Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Developped in collaboration with INRA, France
Anwendung
Add to the must/wine, towards the end of alcoholic fermentation
Was braucht man für
To protect against oxidation during aging or storage
Auswirkung
Sensory and color
Roséwein
A new selected specific inactivated yeast to protect wine against oxidation during storage / aging
As soon as alcoholic fermentation (AF) is complete, wine becomes very sensitive to oxygen. Oxidation mechanisms are responsible for the loss of fruit aromas and the appearance of heavy notes. Pure-Lees™ Longevity is a specific inactivated yeast developed in collaboration with INRA Montpellier in order to provide a tool to help wine resist oxidation during storage and aging. Pure-Lees™ Longevity relies on a high dissolved oxygen consumption capacity.Dosierung
20-40 g/hL