Reduless® is an innovative biological tool developed by Lallemand to treat wines showing sulphur-related defects. This product is comprised of yeast derived products and can be used in white and red wines. The end of reduction-type defects. During the 2006 International Wine Challenge (London, U.K.), 9,000 wines were tested and 7% showed sensory defects. Of these, 30% showed reduction-type faults, regardless of the type of closure used (corks or screw caps). It was concluded that those sulphur 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. Reduless® is a specific yeast fraction product used in the wine. Immediately after adding to the wine, the product reacts with the sulphur compounds to eliminate them. This product has the advantage of removing the sulphur compounds without the negative input of usual treatments (e.g., copper sulphate), where negative properties can surface, such as harsh tannins and metallic tastes. It even contributes positively to the wine by the release of polysaccharides. Because of the precise composition of the product, after approximately one week the polysaccharides in Reduless® will enrich the wines with increased mouthfeel and volume. The product is eliminated simply by racking or filtration. All the wines that underwent trials with this product showed improvements.