gratin

Ardèche/Viticulture

Hirotake Ooka, un Japonais venu faire du vin à Saint-Péray

 

Ne lui demandez pas du saké, il ne saitpas faire. Hirotake Oooka, comme son nom ne l'indique pas, fait dans le vin.  Du Saint-Péray principalement, du Cornas prochainement pour un Japonais arrivé de Tokyo en 1997 avec son épouse, une maîtrise de chimie en poche. Direction la faculté de Bordeaux, avant un tour de France des vignobles.

 

Avec un français au presque parfait, le Nippon s'abreuve alors des plus grands crus, des plus grands vignerons locaux (chez Guigal, Grippat, Allemand) avant de trouver sa voie.

« Je ne veux pas que l'on recherche la touche japonaise dans mon vin»

Celle d'un vin « 100 % naturel, il ne contient que des raisins, aucun sulfite ou autre chose. Je ramasse mes raisins, les foule au pied dans un pressoir vertical et le laisse deux ans au minimum en tonneau. » À 14°C dans un caveau le long de la RD 538 en bas de la Côte du Pin à Saint-Péray.

En sort « le vin comme celui de nos grands-parents », caractériel, où le goût du raisin exalte. « C'est un marché très particulier. » Une niche. Plusieurs restaurants étoilés sur Valence, notamment, ont intégré la Grande Colline à leur carte. L'homme se fait en revanche rare sur les salons et foires, « bien accepté mais hors du système » comme il se définit Hirotake Ooka exporte au Japon 70 % de sa cuvée.

« Les Japonais  sont plus sensibles au vin naturel »

« Les Japonais sont plus sensibles au vin naturel. » Sans aigreur : « J'aimerais bien que les Français goûtent des fois comme cela, sans savoir que c'est un Japonais qui le fait. Je ne veux pas qu'il recherche la touche japonaise. »

Le Japon ? Ses parents vivant désormais, au-dessus de chez lui Saint-Péray, il n'y va plus qu'une fois par an. « C'est une île, trop humide pour faire du bon vin. » Et comme il ne tient pas à se recycler dans le saké...

REPÈRES

Son parcours

Âgé de 35 ans, Hirotake Ooka est arrivé en 1997 en France pour étudier à Bordeaux. Il est ensuite formé chez Jean-Louis Grippat à Tournon-sur-Rhône, puis lorsque Guigal rachète les domaines, il devient chef de culture.

Parallèlement, il monte sa structure, la Grande Colline, et finit par acheter un hectare de Saint Péray. Il vinifie également du Saint-Joseph. Il y a deux ans, il a acheté deux hectares de Cornas, vin qu'il connaît bien grâce aux conseils de Thierry Allemand. Les premières bouteilles sortiront en 2012.

 

Florent CHABOUD

Paru dans l'édition 26C du 28/03/2010 (202343143294

 

 

 

Scott Laboratories

Background:
Scott Laboratories of Petaluma is a premium supplier of winery equipment and supplies to the wine industry nationwide.

Situation:
Because of outdated communications materials and new product developments, many customers used only a part of the wide range of products offered by Scott Laboratories.

Action:
The agency developed a series of cost effective advertisements that positioned the company as a vital technical resource to the industry. These were combined with a series of in-depth public relations stories about Scott's role in the new developments in the industry.

Results:
Scott has reported an increased awareness of the product range it offers, as well as positive consumer responses to the public relations articles. In other words, increased visibility and increased sales contacts.

Copyright 2002-2007 Balzac Communications. All rights reserved.

 

original webpage url :  http///www.balzac.com/clients/scott.shtml

SCOTT LABORATORIES Fermentation/Cellar   Enological Tannins   TANIN VR SUPRA	#15041	1 kg
	#15040	5 kg
	#15320	500 g

Tanin VR Supra is composed of proanthocyanidic and ellagic tannins specifically formulated for use during red wine fermentation. These highly reactive tannins bind with anthocyanins in the first 3-4 days of fermentation. If sufficient indigenous tannins are not present at this time, the anthocyanins may drop out, resulting in color loss. Adding Tanin VR Supra at the start of fermentation, before indigenous tannins are available, increases color stability. Using enzymes like Color Pro, Lafase HE or Lafase HE Grand Cru, can enhance this effect. The ongoing polymerization can improve the middle palate structure and help significantly reduce or eliminate vegetal/herbaceous character.

When using Tanin VR Supra in conjunction with enzymes it is best to add the enzymes at the crusher and wait six to eight hours before adding the tannin. Bench trials for a tannin addition during fermentation are impractical. Our recommendation is to begin adding an initial amount (depending on variety) of 1.6 lb/1000 gal (200 ppm), during a pumpover. If additional tannin is desired, the winemaker should make additions in increments of 0.5 lb/1000 gal (63 ppm) in subsequent pumpovers. The aging period will continue to polymerize the tannins.

Recommended Dosage:
	Red Must:	50-400 ppm	0.42-3.2 lb/1000 gal	(5-40 g/hL)
	Red Wine:	50-300 ppm	0.42-2.4 lb/1000 gal	(5-30 g/hL)

• Tanin VR Supra (PDF)

TANIN VR SUPRA NF	#15436	1 kg
	#15435	5 kg

Tanin VR Supra NF is a new formulation of the original Tanin VR Supra. It is composed only of oak ellagic tannin. Tanin VR Supra NF was developed for those who do not want chestnut hardwood tannins in their wine. It is especially effective in Pinot Noir wines where bitterness in the finish may be more easily detected. Although chestnut hardwood is more reactive than oak, they work equally well in the fermenter. When using Tanin VR Supra NF in conjunction with enzymes it is best to add the enzymes at the crusher and wait six to eight hours before adding the tannin. As noted for standard Tanin VR Supra, bench trials for tannin additions during fermentation are impractical. Our recommendation is to begin adding an initial amount (depending on variety) of 1.6 lb/1000 gal (200 ppm) during a pumpover. If additional tannin is desired, the winemaker should make additions in increments of 0.5 lb/1000 gal (63 ppm) in subsequent pumpovers. The aging period will continue to polymerize the tannins.

Recommended Dosage:
	Red Vinifera Must	300–500 ppm	2.4–4.0 lb/1000 gal	(30–50 g/hL)
	Non-vinifera Must	400-600 ppm	3.2-4.8 lb/1000 gal	(40-60 g/hL)
	Fruit Wine	200-500 ppm	1.6-4.0 lb/1000 gal	(20-50 g/hL)

BIOTAN

#15320

500 g

Biotan can be added to the must when grapes are low in indigenous tannin or after alcoholic fermentation to balance a tannin Biotan is condensed tannin derived entirely from grape skins and seeds. It has low astringency and high polyphenolic richness. deficiency, to stabilize color, or to serve as an antioxidant.

Recommended Dosage:
	Red Must:	50-400 ppm	0.42-3.2 lb/1000 gal	(5-40 g/hL)
	Red Wine:	50-300 ppm	0.42-2.4 lb/1000 gal	(5-30 g/hL)

• Biotan (PDF)

TAN'COR	#15440	1 kg
	#15441	5 kg

Tan'Cor was developed for addition to red wine post-fermentation to improve overall structure and to help protect the wine from oxidation during aging. It is composed of proanthocyanidins and ellagic (oak duramen) tannins that integrate easily into young wine. Tan'Cor seems to balance well with full, fruity wines like Syrah and Zinfandel. It also is useful in intense, up-front fruity Cabernet Sauvignon and any wine that noticeably lacks smooth tannin structure.

