Inactivated Yeast Opti-Red

Category:Inactivated yeast for red wines

Title:For rounded and smooth tannin red wines

Description:Used at the beginning of red wine fermentations to obtain fuller bodied, more color stable, smooth palate wines.

Application:Beginning and end of fermentation

Long application:Stabilization of colour and aromas of fruity red wines and ensure mouthfell

White:0

Rosé:0

Red:1

Sparkling:0

Dosage:30 g/hL

Instruction for use:Dissolve in water or must before use, in 10 times its weight and introduce during the filling or the first pumping-up

Packaging:1 kg / 2,5 kg

Storage:Sealed containers may be stored in a cold and dry place. Product shelf-life is 4 years from manufacturing date..

Description:

Opti-Red® is a unique natural yeast preparation that undergoes a specific refining process resulting in a high level of polyphenol reactive yeast cell wall polysaccharides. Opti-Red® is used at the beginning of red wine fermentations to obtain fuller bodied, more color stable, smooth palate wines. Using Opti-Red® in the must provides early polysaccharide availability for the complexing with polyphenols as soon as they are released and diffused. This early complexing results in red wines with more stable color, rounder mouthfeel and better harsh or green tannin integration. Opti-Red® can be used alone or in conjunction with oenological macerating enzymes such as Lallzyme EX®. Using Opti-Red® towards the end of fermentation allows the winemaker to shape harsh polyphenols into smoother more approachable tannins.