The best natural anti-oxidant : Glutastar™. The specific inactivated yeast with guaranteed glutathione level
For an efficient protection against browning and aroma oxidation in white and rosé wines, a better aromatic expression, freshness, and a longer preservation of thiols and esters when added to the grapes or the must at the earliest stage in winemaking process, before the fermentation, Glutastar™ is the latest SIY to protect the wine from oxidation.
The addition of GLUTASTAR™ contributes not only to enhance aromatic intensity and persistency due 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.
GLUTASTAR™ is the result of a research collaboration with the Institut Universitaire de la Vigne et du Vin de Dijon, France, that studied its efficiency via metabolomic approach. The combination of the original selected natural wine yeast and the optimized production process ensures the ability of GLUTASTAR™ to release the highest level of reduced glutathione and stabilizing peptides exhibiting a high free radical scavenging activity.
MANNOLEES is a specific yeast mannoproteins preparation
Nowadays the consumer is demanding soft and round wines. A balance of sweetness, structure and astringency are key factors.
In that context and considering the potential of yeast contribution beyond alcoholic fermentation (including aging on lees), mannoproteins have been investigated and their impact on wine sweetness was validated. Moreover, mannoproteins contribute
to tartaric and proteic stability of wines.