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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.
Published Apr 23, 2020