The use of immobilized microorganisms in foods has been developing for over 20 years. The immobilized microorganisms have the advantage of being easily introduced and removed from the culture media after total or partial biotransformation of the substrates. One of the typical techniques for the immobilization of microorganisms is encapsulation: this consists of coating the microorganism in a rigid alginate matrix. The technological advances of Proenol^® encapsulated yeast cells in alginate gel, a natural polysaccharide extracted from seaweed, enables the substrates and metabolites to diffuse throughout the gel without releasing the yeast cells into must or wine. In the case of our encapsulated yeast, the primary benefits are convenience and improved wine quality by keeping spoilage and processing at a minimum.

New Biological Answers to Old Winemaking Problems

ProRestart^®
Stuck and sluggish fermentations

ProRestart^® was developed for completing stuck or sluggish fermentations quickly and easily. Popular Saccharomyces cerevisiae bayanus yeast is acclimatized to a harsh wine environment during the encapsulation process in alginate beads. This treatment allows for easy direct inoculation into a stuck or sluggish fermentation.

ProDessert^®
Stopping fermentation in residual sugar wines

ProDessert^® is an encapsulated Saccharomyces cerevisiae bayanus yeast for residual sugar and/or lightly carbonated wines. ProDessert^® is added to the must and removed from fermentation when the desired CO₂ and residual sugar level is obtained. Since the yeast remains encapsulated and does not escape into the wine, there is less handling, and fermentation is easier to stop, resulting in superior wine quality.

Although ProRestart^® and ProDessert^® are both Saccharomyces cerevisiae bayanus, they are conditioned and encapsulated differently to optimize their ability to achieve specific winemaking goals.

ProMalic^®
For naturally lowering juice acidity

Schizosaccharomyces pombe is a yeast that metabolizes malic acid into alcohol. In theory, this yeast would be a good alternative to malolactic fermentation or chemical deacidification, however, it is usually considered a spoilage organism due to its production of off-characters when left too long in the wine after fermentation. Proenol has successfully encapsulated Schizosaccharomyces pombe in double-layered alginate beads. The product, ProMalic^®, is added to the juice at the beginning of the alcoholic fermentation and removed once the desired malic level is achieved. The safe use of ProMalic^® Schizosaccharomyces pombe opens the door for winemakers who want an alternative to acid reduction without the production of lactic acid or chemical deacidification.

Building Aromatic Stability, Balance and Body in Wines

Lallemand is filled with enthusiastic researchers who are constantly thinking outside the box. Their focus on the unconventional has propelled us into exciting territory. One example of this achievement is our development of a range of specific inactivated yeast products harvested from selected natural yeast at the end of their growth phase when their polysaccharides are more reactive than those released during autolysis. Aside from these interesting polysaccharides, there are other inactivated yeast components, such as peptides, that have winemaking applications. These specific inactivated yeasts provide a minor supply of nutrients, but they do not replace the regular nutrition program integrating juice parameters and the nutritional needs of yeasts strains.

OptiRED^®
For rounded and smooth tannin red wines

OptiRED^® is a unique natural yeast preparation that undergoes a specific refining process resulting in a high level of polyphenol reactive yeast cell wall polysaccharides. OptiRED^® is used at the beginning of red wine fermentations to obtain fuller bodied, more color stable, smooth palate wines.

Using OptiRED^® in the must provides early polysaccharide availability for the complexing with polyphenols as soon as they are released and diffused. This early complexing results in red wines with more stable color, rounder mouthfeel and better harsh or green tannin integration. OptiRED^® can be used alone or in conjunction with oenological macerating enzymes such as Lallzyme^® EX. Using OptiRed^® towards the end of fermentation allows the winemaker to shape harsh polyphenols into smoother more approachable tannins. Dosage recommendation:

Add OptiRED^® to the must at 227 g/ton (0.5 lb/ton) or 30 g/hL (2.4 lb/1000 gal) towards the end of fermentation.

BoosterRouge^®
For higher tannin intensity in red wines

BoosterRouge^® originates from a specific natural wine yeast isolated and selected by the ICV. The yeast macromolecules in BoosterRouge^® interact with red wine polyphenols resulting in a positive influence on the colloidal balance of the wine. Especially when used in red must sourced from hot climates, BoosterRouge^® wines are perceived as having higher fore-mouth volume and mid-palate tannic intensity, as well as fresher aromatic sensations.

