The oxygen consumption rate of an inactive dry yeast (IDY) selected to protect wine from oxidation

The oxygen consumption rate of a specific inactivated yeast (Pure-Lees™ Longevity, Lallemand) specially selected to protect wine from oxidation thanks to its high capacity for oxygen consumption was calculated using a non-destructive luminescence-based technique in a model solution, to which different concentrations of inactive dry yeast, sulphur dioxide or ascorbic acid were added. Results indicate that the specific inactivated yeast consumes oxygen at a similar rate to sulphur dioxide at the usual concentrations of use for both antioxidants.

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