Yeasts 
Bacteria 
Nutrients 
Enzymes 
Tannins 
Stabilisation 
Fining agents 
Oak for oenology 
Other products 
ŒnoStim®
Inactivated yeasts naturally rich in sterols, fatty acids, vitamins and minerals for the rehydration of ADY
Sterols and unsaturated fatty acids play an important role in maintaining the structural integrity of cell membranes. Under certain enological conditions (anaerobic, low turbidities), yeast are often deficient in these compounds, making them more sensitive to difficult conditions (osmotic pressure, high ABV, extreme temperatures, inhibitory compounds, etc.).
When under stress, yeast produce more undesirable compounds (volatile acidity, sulfurous compounds, medium chain fatty acids that inhibit malolactic bacteria) and fewer desirable compounds (especially aromas). Furthermore, the risk of a sluggish and/or stuck fermentation is greater. These conditions favour the development of spoilage microorganisms, such as Brettanomyces.
Œnostim® reduces the risk of contamination by ensuring a quick and complete end to the fermentation.
This product is allowed for a use in Organic and NOP according to the current regulations. See the certificate.
Linked technical tools
AF management
Guiding the fermentation using precision practices and tools is crucial to avoid microbiological and/or faults.
BOTRYTISED HARVEST
In this practical booklet, Lamothe-Abiet describes the key steps that should be monitored and the ways to effectively treat grapes contaminated with Botrytis.
aromatic
optimisation
Lamothe-Abiet brings you its expertise in the aromatic optimisation of thiols and fermentative esters.