YEAST

Encapsulated Yeast - Pro Dessert - 1Kg

Double encapsulated yeast for premium dessert wine fermentation

The most difficult aspect of dessert wine production is arresting the primary fermentation at the desired residual sugar level. ProDessert was developed by Proenol (in collaboration with Lallemand) to make this process easier and more effective. 

When using ProDessert, the alcoholic fermentation is arrested by simply removing the beads from the wine. Precautionary measures (e.g. sulfur dioxide additions, chilling and/or filtration) may still be required to completely stop or remove indigenous yeast, although less overall intervention may be needed. For example, the need for large sulfur dioxide additions or drastic tank chilling may be reduced.

Encapsulated Yeast - ProElif - 1kg

Double encapsulated yeast for secondary fermentation in sparkling wine production
 

ProElif is an encapsulated yeast product developed by Proenol for secondary fermentations. The yeast cells are double encapsulated in an alginate bead. The beads can be directly inoculated into the bottle (eliminating the need to prepare a starter culture). This helps ensure control of the number of cells per bottle. 

Upon fermentation completion, the beads have a greater density than the wine and will quickly drop to the neck of the bottle when inverted. The beads accumulate more tightly than traditional riddling, therefore less wine is lost during disgorging. Traditional freezing and disgorging methods are used to finish the process. 

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. For example, ProElif has been used with Opti-WHITE treated base wine with good results.

Encapsulated Yeast - ProRestart - 1kg

Encapsulated yeast to restart sluggish or stuck fermentations

ProRestart was created by Proenol (in collaboration with Lallemand) for completing sluggish and stuck fermentations effectively. This conditioning allows the yeast cells to work quickly on metabolizing residual sugars in sluggish or stuck wine. It can help decrease spoilage risks related to microbiological contamination and consequently helps preserve wine quality.

Micro Essentials Complete - 1kg

Time-release tablet form nutrient supplying a rich mixture of organic and inorganic nitrogen, vitamins and trace minerals. JUST ADD ONCE AND YOU ARE DONE.

This is a highly complex nutrient, ideal for most fermentations - added one time at the beginning of fermentation.

Micro Essentials Boost 1kg

Time-release nutrient supplying higher levels of inorganic nitrogen and lower levels of vitamins and trace minerals.

Micro Essentials Boost is a great substitute for DAP when you need available nitrogen over time.

One of our most popular complete yeast nutrients, used to prevent stuck or sluggish fermentations. 

This is the superfood that was originally developed by Lisa Van de Water; she believes that it contains less DAP than most other nutrients on the market.

Dosage: 10g/22.68kg red grapes, 20g/23L of white juice, add 1/2 at the beginning and 1/2 halfway through fermentation. 35-70g/ HL

Lallemand introduced this natural yeast derivative nutrient for use in white wine production after an extensive three-year research program. 

When added to the juice at the onset of fermentation, Opti-WHITE imparts anti-oxidative properties that work synergistically with SO2 allowing the winemaker to potentially lower the SO2 dosage. 

Opti-WHITE may also be added in the last stages of alcoholic fermentation to help bring out flavor profiles often associated with aging on lees.

Dosage: 30-50g/HL at beginning of fermentation

Fermaid^® K is a blended complex yeast nutrient that supplies ammonia salts (DAP), free amino acids (organic nitrogen derived from inactivated yeast), sterols, unsaturated fatty acids, key nutrients (magnesium sulfate, thiamin, folic acid, niacin, biotin, calcium pan­tothenate) and inactive yeast.

It should be used in combination with Go-Ferm (for yeast rehydration)

Doseage: 25g/HL or 2lbs/1000gal.

Winery and quantity discounts are available.

Go-Ferm^® is certified organic by OMRI. It is a natural yeast rehydration nutrient con­taining a balance of micronutrients. It was developed to enhance kinetics and thereby potentially avoid problem fermentations. 

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. 

Dosage: 30g/HL

Opti-RED® is now certified organic by OMRI and is a unique inactivated yeast derivative nutrient. 

Opti-RED may be used either at the beginning or toward the end of red wine fermentations to obtain fuller bodied, more color stable, smooth palate wines.

Dosage: Early - 227g/ton, Later - 20-30g/HL

Booster Rouge® is a yeast derivative nutrient originating from a specific wine yeast isolated and selected by the ICV.

When used in red must sourced from hot climates, Booster Rouge wines are perceived as having higher fore-mouth volume and tannic intensity as well as fresher aromatic sensations.

Booster Rouge complements short maceration premium reds fermented with ICV GRE for mid-palate intensity and fresh varietal aromas.

Dose 30gm/hl

Also known as "Nutrex 370" or "Yeast cell Walls". Often used in recipes to deal with stuck fermentation issues. Dose 25-35gm/hl