Recommended Dosage:
	Prior to Barrel Aging Red Wine:	100-300 ppm	0.83-2.4 lb/1000 gal	(10-30 g/hL)
	Prior to Bottling (3-6 weeks):	30-100 ppm	0.24-0.83 lb/1000 gal	(3-10 g/hL)

• Tan'cor (PDF)

TAN'COR GRAND CRU

#15430

1 kg

For those who prefer a tannin structure with even greater polymerization and refinement, Tan'Cor Grand Cru is the tannin of choice. It was developed to add structure to premium red wines without harshness or a forward oak finish. Due to a unique extraction process, Tan'Cor Grand Cru further enhances softer middle palate when compared to Tan'Cor. It can also enhance varietal fruit character that may have been masked and add complexity to the finish.

Tan'Cor Grand Cru will help stabilize wines by improving the polyphenolic composition. The anti-oxidative character of Tan'Cor Grand Cru may allow for the use of less sulfur dioxide. It is especially beneficial when aging wines in older, tannin leached barrels. Tannin reinforcement also helps microbiological management during barrel aging.

Recommended Dosage:
	Prior to Barrel Aging Red Wine:	100-300 ppm	0.83-2.4 lb/1000 gal	(10-30 g/hL)
	Prior to Bottling (3-6 weeks):	50-100 ppm	0.42-0.83 lb/1000 gal	(5-10 g/hL)

**Tan'Cor, Tan'Cor Grand Cru, and Biotan tannins are best used prior to barrel aging. This encourages the tannin integration in the wine over time. These tannins may also dramatically improve a red wine when added prior to bottling. At this stage, they should be added at least six weeks prior to bottling to allow full reaction and polymerization. Successful additions can be made closer to bottling but this may result in less throughput during filtration.

• Tan'cor Grand Cru (PDF)

QUERTANIN	#15045	500 g
	#15046	1 kg

To introduce oak character in wines, an addition of pure oak tannin may be beneficial. Quertanin is extracted from oak trees grown in the Limousin region of France . It contributes wood nuances without toasty or smoky character. This finishing tannin is a strong antioxidant and can increase the complexity of the wine finish. It will not, however, increase middle palate. Quertanin contributes to color preservation, especially when old barrels are used during aging.

Recommended Dosage:
	Red Wine:	100-200 ppm	0.83-1.6 lb/1000 gal	(10-20 g/hL)
	White Wine:	50-100 ppm	0.42-0.83 lb/1000 gal	(5-10 g/hL)

• Quertanin (PDF)

QUERTANIN EFFERVESCENT TABLETS

#15355

36/Box

Barrels are expensive to replace.  This highly purified extract of Limousin oak extends barrel life by adding ellagic (oak) tannins.  The tannin itself contributes wood nuances without toasty or smoky character and increases the complexity of the wine finish.  The effervescent action of the tablets self-mixes the dose and protects the wine from oxidation.  In red wines, add at the beginning of aging (see table below) and adjust according to taste.  It can also be used in white wine during barrel or lees aging.

Recommended Dosage (red wine):

Initial Dose

Subsequent Addition

	One Year Old Barrels	1 Tablet	1 Tablet Every 2-3 Months
	Used Barrels > 1 Year	2 Tablets	1 Tablet Every Month
	Tank	1-2 Tablets/hL	1 Tablet/hL every 2-3 months

 

TANIN PLUS

#15466

500 g

Tanin Plus is a soluble wood tannin extracted from toasted American oak. It works in much the same manner as Quertanin but with an additional vanillin oak character and smooth finish. Tanin Plus works well in combination with other tannins (Tan'Cor, Galalcool) in very low doses.

Recommended Dosage:
	Red Wine:	100-200 ppm	0.83-1.6 lb/1000 gal	(10-20 g/hL)
	White Wine:	50-100 ppm	0.42-0.83 lb/1000 gal	(5-10 g/hL)

• Tanin Plus (PDF)

TANIN GALALCOOL

#15445

1 kg

Tanin Galalcool is derived from the gall nut of oak trees. It is referred to as a "white fluffy tannin" due to the color and nature of the product. It was specifically developed for addition to white wines because it is colorless. Tanin Galalcool is recommended for use on grapes that have Botrytis, other molds, or rot. It inhibits laccase activity, prevents oxidation and protects the must against browning. This tannin may be used in red wines when very subtle changes are desired.

Recommended Dosage:
	White Juice:	50-150 ppm	0.42-1.2 lb/1000 gal	(5-15 g/hL)
	White Wine	50-300 ppm	0.42-2.4 lb/1000 gal	(5-30 g/hL)
	Red Wine:	50-300 ppm	0.42-2.4 lb/1000 gal	(5-30 g/hL)

• Tanin Galalcool (PDF)

TANIN GALALCOOL SP

#15450

1 kg

Tanin Galalcool SP (Soft Palate) is similar to Tanin Galalcool and contributes an additional character of softness and fullness on the palate. While not increasing sugar, Tanin Galalcool SP gives a perception of sweetness while improving mouthfeel and texture in white wines. This tannin may be used in red wines when very subtle changes are desired.

Recommended Dosage:
	White Juice:	50-150 ppm	0.42-1.2 lb/1000 gal	(5-15 g/hL)
	White Wine	50-300 ppm	0.42-2.4 lb/1000 gal	(5-30 g/hL)
	Red Wine:	50-300 ppm	0.42-2.4 lb/1000 gal	(5-30 g/hL)

• Galalcool SP (PDF)

SCOTT LABORATORIES

Fermentation/Cellar  Yeasts Strains

 

Lallemand Yeast Strains

43 - S. cerevisiae . bayanus	#15134	500 g
Restart Stuck Fermentations, Red, White	#15140	10 kg

The Uvaferm 43 strain is the result of research by Lallemand to isolate a strain that successfully completes sluggish or stuck fermentations. Lallemand in conjunction with the Inter-Rhône Laboratory screened 33 different isolates in trials on stuck wines before selecting Uvaferm 43. The stuck fermentations represented wines with high alcohols (14.3% with 21 g/L RS) and high free SO₂ (35 mg/L). Uvaferm 43 outperformed other strong fermenters including EC1118, ICV-K1 and DV10. Using lysozyme to prevent lactic acid bacteria spoilage in conjunction with Uvaferm 43 improved results in restarting fermentations. Uvaferm 43 also gives good sensory results in high sugar, red primary fermentations and maintains color and red fruit characters.

71B - S. cerevisiae . cerevisiae	#15059	500 g
White, Young Red, Blush	#15078	10 kg

71B was isolated and selected by the INRA (National Agricultural Research Institute) in Narbonne, France. 71B is particularly known for its use in fermenting fruity blush wines and semi-sweet whites. Long-lived aromas result from the synthesis of esters and higher alcohols. 71B also softens high acid musts by partially metabolizing malic acid. 71B is sensitive to competitive factors and may have difficulty competing with wild flora. Careful rehydration with GO-FERM and early inoculation will help 71B dominate under competitive conditions.

AC- - S. cerevisiae . cerevisiae	#15240	500 g
White

The AC- strain was selected from fermentations in the Loire region with the objective of finding a strain that would lower acidity perception while retaining fresh fruit and floral aromatics. A moderate speed fermenter, AC- can tolerate fermentation temperatures up to 29°C(85°F) yet still produce low levels of SO₂ and H₂S. This yeast is used in the Loire Valley on Sauvignon Blanc and Muscadet as a complement to young, balanced dry or off-dry white wines. The University of Nantes (ITV) isolated this strain in collaboration with Lallemand .

