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.

PLL Pons Final