Managing Oxidative Risk

We have seen in Part I of Managing oxidative risk with biological tools how to fight #oxidation in must with specific inactivated #yeast, such as Glutastar™, during pre-fermentation stages. But there are also sensitive stages post fermentation, where #wine needs to be protected from oxidation.

 

 A research conducted by the INRAE, under the supervision of SALMON JM showed the potential of specific inactivated yeasts to consume oxygen and protect wine from oxidation. One of the tested SIYs particularly stood out for its outstanding ability to scavenge oxygen. And it is now made available to #winemakers: PURE-LEES LONGEVITY.

 

Winery scale trials demonstrated that using PURE-LEES LONGEVITY at the most sensitive post-fermentation stages enables to protect the wine against oxidation while reducing SO₂ additions.

 

 PURE-LEES LONGEVITY is an essential tool to control wine oxidation post-fermentation and can be part of an overall #bioprotection strategy to preserve wine #aromas and color, and confer a longer shelf life and a better market value to your wine.

 

Discover all the results in our Winemaking Update Part II  WUP – Oxidation – Pure-Lees ENG