 ④提升葡萄酒的品质 推荐用量:第一次添加(酒精发酵即将启动前),200克/吨汁 第二次添加(糖分消耗约1/3时),200克/吨汁 如需更多或更详细信息,请联系拉曼集团中国总代理:上海杰兔工贸有限公司
No Brett Inside™ Yeast



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Defect management - To fight against Brettanomyces and preserve the aromatic qualities of wines At the end of fermentation 产品申明 安全数据表 技术数据表 Brettanomyces bruxellensis are a threat to wine quality. These yeasts are capable of developing in difficult media (high alcohol, nutrient deficient and high SO2), at all stages of vinification, and are responsible for the production of undesirable aromatic compounds: volatile phenols (4-ethyl phenol, 4-ethyl guaiacol, and 4-ethyl catechol). These compounds give rise to the perception of disagreeable “animal-like” notes (leather, stable and barnyard) or pharmaceutical notes (Band-Aid® and medicinal). At low population levels (1 to 1000 CFU/mL), Brettanomyces constitute a threat, as they can produce these volatile phenols at any moment. Even when the concentrations of these phenols are weak or below perception thresholds, they can mask the wine’s varietal expression and intensity. In many regions, the volume of wine affected by Brettanomyces is significant. Currently, different preventive means are implemented to fight against Brettanomyces: - Good management of SO2 related to wine pH - Optimized alcoholic and malolactic fermentations - Lees management - Barrel hygiene and storage But these means are not always effective. No Brett Inside® represents an innovative and efficient tool for Brettanomyces control. No Brett Inside® is a natural polysaccharide extracted from a fungal source of chitin (Aspergillus niger). No Brett Inside® interacts to disrupt the Brettanomyces cell membrane causing elimination from the wine.
Stimula Cabernet Yeast

Optimize the yeast metabolism and to promote the aromatic profile of Cabernet grape varieties At 1/3 through fermentation 产品申明 安全数据表 Stimula Cabernet™ is particularly rich in different nitrogen sources (especially small peptides), vitamins (biotin) and minerals (Magnesium, Zinc). Through our knowledge of the yeast metabolism and with recent results with our research partners, transporters of small peptides (dipeptides and tripeptides) have been identified. In the presence of sufficient oligo-elements, this peptide uptake results in increased yeast ester synthesis.
Stimula Chardonnay™ Yeast

To optimize the volatile ester biosynthesis by the yeast. Added at 1/3 of AF. 产品申明 安全数据表 技术数据表 Stimula Chardonnay™ is particularly rich in biotin, B6 vitamins and in Magnesium and Zinc. It will enhance the secondary aromatic metabolism and optimize the biosynthesis of aroma compounds and support the bioconversions of precursors to volatile esters until the end of fermentation.when added at 1/3 of fermentation
Stimula Sauvignon blanc™ Yeast

Supply the optimal levels of amino acids, sterols, vitamins and minerals known to optimize the aromatic yeast metabolism At the begining of the alcoholic fermentation 产品申明 安全数据表 Stimula Sauvignon blanc is particularly rich in panthotenate, thiamin, folic acid and zinc and manganese in order to optimize the uptake of 4MMP and 3MH precursors and their bioconversion to volatile thiols.
Stimula Syrah Yeast

Optimize yeast metabolism and to promote the aromatic profile of Syrah At the beginning of fermentation 产品申明 安全数据表 Stimula Syrah™ is particularly rich in different nitrogen sources (peptides and free amino acids), specific vitamins (pantothenate, thiamine) and minerals to increase the release of varietal aromas and avoid sulfur off-flavors. This specific composition results in an increase in the release of varietal aromas (thiols, terpenes and norisoprenoids). As the uptake of thiol precursors occurs in the very early stages of fermentation, the addition of Stimula Syrah™ at the very beginning of the alcoholic fermentation (AF) will enhance yeast metabolism, avoiding any catabolic repression and increasing the transporter’s efficiency. This is essential for thiol precursors and their bioconversion to volatile thiols, particularly 3-mercaptohexanol (3MH). In addition, the high level of vitamins (pantothenic acid) helps to avoid H2S production and limits the excessive reductive character that masks positive aromas. The optimized content in oligo-element (magnesium) also increases the yeast ethanol resistance.
Go-Ferm Yeast



