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ResKue™: a new, wine yeast cell wall to purify the wine fermentation environment

With its in-depth understanding of yeast cell wall composition, the autolysis process, as well as the yeast used to produce the cell wall, Lallemand has developed a new product—ResKue™—that can detoxify wine must, removing short and medium chain fatty acids as well as pesticides (fungicides, insecticides, and herbicides).

 

Wine yeast cell wall to purify the fermentation
A new and improved wine yeast cell wall product

Short and medium chain fatty acids and pesticides can be found in must and can negatively impact fermentation, as well as the sensory quality of wine. Studies have shown that the physical properties of the ResKue™ cell walls exhibited strong adhesion capacity, an advantage for scavenging undesirable compounds such as short and medium chain fatty acids (SMCFAs) as well as pesticide compounds. Since biochemical composition and physical properties (adhesion, rugosity, and elasticity) are affected by the yeast strain and process (culture medium, autolysis, and drying), Lallemand was able to develop a new, specific cell wall product with increased rugosity and adhesion behaviors.

 

The results in wine show that the use of ResKue™ can optimize fermentation kinetics and help restart a stuck fermentation. The adsorption of SMCFAs is also increased, reducing the risk of a stuck fermentation. Analysis of the wine shows a significant reduction in pesticides. More research is under way on this project to understand and measure the mechanisms involved.

 

The recommended dosage for ResKue™ is 40 g/hL and the product must be rehydrated prior to being added to the must using the appropriate protocol. ResKue™ can be added to the must two-thirds of the way through the AF process, to prevent sluggish fermentation. For curative treatment of a stuck AF, treat the stuck must prior to restart.