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Lallemand Oenology proposes a full range of specific yeast derivatives products
Pioneer in the exploration of the infinite potential of yeast, we have a unique expertise to characterise and produce specific inactivated wine yeast fractions:
- A selection of inactivated wine yeasts with specific properties issued from the various exclusive Lallemand processes (SWYT, MEX, GSH+ and HPH)
- Yeast autolysates
- Cell walls
- Mannoproteins
- Yeast protein extracts
Depending on the products, the winemaker can:
- Protect white and rosé wine color and aromas against oxidation, from grapes to finished wines
- Improve red wine texture, mouthfeel and colour
- Use alternatives to lees for wine ageing
- Preserve wine stability and quality
- Eliminate undesirable wine compounds, such as sulfur compounds, long-chain fatty acids and some pesticides
- Achieve wine fining
