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.
Level2™ Solutions: non-traditional yeast for use in sequential inoculation Flavia™
Metschnikowia pulcherrima yeast selected by the Universidad de Santiago de Chile for its specific capacity to release arabinofuranosidase activity. When used in sequential inoculation with a compatible selected Saccharomyces cerevisiae yeast strain, FLAVIA™ will impact the production of such varietal aromas as terpenes and volatile thiols in Riesling and Sauvignon blanc.
BIODIVA™
Torulaspora delbrueckii yeast offered individually. Now winemakers can pair it with the appropriate Saccharomyces strain for both red and white wines such as Chardonnay, Syrah & Pinot noir to promote complexity and mouthfeel.
LALVIN RBS 133™
LALVIN RBS 133™ is the result of the collaborative yeast selection program among more than 130 yeast isolated from grape bunches by UNIVERSITÀ DEGLI STUDI DI PADOVA, Lallemand and CONSORZIO TUTELA VINI DEL PIAVE D.O.C. RBS 133™ has the ability to complement the fruity characters of grape varieties such as Sangiovese, Montepulciano, Barbera, Raboso and Tanat, even in difficult conditions of low temperature, low nutrient content, high acidity and high alcohol level. In North America, RBS 133 is also excellent for fermenting hybrid reds!
NO BRETT INSIDE™
A natural polysaccharide extracted from a fungal source of chitin (Aspergillus niger). NO BRETT INSIDE has been shown to reduce Brettanomyces populations from 3 x 105 cells/mL to zero after 10 days of treatment. NO BRETT INSIDE has been approved for continual use under 27 CFR 24.250. As a result of updated TTB regulations, customers who use it don’t have to file an application.
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