
Levaduras

Bacterias

Nutrientes / Protectores

Levaduras Inactivadas Específicas

Enzimas

Quitosano

Soluciones para Viticultura

Developped in collaboration with INRA, France
Aplicación
Add to the must/wine, towards the end of alcoholic fermentation
Para qué
To protect against oxidation during aging or storage
Impacto
Sensory and color
Vino blanco

Vino rosado


Vino rosado

A new selected specific inactivated yeast to protect wine against oxidation during storage / aging
As soon as alcoholic fermentation (AF) is complete, wine becomes very sensitive to oxygen. Oxidation mechanisms are responsible for the loss of fruit aromas and the appearance of heavy notes. Pure-Lees™ Longevity is a specific inactivated yeast developed in collaboration with INRA Montpellier in order to provide a tool to help wine resist oxidation during storage and aging. Pure-Lees™ Longevity relies on a high dissolved oxygen consumption capacity.Dosis
20-40 g/hL