BA11 - S. cerevisiae . cerevisiae	#15117	500 g
White

BA11 yeast was selected in 1997 near the Estação Vitivinicola de Bairrada in Portugal. Fermentation kinetics are excellent, even at low temperatures. This yeast promotes clean aromatic characteristics and intensifies mouthfeel and lingering flavors in white wines. In relatively neutral white grape varieties, BA11 encourages the fresh fruit aromas of orange blossom, pineapple and apricot.

BM45 - S. cerevisiae . cerevisiae	#15064	500 g
Red, White	#15066	10 kg

BM45 was isolated between 1991 and 1994 in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena. This strain was selected from many world class Brunello fermentations for its enological characteristics. BM45 is a relatively slow starter and is well adapted to long maceration programs. This strain has high nitrogen requirements and can produce hydrogen sulfide if nutrient starved. When used in whites, BM45 benefits greatly when rehydrated with GO-FERM. BM45 produces high levels of polysaccharides, resulting in wines with increased mouthfeel. In Italian red varietals such as Sangiovese, BM45 tends to bring out aromas described as fruit jams, rose and cherry liqueurs. There are evident and clean notes of sweet spices, licorice, cedar, and earthy elements. BM45 has also been used with great success on Bordeaux varieties and helps to minimize vegetative characters. Some winemakers use BM45 on Chardonnay as a blending component to increase mouthfeel.

BRL97 - S. cerevisiae . cerevisiae	#15102	500 g
Red

BRL97 was selected as a result of a four-year study by the University of Torino from over 600 isolates taken from 31 wineries of the Barolo region. The goal of the selection was to isolate a dominant natural yeast from Nebbiolo fermentations that was able to retain both the color and the varietal character of the grape. It is a fast starter and moderate speed fermenter, demonstrating good MLF compatibility and high alcohol tolerance. BRL97 has received excellent feedback from North American winemakers for lighter red varietals such as Pinot Noir and for heavier structured reds such as Zinfandel, Barbera, Merlot and Nebbiolo.

CY3079 - S. cerevisiae . cerevisiae	#15061	500 g
White	#15082	10 kg

CY3079 was isolated by the Bureau Interprofessional des Vins de Bourgogne (BIVB) with the objective of isolating a strain that would complement typical white Burgundy styles. It is a steady, slow fermenter even at cooler temperatures (13°C/55.4°F). When properly fed, CY3079 demonstrates good alcohol tolerance and low production of volatile acidity and hydrogen sulfide. It is highly recommended for barrel fermented and sur lie aged Chardonnay. CY3079 releases peptides at the end of fermentation that are believed to enhance aromas such as fresh butter, honey, bright floral and pineapple. Tastings of both CY3079 tank-fermented wines from cool regions and CY3079 barrel-fermented wines from warm regions showed richer, fuller mouthfeel compared to other strains.

DV10 - S. cerevisiae . bayanus	#15062	500 g
White, Cider, Red, Sparkling, Restart Stuck Fermentations	#15106	10 kg

DV10 was selected by the Station Oenotechnique de Champagne (SOEC) in the Champagne region and approved by the Comité Interprofessionnel des Vins de Champagne (CIVC) in Epernay. It is now also available in encapsulated form. This strain's fermentation kinetics are strong over a wide temperature range and it has relatively low nitrogen demands. DV10 is famous for its ability to ferment in conditions of low pH, high total SO₂ and low temperature. It is characterized by low foaming, low volatile acidity production, and very low H₂S or SO₂ production. DV10 is one of the most widely used strains in Champagne . It is known for clean fermentations that respect varietal character while avoiding bitter sensory contributions associated with many other strains. It is highly recommended for premium white varietals and cider production. DV10 can also be used to restart stuck fermentations and has been known to ferment up to 18% (v/v) alcohol.

EC1118 ( PRISE DE MOUSSE) - S. cerevisiae . bayanus	#15053	500 g
White, Red, Sparkling	#15076	10 kg

EC1118 is the original, steady, low foamer, and is popular for barrel fermentations. It ferments well at low temperatures, and flocculates with compact lees. This strain is an excellent choice for secondary fermentations of sparkling wine. EC1118 can produce high amounts of SO₂ (up to 30 ppm) and as a result, may inhibit malolactic fermentation.

ICV-D21 - S. cerevisiae . cerevisiae	#15143	500 g
Ultra Premium Red	#15163	10 kg

ICV-D21 was isolated in 1999 from one of the best Languedoc "terroirs" during a special regional program run by the Institut Coopératif du Vin (ICV)'s Natural Micro-Flora Observatory and Conservatory. Dominique Delteil selected ICV-D21 for fermenting red wines with stable color, intense fore-mouth, mid-palate tannin structure, and fresh aftertaste. Unlike most wine yeasts, ICV-D21 contributes both higher acidity and polysaccharides. These attributes inhibit development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet Sauvignon, Merlot and Syrah. During fermentation, ICV-D21 produces very few sulfide compounds. It allows for the expression of fruit from the grapes while reducing the potential for herbaceous characters in Cabernet Sauvignon. When blended with wines fermented with ICV-D254 and ICV­ D80, ICV-D21 brings fresher, deep fruit. Such finished wines are noted for continuous intensity beginning in the fore-mouth and carrying through to the aftertast.

ICV-D254 - S. cerevisiae . cerevisiae	#15094	500 g
Red, White	#15021	10 kg

ICV-D254 was isolated by the ICV from Syrah fermentations after screening 3,000 isolates and putting 450 of them through trials for their enological properties. It has been known to have an alcohol tolerance of up to 16% (v/v) when the fermentation is aerated and the temperature is maintained below 28°C(82°F). In red wines this yeast strain develops ripe fruit, jam and cedar aromas together with mild spiciness. On the palate ICV-D254 promises a high fore-mouth volume, big mid-palate mouthfeel and intense fruit concentration. Wines made with this strain are characterized as having smooth tannins and a mildly spicy finish. These attributes are particularly interesting for Cabernet Sauvignon and Merlot. To create concentrated Sangioveses, Syrahs and Zinfandels, wine made with ICV-D254 may be blended following fermentation with wine made with ICV-D80 and ICV-D21. When ICV-D254 is used for white wines, particularly Chardonnay, sensory descriptors include creamy butterscotch, hazelnut and almond aroma.

ICV-D80 - S. cerevisiae . cerevisiae	#15125	500 g
Red	#15133	10 kg

ICV-D80 was isolated by Dominique Delteil of the ICV in 1992 from the Côte Rôtie area of the Rhône Valley for its ability to ferment musts high in sugar and polyphenols. With proper nutrition, it is a rapid starter with moderate fermentation rates. ICV-D80 has been known to have an alcohol tolerance of up to 16% (v/v) when the fermentation is aerated and the temperature is maintained below 28°C(82°F). This strain was selected for its ability to bring out differentiated varietal aromas by reinforcing the rich concentrated flavors found in varieties such as Zinfandel and Syrah. On the palate, ICV-D80 promises high fore-mouth volume, big mid-palate mouthfeel, an intense, fine grain tannin sensation and a long lasting licorice finish. To optimize complexity, reds fermented with ICV-D80 may be blended after fermentation with reds fermented with ICV­D254 and ICV-D21. The ICV-D80 complements these strains by integrating higher tannin intensity to the blend.

