Nutrients / Protectors
Specific Inactivated Yeasts
For Red and White wines Reduless is a unique yeast derived product with biologically bound copper developed to reduce sulfur compound off flavours and improve wine qualityReduless reduces levels of Hydrogen sulfide, Diethyl Sulfide, Dimethyl Sulfide, Mercaptan and other sulfur related off-flavours in wine. It can enhance the overall quality and fruity character of wine by reducing its vegetal and phenolic notes. The maximum potential copper contribution when used according to recommendation is 0.3ppm Recommended dosage is 10-30g /hL depending on the severity of the sulfur defect. It is recommend to perform a bench trial to determine the best dose rate. Please contact a Lallemand representative for a copy of the procedure to perform a bench trial and a sample of reduless. Instructions for use: Add to wine, mix well and leave for 3-5 days, after which time the wine is to be racked or fi ltered off reduless lees.