Three yeasts from the Oenofrance range, Ceres B201, Levuline BRG and Levuline C19 will be produced this year according to the SEO process (Yeast Security Optimization).

This process is based on research carried out by Lallemand and allows to improve the production conditions of selected yeasts by supplying minerals and vitamins during their multiplication and after lyophilization.

The rapid bio-availability of the vitamins and minerals supllied during this phase allaws the yeasts to restart their metabolism faster afet rehydratation. Consequently, they establish themselves in the must rapidly, thus reducing the lag phase, a period during which the must is not protected against oxidation.

Since the natural selected yeasts establish themselves more easily, the indigenous flora has more difficulties to develop thus preventing the risk of production of metabolites, wich may mask aromas or lead to organoleptic deviations.

Moreover, the vitamins supplied durig yeasts production allow the yeasts to limit the production of H₂S once in the must.

The YSEO process allows to elaborate cleaner and more expressive wines.