ICV-GRE - S. cerevisiae . cerevisiae	#15101	500 g
Red, Blush, White	#15142	10 kg

In 1992 Dominique Delteil was also responsible for the selection of the ICV-GRE strain from the Cornas area of the Rhône Valley. This strain is suitable for reds, blushes and whites. In reds, it does well with easy-to-drink Rhône style wines with up­front fruit. Under short skin contact regimens (3 to 5 days), ICV-GRE minimizes the risks of vegetal and undesirable sulfur components in varieties such as Merlot, Cabernet Sauvignon, Cabernet Franc, Grenache and Syrah. In fruit directed whites such as Rhône whites, Chenin Blanc, and Riesling, ICV-GRE results in stable fresh fruit characteristics such as melon and apricot while delivering a big fore-mouth impact.

ICV-K1 (V1116) - S. cerevisiae . cerevisiae	#15063	500 g
White, Restart Stuck Fermentations, Red, Fruit	#15077	10 kg

The ICV-K1 strain tends to express the freshness of white grape varieties, especially in Sauvignon Blanc, Semillon and Chenin Blanc. Natural fresh fruit aromas are retained for a longer time when compared to wines fermented with standard yeast strains (such as Prise de Mousse). When fermented at low temperatures (<16°C/<60.8°F) and with proper nutrition, ICV-K1 is one of the more floral ester producers, especially in neutral or high yield varieties. Among the high ester production strains, ICV­K1 is the most resistant to difficult fermentation conditions such as extreme temperatures, high alcohol (18% v/v) and low fatty acid content. ICV-K1 ferments well under stressed conditions and is useful in restarting stuck fermentations, especially when fructose levels remain high. It is also recommended for French hybrid whites and basic reds.

L2056 - S. cerevisiae . cerevisiae	#15072	500 g
Red, White

L2056 was selected from the Côtes du Rhône region by the ITV for its ability to maintain varietal fruit aromas and flavors. This strain demonstrates good alcohol tolerance as well as low SO₂ and volatile acidity (VA) production over a wide temperature range. L2056 is a quick-to-moderate fermenter with relatively high nutrient requirements. It benefits greatly from rehydration with GO-FERM and the addition of Fermaid K. L2056 maintains good color stability and is excellent for forward fruit style Cabenet Sauvignon, Zinfandel, Syrah and Merlot.

M69 — S. cerevisiae • cerevisiae	#15080	500 g
White

The University of Valencia in Spain isolated LALVIN M69 from musts taken from the hot weather in the Denomination de Origin, La Mancha. It was selected for its ability to increase the aromatic complexity of neutral white varieties and for its tolerance of high sugar levels. M69 establishes itself quickly during fermentation. Nutrient supplementation is highly recommended in juices below 150 ppm YAN. This strain shows a low conversion efficiency of sugar to alcohol, contributing high levels of glycerol with low acetaldehyde production. This yeast is recommended especially for warm region neutral whites where the enhancement of aromatic complexity is desired.

 

O16 - S. cerevisiae . bayanus	#15079	500 g
Sparkling Wine

O16 was isolated by the L'Université de Bourgogne in Dijon, France for fresh and rapid secondary yeast fermentations. This strain may reduce riddling by up to one-half due to its ability to agglomerate in the bottle.

RA17 - S. cerevisiae . cerevisiae	#15056	500 g
Red

RA17, a Bureau Interprofessional des Vins de Bourgogne (BIVB) strain, was selected from the Burgundy region. It enhances cherry and fruit aromas in varietals such as Pinot Noir and Gamay. Wines made with RA17 may be blended with wines fermented with RC212 or BRL97 to give more complexity and fuller structure. Fermentations with RA17, especially in low nutrient musts, will benefit from timely nutrient additions to avoid the formation of H₂S.

RC212 - S. cerevisiae . cerevisiae	#15057	500 g
Red	#15097	10 kg

The Bourgorouge RC212 strain was selected from fermentations in Burgundy by the BIVB. RC212 was chosen for its ability to produce ripe berry, bright fruit and spicy characteristics. It consistently produces Pinot Noirs with good structure. RC212 wines may be blended with wines fermented with RA17 or BRL97 to achieve more complexity. When using RC212, particularly in low nutrient musts, timely nutrient additions are recommended to avoid potential H₂S production.

R-HST - S. cerevisiae . cerevisiae	#15130	500 g
Aromatic White

R-HST was selected for its exceptional enological properties in Riesling from trials conducted from 1991 to 1996 in the Heiligenstein region of Austria. R-HST has a short lag phase and generation time, even at cold temperatures. These features allow it to dominate and persist over spoilage yeast such as Kloeckera apiculata, where other S. cerevisiae might have difficulty. A relatively neutral strain, R-HST retains fresh varietal character while contributing body and mouthfeel. R-HST also produces crisp, premium white wines intended for aging.

R2 - S. cerevisiae . bayanus	#15071	500g
White

This strain was isolated in the Sauternes region of Bordeaux by Brian Croser of South Australia. R2 has excellent cold temperature properties and will ferment in conditions as low as 10°C(50°F). R2 helps produce intense, direct fruit style whites by liberation of fruity and floral fermentative aromas. In addition, varietal characters are enhanced by R2's enzymatic release of bound aroma precursors. It is recommended for aromatic white varieties such as Sauvignon Blanc, Riesling, and Gewürztraminer.

S6U - S. cerevisiae . uvarum	#15096	500 g
White

The S6U strain was isolated and studied by Dr. Ciolfi of the Instituto Sperimentale per l'Enologia near Velletri. S6U was selected for its unique enological characteristics such as the ability to ferment at very low temperatures in musts with low levels of suspended solids. Under cool (<18°C/<64°F) fermentation conditions, S6U produces higher glycerol and organic acids from sugars and this may explain the increased mouthfeel. The consequential reduction in alcohol ranges from 0.3-0.5% (v/v). Higher levels of phenethyl alcohol are also produced by S6U. To ensure the dominance of S6U during fermentation, pay extra attention to rehydration and inoculation since it does not compete well with high wild yeast populations. S6U requires high nutrient levels and benefits from the use of GO-FERM and Fermaid K.

STEINBERGER (DGI 228) - S. cerevisiae . cerevisiae	#15084	500 g
White, Blush	#15086	10 kg

The Steinberger strain is a slow, cool fermenter with high SO₂ tolerance, low foam production and an alcohol tolerance up to 13% (v/v). The glucosidase activity of DGI 228 contributes elegant aromas, especially in aromatic white wines.

SVG — S. cerevisiae • cerevisiae	#15164	500 g
White

Uvaferm SVG was selected in the Loire as a result of an ITV collaboration with Lallemand. The goal was to find a natural yeast that enhanced typical Sauvignon Blanc varietal character, diminished acidity and still maintained good fermentation kinetics. SVG will metabolize roughly 25% of malic acid levels and will help naturally lower a wine’s acidity. In tastings of Sancerre and Pouilly Fume wines fermented with different yeasts, the wines fermented with SVG scored higher than those fermented with other yeasts commonly used for Sauvignon Blanc. These Sauvignon Blancs were described as having more intensity and a balance of mineral, citrus and spicy notes. Aside from cooler region Sauvignon Blanc, SVG is also recommended for aromatic white varieties such as Riesling or Pinot Gris.

 

T73 - S. cerevisiae . bayanus	#15091	500 g
Red

Isolated from a premium Spanish Rioja fermentation, this strain was selected for its ability to enhance the natural aromas and flavors of red wines produced in hot climates. Due to its ability to produce high levels of glycerol, T73 creates wines with full mouthfeel. Hot climate reds that have trouble "opening up" are enhanced by the well-balanced production of esters and higher alcohols.

