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OptiMUM White™

Developed by Lallemand

Application
Added early during fermentation

Impact
Aroma intensity and longevity

White Wine

Rosé Wine

For aromatic intensity and longevity in white and rosé wines

OptiMUM-White™ is a new specific inactive yeast rich in glutathione (antioxidant properties) and polysaccharides. OptiMUM-White™ benefits from a new optimized production process that enhances the glutathione bioavailability. It has to be added at the earliest stage of alcoholic fermentation (after settling) in order to prevent the must from oxidation. This new biotechnological tool favors aromas intensity and longevity. Dosage recommendation: 20-40 g/hL added to the juice post settling.

Dosage
20-40 g/hL

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