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PURE-LEES LONGEVITY™

A 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 INRAe 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.

Selected by INRAe, France

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan
Process
swyt
Brand
PURE-LEES
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Wine typesTechnical informationProduct documentation
Product DescriptionDocumentation

Wine types

White
Rosé
No-Low
Low Alcohol
Low SO<sub>2</sub> Strategies

Technical information

  • Application: Add to the must/wine, towards the end of alcoholic fermentation
  • Impact: Sensory and color
  • Usage: To protect against oxidation during aging or storage
  • Dosage: 20-40

Product documentation

Documentation

Technical datasheetSpecification datasheetSafety datasheetKosher certificateProduct declarationDownload all

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