Protects yeast with specific sterols and polyunsaturated fatty acids for resistance to fermentation stress

Stimulates yeast with vitamins and minerals, maximising viability throughout fermentation

Optimises yeast rehydration with perfect balance and easy uptake of nutrients and protectants

FERMAID A

Tried and trusted FERMAID A is a blended complex yeast nutrient that supplies inorganic nitrogen (DAP), organic nitrogen (alpha amino nitrogen derived from yeast extract), key nutrients and inactivated yeast.

It is best to add FERMAID A over two additions. The first addition is made at the end of the lag phase (6 to 12 hours after yeast inoculation) and the second addition is made around 1/3 sugar depletion (the end of exponential growth and the beginning of the stationary phase).

With proper rehydration and handling, the yeast cell population should be at least 4 million cells/mL at inoculation. By the time the second FERMAID A addition is made, this population should have grown to about 100 million cells/mL. It is critical to remember that yeast are still reproducing during the stationary phase, and to do this effectively, especially in high sugar musts, they need oxygen as well as the components of FERMAID A, including nitrogen (for protein synthesis), sterols and fatty acids (for maintaining alcohol resistance and permease activity). In addition, the inactivated yeast cell walls in FERMAID A adsorb medium-chain fatty acids that are toxic to yeast, and provide nucleation sites to help keep the yeast in suspension.

The recommended dosage is as follows:

• Add 12.5 g/hL FERMAID A at the end of the lag phase (beginning of alcoholic fermentation).
  
  and
  
  
• Add 12.5 g/hL FERMAID A around 1/3 sugar depletion.

PDF spec sheet

FERMAID O

Yeast food for organic and biodynamic producers derived from 100% natural yeast, containing no DAP or inorganic nitrogen.

Extremely rich source of amino acids and peptides, which are the optimum source of organic nitrogen, as well as providing precursors for many aromatic compounds and limiting the risk of H₂S production.

PDF spec sheet Organic certification

CEREVIT

An essential part of any winemaker's toolkit, Cerevit is a pure vitamin blend of Nicotinamide, Calcium Pantothenate, Pyridoxine
Hydrochloride, Thiamine Hydrochloride and Biotin. These essential trace nutrients are cofactors in preventing or stopping H₂S production, along with natural or added Nitrogen.

Deficiencies are common in Australia's ancient soils and often exacerbated by juice processing such as ion exchange bentonite fining or heatin, and can lead to stuck ferments through limited yeast growth rates and cell numbers. Cerevit added at inoculation is a simple solution to the problem, and when used as directed, will not contribute aroma or flavour.

PDF spec sheet

Oenococcus oeni are fussy, requiring a diverse range of nutrients to grow and subsequently conduct MLF. These nutrients include sugars, organic nitrogen (amino acids and peptides), vitamins (B group and pantothenate), trace elements (Mg, Mn and K) and also organic acids (malic and citric).
There are many factors that can affect the initiation and satisfactory completion of MLF. In general terms, difficulties with MLF induction can often be encountered in wines having either one or a combination of :
• Harsh physico-chemical properties (see Lallemand Bacterial Strain Selection Criteria with Environmental Limits and Procedures for MBR Acclimisation for Difficult/Harsh Conditions)
• Nutritional deficiencies resulting from either one or a combination of: musts/wines with an initial low nutrient status;
inappropriate  nutrient strategies for alcoholic fermentation; &/or from high  nutrient  demanding yeast strains (see
Lallemand Yeast-Bacteria Compatibility Chart)
Furthermore, enologists have  observed a significant incidence of wine malolactic fermentations stopping at  residual
malic acid levels  between  0.6  and 1.1g/L. Nutrient  limitation is considered  to  be one  of the major causes  of these
incomplete MLF’s.
To assist in overcoming such difficulties with MLF induction, supplying a specific bacterial nutrient source:
• Allows a greater survival and activity of inoculated bacterial starter populations of both ‘Membrane Improved’ (MBR)
and ‘Standard’ preparations.
• Favours dominance of the selected malolactic bacterial  strain over  indigenous bacterial populations, including  those
species that  may taint (e.g. biogenic amines) and/or compromise  wine sensory quality (e.g. ropiness, mousiness,
bitterness & excess diacetyl)

OPTI’MALO PLUS is a blend of specific inactivated yeasts, rich in bio-available amino acids, mineral cofactors and vitamins, and also having a high content of parietal polysaccharides.  
Cellulose is also contained in OPTI’MALO PLUS to provides an inert surface for  the bacteria to adhere and assist cells remain in suspension for extended periods.  Cellulose also acts as a fining agent for bacterial inhibitors.  PDF spec sheet