San Diego has an excellent fermentation capacity and ferments very quickly. The final aroma is very clean. San Diego has good sedimentation properties at the end of fermentation. The final attenuation degree is very high and the reduction of diacetyl is very high. Fermentation time depends on the yeast amount dosed, kind of propagation and the temperature of fermentation.

Yeast Strain: Saccharomyces cerevisiae

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Go-Ferm Protect is a natural yeast nutrient that is added to the yeast hydration water before adding your selected yeast strain. Its complex formula provides your yeast with the proper sterols, unsaturated fatty acids and micronutrients needed to begin fermentation in optimal shape. The great thing about Go-Ferm Protect is that the proper nutrients and vitamins are introduced BEFORE the yeast is added to the must. This way 100% of the nutrients are available to your selected yeast strain and won't be stolen away by any indigenous yeast or bacteria that may be present in the must before your yeast can become established.

Go-Ferm Protect was created as a result of a multi-year study of problem fermentations by Lallemand and the National Agricultural Research Institute (INRA) in France. During this period, they looked at the adverse effects on the yeast from overripe fruit (>28 Brix), low nutrient levels, overclarification of the juice and poor fruit quality (Botrytis, rot, high bacteria count, insecticide and fungicide residue). Their research showed that musts deficient in sterols and unsaturated fatty acids made yeast more susceptible to ethanol toxicity (high alcohol), osmotic shock (high sugar), temperature and others stress factors. In response to this data they created the NATSTEP (NATural STErol Protection) process that incorporated sterols, unsaturated fatty acids, as well as vitamins and minerals into an advance yeast hydration nutrient: Go-Ferm Protect.

Go-Ferm Protect provides a combination of protective and nutritional benefits that ensure your yeast begins your fermentation in peak form! The best part is that if your fruit is in great shape then Go-Ferm Protect will simply help your yeast out that much more!

Go-Ferm Protect does not contain any DAP, as DAP is harmful to the yeast during the rehydration process. GO-Ferm is usually used in conjunction with our Fermaid K yeast nutrient; where Go-Ferm Protect is used at yeast hydration then Fermaid K is added at the first signs of fermentation and again after 1/3 sugar depletion.

Use:
Use at a rate of 1.25 g Go-Ferm Protect per 1 g of yeast.

A rough approximate of weight is 1 tsp = 3.2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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Key Features:

Alcohol Tolerance: Up to 18% v/v, suitable for high-alcohol fermentations.
Fermentation Temperature Range: 10–30°C (50–86°F), allowing flexibility across various fermentation conditions.
Killer Factor: Killer positive, inhibiting many wild and sensitive yeast strains, aiding in maintaining fermentation dominance.
Nutrient Requirements: Low to moderate; benefits from complex nutrients in low-nitrogen musts or high-alcohol applications.
Flocculation: Low to medium, resulting in compact lees and improved clarity.
SO₂ Production: Low to moderate, minimizing the need for additional sulfur dioxide additions.
H₂S Production: Low, reducing the risk of off-odors.
Fermentation Profile & Flavor Contribution
EC1118 is prized for its neutral sensory impact, producing very few esters or higher alcohols. This clean profile allows the varietal character, terroir expression, or adjunct flavors (in cider or fruit fermentations) to shine through. It is known to minimize the perception of residual sweetness due to its ability to ferment to dryness even under stressful conditions.

While not typically chosen for aromatic complexity, EC1118 produces a subtle spectrum of fermentation-derived volatiles such as ethyl esters and low levels of isoamyl alcohol under certain conditions. It has low volatile acid production and is particularly good at suppressing undesirable wild microbes.

Applications:

Sparkling Wines & Traditional Method (Méthode Champenoise): Due to high pressure and alcohol tolerance.
Stuck Fermentations: Excellent restart yeast thanks to its resilience and killer activity.
Ciders: Clean fermenter that allows fruit expression and can handle cold temperatures.
Fruit Wines: Neutral character supports delicate fruit aromas without masking them.
Distillation Ferments: High attenuation and ethanol yield.
Mead: Strong fermenter in low-nutrient environments when supplemented properly.
Beer (Hybrid Styles): Occasionally used in brut-style beers or for attenuation of residual sugars in high-gravity ales.
Flavor Profile:

Neutral Base: Minimal sensory contribution, allowing primary ingredients to dominate.
Enhanced Freshness: May enhance the perception of dryness and freshness.
Clean Finish: Very low ester and fusel production, resulting in a crisp and reliable finish.
Usage:

Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 35–40°C (95–104°F) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 0.2–0.4 grams per liter (1–1.5 grams per gallon) for optimal fermentation and flavor development.
Nutrient Addition: Supplement with yeast nutrient to enhance fermentation kinetics and prevent sluggish behavior, especially in high-sugar or low-nitrogen musts.
Fermentation Temperature: Maintain between 10°C and 30°C (50°F and 86°F) to optimize fermentation performance and preserve desired flavor profiles.

