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Opti-Mum Red ™ Developped by Lallemand

For rounder red wines with more intense color Beginning and end of fermentation 产品申明 安全数据表 OPTI-MUM RED™ is a new innovative product from Lallemand, that provides greater availability of polysaccharides in your wine. OPTI-MUM RED™ is a specific yeast autolysate, that combines the unique properties of wine yeast and the effects of mannoprotein extraction treatment (MEX), creating greater accessibility of polysaccharides in your must.
Opti-Red™ Lallemand

为获得圆润和顺滑的单宁 发酵结束时添加 产品申明 安全数据表 作为一款独特的专业天然产品,Opti-Red®经过了特殊的提取精制工艺处理,富含高水平的多酚易反应型优质细胞壁酵母多糖(特别是甘露糖蛋白等)。在红葡萄酒中应用,无论葡萄成熟很好、较好或欠佳,均可使所酿酒颜色更为稳定、口感更为丰满柔顺、酒体更为协调。该产品已在许多国家获得专利。在浸渍和发酵阶段使用,随着葡萄皮中的多酚物质逐步浸解释放出来,Opti-Red®所提供的易与多酚反应的充足高分量多糖就可及时地捕获并与之结合(特别是花青素和单宁),从而非常有益于尽早构建起葡萄酒颜色更为稳定和口感更为圆润的坚实基础,同时,对可能存在的粗涩或生青予以柔化平衡。Opti-Red®既可单独使用又可与专业浸渍酶(如EX或EX-VTM等)联合使用。此外,其所含的氨基酸、维他命和多种矿物质亦有助于酵母的生长和新陈代谢。在发酵结束后使用也有一定的效果,可帮助酒师将粗涩酚类物(如单宁)转化得更加平滑柔和,并且提升圆润的口感和酒体平衡。此外,它还有助于持久稳定酒石。 建议用量:在葡萄醪中按250~400克/吨汁的比例添加或发酵结束后按300克/吨酒的比例添加 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
Opti-White™ Lallemand

桃红

为了保护口感、颜色和香气 加入葡萄汁中或者在发酵结束前加入 产品申明 安全数据表 Opti-White®是一款具有高抗氧化活性的专业天然产品,它在白葡萄酒中的应用已获专利。由于Opti-White®富含谷胱甘肽等高抗氧化活性物质,具有显著预防香气、风味物质和多酚等氧化的独特性能,在葡萄汁阶段开始使用非常有益于保护和促进所酿白或桃红葡萄酒的香气味新鲜、色泽稳定;Opti-White®中的酵母细胞壁组分同时也可溶解大量甘露糖蛋白等有益多糖,对葡萄酒的感官会产生积极的影响,使酒品口感更加、爽顺和协调;所含的氨基酸、维他命和多种矿物质,也有助于酵母的生长和新陈代谢。该产品特别适合清新、爽脆和芳香型的白或桃红葡萄酒的酿造。在发酵后或陈酿中使用,亦有一定功效。 建议用量:在葡萄汁中按300~500克/吨汁的比例添加Opti-White®以增强色泽稳定性、保持香气新鲜度和提升口感爽顺感。在发酵结束后或陈酿中按200-300克/吨酒的比例添加Opti-White®以增进口感爽顺度和协调性,并且更好地协调橡木风味融合和酒精感。 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
Optilees Lallemand



专业非活性酵母富含多糖生产柔顺丰满的葡萄酒 发酵将近结束时或者发酵结束后 产品申明 安全数据表 作为一款广受关注的特制天然产品,Opti-LEES由具有特定自溶物和多糖释放能力的专选酵母菌株经灭活后精制而得,在许多国家已获得专利认证。在酒精发酵结束后或陈酿时添加Opti-LEES可显著提高陈酿效果,使“带酒泥”陈酿管理更具可控性和可操作性,并缩短熟化和陈酿时间。 Opti-LEES所释放的丰富自溶物和低分子量复杂多糖组分能突出地促进酒品饱满甜润度和丝滑丰腴感,显著增加其香气味及其色泽的稳定性和持久性;同时有助于降低生青、苦涩和酒精灼烧感,促进橡木风味的有机融合和酒品整体的协调平衡。当葡萄原料好时,该产品有助于酿造出超高品质的酒品;当葡萄成熟欠佳时,该产品亦是拔升所酿酒品档次的有力工具。 建议用量:发酵结束后或陈酿时按200-400克/吨酒的比例添加,并定期搅动 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
OptiMUM White™ Lallemand

