Nutrients / Protectors
Specific Inactivated Yeasts
Add to the must/wine, towards the end of alcoholic fermentation
To protect against oxidation during aging or storage
Sensory and color
A new selected specific inactivated yeast to protect wine against oxidation during storage / agingAs 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.