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Enhanced Color Stability: RC212 promotes deep anthocyanin extraction and color intensity in red wines, protecting color due to low absorbance rates onto yeast cell walls.
Rich Tannin Structure: Supports smooth, well-integrated tannins that age gracefully.
Alcohol Tolerance: Effective up to 16% ABV, allowing for complete fermentation in high-sugar musts.
Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a full, structured finish.
Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), perfect for developing rich, full-bodied reds.
Medium Flocculation: Settles well post-fermentation, contributing to clarity and stability.
Applications:

Pinot Noir: Perfectly suited for Burgundy-style Pinot Noir, enhancing its delicate fruit and silky tannins.
Merlot & Cabernet Franc: Boosts structure and body, delivering rich fruit and spice.
Gamay: Highlights fresh berry notes while enhancing tannin integration.
Blended Reds: Suitable for Bordeaux blends and GSM (Grenache, Syrah, Mourvèdre), bringing forward lush fruit and balance.
Flavor Profile:

Dark Fruits: Prominent expressions of black cherry, plum, and raspberry.
Spice & Earthiness: Subtle hints of cinnamon, clove, and forest floor.
Silky Mouthfeel: Enhances the smoothness and roundness of the palate.
Aging Potential: Promotes tannin development for wines that improve with time.
Usage:

Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color development.
Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, particularly in high-Brix musts.
Fermentation Temperature: Maintain between 64°F and 86°F to optimize color extraction and tannin structure.
Extended Maceration: Ideal for long maceration periods to deepen color and enhance tannin complexity.

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Extracts color and tannins with improved integration for wines destined for aging

Promotes stable anthocyanin-tannin bonding for long-lasting color

Enhances mouthfeel, midpalate weight, and structural balance

Improves juice yield and reduces solids through efficient cell wall degradation

Balanced enzyme activity supports both extraction and finesse in premium red wines

Lallzyme EX-V is a precision enzyme blend developed by Lallemand for red wine fermentations where structure, balance, and ageability are desired. It combines strong pectolytic activity with targeted cellulase and hemicellulase functions to break down grape skin cell walls, facilitating the release of anthocyanins and seed-derived tannins in a controlled, integrative manner. EX-V is ideal for varietals with moderate to firm skins or when crafting red wines intended for barrel aging, as it enhances phenolic complexity without over-extracting bitterness or astringency. Wines fermented with EX-V tend to show refined texture, vivid color, and excellent long-term stability.

Comparison to Other Lallemand Maceration Enzymes:
Compared to EX, which is best for early-drinking, fruit-forward reds, EX-V is designed for more structured, age-worthy styles with higher tannin and color stability.

EX = softer, fruit-driven reds for early release
EX-V = structured, balanced reds with aging potential
Protocol
Dilute Lallzyme EX-V in 10 times its weight of chlorine-free water. Add to crushed grapes or must at the beginning of fermentation. Mix thoroughly for even dispersion. Optimal temperature range: 20–30°C. Avoid adding below 10°C or after alcoholic fermentation begins.

Usage Rates
Recommended dosage: 30–40 grams per ton of grapes
= 0.66–0.88 grams per hectoliter (assuming 450 L/ton)
= 0.0066–0.0088 grams per liter
= 0.025–0.033 grams per gallon

Use the lower end of the range for moderately structured fruit or extended maceration. Use the higher range for tighter-skinned grapes, shorter fermentations, or when greater phenolic extraction and color stability are required for barrel-aged or long-lived reds.

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Dual closure with leakproof zipper inside and exterior self-seal strip.
1/2" very thick foam with metalized poly exterior.

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High Alcohol Tolerance: Capable of fermenting up to 18% ABV, suitable for high-sugar musts.
Temperature Resilience: Operates effectively between 55°F (13°C) and 95°F (35°C), accommodating a wide range of fermentation environments.
Fructophilic Fermentation: Efficiently ferments musts with high fructose content, common in late-harvest or overripe grapes.
Enhanced Color and Tannin Extraction: Promotes the extraction of anthocyanins and polyphenols, contributing to vibrant color and structured mouthfeel.
Low Nutrient Requirements: Performs well with minimal nitrogen supplementation, reducing the risk of sluggish fermentation.
Applications:

Full-Bodied Red Wines: Optimal for varietals like Cabernet Sauvignon, Syrah, Zinfandel, and Malbec, enhancing body and color stability.
Fortified Wines: Suitable for Port-style and Amarone-style wines, supporting high alcohol levels.
Warm Climate Fermentations: Excels in hot climates where fermentation temperatures are elevated.
Stuck Fermentation Recovery: Effective in restarting difficult or stuck fermentations due to its high heat and alcohol tolerance.
Flavor Profile:

Dark Fruit Intensity: Emphasizes bold notes of blackberry, black cherry, and plum.
Spice and Earthiness: Introduces subtle layers of black pepper, cocoa, and leather for added complexity.
Smooth Tannin Structure: Develops well-rounded tannins, contributing to a balanced mouthfeel.
Deep Color Stability: Supports anthocyanin preservation, resulting in rich, vibrant hues.
Usage:

Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color development.
Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, especially in high-Brix musts.
Fermentation Temperature: Maintain between 55°F and 95°F to maximize aromatic expression and color stability.
Extended Maceration: Suitable for long maceration periods to deepen color and enhance tannin structure.

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