Managing yeast nutrition is essential for the overall health of yeast, success of primary fermentation and direct wine style. Without proper nutrition introduced at the correct stages, yeast can become stressed, produce off-flavors and fail to finish fermentation. As yeast metabolize nutrients, it also produces aromas. Optimization of aromatic profile canbe done with an adapted and selected nutrition for the yeast.

Discover OptiEsters and OptiThiols, nutrients developped by Lamothe-Abiet from understanding of the impact of yeast autolysate components on wine yeast during alcoholic fermentation.

- OptiEsters is a balanced selection of amino acids and ergosterols to promote the production of ester and acetates aromas. To be use at the first 1/3 of fermentation, to boost aromatic production of the yeast. 

- OptiThiols, amino acids based nutrients, rich in -SH peptides. The presence of GSh and cysteine increase the production of aromatic thiolic compounds, reinforce the antioxidant protection and resistance of the wine and elongate wine shelf life.

More information on our website: www.bvnorthamerica.com/lamothe.

Dont miss our technical webinar on yeast nutrition, tuesday 25th, at 9AM. REGISTER HERE