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在活性干酵母复水时使用 酵母复水保护剂 产品申明 安全数据表 技术数据表 拉曼公司的研发团队与位于蒙彼利埃的INRA以及来自世界各地的其他研究机构合作,早已证实了某些微量营养元素对酵母的关键作用。更为重要的是,也同时确定了确保这些微量营养元素真正有益于酵母利用的最有效途径—即天然生物营养富集供给法和非胁迫状态营养供给法。Go-Ferm®正是作为该项研究的直接且重要的成果被研发出来。Go-ferm®是通过生物群富集优转工艺所生产出的特种天然非活性酵母制品,含有高水平优质维生素、矿物质和氨基酸等有机营养物质,是酵母活化和繁殖必需的和可直接利用的最佳营养源组合,专门针对活化阶段酵母及其细胞组织处在非胁迫状态下的各种实际需要。在活化过程中,酵母就像一块海绵,会大量和充分地汲取Go-Ferm®中可利用营养元素,避免了葡萄醪中无机离子、 有机酸、多酚和多糖等对关键营养矿物质的螯合作用;同时也使必需的维生素免受竞争性野生菌群的迅速争夺,并且降低维生素受葡萄醪中的SO2影响而失活的可能性。 Go-Ferm®在酵母活化中的应用,不仅会显著提高酵母的活化率,而且增强了酵母细胞的活力,提高其多方面的耐受度,为酵母的有效接种和迅速启酵提供了可靠保障,并为随后的酒精发酵奠定了扎实的健康基础,从而为酿造出高质量的酒品提供了最大可能。 建议用量:在酵母活化时按300克/吨汁的比例添加Go-Ferm®。 注意:上述建议用量是基于250克/吨汁的酵母接种量所推荐的。若酵母的使用剂量有变,请按酵母:Go-Ferm®=1:1.25的比例进行 如需更多或更详细信息,请联系拉曼集团中国总代理:上海杰兔工贸有限公司
Go-Ferm Protect™ Yeast



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在活性干酵母复水时使用 酵母复水保护剂 产品申明 安全数据表 Go-Ferm Protect®是在Go-Ferm®的基础上,通过NATSTEP®生产工艺,加入了在活化过程中可强化和保护酵母细胞膜的专业甾醇和不饱和脂肪酸等生存因子,大大提高了活化后的酵母细胞壁对任何外来胁迫和冲击的抗性。因此,Go-Ferm Protect®不仅具有Go-Ferm®的激活与营养保障功能,而且对酵母细胞具有保护和强化功能,从而最大限度优化酵母的活化率、持续 存活率、细胞活力以及适应和抵御各种严苛发酵环境的基础能力。在发酵条件困难等情况下,Go-Ferm Protect®替代Go-Ferm®用于酵母活化更为必要。例如: 1.在葡萄高成熟度的条件下(如糖度>25ºBrix),可保护酵母细胞壁抵御渗透压冲击,有助于顺利启酵并避免生成过高挥发酸等负面产物。 2.当潜在酒精度较高时,可进一步保护酵母细胞抵御酒精毒性,避免酵母细胞中途衰弱并停滞发酵,保障发酵完整顺畅。 3.在过渡澄清葡萄汁中,全面补充营养和关键生存因子,保证了酵母细胞的持续活力。 4.在重启发酵时使用,可保护并使重启酵母较快适应高酒精度环境。 建议用量:在酵母活化时按300克/吨汁的比例添加Go-Ferm Protect®。 注意:上述建议用量是基于250克/吨汁的酵母接种量所推荐的。若酵母使用剂量有变,请按酵母:Go-Ferm Protect®=1:1.25的比例进行用量调整。Go-Ferm Protect®可作为Fortiferm和Enoferm Protect的更新换代产品。 如需更多或更详细信息,请联系拉曼集团中国总代理:上海杰兔工贸有限公司

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