GLUTASTAR™
The king of natural antioxidants
GLUTASTAR™ is a new natural specific inactivated yeast with guaranteed glutathione level, dedicated to the protection of white and rosé wines against oxidation.Added to the grapes or the must at the earliest stage in winemaking process, before the fermentation, the unique properties of GLUTASTAR™ confer to the wine an efficient protection against browning and aroma oxidation, a better aromatic expression, freshness, and a longer preservation of thiols and esters. The addition of GLUTASTAR™ contributes not only to enhance aromatic intensity and persistency thanks to the release of a high level of stabilizing peptides, but also to increase mouthfeel perception and wine thickness due to the polysaccharides enrichment, both in white and rosé wines.
Selected by In collaboration with IUVV, Dijon France
Wine types
Technical information
- Application: In the juice or the grapes before fermentation
- Impact: Sensory
- Usage: Preservation of colors and aroma over time. Protection from oxidation
- Dosage: 20-40
Product documentation
FAQ
GLUTASTAR™ offers a biological antioxidant mechanism that acts earlier than SO₂, protecting aroma precursors and sensitive phenolics from the first stages of grape processing. It can help reducing SO₂ by providing strong upstream protection. This helps maintain freshness, colour, and varietal expression while giving winemakers more flexibility in low-SO₂ strategies.
Yes. Its protective action reduces the amount of reactive quinones in the must and later in the wine. The release of antioxidant nucleophiles by GLUTASTAR™ diverts the quinones from trapping the thiols, thereby helping to preserve the aromatic potential of the wine.
No. GLUTASTAR™ does not interfere with yeast metabolism, nutrient uptake, or the performance of enzymes or bioprotective yeasts. It integrates cleanly into standard winemaking protocols and does not alter fermentation dynamics or require adjustments to existing nutritional strategies.
GLUTASTAR™ is most effective when added as early as possible, at pressing, in the free run juice when oxidation pressure is highest. Early addition helps maintain brighter colour in whites and rosés, limit browning, and support overall freshness.
They target different key areas at the same early stage of winemaking; they are complementary and can work in synergy:
– Use GLUTASTAR™ to protect must from oxidation via a high release of antioxidant compounds including glutathione. It is a specific inactivated yeast with no fermentative or enzymatic activity.
– Use LEVEL² INITIA™ to biologically protect must via a non-Saccharomyces bioprotective yeast (Metschnikowia pulcherrima) that actively consumes dissolved oxygen, lowers copper, and suppresses spoilage flora.