Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Developed in collaboration with INRA, France
Application
Add to the must/wine, towards the end of alcoholic fermentation
What For
To protect against oxidation during aging or storage
Impact
Sensory and color
White Wine
Rosé Wine
Rosé Wine
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.Dosage
20-40 g/hL
