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 fermentation to obtain fuller-bodied, more colour stable, smooth palette 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 colour, rounder mouthfeel and better harsh or green tannin integration.
Opti-Red can be used alone or in conjunction with enological 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.
Add Opti-Red to the must at 227 g/ton (0.5 lb/ton) or 30 g/hL (2.4 lb/1000 gal) towards the end of fermentation.
Lalvin Opti-Red Inactivated Wine Yeast (1kg), Lalvin Opti-Red Inactivated Wine Yeast (2.5kg)