Available in 1kg, 10kg and 25kg packaging
ViniLiquid™ is an efficient fermentation activator manufactured in order to benefit from the optimized synergy between both soluble and insoluble parts of highly degraded autolyzed yeasts. Its innovating liquid form makes winemakers’ work easier. It is particularly adapted for wineries facing operational time reduction issues and/or difficult fermentable musts i.e. with low available nitrogen, poor vitamins composition, survival factors deficiency, etc… and rich in fermentable sugars (high potential alcohol).
Fermentis®’ works showed that both soluble and insoluble parts of a fully autolyzed yeast are respectively of great interest regarding fermentation activation.
The soluble part containing a concentrated pool of free amino acids has a much stronger fermentative power than sole ammonium source helping winemakers reaching faster and more complete fermentations.
The insoluble part (i.e. yeast hulls) has an important kinetic impact alone and improves the fermentative efficiency of the initial nitrogen supplement.
Based on these results, ViniLiquid™ has been developed to combine these synergetic effects. Thanks to its liquid form, the direct effect of ViniLiquid™ on the yeasts creates a spectacular fermentation speed increase when added between 1/3 and 1/2 fermentation. Its supply leads to an important cellular regrowth and viability maintenance allowing a fast and clean fermentation achievement, especially in combination with an initial oxygen supply.
When added before malolactic fermentation its micro peptide pool is particularly interesting for the growth and the performance of lactic bacteria.
Direct use in the must without prior dissolution,
Total dispersibility into the must without any homogenization problems,
Pumpable and homogenous, ready to inject manually or via automatized systems.
ViniLiquid™ liquid form eliminates the risk of inhalation related to highly dusty products.
Chardonnay must 2011, 12.7% v/v, initial YAN: 188ppm
The use of ViniLiquid™ in comparison with the totally equivalent dry recombined product (Yeast derivative YD + SpringCell yeast hulls) showed better performances in terms of fermentation completion due to a direct assimilation of the nutrients allowed by its liquid form.
50 ml/hl of ViniLiquid™ for an equivalent supply of 20 mg/l of Yeast Available Nitrogen
For a maximum efficiency, use ViniLiquid between third and mid-fermentation and combine its addition with:
– Oxygen addition 24-48hrs after yeast inoculation,
– DAP and Bioferm equal dose addition at yeast inoculation when initial YAN is not sufficient (<150-180mg/l depending on the yeast used),
– An extra addition of DAP at the same addition time in case of musts very poor in nitrogen and/or with a high potential degree of alcohol.
To restart a stuck fermentation: 50ml/hl in the yeast starter.
As a malolactic fermentation (MLF) activator: 25 to 50ml/hl before MLF depending on the alcohol content.
12kg PEHD jerry can
210kg PEBDL big bag in Easyliquid packaging
The high rate of dry matter of our yeasts assures an optimum storage in its original packaging at a temperature not higher than 20°C (during 3 years) and 10°C for an extended storage (4 years). Fermentis guarantees the product complies with the International Oenological Codex until its Best Before End Date in the storage conditions mentioned above.
Each Fermentis yeast is developed under a specific production scheme and benefits from the know-how of the Lesaffre group, world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activity.
The data contained in this technical sheet are the exact transcription of our knowledge of the product at the mentioned date. They are the exclusive property of Fermentis-Division of S.I.Lesaffre. It is of the user responsibility to make sure that the usage of this particular product complies with the legislation.