VRB - S. cerevisiae .cerevisiae	#15173	500 g
Red, White

VRB was chosen by CIDA in the Rioja region of Spain.  It enhances varietal characteristics and ester perception.  Red wines such as Tempranillo, Barbera, and Sangiovese, when fermented with VRB, tend to have good color intensity and stability with increased phenolic structure.  Its flavor attributes are often described as ripe fruit, jam, hazelnut, and dried plums on the finish.  This strain has a high alcohol tolerance (up to 17%) with properly integrated nutrition, short lag phase, steady fermentation rate with low VA production.  VRB can soften high acid musts by partially metabolizing malic acid.

 

WÄDENSWIL 27 - S. cerevisiae . cerevisiae	#15065	500 g
White, Young Red

Wädenswil 27 was isolated at the Swiss National Agricultural Station for its slow and steady cold fermentation of white wines. As a low heat-producing strain, less energy is required for cooling, making it an excellent choice when cool red wine fermentations are desired. Red color loss is minimized due to the strain's low beta-glucosidase production. This strain is a low foamer and produces very low SO₂, resulting in MLF compatibility.

W15 - S. cerevisiae . cerevisiae	#15118	500 g
White, Young Red	#15119	10 kg

The W15 strain was isolated in 1991 from a high quality Müller Thurgau must originating from grapes in the vineyards at the Viticulture Research Station in Wädenswil, Switzerland. W15 was developed to ferment dry whites at moderate speeds where retention of bright fruit character and a greater mouthfeel are desired. W15 is also used to ferment high quality light red varieties. This yeast produces higher levels of glycerol and succinic acid than most wine yeast strains. An increase in fermentation temperature increases the amount of glycerol and succinic acid formed.

Anchor yeast strains

VIN 13 - S. cerevisiae (hybrid)	#15183	1 kg
Sauvignon Blanc, Chenin Blanc, Riesling, Viognier, Chardonnay, Rosé

Product of the yeast hybridization program of the Institute for Wine Biotechnology at the University of Stellenbosch in South Africa. Aromatic as well as cold tolerant (10-15ºC/50-59ºF), VIN 13 also has high alcohol tolerance (16.5%v/v) and low nitrogen requirements (qualities obtained by hybridizing “bayanus” and “cerevisiae” strains). Good choice for restarting stuck white fermentations. VIN 13 is a very good thiol releaser (guava, passion fruit, and grapefruit) and outstanding ester producer. On tank fermented Chardonnay it promotes pineapple and banana flavors, while on Riesling, Gewürztraminer and Viognier it accentuates floral notes. The combination of fermentation kinetics and sensory contributions make this strain very suitable for aromatic whites (especially cold fermented styles associated with new world wines).

VIN 7 - S. cerevisiae (hybrid)	#15186	1 kg
Sauvignon Blanc, Sémillon, Chenin Blanc

Product of the yeast selection program of Infruitec-Nietvoorbij, the wine and vine institute of the Agricultural Research Council in Stellenbosch, South Africa. VIN 7 is a hybrid yeast isolated from nature. It is cold tolerant (12-15ºC/54-59ºF) and has a low nitrogen requirement. Best used for cold, stainless steel tank fermentation on semi-clarified must (50 – 80 NTU). A very high thiol releaser and converter and thus very suitable for the production of aromatic wines from thiol containing grape varieties. VIN 7 can be sensitive to micronutrient shortages and it is therefore advised to use a rehydration nutrient or a complete yeast nutrient containing vitamins and minerals during fermentation.

NT 116 - S. cerevisiae  (hybrid)	#15185	1 kg
Shiraz (Syrah), Cabernet Sauvignon, Pinot Noir
Pinot Gris (Grigio), Pinot Blanc, Semillon, Chenin Blanc

Product of the yeast hybridization program of Infruitec-Nietvoorbij, the wine and vine institute of the Agricultural Research Council in Stellenbosch, South Africa. NT 116 has similar fermentation kinetics to VIN 13. It is alcohol tolerant (15.5%v/v), cold tolerant (13ºC/55ºF) and has a low nitrogen requirement. NT 116 has a dual application in winemaking. Its fermentation kinetics makes it very suitable for full-bodied high maturity red wines destined for oak aging. Its high ability to convert volatile thiols and high ester production at low temperatures makes it similarly suitable for the production of new world style aromatic white wines.

NT 50 - S. cerevisiae (hybrid)	#15184	1 kg
Shiraz (Syrah), Pinot Noir, Merlot, Cabernet Sauvignon, Cabernet Franc

Product of the yeast hybridization program of Infruitec-Nietvoorbij, the wine and vine institute of the Agricultural Research Council in Stellenbosch, South Africa. Very robust for the production of aromatic red wines. Temperature control (not higher than 30°C/86°F) is advised. Has average nitrogen requirement. Produces well-rounded red wines with structured tannins and good color stability. Enhances red and blackberry fruits with floral notes.

VI-A-DRY Yeast Strains

CEG (EPERNAY II) - S. cerevisiae . cerevisiae	#15081	500 g
White	#15093	10 kg

The CEG strain was isolated by the Giesenheim Research Station in Germany for its ability to deliver slow, steady, clean fermentations. Optimal fermentation temperatures range from 15-25°C(59-77°F).

CHAMPAGNE (DAVIS 595) - S. cerevisiae . bayanus	#15055	500 g
White, Red, Sparkling Wine, Fruit Wine	#15075	10 kg

Champagne was selected by UC Davis researchers from the strain collection at the Pasteur Institute in Paris, France. This strain ferments between 12-29°C(55-85°F) and has good SO₂ tolerance. It is considered neutral in sensory contribution.

MONTRACHET (DAVIS 522) - S. cerevisiae . cerevisiae	#15060	500 g
White	#15074	10 kg

Montrachet was selected from the Pasteur Institute strain collection by UC Davis researchers. With proper nutrition, it has moderate fermentation kinetics at 10-29°C(50-85°F) with low VA and SO₂ formation.

PM (PRISE DE MOUSSE) - S. cerevisiae . bayanus	#15085	500 g
White, Sparkling Wine	#15083	10 kg

PM has good fermentation kinetics at temperatures between 15-25°C (59-77°F). It is a moderate producer of VA and a low foam and H₂S producer. PM has high SO₂ and alcohol tolerances.

Laffort Yeast Strains

ACTIFLORE BAYANUS (B) - S. cerevisiae . bayanus	#15215	500 g
Restart Stuck Fermentations, White, Red, Sparkling

Actiflore Bayanus was selected by Laffort Oenologie for its strong ability to restart sluggish or stuck fermentations even in high alcohol conditions. It has excellent fermentation characteristics including strong kinetics, low nitrogen requirements, and tolerates high sugar and high alcohol (18% v/v) levels. Actiflore Bayanus is also capable of fermenting juice at low temperatures (10-12°C/50-53.6°F) while still producing intense fermentation aromas (esters). This strain is a suitable choice for sparkling wines produced by closed tank fermentations.

ACTIFLORE BJL - S. cerevisiae . cerevisiae	#15123	500 g
Red, White

Actiflore BJL was isolated in the Beaujolais area for its ability to produce fresh, up-front fruit in "primeur" or nouveau style wines. A quick fermenter with good extraction of color, BJL produces low VA and H₂S. The berry-fruit flavors of Gamay, Zinfandel and Merlot varieties are enhanced. BJL is highly effective at contributing aromatic complexity to wines made from neutral white grape varieties, without low temperature fermentation.

ACTIFLORE C (STRAIN F33) - S. cerevisiae . cerevisiae	#15126	500 g
Red, White, Blush	#15145	10 kg

Actiflore C was specifically selected for its production of colloidal polysaccharides, which help create wines with superior balance. It has excellent fermentation characteristics including good kinetics, low nitrogen requirements, resistance to heat shock and alcohol tolerance up to 15% (v/v). It is most suited for production of elegant red wines like Cabernet Franc and Cabernet Sauvignon, but has been shown to produce highly complex white wines, especially when barrel fermented.

