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OptiRED® is used at the beginning of red wine fermentations to obtain fuller bodied, more colour stable, smooth palate wines. Using OptiRED® in the must provides early polysaccharide availability for the complexing with polyphenols as soon as they are released and diffused. This early complexing results in red wines with more stable colour, rounder mouthfeel and better integration of harsh or green tannins. OptiRED® can be used alone or in conjunction with oenological macerating enzymes such as Lallzyme® EX. Using OptiRED® towards the end of fermentation allows the winemaker to shape harsh polyphenols into smoother more approachable tannins.
Using OptiWHITE® on the juice at the beginning of fermentation results in rounder mouthfeel and greater aromatic complexity in white wines. As its unique properties protect against oxidation of phenols and aromas, OptiWHITE® contributes to improved colour preservation and the aromatic freshness of white wines. Yeast cell wall components from OptiWHITE® will be solubilised during fermentation and aging. Mostly mannoproteins, these polysaccharides will have a very positive impact on mouthfeel, bringing more roundness to the wine. Their action will enhance the benefits of autolysis following alcoholic fermentation. PDF spec sheet  For higher tannin intensity in red wines Booster Rouge® originates from a specific natural wine yeast isolated and selected by the ICV. The yeast macromolecules in Booster Rouge® interact with red wine polyphenols resulting in a positive influence on the colloidal balance of the wine. Especially when used in red must sourced from hot climates, Booster Rouge® treated wines are perceived as having higher fore-mouth volume and mid-palate tannic intensity, as well as fresher aromatic sensations. Booster Rouge® compliments short maceration in premium reds fermented with ICV-GRE for mid-palate intensity and fresh varietal aromas while avoiding sensations of aggressive and drying tannins. In ultra premium reds from balanced ripe mature grapes, Booster Rouge® shows positive synergy with ICV D80 and ICV D21 for enhancing liquorice aromas and mid-palate intensity. Booster Rouge® may also be added towards the end of fermentation to contribute fore-mouth volume, mid-palate tannin intensity and contribute to alcohol integration. PDF spec sheet  Increase mid-palate intensity and fresh fruit in whites Booster Blanc® is made from the inactivated yeast cells of a strain that was isolated and selected by the ICV. Booster Blanc® is produced with an inactivation process exclusive to Lallemand that makes the soluble fractions of the yeast cell walls rapidly available in the must. When added to the juice, Booster Blanc® boosts mid-palate intensity and protection of fresh fruit aromas of whites and rosé wines. Interaction between the aroma compounds and the inactivated yeast macromolecules from Booster Blanc® shows more acid aroma perception and limits ethereal, chemical and burning perceptions in the mouth, particularly in wines made from botrytised grapes. For high-end white or rosé wines from ripe grapes, Booster Blanc® contributes in the development of intense and balanced aromas mid-palate. Notable improvements in structure can be experienced in wines fermented with ICV D47 and ICV D21. Booster Blanc® addition towards the end of fermentation, adds mid-palate intensity and decrease perception of woody aromas (eg. sappy/sawdust characters from new wood). PDF spec sheet |
