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Nutrients

The Lallemand range of complex nutrients is the best available and covers all stages of the winemaking process – we have nutrients for yeast rehydration, throughout ferment and assisting stuck ferments.  Organic options available as well.

13 products

GO-FERM

Lalvin Go-Ferm

Developed as a tool to help reduce the incidence of sluggish and stuck fermentations, and results in a healthier yeast cell population.

GO-FERM-PROTECT

Lalvin Go-Ferm Protect

Improves yeast survival, strengthens yeast membranes, optimises the uptake of microprotectors and micronutrients and more.

FERMAID-AT

Fermaid AT

A special complex yeast nutrient suitable for use in alcohol fermentation of grape must winemaking, ensuring maximum cell density.

FERMAID-O

Fermaid O

A blend of specific inactivated yeast fractions that are rich in available amino acids and does not contain added DAP or micronutrients.

NUTRIENT-VIT-END

Nutrient Vit End

A specific inactivated yeast used to treat sluggish fermentation and has high absorptive and detoxification properties.

ML-RED-BOOST

ML RED BOOST

For use in red wine to improve resistance of bacteria against effects of polyphenols, nutrient deficiencies, and more.

OPTI-MALO-BLANC

OPTI-MALO Blanc

A specific bacteria nutrient for white and rose wines, added to wine before the addition of lactic acid bacteria.

RESKUE

Reskue

A selected wine yeast cell-wall, well characterised at both biochemical and physical properties level, and possessing a high sorption capacity.

Stimula Chardonnay

Stimula Chardonnay

A yeast autolysate naturally rich in biotin, B6 vitamins, magnesium and zinc which optimise the volatile ester biosynthesis.

Stimula Sauvignon Blanc

Stimula Sauvignon Blanc

Rich in pantothenate, thiamin, folic acid, zinc and manganese in order to optimise uptake of 4MMP and 3MH precursors to thiols.

Stimula Cabernet

Stimula Cabernet

Stimula Cabernet is particularly rich in different nitrogen sources, vitamins and minerals.

Stimula Syrah

Stimula Syrah

Stimula Syrah is particularly rich in different nitrogen sources, specific vitamins and minerals to increase the release of varietal aromas and avoid sulfur off-flavors. 

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