Zymaflore OMEGA-LT wine yeast (500 gr)

Expiration date 22/07/2026

Yeast for BIOacidification of wines ZYMAFLORE® OMEGA-LT (500 gr)

Non-Saccharomyces yeast (Lachancea thermotolerans) for BIOAcidification and fermentation of wines. Selected Active Dry Yeast (ADY), non GMO, for oenological use. Suitable for the preparation of products intended for direct human consumption, in the scope of regulated use in oenology. Complies with Commission Regulation (EU) 2019/934.

Specific Characteristics and Oenological Properties

Resulting from a mass selection from the Lachancea thermotolerans species, ZYMAFLORE™ OMEGA^LT stands out for its strong capacity for acidification. It can convert part of the fermentable sugars in the must into L-lactic acid, thus adding freshness to the wine and restoring its balance.

The use of ZYMAFLORE™ OMEGA^LT allows:

• Partial realisation of the alcoholic fermentation.
• An increase in total acidity and a reduction in pH.
• A slight reduction in the alcoholic strength of the wines.
• Production of wines in a fresh, fruity style, while respecting the typical character of the grape varieties.
• Stabilisation of the colour and increased ageing capacity.
• Production of more acidic batches with a view to blending.
• Inhibition of MLF at L-lactic acid concentrations greater than 3 - 4 g/L.

Parameters Affecting the Growth of ZYMAFLORE™ OMEGA^LT:

The metabolic activity of ZYMAFLORE™ OMEGA^LT and the resulting production of L-lactic acid are highly sensitive to environmental conditions and in particular:

• SO₂ concentration; initial sulphite addition <4 g/hL, or less in the case of low pH.
• Fermentation temperature; activity stimulated at high temperatures (>20 °C), and limited at low temperatures (<18 °C)
• Under favourable conditions, such as a temperature above 20°C and the absence of sulphites, this strain is capable of producing high levels of L-lactic acid (>12 g/L).

Experimental Results

ZYMAFLORE™ OMEGA^LT should be used in combination with S. cerevisiae to achieve the alcoholic fermentation, either though co-inoculation (simultaneous yeast additions) or sequential inoculation. Sequential inoculation of S. cerevisiae favours the expression of production of L-lactic acid by ZYMAFLORE™ OMEGA^LT.

Physical Characteristics

• Dehydrated and vacuum-packed yeasts.
• Appearance: granules

Chemical and Microbiological Analysis

• Humidity (%): < 8
• Viable SADY cells (CFU/g): ≥ 2.10¹⁰
• Lactic acid bacteria (CFU/g): < 10⁵
• Acetic acid bacteria (CFU/g): < 10⁴
• Yeasts of a different genus, species or strain (%): < 5
• Coliforms (CFU/g): < 10²
• E. coli (/g): None
• Staphylococcus (/g): None
• Salmonella (/25 g): None
• Moulds (CFU/g): < 10³
• Lead (ppm): < 2
• Arsenic (ppm): < 3
• Mercury (ppm): < 1
• Cadmium (ppm): < 1

Protocol For Use

Oenological Conditions

• Strain sensitive to
• SO₂: initial sulphite addition < 4 g/hL (40 ppm) or less in case of low pH.
• Minimum recommended pH > 3.3.
• To be used with a strain of S. cerevisiae to achieve the alcoholic fermentation.

1. Prepare a S. cerevisiae starter according to the usual LAFFORT^® protocol.
2. At the same time, prepare the ZYMAFLORE™ OMEGA^LT starter.
3. Add both yeasts at the same time, then thoroughly mix the tank.
4. Adjust the assimilable nitrogen on inoculation or within 24 hours of inoculation with both starters according to the nitrogen requirement of S. cerevisiae and the chemical parameters of the must - see Yeast Nutrition DMT on www.laffort.com, LAFFORT & YOU area.

1. Prepare the ZYMAFLORE™ OMEGA^LT starter.
2. Add the yeast then thoroughly mix the tank.
3. Add yeast not later than 24 h after inoculation with ZYMAFLORE™ OMEGA^LT, unless the goal is to produce very high levels of L-lactic acid (72h maximum). Prepare a S. cerevisiae starter according to the usual LAFFORT^® protocol (20 g/hL / 200 ppm) using SUPERSTART™ (20 g/hL / 200 ppm).
4. Make an addition of assimilable nitrogen in the order of 100 - 130 mg/L N on inoculation with S. cerevisiae to make up for consumption by ZYMAFLORE™ OMEGA^LT.

Dose:

• Recommended dose: 20 g/hL (200 ppm).

Addition

• Yeast strain to be rehydrated in 10 times its weight in water at a temperature of 37°C (99°F) for 20 minutes, then add 10 times its weight in must to avoid temperature differences greater than 10°C (50°F) between the must and the starter. The use SUPERSTART™ rehydration products improves the viability and metabolic activity of ZYMAFLORE™ OMEGA^LT under unfavourable conditions.

Storage Recommendation

• Store off the ground in the original unopened packaging in a cool and dry area not liable to impart odours.
• Optimum storage temperature: 2 - 10°C (36 - 50°F).
• Optimal date of use: 2 years.

Packaging

• 500 g vacuum bag

Product data sheet - Safety data sheet