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SILKA™ 1-Step: Available now in 1-Step format, this selected wine bacteria expresses silky notes in red winesOenococcus oeni selected in La Rioja, SILKA™ achieves complete malolactic fermentation in warm climate wine conditions with high pH and high alcohol content. What makes SILKA™ so unique is its ability to produce round, silky and fresh red wines, with soft tannins […]
Jul 15, 2020
ML Prime™: New applications for this selected wine bacteria (Lactobacillus plantarum) with a very high and fast malolactic activityLallemand Oenology developed ML Prime™ to support the co-inoculation process (i.e. inoculation of ML Prime™ 24h after wine yeast addition) in the red winemaking process, without the risk of VA increase. The only one available to winemakers, ML Prime™ ensures […]
Jul 10, 2020
Level2 Laktia™ – the acidifying yeastThe non-Saccharomyces wine yeast, Level2 Laktia™ (Lachancea thermotolerans) is more and more used by winemakers to bring freshness in wines by managing wine acidity without the use of chemicals. Level2 Laktia™ converts glucose into lactic acid. It can produce 2-9 […]
Jul 2, 2020
LalVigne AROMA – Maximize the expression and quality of your rosé in the vineyardLalVigne AROMA is a foliar spray, composed of 100% specific fractions of selected inactivated yeast Saccharomyces cerevisiae to apply in the vineyard at veraison, to boost the aromas and flavors of rosé wine. LalVigne AROMA greatly improves grape aroma precursors. It […]
Jun 29, 2020
Lalvin Persy™: the perfect wine yeast to manage sulfur compounds on sensitive red varietiesLalvin Persy™ has a unique property in that it will not produce any SO2 nor acetaldehyde during alcoholic fermentation, and also, non-perceptible amount of undesirable sulfur compounds such as H2S. This makes it an ideal wine yeast for varieties such […]
Jun 29, 2020
Glutastar™ The specific inactivated yeast naturally rich in the highest guaranteed glutathione level for the best anti-oxidant activity.For an efficient protection against browning and aroma oxidation in white and rosé wines, a better aromatic expression, freshness, and a longer preservation of thiols and esters when added to the grapes or the must at the earliest stage in […]
Jun 25, 2020
Getting the most of your Cabernet varieties with a specific yeast nutrient Stimula Cabernet™The Stimula™ range is expending with Stimula Cabernet™, a custom made nutrient that will optimize the aromatic potential of Cabernet varieties. Stimula Cabernet™ is particularly rich in different nitrogen sources (especially small peptides), vitamins (biotin) and minerals (Magnesium, Zinc). Transporters […]
Jun 20, 2020
Stimula Syrah™ – Customized nutrition for wine yeast for the fermentation of SyrahFrom the Stimula™ range is the new Stimula Syrah™, especially developed to help with the release of varietal aromas(thiols, terpenes and norisoprenoids) and avoid sulfur off-flavors. Stimula Syrah™ is particularly rich in different nitrogen sources (peptides and free amino acids), […]
Jun 16, 2020
Lallzyme Cuvée Blanc™ : Efficient maceration and high aromatic impactLallzyme Cuvée Blanc™ is a special formulation with high pectinases activities and very specific maceration activities that is able to extract aroma precursors (thiols, terpenes, norisoprenoides) with a soft and very selective action on other skin compounds. Lallzyme Cuvée Blanc™ […]
Jun 12, 2020
Sauvy™ – for optimal expression of varietal thiol aromasSauvy™ is well suited for the production of intense and fresh aromatic white wines. Wines fermented with this wine yeast show typical flavor profiles described as boxwood, gooseberry, tomato leaf, passion fruit, citrus and black currant. Sauvy™ also favors refreshing […]
Jun 8, 2020