Yeast mannoproteins
COEI-1-MANPRO Yeast mannoproteins
- Object, origin and field of application
Mannoproteins are extracted from Saccharomyces cerevisiae yeast cell walls by physico-chemical of enzymatic methods.
Lysozyme
COEI-1-LYSOZY Lysozyme
Muramidase
N°SIN: 1105 (enzyme 3.2.1.17)
- Object, origin and field of application
Lysozyme (Chlorhydrate and Lysozyme) is an edible egg white extract from hens. It is used to inhibit bacterial growth and can be used in musts and wine. Doses are limited in level.
L(+) tartaric acid
COEI-1-LTARAC L(+) Tartaric acid
L-2,3-dihydroxybutanedioic acid
Dextrorotatory tartaric acid
Acidum tartaricum
COOH - CHOH - CHOH - COOH
Yeast hulls
COEI-1-YEHULL Cellular yeast hulls (Yeast walls)
- Object, origin and field of application
The cellular yeast hulls are obtained from Saccharomyces spp. yeasts. The preparation mode must respect the surface area and consequently the adsorption capacity.
Yeast autolysates
COEI-1-AUTLYS Yeasts autolysates
- Object, origin and scope of application
Yeast autolysates are used as nutrients during the rehydration of dry active yeasts intended for alcoholic fermentation, and also as nutrients during alcoholic fermentation. Yeast autolysates are derived from Saccharomyces spp. yeast biomass.
Inactivated yeasts (glutathion)
COEI-1-LEVGLU Inactivated yeasts with guaranteed glutathione levels
- Object, origin and scope of application
These inactivated dry yeasts (IDY) with guaranteed glutathione levels are characterised by higher levels of reduced glutathione than those contained in standard inactivated yeasts. They are used to limit oxidation phenomena in musts and wines.
Inactivated yeasts
COEI-1-INAYEA Inactivated yeasts
- Object, origin and scope of application
Inactivated yeasts are used as nutrients for yeasts at the beginning of and during alcoholic fermentation, and also to encourage the rehydration of active dry yeasts.
Non saccharomyces SPP. selected yeasts
COEI-1-NOSACC Non-Saccharomyces selected yeasts
- Object, origin and field of application
Non-Saccharomyces yeasts can be used for the inoculation of grapes, musts and wine according to resolution OENO-MICRO 14-546.
Saccharomyces SPP. selected yeasts
COEI-1-SACCHA Saccharomyces spp. Selected yeasts
- Object, origin and field of application
Saccharomyces spp. selected yeasts can be used for the inoculation of grapes, musts and wine according to resolution OENO-MICRO 14-546 in order to initiate and/or ensure completion of alcoholic fermentation and the production of special wines.
Skim milk
COEI-1-LAIECR Skim milk
- Object, ORIGIN and field of APPLICATION
Skimmed cow’s milk can be used to clarify wine. Its coagulation traps particles which are eliminated in the sediments. It must not introduce a taint into the wine.
The use of skimmed cow’s milk may give rise to possible residual proteins in wine which may provoke a possible allergic reaction for some individuals.