ACTIFLORE F5 - S. cerevisiae . cerevisiae	#15122	500 g
Red, Blush

Actiflore F5 was selected by the Laffort research laboratory (SARCO) for its good implantation ability and its characteristic of producing wines with more complexity, spiciness and fruit. It is particularly good for red wines which will be consumed fairly young. F5 is a quick starting fermenter with low production of sulfites and can ferment wines up to 14.5% (v/v) alcohol. It can also be used on Mediterranean varietals like Mourvedre, Cinsault, Grenache, and Carignane.

ACTIFLORE RB2 - S. cerevisiae . cerevisiae	#15132	500 g
Red

Actiflore RB2 was developed by Laffort Oenologie of Bordeaux to increase color and fruitiness in Pinot Noir and Gamay. Its fermentation kinetics are excellent. This strain has been shown to complete fermentation with alcohols up to 15% (v/v). RB2 has proved to be an excellent choice for Pinot Noir.

ACTIFLORE RMS2 - S. cerevisiae . cerevisiae	#15167	500 g
White

Actiflore RMS2 was selected by the SARCO Laboratory of Laffort for its superb white wine fermentation capabilites in hot climates. Experiments with RMS2 have shown fast and complete fermentations even in wines with low turbidity, low nitrogen, and low tank temperatures.  It contributes floral nuances  while optimizing varietal potential.  RMS2 is an excellent choice for bringing the best out of difficult conditions and raw material.

ZYMAFLORE F10 - S. cerevisiae . bayanus	#15121	500 g
Red

Zymaflore F10 was specifically chosen for the production of red wines to help create full, round wines with good structure. It promotes varietal character and expression of terroir. This strain has improved extraction of components responsible for colloid formation, which results in softer tannins. F10 has high nitrogen requirements and can produce hydrogen sulfide if nutrient starved. It has an alcohol tolerance of up to 14% (v/v) under good conditions when the fermentation is aerated and the temperature is maintained below 28°C (82°F). F10 is recommended for use in wines that are intended for aging such as Cabernet Sauvignon, Merlot, Syrah and Pinot Noir.

ZYMAFLORE F15 - S. cerevisiae . cerevisiae	#15124	500 g
Red	#15146	10 kg

Zymaflore F15 was selected in Bordeaux for its ability to produce round, aromatic and structured red wines. Particularly notable is this strain's high production of glycerol. The production of glycerol helps to reduce alcohol formation from sugar. This strain is alcohol tolerant up to 15% (v/v). F15 is especially suitable for grapes coming from young vines or for wines that lack phenolic structure. It is recommended for use with varietals like Merlot, Syrah, Zinfandel, Barbera and Grenache.

ZYMAFLORE F83 - S. cerevisiae . cerevisiae	#15172	500 g
Red

Zymaflore F83 was specifically selected at the University of Florence, Italy, for its ability to synthesize high amounts of glycerol while respecting fresh and fruity varietal aromas.  In red wines F83 develops aromas of red berries, plums and currants. This strain has a steady fermentation rate and low nitrogen requirements and it can ferment up to 14.5% alcohol. F83 is highly suited for Mediterranean varietals such as Sangiovese, Tempranillo, Nebbiolo, and Grenache.

ZYMAFLORE RX60 - S. cerevisiae . cerevisiae	#15162	500 g
Red, fruit forward, early-to-release wines

Zymaflore RX60 was specifically selected for the production of fruit-forward red wines. It develops high aroma intensity making it well suited for early-to-release wine. This strain has steady fermentation rate and alcohol tolerance up to 15.5%. It favors the expression of varietal aromas and red fruit-like flavors. After fermentation the wines are fruity with a balanced mouthfeel and intense color. RX60 is well suited for the production of Syrah and other Rhône.

ZYMAFLORE ST - S. cerevisiae . cerevisiae	#15460	500 g
White

Zymaflore ST was isolated at the Bordeaux Institute of Oenology. The ST stands for Sauternes. It was selected for the production of sweet wines of up to 15% (v/v). A high sensitivity to SO₂ helps stop the fermentation with a minimal addition of 50 ppm. This reduces the potential for forming complex sulfur compounds. Research in Chile showed ST to be superior to other strains tested on Chardonnay barrel fermentations in wine made from warm regions. ST fermented to dryness more rapidly and had lower VA.

ZYMAFLORE VL1 - S. cerevisiae . cerevisiae	#15087	500 g
White	#15111	10 kg

Zymaflore VL1 was isolated and selected by the Bordeaux Institute of Oenology for its enhancement of natural varietal aromas. Excellent organoleptic results have been obtained due to the beta-glucosidase activity on bound terpenes (found in varieties such as Muscat , Gewürztraminer, Viognier, and Chardonnay). Low decarboxylase activity results in low production of vinyl phenols and helps yield wines with superior balance and elegance. This character makes it suitable for vinification of rotten grapes. Given sufficient nutrients, VL1's relatively slow fermentation rate will ferment to dryness with a minimum of H₂S, SO₂ and VA production.

ZYMAFLORE VL2 - S. cerevisiae . cerevisiae	#15098	500 g
White

Zymaflore VL2 was isolated in Burgundy and selected by SARCO for its ability to produce fresh Chardonnay wines with strong varietal character. With this yeast, ester and polysaccharide production are enhanced resulting in increased complexity and intensity of varietal aroma and mouthfeel. VL2's low decarboxylase activity results in low production of vinyl phenols and helps yield wine with clean aromas. It is a steady, slow fermenter even at cooler temperatures (14°C/57°F). VL2 demonstrates good alcohol tolerance (14% v/v) and low production of volatile acidity, H₂S and SO₂. It is recommended for both tank and barrel fermentations. Originally isolated for Chardonnay grapes, VL2 is also adapted to ferment low aromatic white grape varietals.

ZYMAFLORE VL3 - S. cerevisiae . cerevisiae	#15020	500 g
White	#15112	10 kg

Zymaflore VL3 was isolated by the Bordeaux Institute of Oenology following fundamental research done on enhancing varietal character and aroma in Sauvignon Blanc. The research led to the identification of certain aroma precursors that yeast could act upon to reveal specific aromas. Subsequent experimentation has found this to be true of other varieties, such as Riesling and Pinot Blanc. VL3 is adapted to aging on the lees and produces very low levels of volatile acidity.

ZYMAFLORE X5 - S. cerevisiae . cerevisiae	#15168	500 g
Aromatic White

Zymaflore X5 was selected by a new technology of phenotype screening developed by the SARCO Laboratory of Laffort in collaboration with the University of Bordeaux.  X5 sustains strong fermentation kinetics and alcohol tolerance even with low turbidity and temperature.  It helps reveal varietal aromas rich in citrus and tropical fruit while contributing light, fresh, floral notes.  With low VA and H₂S production, X5 is well suited for aromatic white varieties like Pinot Gris, Riesling, Gewürztraminer, and Sauvignon Blanc.

Encapsulated Yeast

Encapsulating yeast cells within a sodium alginate gel (natural polysaccharide extracted from seaweed) enables substrates and metabolites to diffuse throughout the gel without releasing the Saccharomyces cells into the must or juice. The encapsulated beads are made from two different layers: an inner layer containing the yeast cells and an outer layer made of sterile alginate. The dry beads average 2mm in diameter and contain approximately 2.5 million living yeast cells per gram.

