In the quest for #winemaking excellence, the search for low SO2 solutions has taken on paramount importance. As the wine industry leans towards more sustainable and consumer-friendly practices, exploring innovative biological solutions come to the fore.
๐ช In this context, the role OptiMum Whiteโข or GLUTASTARโข is emerging as a game-changer to manage oxidative risks. They act as powerful antioxidants, with their high levels of reduced glutathione.
GLUTASTARโข also has a distinctive nucleophilic fingerprint conferring a very high antioxidant action: it possesses the highest content of intracellular glutathione and a unique pool of antioxidant peptides.
Its application not only preserves aromatic precursors, but also thiols and esters, which are essential for maintaining the wine’s freshness and aromatic intensity.
The foundation of this approach lies in the early stages of fermentation. Using GLUTASTARโข at this early and critical stage boosts the must and wine’s resistance to oxidative stress, a major challenge in winemaking without SO2.
GLUTASTARโข, the king of antioxidant, is by far the most powerful biological option to protect must against oxidation during fermentation, with low SO2 addition ๐ท
๐ Read more about GLUTASTAR here: Glutastarโข – Lallemand Wine
Published Jun 27, 2024