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Complex Nutrients for Yeast

Yeast Based Nutrients

Complex Nutrients for Malolactic Bacteria

Complex Nutrients For Yeast

DynastartTM has been scientifically 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 dynamics and decreases the formation of acetic acid and sulfide compounds by maintaining yeast metabolic pathways. Its use has been shown to improve the levels of certain aroma and flavor compounds. Dynastart has been certified organic by OMRI.

NOTE: Maintain ratio of 1 part yeast to 1.25 parts nutrient.

Thiazote PH 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.

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

Bioactiv® is a yeast nutrient that provides winemakers the option of adjusting survival factors and nitrogen levels independently. It is composed of sterols, longchain fatty acids, vitamins, amino acids and cellulose powder. Bioactiv has many applications. When inorganic nitrogen is NOT desired, it can be added during a pumpover at 1/3 sugar depletion. If a white or rosé juice is too clear (low NTU), Bioactiv can be combined with Granucel and added during a tank mixing to compensate for the low turbidity. It can also be added to a sluggish fermentation (where the yeast activity is still viable but kinetics are unacceptable) at any time to boost fermentation performance. Use a dose of 60 g/hL(5.5 lb/1000 gal). In a stuck wine that is going to be restarted, add Bioactiv 48 hours prior to restarting the fermentation.

*When used in association with Granucel

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

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

Fortiferm® is now certified organic by OMRI. It is a natural yeast rehydration nutrient developed specifically for problem musts and stuck fermentations. Difficult fermentation conditions may include overripe fruit (>28°B), marginal fruit quality (poorly developed fruit, Botrytis, rot, high bacteria count, insecticide or fungicide residue), low nutrient levels and overclarified juice. Fortiferm is the result of a multi-year study of problem fermentations by Lallemand and Institut National de Recherche Agricole (INRA) in France. Their scientists found that in problem musts deficiencies in sterols and polyunsaturated fatty acids can leave yeast susceptible to osmotic shock, ethanol toxicity, temperature and other stress factors. The “Natstep” (NATural STErol Protection) process was designed to meet these fermentation challenges. Fortiferm incorporates sterols and polyunsaturated fatty acids (for cell protection) together with vitamins and minerals to help ensure yeast survival and to help maintain fermentation activity to completion. Fortiferm provides a combination of protective and nutritive benefits for optimal fermentation results. You may be familiar with the comparable Lallemand product, Enoferm Protect.

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 Fortiferm.

Go-Ferm® is a natural yeast rehydration nutrient containing a balance of micronutrients. It was developed to enhance kinetics and thereby potentially avoid problem fermentations. Suspend Go-Ferm in the rehydration water before adding the selected active dried yeast culture. The yeast soak 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 effective for helping the yeast survive the fermentation. 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 61 or Superfood) during the rehydration phase can be toxic to the yeast.

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.

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. For best results, Fermaid K should be used in conjunction with an appropriate yeast rehydration nutrient (such as Go-Ferm or Fortiferm) to assure proper nutrition of cultured yeast from rehydration through completed fermentation. Add 25 g/hL at 1/3 sugar depletion or in two doses; 12.5 g/hL at the end of lag phase and 12.5 g/hL at 1/3 sugar depletion.

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.

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. 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.

Note: Due to high nutrient requirements, some yeast strains may benefit from an extra feeding. (see Yeast Quick Reference Chart, page 28-29).

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 cannot be Kosher certified.

Fermaid® O is an autolyzed yeast nutrient with a very high content of organic nitrogen (amino acids). It is formulated without DAP. Application has been made for organic certifi cation. See “Ask The Expert” by Dominique Delteil for more information on page 22.

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.

SIY 33 (Fermaid 2133) is pure autolyzed, spray dried yeast. It provides alpha amino nitrogen, B vitamins and the benefits of yeast hulls to help sluggish or stuck fermentations. SIY 33 (Fermaid 2133) will help supplement the alpha amino nitrogen component of YANC. Add at 1/3 sugar depletion when inorganic nitrogen is NOT desired. 

Unlike Fermaid K, SIY 33 (Fermaid 2133) does not contain added ammonia salts (DAP) or micronutrients.

