Laffort

Laffort Yeast Nutrients


Fermentation & Maturation - Yeast Nutrients for Wine Fermentation



DYNASTART®

DYNASTART® optimizes yeast aromatic potential. Wines are cleaner (less VA, less H2S and sulphides compounds) and express more varietal and fermentation aromas produced by the selected yeast.

  • Provides during yeast rehydration the essential elements (sterols) of the yeast membrane, and guarantees membrane fluidity, its resistance to alcohol and higher efficiency of the sugar transporters through to the last yeast generation.
  • Does not provide assimilable nitrogen. If must (juice) is deficient, a complementary addition of nitrogen (i.e. Nutristart organiQ or Nutristart) might be necessary at the end of lag phase.
  • To be used especially in the event of high potential alcohol degree, of low juice turbidity, low fermentation temperature, and in fermentation restart starter cultures.


OMRI: Listed for use in organic winemaking.

Dosage: 300 ppm - 2.4 lbs/1,000 gal.

When to use: add to yeast rehydration water.



NUTRISTART® ORGANIQ

100% organic nutrient, naturally rich in vitamins (thiamin, niacin, pantothenic acid, folic acid, …), minerals and trace elements (magnesium, manganese, zinc, iron, …) that promotes cellular multiplication.

  • Ensures regular and complete AF in the case of slight to moderate nutritive element deficiencies (around 120 mg/L of assimilable nitrogen) in the must.
  • In the case of large nitrogen deficiencies and/or high potential alcohol, use Nutristart® OrganiQ with a supplementary nitrogen source to guarantee improved nutritional balance in the yeast.
  • 30 g/hL (300ppm - 2.4 lbs/1,000 gal) of Nutristart® OrganiQ provides on average 16 mg/L (16 ppm) of assimilable nitrogen.
  • Can be used on all varietal; white, rosé or red.


OMRI listed for use in organic winemaking.

Dosage: 300 to 400 ppm - 2.4 to 3.2 lbs/1,000 gal, according to the necessary nitrogen addition.

When to use: add to the tank in the first 1/3 of fermentation.



NUTRISTART®

All-round yeast activator combining growth and survival factors and promoting yeast multiplication – contains DAP.

  • To be used in the case of nutrient deficiency in the must.
  • 10 g/hL (100 ppm – 0.8 lbs/1,000 gal) provides about 12 mg/L (12 ppm) assimilable nitrogen.
  • Can be used on all varietal; white, rosé or red.

Dosage: 200 to 400 ppm - 1.6 to 3.2 lbs/1,000 gal, according to the necessary nitrogen addition.

When to use: add to the tank in the first 1/3 of fermentation.



BIOACTIV®

A formulation of survival factors, to be used when fermentation slows down or becomes stuck. Does not contain DAP.

  • In the case of slow alcoholic fermentation, detoxifies the must, provides survival factors for the yeasts and enables fermentation to be completed.
  • In the case of stuck fermentation, detoxifies the wine and prepares it for the new inoculation.
  • Can be used in the vinification of highly clarified must and immediately provides support elements and survival factors, which are essential for membrane stress-resistance. BIOACTIV® does not provide assimilable nitrogen.
  • Can be used on all varietal; white, rosé or red.


Dosage: 200 to 400 ppm - 1.6 to 3.2 lbs/1,000 gal.

When to use: add to the tank when the fermentation is sluggish, or to a stuck wine (see restart protocol page 15).



TURBICEL (formerly named GRANUCEL)

Cellulose powder for over-clarified juice

  • Compensates highly clarified white and rosé juice by adding back neutral solids to help keep yeast in suspension.
  • Can be incorporated into an existing nutrient blend to help promote a healthier, faster fermentation.
  • 10 g/hL (100 ppm) increases by 20 NTU the juice/must turbidity.


Dosage: 20 to 500 ppm, according to the necessary turbidity correction - 0.16 to 4.0 lbs/1,000 gal.



THIAZOTE® PH

Nutrient providing growth factors (diammonium phosphate and thiamine)

In the case of an assimilable nitrogen deficiency in the must, it is essential to add nitrogen in order to ensure yeast multiplication and efficient alcoholic fermentation.

According to the must conditions (initial nitrogen content, potential alcohol level, turbidity, etc.) it is recommended to correct the assimilable nitrogen content to between 180 and 220 mg/L (180 to 200 ppm).

  • 10 g/hL (100 ppm - 0.8 lbs/1,000 gal) provides about 21 mg/L (21 ppm) assimilable nitrogen.
  • THIAZOTE® PH can be used on all types of must; white, rosé or red.


With regards to optimal fermentation management, it is important to consider that a regular and complete alcoholic fermentation is an essential factor for the successful onset of malolactic fermentation.

Dosage: to be based on the initial assimilable nitrogen content in the must. As per DAP additions. Maximum THIAZOTE® PH addition: 50g/hL (this dosage reaches the maximum thiamine addition).



BIOAROM®

Yeast bio-product with high protective power (5.3%), for aroma preservation in white and rosé wines

  • Glutathione is a potent anti-oxidant (+920mV redox potential), much stronger than SO2 (+170mV) or ascorbic acid (+282mV).
  • Allows the yeast to assimilate glutathione precursors (cysteine, N-acetyl cysteine) during AF, and thus synthesize more of this tripeptide.
  • Protects from oxidation the aromatic potential developed during the fermentation.


Due to its dual composition, BIOAROM® enables the aromatic potential of the wines to be efficiently protected and to significantly delay the appearance of oxidised notes.

OMRI listed for use in organic winemaking

Dosage: 300 ppm - 2.4 lbs/1,000 gal.

When to use: add to the tank in the last 1/3 of fermentation.



ENERGIZER® for PreAc bacteria

A complete MLF nutrient developed by LAFFORT for the PreAc strains

  • Incorporated at the pre-acclimatization phase as part of this innovative process.
  • Provides the necessary and specific nutrients that the bacteria need during their final stage of acclimatization. This last step is crucial to ensure critical numbers and bacteria survival prior to incorporation into the wine being inoculated.


MALOSTART®

A mixture of nutrients for lactic acid bacteria and wine detoxification agents, facilitating malolactic fermentation (MLF) onset, restart and accelerating fermentation kinetics

  • Combines nutritive elements (inert yeast, support elements) and detoxification agents (yeast cell walls) and thus:
    • Optimizes lactic acid bacterial survival (by adsorbing short or medium-chain fatty acid-type inhibitors).
    • Encourages lactic acid bacterial activity (by supplying them with nitrogen compounds which they directly assimilate).
  • Can be used on all types of wine: white, rosé or red.
  • Composition formulated to optimize the supply of amino acids essential to the bacteria (glutamic acid, valine…) while reducing the quantities of biogenic amine precursors of amino acids (histidine, tyrosine).
  • Also rich in vitamins required by the bacteria and in minerals (magnesium and manganese) which are essential co-factors for enzymatic function.


Dosage: 200 to 400 ppm - 1.6 to 3.2 lbs/1,000 gal.