Currently, three encapsulated yeast products are available. Each has a unique winemaking application.

ProRestart® DV10	#15152	1 kg
To Restart Sluggish or Stuck Fermentations

ProRestart DV10 was created by ProEnol, in collaboration with Lallemand, for completing sluggish or stuck fermentations quickly and easily. It is Lalvin DV10 (S. bayanus) that has been acclimated to high alcohol and other harsh conditions prior to being encapsulated in the alginate bead. This allows for the yeast cells to begin working quickly on metabolizing residual sugars left in a sluggish or stuck wine. It can help decrease spoilage risks that are related to microbiological contamination and consequently help preserve wine quality. Pro-Mesh barrel and tank bags are provided with each ProRestart DV10 order.

ProRestart Tech Sheet (pdf)

ProDessert® BA11	#15150	1 kg
Premium Dessert Wine Fermentations

The most difficult aspect of dessert wine production is arresting the primary fermentation at the desired residual sugar level. ProDessert BA11 was developed by ProEnol, in collaboration with Lallemand, to make this process easier and more effective. The arrest of alcoholic fermentation is achieved by simply removing the beads from the wine. The double layer alginate bead prevents cell leakage into the wine. By not utilizing traditional methods for controlling the fermentation, large sulfur dioxide additions are reduced and energy-cooling costs are conserved. ProDessert BA11 is made with Lalvin BA11 (S. cerevisiae) yeast (a Portuguese isolate chosen for its ability to release fruity characters in late harvest and other dessert wines).

ProElif® DV10	#15570	1 kg
For Secondary Fermentation in Sparkling Wine Production

ProElif is a DV10 encapsulated yeast product developed and produced by ProEnol in collaboration with the SOEC. DV10 was chosen for its well-known ability to produce balanced sparkling wine. The yeast cells are acclimated to high alcohol and other harsh conditions prior to being double encapsulated into an alginate bead. No riddling is required during secondary fermentation. When the fermentation is complete, simply invert the neck of each bottle to encourage the beads to drop. Then, proceed with traditional freezing and disgorging methods. The use of ProElif results in a fresh sparkling wine. If greater yeast character is desired, you may make changes to the base wine with this in mind.

To date, ProElif may only be used in hand dosing operations. A dosing machine will be available at a later time.

User's Guide for ProElif

Lallemand Beer Yeast

NOTTINGHAM - S. cerevisiae . cerevisiae

#15260

500 g

Properties are similar to the strain NCYC 1245. Demonstrates full attenuation and strong flocculation characteristics. It has low concentrations of fruity and estery-ale aromas and has been described as neutral for an ale yeast.

WINDSOR - S. cerevisiae . cerevisiae

#15250

500 g

Moderate attenuation that will leave a relatively high gravity. Excellent settling properties. Usually described as producing a full-bodied, fruity English ale. Great for pale ales.

SCOTT LABORATORIES

Fermentation/Cellar Nutrients

Complex Nutrients For Yeast

BIOACTIV	#15340	1 kg
Provides Yeast Survival Factors

Bioactiv is a yeast nutrient composed of sterols, long chain fatty acids, vitamins, amino acids and cellulose developed by Laffort Oenologie. Bioactiv has many applications. When inorganic nitrogen is NOT desired, Bioactiv can be added during a pump-over 6 to 8 hours post inoculation. If a white or rosé juice is too clear (low NTU), Bioactiv can be combined with Granucel to compensate for the low turbidity. Bioactiv can be added to a sluggish fermentation to boost fermentation performance. It can also be used to help restart a stuck fermentation by adding it 48 hours prior to adding the yeast or fermentation restarter.

Recommended Dosage:
		4.0-5.5 lb/1000 gal	(50-60 g/hL)
		*2.5-3.5 lb/1000 gal	*(30-40 g/hL)

*When used in association with Granucel

THIAZOTE	#15346	1 kg
Provides Yeast Growth Factors	#15345	5 kg

Thiazote is a yeast nutrient formulated to deliver a mixture of inorganic nitrogen and thiamin. Use at the end of lag phase to bring YANC levels to 150 mgN/L and/or at 1/3rd sugar depletion to supplement the addition of survival factors provided by Bioactiv.

Recommended Dosage:
		2lb/1000 gal	(25 g/hL)

Note: Each 10 g/hL dose yields 21 mgN/L inorganic nitrogen
TTB Maximum Legal Dosage: 25 g/hL

DYNASTART	#15335	1 kg
Yeast Nutrient for the Rehydration of Active-Dried Yeast	#15336	5 kg

Dynastart has been successfully formulated to provide a crucial blend of yeast nutrients (yeast hulls, inert yeast, etc.) which together form a complex of essential nutrients that can be assimilated naturally by yeast. Dynastart use improves fermentation kinetics and decreases the formation of acetic acid and sulfide compounds by maintaining yeast metabolic pathways. It can also remove fermentation inhibitors, such as short chain fatty acids which are responsible for slowing down yeast activity. Add Dynastart to the yeast rehydation water prior to adding the active dried yeast.

 

Recommended Dosage:
		2.5 lb/1000 gal	(30 g/hL)

NOTE: Dynastart is low in growth factors (inorganic nitrogen). A complimentary addition of inorganic nitrogen (obtained by using 25 g/hL Thiazote or DAP) remains necessary if juice/must is deficient. Add at the end of lag phase.

FERMAID K		#15073	2.5 kg
Complete Yeast Nutrient		#15070	10 kg

Fermaid K is a blended complex yeast nutrient that supplies ammonia salts (DAP), alpha amino nitrogen (derived from yeast extract), sterols, unsaturated fatty acids, key nutrients (magnesium sulfate, thiamin, folic acid, niacin, biotin, calcium pantothenate) and inactive yeast. For best results, Fermaid K should be used in conjunction with GO-FERM to assure proper nutrition of cultured yeast from rehydration through completed fermentation. Fermaid K should be hydrated before adding to an active fermentation to avoid CO₂ release and overflowing of tanks or barrels. At one-third sugar depletion:

• Nitrogen is needed for protein synthesis and to maintain cellular growth. Nitrogen from the alpha amino acids contained in Fermaid K is utilized much more efficiently than from the ammonia salts.
• Fermaid K provides unsaturated fatty acids and sterols. These are important survival factors needed to maintain alcohol resistance and permease activity. They also help keep volatile acidity levels low.
• The cell wall fractions in Fermaid K absorb medium chain fatty acids that are toxic to the yeast. They also provide nucleation sites to help keep the yeast in suspension.

Recommended Dosage:
		2 lb/1000 gal	(25 g/hL)

Note: Due to high nutrient requirements, some yeast strains may require extra feeding at two-thirds sugar depletion (i.e. CY3079, BM45).

FERMAID K (Kosher)

#15070K

10 kg

Fermaid K Kosher is very similar to Fermaid K non-Kosher except there are no supplemented vitamins such as thiamin or pantothenic acid. These vitamins can not be Kosher certified.

Recommended Dosage:
		2 lb/1000 gal	(25 g/hL)

GO-FERM	#15149	1 kg
Yeast Nutrient for the Rehydration of Active-Dried Yeast	#15135	2.5 kg

A well-known and easily corrected cause of sluggish and stuck fermentations is nitrogen deficiency in must. While researchers have determined that there are several key micronutrients for healthy yeast growth and survival, many winemakers still only think of the importance of nitrogen. Research by Lallemand, in collaboration with other institutes, led to the development of GO-FERM. GO-FERM is a natural yeast nutrient containing a balance of micronutrients. It was developed specifically to prevent the problems of sluggish or stuck fermentations.

