A consise explanation of the production process and the sensory contribution of Lallemand Specific Inactivated Yeast products for red wine.
This edition of 'The Wine Expert' discusses how Glutathione -rich 'specific inactivated yeast' are natural winemaking tools. OptiMUM White is a specific inactivated yeast rich in glutathione that was developed from a new optimized production process that enhances the reduced glutathione availability. OptiMUM White contains the highest level of true active and efficient form (reduced form) of GSH on the market. This product will have positive impact on color, wine thiols, wine esters and terpenes ; as well as an impact on the preservation of these aromatic compounds during aging.
The utilization of specialty inactivated yeasts (SIY) in winemaking has gained popularity in recent years, and their uses are varied. For example, SIY can be used as protectors during yeast rehydration and as a nutrition tool during fermentation. As we understand more about the yeast cell constituents, the production process, the characterization of each yeast strain and their unique fractions, we can obtain very specialized inactivated yeasts to yield specific results under defined conditions. Such is the case for the inactivated yeasts that can trigger specific responses during fermentation due to their unique functionalities. This issue of the Winemaking update will focus on a new SIY designed for white and rosé wines.
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