Lallemand collaborated with the INRA in Montpellier and other institutes throughout the world confirming the critical role of yeast micronutrients. The result of this research was the development of Go-Ferm®, a natural yeast nutrient to avoid sluggish and stuck fermentations.
The Go-Ferm® approach is to provide bioavailable micronutrients in the non-stressful environment of the yeast rehydration water instead of the traditional method of adding micronutrients to the must. During rehydration, the yeast acts like a sponge, soaking up Go-Ferm®’s bioavailable nutrients. This direct contact between Go-Ferm® and the yeast allows the yeast to develop its own ‘backpack’ of nutrients so the yeast cells don’t have to scavenge for food in the must/wort as they are multiplying and developing the colony. Go-Ferm® also prevents essential vitamins from being rapidly taken up by the competitive wild microflora or inactivated by SO2. By making key minerals and vitamins available to the selected yeast at the critical beginning of its stressful task, the yeast’s viability increases and fermentations finish stronger.
The use of Go-Ferm® results in significantly better overall health of yeast cells through-out the fermentation, affecting fermentation kinetics and resulting in a cleaner aromatic profile.