SIY Cell HullsTM (yeast ghosts or skeletons) are a preparation of the insoluble fraction of whole yeast cells (i.e. cell wall membranes). The addition of yeast hulls has been shown to increase the number of viable yeast cells and to help increase the surface area of over-clarified juices and wines. In difficult or sluggish alcoholic or malolactic fermentations, yeast hulls assist by absorbing toxins such as decanoic and hexanoic acids and esters. Yeast hulls are highly beneficial in oxygen deficient juices and wines as they contribute sterols and unsaturated fatty acids. Together with adequate assimilable nitrogen, yeast hulls can help promote cell growth and increase fermentation kinetics. For severe conditions, such as botrytised musts, high sugar musts, over fined musts or warm cellar conditions, higher doses (>25 g/hL) are recommended. Racking will remove yeast hulls and may necessitate a second addition.

New

Bioarom® is the result of extensive research on wine aromas and their protection during lees aging (Lavigne et al, 2000). Yeast plays an important role in the biosynthesis and release of anti-oxidant compounds. Bioarom allows yeast to assimilate glutathione precursors (cystein, N-acetyl cystein) during alcoholic fermentation. The result is to improve a wine’s natural resistance to oxidation and to protect its aromas and flavors.

The time honored practice of lees aging and stirring is known to improve mouthfeel and increase perception of sweetness while reducing the perception of acidity and phenolic bitterness. The perceived sweetness is due to a specific fraction of peptides released during yeast autolysis. These naturally occurring peptides which add a sweetening effect also improve the overall mouthfeel. These peptides were isolated and extracted from yeast and the result is Biolees. Biolees can be added during primary fermentation or toward the close of malolactic fermentation. In addition to nutritive benefits, when added at the later stage it can provide a similar positive sensory impact to sur lie aging and stirring while reducing time and labor. Biolees can impart a perception of sweetness and mouthfeel immediately that would normally take a few months of barrel aging and stirring. It can also improve balance and remove specific harsh phenolics. Biolees is now certified organic by OMRI. Lab trials are always recommended to determine the best dosage and the treatment time needed.

New

Biolees InstantTM is a result of extensive research on lees aging. It contains yeast cell compounds and specific hydrolyzed polysaccharides to provide a perception of sweetness and an enhanced mouthfeel. The enhanced mouthfeel character is due to a specific fraction of peptides released during yeast autolysis. These naturally occurring peptides add a sweetening effect while improving overall mouthfeel. These peptides were isolated and extracted from yeast. While similar to Biolees, Biolees Instant has a soluble formulation that dissolves immediately. Biolees Instant does not contain yeast hulls and therefore does not have the fining effect of Biolees. Biolees Instant can be added during primary fermentation or toward the close of malolactic fermentation. Lab trials are always recommended to determine the best dosage and the treatment time needed.

BoosterBlanc is a yeast derivative nutrient from Lallemand. It was developed from an ICV strain for whites and rosés. BoosterBlanc increases mid-palate intensity and fresh varietal fruit aromas while diminishing bitterness, vegetal and chemical perceptions. It can help maintain freshness and aroma stability in wines that go through MLF. When used at the beginning of fermentation, it can be helpful in lowering the production of "off" sulfur compounds (notably in botrytised grapes). BoosterBlanc can be added toward the end of fermentation to help reveal muted aromatics. To help decrease the perception of woody aromas, add before aging in new barrels. BoosterBlanc greatly complements premium whites or rosés from mature grapes that are fermented with ICV-D21 and ICV-GRE.

Note: Dosage should be increased when grapes are effected by more than 15% rot or when there is an absence of oxygen during fermentation.

Booster Rouge® is a yeast derivative nutrient originating from a specific wine yeast isolated and selected by the ICV. The yeast macromolecules in Booster Rouge interact with red polyphenols, resulting in a positive influence on the colloidal balance of the final wine. 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. Sensations of aggressive and drying tannins are minimized. In ultra-premium reds from balanced ripe mature grapes, Booster Rouge shows good synergy with ICV D254 and ICV D21. Licorice aromas and mid-palate intensity are enhanced. Booster Rouge may also be added during the latter part of alcoholic fermentation to contribute tannin intensity.

