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ŒnoStim® Direct
A formulation based on yeast autolysates and inactivated yeasts specifically selected for their high content of ergosterols and unsaturated fatty acids, for the rehydration of LSA.
Yeast rehydration is a key step that determines the quality of alcoholic fermentation. By maximising the yeast’s resistance to harsh environmental conditions (alcohol, anaerobic conditions, acidity, nitrogen deficiency, etc.), it helps to ensure the quality of fermentation.
Thanks to the careful selection of the yeast derivatives in its composition, ŒnoStim® Direct has a high concentration of ergosterols and unsaturated fatty acids. These compounds contribute to membrane permeability and fluidity, thereby maximising yeast resistance whilst promoting intra- and extracellular exchange.
The enriched formula of ŒnoStim® Direct improves efficiency during rehydration. After a short acclimatisation phase in water at room temperature, the starter culture can be added directly without the need for a double batch with must, without compromising fermentation quality.
The use of ŒnoStim® Direct therefore saves time, whilst reducing the risk of contamination and ensuring maximum fermentation quality.
Linked technical tools
AF MANAGEMENT
Guiding the fermentation using precision practices and tools is crucial to avoid microbiological and/or faults.
AROMATIC OPTIMISATION
Lamothe-Abiet brings you its expertise in the aromatic optimisation of thiols and fermentative esters.
YEAST REHYDRATION
Yeast rehydration is a key step that determines the quality of alcoholic fermentation.