Nutrients Lallemand - Fermentation - Malolactic Rehydration - Yeast Rehydration
Yeast and Malolactic Bacteria are living organisms and are crucial to the process of crafting fine wines. When treated well, they survive most conditions to which we as winemakers subject them. However, we must take care to eliminate adverse conditions that can hinder their performance or yield unpleasant flavors and/or aromas in the wine. Our range of nutrients for use during the rehydration and fermentation phases help ensure that your yeast and bacteria are in optimal condition to successfully complete fermentation so you can rest easy knowing your wine and your production schedule are safe.
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