Nutrients / Protectors
Specific Inactivated Yeasts
Add to must or toward the end of fermentation
For Mouthfeel, color & aroma protection
For mouthfeel, color and aroma protection in white winesOpti-White® is a specific inactivated yeast with high antioxidant properties. Its application in white wines is patent pending. Using Opti-White® on the juice at the beginning of fermentation results in rounder mouthfeel and greater aromatic complexity in white wines. As its unique properties protect against oxidation of phenols and aromas, Opti-White® contributes to better color preservation and the aromatic freshness of white wines. Yeast cell wall components from Opti-White® will be solubilized during fermentation and aging. Mostly mannoproteins, these polysaccharides will have a very positive impact on mouthfeel, bringing more roundness to the wine. Their action will enhance the benefits of autolysis following alcoholic fermentation. Dosage recommendations: Add Opti-White® to the juice at 30-50 g/hL (2.4-4 lb/1000 gal) for a round mouthfeel contribution, antioxidative color protection and aromatic freshness. Add Opti-White® towards the end of fermentation at 20-30 g/hL (1.6-2.4 lb/1000 gal) for mouthfeel contribution and better integration of wood and alcohol.