BoosterRouge^® compliments short maceration premium reds fermented with Lalvin ICV- GRE for mid-palate intensity and fresh varietal aromas while avoiding sensations of aggressive and drying tannins. In ultra premium reds from balanced ripe mature grapes, BoosterRouge^® shows good synergy with Lalvin ICV-D80 and Lalvin ICV-D21 for enhancing licorice aromas and mid-palate intensity. BoosterRouge^® may also be added towards the end of fermentation to contribute fore-mouth volume, mid-palate tannin intensity and help with alcohol integration. Dosage recommendation:

Add BoosterRouge^® to the must at 227 g/ton (0.5 lb/ton) or 30 g/hL (2.4 lb/1000 gal) towards the end of fermentation.

OptiWHITE^®
For mouthfeel, color and aroma protection in white wines

OptiWHITE^® is a specific inactivated yeast with high antioxidant properties. Its application in white wines is patent pending. Using OptiWHITE^® on the juice at the beginning of fermentation results in rounder mouthfeel and greater aromatic complexity in white wines. As its unique properties protect against oxidation of phenols and aromas, OptiWHITE^® contributes to better color preservation and the aromatic freshness of white wines.

Yeast cell wall components from OptiWHITE^® will be solubilized during fermentation and aging. Mostly mannoproteins, these polysaccharides will have a very positive impact on mouthfeel, bringing more roundness to the wine. Their action will enhance the benefits of autolysis following alcoholic fermentation.

Dosage recommendations:

• Add OptiWHITE^® to the juice at 30-50 g/hL (2.4-4 lb/1000 gal) for a round mouthfeel contribution, anti-oxidative color protection and aromatic freshness.
• Add OptiWHITE^® towards the end of fermentation at 20-30 g/hL (1.6-2.4 lb/1000 gal) for mouthfeel contribution and better integration of wood and alcohol.

BoosterBlanc^®
Increase mid-palate intensity and fresh fruit in whites

BoosterBlanc^® is made from the inactivated yeast cells of a strain that was isolated and selected by the ICV. BoosterBlanc^® is produced with an inactivation process exclusive to Lallemand that makes the soluble fractions of the yeast cell walls rapidly available in the must. When added to the juice, BoosterBlanc^® participates in the colloidal balance of the wine, boosting the mid-palate intensity and protecting the fresh fruit aromas of white and rosé wines.

Interaction between the aroma compounds and the inactivated yeast macromolecules from BoosterBlanc^® shows more acid aroma perception and limits ethereal, chemical and burning perceptions in the mouth, particularly in wines made from botrytized grapes.

For high-end white or rosé wines from ripe grapes, BoosterBlanc^® helps to develop intense and balanced aromas mid-palate, making it a good sensory complement for wines fermented with Enoferm ICV-D47 and Lalvin ICV-D21. BoosterBlanc^® may also be added towards the end of fermentation to add mid-palate intensity and decrease perception of woody aromas such as sap/sawdust of wines aging in new barrels.

Dosage recommendations:

• Add BoosterBlanc^® to the juice at 20-40 g/hL (1.6-3.2 lb/1000 gal) for mid-palate mouthfeel and aromatic freshness.
• Add BoosterBlanc^® towards the end of fermentation at 20-30 g/hL (1.6-2.4 lb/1000 gal) for mid-palate intensity mouthfeel contribution and overall balance.

Noblesse^™
The inactivated yeast cells of a popular ICV selected yeast are now available for sulfur compound prevention during fermentation and aging. NOBLESSE also helps modify and stabilize the wine's colloidal balance, resulting in:

• Increased perception of ripe fruit
• More intense structure, initial mouthfeel volume and rounded finish
• Decreased perception of "sawdust/sap" in wines aged in new barrels
• Decreased perception of harsh, chemical and burning sensations
• Stimulation of malolactic fermentation.

Reduless^®
Treatment of sulfur like defects

Reduless^® is a unique enological yeast derived product to reduce sulfur like off aroma and flavors and improve wine quality.

• Synergistic treatment of sulfur off aromas through the action of immobilized copper and adsorption by specific yeast fractions
• Increased perception of fruitiness with lower perception of phenolic character
• Overall quality enhancement with improved mouthfeel
• For use on all wines, red, white or rose

Gently suspend 1kg Reduless in 10L water and mix gently into wine. After 72 hours contact time, rack or filter.