Pure-Lees™ Longevity
A new selected specific inactivated yeast to protect wine against oxidation during storage / transport
Détails du produit
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.
Sélectionné par Developed in collaboration with INRA, France
Types de vins
Information technique
- Application: Add to wine during transfer to scavenge oxygen
- Effet: Aroma and color protection
- Utilisation : To protect against oxidation during transport or storage
- Dose : 20-40
Documentation sur le produit
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