Expertise documents

Managing oxidative risk with biological tools Post-fermentation with Pure-Lees™ Longevity

We have seen in Part I of Managing oxidative risk how to fight oxidation in must with specific inactivated yeast, such as Glutastar™. Even though the impact of Glutastar™ is evident all the way to the bottle, there are sensitive stages post fermentation, where oxygen contamination needs to be controlled via O2 scavenging in order to avoid wine oxidations. In the post-fermentation stages, the oxygen ingress can vary depending on the type of operation done with the wine. There are numerous time points when wine is potentially exposed to oxygen along the way to the bottling step, and beyond. Pure-Lees™ Longevity is a specific yeast derivatives with high potential to scavenge oxygen is a great biological tools to reduce the use of SO2 during critical points post-fermentation

Managing oxidative risk with biological tools – Glutastar™ in Pre-fermentation

Throughout winemaking, several steps are known as strategic key points where oxidation mechanisms can occur: transport of grapes, at pressing, stabulation, racking, at the beginning of AF, during cold stabilization, storage and transport. This Winemaking Update will focus on biological tools available to winemakers to control oxidation prior to the onset of alcoholic fermentation, more specifically on how the specific yeast derivative, Glutastar™ can support the process of managing oxidation in white and rosé wines in a strategy to reduce chemical intrant such as SO2.