Description
OptiMUM White 1 kg – protects white and rosé wines from oxidation
OptiMUM White from Lallemand is a natural, specific inactivated yeast rich in glutathione and polysaccharides. It was developed to protect white and rosé wines against oxidation, which causes browning and loss of aroma. The 1 kg pack is intended for wine and cider producers.
Please note: This product is only available in Norway.
OptiMUM White has replaced its predecessor OptiWhite. The production process has been adjusted so that it contains nearly twice as much reduced (true) glutathione as OptiWhite. According to the data sheet, the content of soluble reduced glutathione is over 18 mg/g.
Features
- Protects against oxidation when added to the must early in alcoholic fermentation
- Better preservation of thiols and esters, even after one year in bottle
- The polysaccharides add mouthfeel, roundness and complexity
- Made from yeast and produced by Lallemand
How to use OptiMUM White
Add OptiMUM White to the must as early as possible in alcoholic fermentation, after settling. Follow the dosage in the technical data sheet.
Storage
- Supplied in a sealed aluminium foil bag
- Store in a cool, dry place
- Use once opened
Frequently asked questions about OptiMUM White
What does glutathione do in wine?
Glutathione is a natural antioxidant. It protects the must and wine against oxidation, which otherwise leads to browner colour and loss of fruity aromas.
When is OptiMUM White added?
To the must as early as possible in alcoholic fermentation, after settling.
Which wines is OptiMUM White suited to?
It is developed for white and rosé wines, where it preserves aromas such as thiols and esters. It can also be used in cider.
Does OptiMUM White ferment?
No. The yeast is inactivated and does not ferment. It adds glutathione and polysaccharides, and you still need a wine yeast for the fermentation itself.
Related
Betaling
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