THE LAMOTHE-ABIET SHOP

Blend of inactivated yeasts naturally rich in sterols, fatty acids, vitamins, and minerals, specifically designed for yeast rehydration.

Sterols and unsaturated fatty acids are essential for maintaining the structural integrity of yeast cell membranes. Under certain enological conditions (such as anaerobic environments or low turbidity) yeasts may become deficient in these compounds. This deficiency increases their sensitivity to challenging fermentation conditions (e.g., osmotic pressure, high alcohol, extreme temperatures, or inhibitory substances).

When under stress, yeasts tend to produce more undesirable compounds (volatile acidity, sulfur compounds, medium-chain fatty acids that can inhibit malolactic fermentation) and fewer desirable ones, particularly aromatic compounds. These conditions also heighten the risk of sluggish or stuck fermentations and create an environment favorable to spoilage microorganisms like Brettanomyces.

Œnostim® supports a healthy, complete fermentation and reduces the risk of contamination by helping yeast remain strong and efficient from the start.

This product is allowed for a use in Organic and NOP according to the current regulations.

Dosage: 20–40 g/hL
Application: Add during yeast rehydration

Yeast autolysates and inactivated yeasts

OptiFlore® O’s complete nutrition and detoxifying properties promote the development of the selected flora. Too much nitrogen in ammonium form at the beginning of the fermentation can cause the yeast biomass to grow too quickly. The excess concentration of yeast creates an induced deficiency in nutritional elements, leading to a risk of sluggish and/or stuck fermentations, as well as production of undesirable compounds (such as sulfurous compounds). Furthermore, fewer desirable compounds (particularly aromas) are produced. OptiFlore® O helps to avoid this type of situation by ensuring and regular and complete alcoholic fermentation.

This product is allowed for a use in Organic and NOP according to the current regulations.

Dosage: 20 - 40 g/hL

Application: Yeast nutrition, from inoculation to 1/2 fermentation. Co-inoculation.

Inactivated yeasts (Saccharomyces cerevisiæ), diammonium phosphate (E342) and thiamine (vitamine B1)

OptiFerm® provides all of the nutritional elements required for a good alcoholic fermentation. It contains thiamine (vitamin B1) optimizes the yeasts’ metabolism and facilitates the start of the alcoholic fermentation.

Diammonium phosphate (E342) provides a source of mineral nitrogen that is directly assimilable by yeast, ensuring rapid growth of the yeast population at the beginning of the fermentation. The yeasts’ subsequent viability is ensured by the inactivated yeasts that are rich in survival factors.

OptiFerm® therefore acts on each phase of the alcoholic fermentation and gives clean fermentations without any blockages.

This product is allowed for a use in Organic according to the current regulations.

Dosage: 20 - 60 g/hL

Application: yeast nutrition

Inactivated yeasts (Saccharomyces cerevisiæ) naturally rich in reducing compounds

OptiThiols® is a formulation of inactivated yeasts rich in reducing compounds that helps to slow down oxidative phenomena and promote aromatic thiol revelation.

OptiThiols® enriches the must in GSH precursors that are used by the yeast during the alcoholic fermentation to synthesize and accumulate GSH. This is then released through autolysis during ageing on-lees, thus protecting the thiol aromas that have been produced.

This double role of antioxidant and aroma revelation helps to increase the wine’s aromatic potential, leading to significantly greater quantities of thiols (4MMP, 3MH, A3MH) measured at the end of the alcoholic fermentation.

This product is allowed for a use in Organic and NOP according to the current regulations.

Dosage: 20 -40 g/hL

Application: Early fermentation. Anti-oxidant protection and Aroma booster.

Inactivated yeasts naturally rich in amino acids and ergosterols

The specific formulation of OptiEster® ensures the availability of the precursors of higher alcohol acetates and fatty acid ethyl esters. These compounds contribute to the production of fermentary esters, for fruity and floral wines.

Ergosterols reinforce the yeasts’ membrane, thus increasing their resistance to difficult conditions. This limits stress during the fermentation and thus decreases the risk of organoleptic spoilages, giving cleaner wines.

This product is allowed for a use in Organic and NOP according to the current regulations.

Dosage: 20 -40 g/hL

Application: Early fermentation. Aroma booster. Red, Roses, Whites. Fruity wines, enhance aromatic expression, refresh over-ripe grapes, ‘mask’ smoke taint or vegetal characters.

Inactivated yeasts (Saccharomyces cerevisiæ) naturelly rich in glutathione

Glutathione (GSH) is a sulfurous tripeptide that is naturally found in cells. It has a strong reducing capacity, giving it an important role in the fight against oxidation.

Aroma Protect® is rich in reducing compounds and adds GSH to the wine and wine lees, directly available for effective control of the oxidative mechanisms in wines. By significantly slowing oxidative phenomena, Aroma Protect® protects wines’ aromas and freshness.

This product is allowed for a use in Organic and NOP according to the current regulations.

Dosage: 15 - 30 g/hL

Application: End of fermentation, ageing wine in tank, in barrels. Alternative to SO2 for anti-oxidant protection.

Inactivated yeast, yeast hulls and purified cellulose

Actibiol® releases growth and survival factors into the must and helps to bind inhibitory compounds. The growth factors (vitamins, amino acids, peptides…) are essential for yeast multiplication. The survival factors (long chain fatty acids, sterols…) help to maintain the yeasts’ viability and ensure their fermentary metabolism until the end of the alcoholic fermentation.

Yeast hulls bind pesticide residues and inhibitory compounds such as medium chain fatty acids (C8, C10) that are produced by yeast when they are under stress. By blocking these compounds that are harmful to the yeast, the end of the alcoholic fermentation is secured.

For stuck fermentations, Actibiol® efficiently detoxifies the medium and provides nutrients to the yeasts used for restarting the AF.

Dosage: 20-40 g/hL

Application: Difficult fermentation, restart fermentation

Specific preparation of yeast autolysates rich in mannoproteins

Natur’Soft® contains autolysed yeast that can combine with anthocyanins, helping to stabilize the color of red wines. These compounds also interact with tannins, giving roundness and volume on the palate whilst attenuating green notes and smoke characters.

These properties of Natur’Soft® can significantly improve the organoleptic properties of red, rose and white wines.

This product is allowed for a use in Organic and NOP according to the current regulations.

Dosage: 20-40 g/hL

Application: White, Rose, Red. Color Stability, Roundness, Softness, Mouthfeel. Lees ageing. Green characters, Smoke affected grapes.