ICV Noblesse is a yeast derivative nutrient for use in red and white wines. Wines made with ICv Noblesse exhibit a more intense perception of ripe fruit together with an overall roundness and softness in the finish. There is decreased tannic intensity in the mid-palate.

ICV Noblesse can help reduce undesirable aggressive characters or sensations of dryness. It can also help reduce the burning sensations common in higher alcohol wines and in wines made from botrytized grapes. The production process used for ICV Noblesse inactivates sulfite-reductase potential, greatly limiting the sulfur off-odors. Although immediate results are possible it may take three to five months for full integration.

Opti-RED® is now certified organic by OMRI and is a unique inactivated yeast derivative nutrient. It is the product of a specific refining process which results in a high level of polyphenol reactive cell wall polysaccharides. 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. Lallemand has known that different yeast strains produce different levels and types of polysaccharides during their growth phase. Building on this experience, they developed Opti-RED from specific yeasts harvested at the end of their growth phase when polysaccharides are more reactive than those released during autolysis. Using Opti-RED in the must provides early polysaccharide availability for complexing with polyphenols
as soon as they are released and diffused. This early complexing results in red wines with more intense color, rounder mouthfeel and better tannin integration. Using Opti-RED in the latter part of alcoholic fermentation allows the winemaker to shape harsh polyphenols into smoother, more approachable tannins.

Opti-WHITE® is now certifi ed organic by OMRI. 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 increases mouthfeel, helps avoid browning from oxidation and protects fresh aromas during aging. Opti-WHITE is made using a specifi c production process that results in a yeast derivative rich in polysaccharides and high in anti-oxidants. These anti-oxidative properties 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.

* Use 50 g/hL for maximum anti-oxidative properties.

New to Scott

REDStyleTM is a unique blend of inactivated yeast derivative nutrients with a pectinase enzyme. It is used during the maceration of red grapes to increase the extraction of juice and improve structure and mouthfeel. It can enhance color stability and increase tannin intensity. REDStyle can be used in low maturity grapes or musts with short maceration times to increase color stability while building mouthfeel structure. It can also help mask green characters.

New to Scott

Developed by the Lallemand research and development group for use in white juice. It is a unique blend of pectinase together with an inactivated yeast derivative nutrient. The inactivated yeast strain was produced to optimize the level of polysaccharides and anti-oxidant peptides (glutathione). It facilitates clarifi cation and filterability while allowing more control of aroma release and stabilization. Wines made using WHITEStyleTM benefit from increased aromatic complexity and a more balanced mouthfeel.

Complex Nutrients For Malolactic Bacteria

New to Scott

Acti-ML® is a bacteria nutrient used during rehydration of the direct addition and standard malolactic bacteria strains. It was developed by the Lallemand bacteria R&D team led by Dr. Sibylle Krieger-Weber. Acti-ML is a specific blend of inactive yeasts rich in amino acids, mineral cofactors and vitamins. These inactive yeasts are mixed with cellulose to provide more surface area to help keep bacteria in suspension. It can help strengthen the development of bacteria growth under difficult
conditions.

Malostart® is a complete fermentation activator developed for MLF by Laffort. Composed of nutrients essential for bacterial metabolism, Malostart accelerates the kinetics of MLF and helps detoxify the wine before inoculation. It includes assimilable forms of carbon, free amino acids, peptides and vitamins for synthesis of cell wall components. Lack of bacterial growth can be the result of inhibitors. Malostart includes components to help neutralize these inhibiting factors and detoxify the environment. Malostart used with a selected malolactic bacteria culture will help insure a good inoculation and quick fermentation without the production of undesired compounds (biogenic amines). Malostart results are best when it is added 24 hours before the bacteria are added. It is good for restarting stuck malolactic fermentations

NOTE: Each 500 g package of Malostart will treat approximately one 25 hL dose of bacteria.

Opti’Malo Plus® is a natural nutrient developed by Lallemand specifically for MLF. It is a blend of inactive yeasts rich in amino acids, mineral cofactors, vitamins, cell wall polysaccharides 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, but will work 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.