A new selected specific inactivated yeast to protect the wine against oxidation during storage / ageing
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 ageing. Pure-Lees Longevity relies on a high dissolved oxygen consumption capacity.
Pure Lees Longevity (1kg)