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OptiMUM White™

Developed by Lallemand

Application
An SIY rich in Glutathione added early in fermentation. Protects aromas from oxidation resulting in better preservation of aromatics (thiols and esters) post bottling

Impact
Aroma intensity and longevity

White Wine
Rosé Wine

For white and rose wines. A new specific inactivated yeast rich in glutathione. For aromatic intensity and longevity

OptiMUM-White is a new, specific natural yeast derivative rich in antioxidant properties (glutathione) and polysaccharides. Specific inactivated yeast rich in glutathione (GSH rich SIY) were developed for the protection of the quality of white and rosé wines against oxidation phenomena responsible for colour browning and loss of aromas. This innovation was first introduced by Lallemand (Patent N°WO/2005/080543) in 2003. Since then, our knowledge and experience has been enriched by several trials under various vintage conditions. More recently the production process of these GSH-rich SIY was optimized by Lallemand in order to improve the TRUE glutathione content and as a result Lallemand has replaced OptiWhite with OptiMUM-White. OptiMUM-WHITE has nearly double the TRUE glutathione level when compared to its predecessor OptiWhite and has the highest level of TRUE glutathione on the Australian / New Zealand SIYmarket. • Added to the juice at the beginning of alcoholic fermentation, the unique properties of OptiMUM-White protect against oxidation. • In terms of aromatic quality, the wine better expresses and preserves the thiols and esters after one year of bottle aging. • Contributes to and enhances wine complexity and has a smoothing effect to bring more roundness to the wine.

Dosage
20-40 g/hL

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