Suspend GO-FERM in the rehydration water before adding the selected active dried yeast culture. The yeast soaks up the valuable bio-available micronutrients as they rehydrate. Infusing yeast with these essential nutrients arms them against ethanol toxicity and optimizes nutrient availability to the rehydrating yeast culture. The result is fermentations that finish stronger. GO-FERM is particularly effective for helping the yeast survive the fermentation of high sugar musts. If these micronutrients were added directly to the must, competitive microorganisms would use a significant amount of them and others would be chelated by polyphenols or inactivated by SO₂ . Using nutrients that contain ammonia salts (such as DAP, Fermaid K, Yeastex, Superfood) during rehydration can be toxic to the yeast.

Recommended Dosage:
		2.5 lb/1000 gal	(30 g/hL)

Note: This recommendation is based on a yeast inoculum of 2 lb/1000 gal (25 g/hL). If using more or less yeast, respect a ratio of 1 part yeast to 1.25 parts GO-FERM.

GRANUCEL

#15350

l kg

Granucel is composed of cellulose powder. It can be used on highly clarified white and rosé juice to add back solids and to help keep yeast in suspension. It can also be incorporated into an existing nutrient blend to help promote a healthier, faster fermentation. Granucel should be added at the beginning of the fermentation to freshly pressed juice.

Recommended Dosage:
		0.8-5.5 lb/1000 gal	(10-50 g/hL)*

* Each 10 g/hL of Granucel equals an approximate rise of 20 NTU.

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Yeast Based Nutrients

Yeast based nutrients can be added during primary fermentation or towards the close of malolactic fermentation.  Yeast based nutrients can provide certain fermentative advantages with significant wine quality improvement.  Used alone, they should not be view as a substitute for DAP or other fermentation nutrition.

 

FERMAID 2133	#15100	12.5 kg
Autolyzed Yeast

Fermaid 2133 is pure autolyzed, spray dried yeast providing alpha amino nitrogen, B vitamins and the benefits of yeast hulls to help sluggish or stuck fermentations. Fermaid 2133 will help supplement the alpha amino nitrogen component of YANC. Unlike Fermaid K, Fermaid 2133 does not contain added ammonia salts (DAP) or micronutrients.

Recommended Dosage:
		2 lb/1000	(25 g/hL)

 

VI-A-DRY INACTIVE YEAST HULLS	#15069	<55 lb
		55 lb bag

Inactive yeast hulls are a preparation of the insoluble fraction of whole yeast cells (i.e. cell wall membranes). A number of publications have cited the effectiveness of yeast hulls in the prevention of sluggish and stuck fermentations. Yeast hulls added to the must serve to supplement survival factors such as sterols, to increase the surface area of clarified juice, and to absorb toxic compounds.

Recommended Dosage:
		>2 lb/1000 gal	(25 g/hL)

 

BOOSTER ROUGE	#15169	2.5 kg
Stabilizing and Enhancing Colloidal Structure

Does your red wine need greater colloidal balance and structure? Try “body building” with Booster Rouge. Booster Rouge is an natural yeast based nutrient from the ICV yeast range. It offers greater perception of intense volume in the initial mouthfeel due to the perceived tannic intensity in red wine. Booster Rouge interacts between aromatic precursors and yeast macromolecules to help give an impression of enhanced fruit and freshness. It can also help reduce the perception of chemical, ethereal and burning or drying sensations. Booster Rouge aids in color stabilization and helps with the overall balance of the wine. Add at the beginning of fermentation.

Recommended Dosage	220-240g per ton	(30 g/hl)

OPTI-RED	#15148	1 kg
Red Wine Production	#15138	2.5 kg

Opti-RED is a biological nutrient for yeast. It provides basic survival factors needed for fermentation. The naturally high levels of polysaccharides present in this nutrient may result in improved structure, mouthfeel and color stability.

Recommended Dosage:
	Red Must	0.5 lb/ton	(227 g/ton)
	Red Wine	1.6-2.4 lb/1000 gal	(20-30 g/hL)

OPTI-WHITE	#15136	2.5 kg
For Increasing Quality in White Wines

A three-year study at Lallemand led to the development of a new natural yeast product for use in white wines. When added during fermentation, Opti-WHITE increases mouthfeel, prevents browning and protects fresh aromas during wine aging. Opti-WHITE is added to the juice at the onset of fermentation. Along with its anti-oxidative properties that lower SO2 requirements, it also increases protein stability and volatile thiols in the finished wine.

Recommended Dosage:
	White Wine	2-4 lb/1000 gal	(25-50 g/hL)

BIOLEES	#15036	1 kg
Increased Percieved Sweetness and Mouth Feel

The traditional practice of lees ageing in red and white wines is known to reduce the perception of acidity and phenolic bitterness while increasing sweetness.  The specific peptite released from wine yeast during this process and responsible for its effect has recently been isolated Le Faculte d'Oenologie de Bordeaux and extracted by Laffort .

The results of their work produced Biolees, a product that can be added to wine as early as late fermentation. This naturally occurring peptide product will contribute the positive sensory impact of sur lie aging and stirring while drastically reducing time and labor expenses. Contact with Biolees for three to five weeks contributes similar flavor and mouth feel components as does six months of lees ageing and stirring. Biolees also eliminates specific harsh phenolics, improving balance and protecting the wine from oxidation, as is experienced during sur lie ageing.

Recommended Dosage:
		300-700 ppm	(30-70 g/hL)	2.5-5.8 lb/1000 gal

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Complex Nutrients For Malolactic Bacteria

OPTI'MALO PLUS

#15139

500 g

Opti'Malo Plus is a natural nutrient developed specifically for malolactic fermentations. It is a blend of inactive yeasts rich in amino acids, mineral cofactors, vitamins and high cell wall polysaccharide content and cellulose. The cellulose provides surface area to help keep the bacteria in suspension and to help adsorb toxic compounds that may be present at the end of primary fermentation. Opti'Malo Plus is particularly suited for MBR 31 although it works well with all malolactic strains.

Opti'Malo Plus should be suspended in a small amount of water or wine and added directly to the wine at the same time as the malolactic culture. It should not be added to the rehydration water.

Recommended Dosage:
	Reds & Whites	43 g/60 gal	1.6 lb/1000 gal	200 ppm (20 g/hL)

MALOSTART

#15325

500 g

Malostart is a complete activator developed for malolactic fermentations. Malostart accelerates the kinetics of malolactic fermentation and detoxifies the wine environment before inoculation. It has been shown to be particularly beneficial when the primary fermentation has been sluggish.

Malostart contains assimilable nutrients for growth including carbon from sugars, free amino acids, peptides, vitamins and minerals. The inert yeast absorb inhibitory compounds and help detoxify the wine for longer and healthier bacteria survival. Cellulose helps keep the bacteria in suspension and provides for some detoxification. When used in conjunction with commercially selected malolactic strains, Malostart promotes healthy inoculation and quick fermentation without producing undesirable biogenic amines.

Malostart may be added during the racking of red wines or at the end of primary fermentation in white and rosé wines. It should be suspended in ten times its weight in water and added to the wine 24 hours before inoculation. This allows for the detoxification to take place.

Malostart may also be used to help restart a sluggish or stuck malolactic fermentation. Suspend Malostart in water as noted above and add to the wine immediately. It will help detoxify the environment and provide nutrients for the bacteria. Reinoculation with a new ML culture may or may not be needed.

Recommended Dosage:
	Reds & Whites	43 g/60 gal	1.6 lb/1000 gal	200 ppm (20 g/hL)