REDULESS® is a unique yeast-derived-product with immobilized copper developed to reduce sulphur compound off-flavours. It can be used in white, rosé and red wines.
During the 2006 International Wine Challenge (London, U.K.), 9,000 wines were tested and 7% showed sensory defects. It was concluded that the sulfur like compound defects were related to current winemaking conditions (high grape maturity, long maceration, reductive conditions during white winemaking, types of closures), coupled with poor yeast inoculation preparation and inadequate yeast nutrition.
Immediately after adding Reduless to wine, the product reacts with the sulfur like compounds to eliminate them. Reduless has the advantage of removing the sulfur like compounds without the negative input of usual treatments (e.g., copper sulfate), where negative properties can surface, such as harsh tannins and metallic tastes. After 3 to 5 days contact, the polysaccharides in Reduless® will help to improve wine mouthfeel character. REDULESS® is eliminated simply by racking or filtration.
Trials can be done thanks to the samples available in the special Kit REDULESS® : please contact the Lallemand representative in your country.