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Reskue™

Developped by Lallemand

Application
Add Reskue™ to the must about 2/3rd of AF to prevent sluggish fermentation or in case of a curative treatment on a stuck AF. Treat the stuck must prior to the restart.

What For
Restart stuck alcoholic fermentations

Impact
Adsorb fatty acids and pesticides

Red Wine
White Wine
Rosé Wine

A new selected wine yeast cell-wall to adsorb fermentation inhibitor

Grape must composition may have inhibiting toxic compounds that affect yeast viability and fermentative activity, and that are responsible for sluggish or stuck alcoholic fermentation. Inhibiting toxic compounds, such as Short- and Medium-Chain Fatty Acids (SMCFA) have been widely described for their inhibition of alcoholic fermentation. Actually, yeast cell-walls are commonly used to eliminate these SMCFA in order to enable a complete and steady fermentation. Pesticide residues (fungicides, herbicides, insecticides) can also seriously affect yeast viability and compromise the end of fermentation. Recent studies also showed that they can negatively impact the production of aromas (namely esters) and wine fruit character (Noguerol-Pato et al, 2014). Reskue™ is a selected wine yeast cell-wall, well characterized at both biochemical and physical properties level, and possessing a high sorption capacity. Reskue™ is an efficient tool to remove SMCFA and pesticide residues.

Dosage
20-40 g/hL

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