Inactivated yeasts naturally rich in sterols, fatty acids, vitamins and minerals for the rehydration of yeast.

Sterols and unsaturated fatty acids play an important role in maintaining the structural integrity of cell membranes. Under certain enological conditions (anaerobic, low turbidities), yeast are often deficient in these compounds, making them more sensitive to difficult conditions (osmotic pressure, high ABV, extreme temperatures, inhibitory compounds, etc.).

When under stress, yeast produce more undesirable compounds (volatile acidity, sulfurous compounds, medium chain fatty acids that inhibit malolactic bacteria) and fewer desirable compounds (especially aromas). Furthermore, the risk of a sluggish and/or stuck fermentation is greater. These conditions favor the development of spoilage microorganisms, such as Brettanomyces.

Œnostim® reduces the risk of contamination by ensuring a quick and complete end to the fermentation.

This product is allowed for a use in Organic and NOP according to the current regulations.

Dosage: 20 - 40 g/hL.

Application: At yeast preparation, rehydration