桃红

为白葡萄酒、桃红葡萄酒的香气强度及持久性 在发酵前期加入 产品申明 安全数据表 OptiMUM-White是一款含更丰富强抗氧化物质谷胱甘肽和特定酵母多糖的专业天然产品,在许多国家已获得专利认证。其最优化的生产工艺极大地提升了所含谷胱甘肽和酵母多糖的生物利用率,在葡萄汁阶段开始添加OptiMUM-White可以充分保护葡萄酒免于氧化,高效稳定或保留酒品中的香气味物质(如硫醇和酯类)和酚类物质,使酒品香气持久浓郁和色泽长期稳固;与此同时,酒品口感的饱满及其协调性也会得到显著提升;此外OptiMUM-White还可为酵母提供少量营养物质。该产品特别适合酿造馥郁、优雅和耐储型高品质白或桃红葡萄酒。在发酵后或陈酿中使用,亦有一定功效。 建议用量:在葡萄汁中按200-400克/吨汁的比例添加OptiMUM-White,以长期保护和促进香气味浓郁度、色泽稳定和口感饱满协调。在发酵结束后或陈酿中按100-300克/吨汁的比例添加OptiMUM-White,以增进口感饱满度和复杂性,并且更好地协调橡木风味融合性和酒精感。 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
Reskue™ Developped by Lallemand



桃红

Restart stuck alcoholic fermentations Add Reskue™ to the must about 2/3rd of AF to prevent sluggish fermentation or in case of a curative treatment on a stuck AF. Treat the stuck must prior to the restart. 产品申明 安全数据表 Grape must composition may have inhibiting toxic compounds that affect yeast viability and fermentative activity, and that are responsible for sluggish or stuck alcoholic fermentation. Inhibiting toxic compounds, such as Short and Medium Chain Fatty Acids (SMCFA) have been widely described for their inhibition of alcoholic fermentation. Actually, yeast cell-walls are commonly used to eliminate these SMCFA in order to enable a complete and steady fermentation. Pesticide residues (fongicide, herbicide, insecticide) can also seriously affect yeast viability and compromise the end of fermentation. Recent studies also showed that they can negatively impact the production of aromas (namely esters) and the wines fruit character (Noguerol-Pato et al, 2014). Reskue™ is a selected wine yeast cell-wall, well characterized at both biochemical and physical properties level, and possessing a high sorption capacity. Reskue™ is an efficient tool to remove SMCFA and pesticide residues.
Pure-Lees Delicacy™ Developped by Lallemand R&D in collaboration with INRAE and SupAgro Montpellier

Enhance the delicacy of red wines Add to the wine towards the end of alcoholic fermentation 产品申明 安全数据表 技术数据表 PURE-LEES™ is a new range of specific inactivated yeasts developed and produced from an innovative process called High Pressure Homogenization (HPH™). This mechanical process leads to the disruption of wine yeast cells to maximize the interaction capacity of yeast constituents with the wine matrix. PURE-LEES DELICACY™ corresponds to the whole disrupted biomass resulting of HPH and releases specific wine yeast constituents. It allows the formation of stable soluble complexes with phenolic compounds leading to an optimal coating of the wine tannins. Applied towards the end of the alcoholic fermentation, PURE-LEES DELICACY™ improves red wine quality by smoothing the texture without modifying the wine structure.
Pure-Lees Elegancy™ Developped by Lallemand R&D in collaboration with INRAE and SupAgro Montpellier

Removal of aggressive tannins and the improvement of the wine texture quality Add to the wine towards the end of alcoholic fermentation 产品申明 安全数据表 PURE-LEES™ is a new range of specific inactivated yeasts developed and produced from an innovative process called High Pressure Homogenization (HPH™). This mechanical process leads to the disruption of wine yeast cells to maximize the interaction capacity of yeast constituents with the wine matrix. PURE-LEES ELEGANCY™ is more concentrated in insoluble fractions that allows an optimal sorption of harsh/astringent/bitter tannins. Applied towards the end of the alcoholic fermentation, PURE-LEES ELEGANCY™ allows the removal of aggressive tannins and the improvement of the wine texture quality, leading to wines with more elegancy.

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