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Encapsulated yeasts

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Encapsulated Yeast - ProDessert BA11 - 1kg
 
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SKU: 12255

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.


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Encapsulated Yeast - ProElif QA23 - 1kg
 
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SKU: 12256

Encapsulated Yeast - ProElif QA23 - 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.


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Encapsulated Yeast - ProRestart 43 - 1kg
 
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SKU: 12257

Encapsulated Yeast - ProRestart 43 - 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.


Our price: CA$309.00
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