| Product |
Trade
Name
|
Oenological
advantage |
Dose |
Obligations |
Œnoconseil’s
recommendations |
Saccharomyces
cerevisiae
yeast |
Starter
yeasts |
| LA
Cerevisiae |
Starter
yeast, low production of volatile acidity.
|
20
g/hl |
|
Comply
carefully with the rehydration procedure.
Avoid
thermal shock
 |
| LA
L13 |
Starter
yeast, low production of volatile acidity, good release of
polysaccharides.
|
20
g/hl |
| Yeasts
for red winemaking |
| Excellence
XR |
Red wines with good structure.
|
20
g/hl |
|
Comply
carefully with the rehydration procedure.
Avoid
thermal shock
|
| Excellence
SP |
Round,
aromatic red wines.
|
20
g/hl |
| Excellence
FR |
Red
wines with red fruit aromas.
|
20
g/hl |
| AWRI
350 |
Slow kinetic of alcoholic fermentation, high production of
esters.
|
20
g/hl |
| Levuline
BRG |
Good release of polysaccharides.
|
20
g/hl |
| Yeasts
for making white and rosé wines |
| LA
Arom |
High production of esters.
|
20
g/hl |
|
Comply
carefully with the rehydration procedure.
Be
careful about needs in nutritive and survival factors, as well
as thermal shock during the inoculation.
Avoid
thermal shock
|
| Levuline
ALS |
Aromatic expression.
|
20
g/hl |
| Excellence
FTH |
Reveals varietal thiols.
|
20
g/hl |
| Excellence
TXL |
Roundness and aromatic quality.
|
20
g/hl |
Zymaflore
VL3c
|
Reveals
varietal thiols. |
20
g/hl |
| Yeasts
for re-booting fermentations that have come to a halt |
| LA
Bayanus |
Resumption of AF that has stucked.
|
20
to 40 g/hl |
|
Comply
carefully with the rehydration procedure
Avoid
thermal shock
|
| Uvaferm
43 |
Re-boot
AF that has stucked;
very high tolerance to alcohol.
|
20
to 40 g/hl |
| Lactic
bacteria |
Bacteria
for malo-lactic fermentation |
| Oeno
1 |
|
-
Co-inoculation: 0.5 g/hl
- Seeding at the end of AF: 1 g/hl |
|
To
be kept in the fridge or deep freeze. Rehydrate in 10 times
its weight of mineral water before seedting the vat.
|
| Lalvin
VP 41 |
1
g/hl |
To
be kept in the fridge or deep freeze. Rehydrate in 10 times
its weight of mineral water before seedting
the vat.
|
| Viniflora
CH16 |
1
g/hl |
To
be kept in the deep freeze. Pour directly into the vat.
|
| |
Alcoholic
fermentation activators |
| Ammonium
sulphate |
|
Growth
factor for the yeasts. |
According
to the level of deficiency. |
Maximum
legal dose: 100 g/hl |
10
g/hl provides 21 mg/l of assimilable nitrogen.
Adding 10 g/hl of ammonium sulphate is likely to increase the
content in potassium sulphate by
138 mg/l.
|
| Diammonium
phosphate + Thiamine |
Vitaferment |
Growth
factor for the yeasts. |
According
to the level of deficiency. |
Maximum
legal dose: 48 g/hl (contains 0.125% of thiamine of which the
MLD is
0.6 mg/l). |
Do not mix with SO2 before adding to the must (the
SO2 destroys the thiamine).
|
| Inert
yeasts, yeast hulls |
Oenostim |
|
30
g/hl |
|
Mix
into the water for the rehydration of the yeasts.
|
| Inert
yeasts |
Goferm |
|
30
g/hl |
Maximum
legal dose: 40 g/hl |
Mix
into the water for the rehydration of the yeasts.
|
| Inert
yeasts and yeast hulls |
Optiflore |
Detoxifies
the medium, provides survival factors for the yeasts, helps
the yeasts metabolism.
|
30
g/hl |
|
Add
after loss of 30 points of density. |
| Inactive
yeasts, amino acids |
Vitactif |
Growth
and survival of the yeast population.
|
Dose
depends on the condition of the must. |
Maximum
legal dose: 45 g/hl
|
20
g/hl provides 28 mg/l of assimilable nitrogen and 0.26 mg/l
of
thiamine. |
| Yeast
hulls, inactive yeasts, cellulose |
Actibiol |
Development
and survival of the yeast population . |
Preventive treatment: 20 – 40 g/hl
Curative
treatment:
40 – 60 g/hl
|
|
|
Absorbent
elements and inert yeasts
|
Malo-lactic
fermentation activator |
| OptiML |
Encourages
the start and the process of
malo-lactic fermentation (MLF).
|
20
– 40 g/hl |
|
|
| Yeast
hulls |
Must
correction |
| Biofix |
Detoxifies
the medium. |
|
Maximum
legal dose: 40 g/hl
|
It
is used as a preventive and curative treatment. |
| Cellulose |
Granucel |
Improves
on cloudiness.
|
Dose
depending on cloudiness. |
|
|
